for Culinary Students
Good morning,
I wanted to share the following announcement with local and industry news
outlets for your consideration.
Please feel free to reach out if you have any questions.
David Ristau
ACF Director of Communications
ACF Expands Access to Membership and Certification for Culinary Students
JACKSONVILLE, FL – July, 24, 2026 – Beginning August 1, 2026, the American
Culinary Federation (ACF) will provide complimentary Associate Membership
to students enrolled in American Culinary Federation Education Foundation
Accrediting Commission (ACFEF AC)-accredited Culinary Arts, Baking and
Pastry, and Food Management programs, making it easier for the next
generation of culinarians to connect with the profession from the start of
their careers.
As part of the initiative, students who successfully complete an accredited
program with a final grade of 70% or higher will also receive complimentary
ACF certification based on their educational attainment. Eligible graduates
will not be required to complete separate written or practical
certification exams associated with their educational level.
According to ACFEF Chairperson ACF Chef Barry Young, CEC, CCE, AAC, the
initiative is designed to remove barriers to professional membership and
certification while strengthening the connection between culinary education
and long-term career development. "The goal is to give more students access
to networking opportunities, scholarships, educational resources and
professional credentials that recognize their achievements and support
their career growth," he says.
The initiative is expected to impact thousands of students each year.
Currently, ACFEF accredits 422 programs across 197 postsecondary
institutions in 40 states and nine countries, as well as 155 programs at
131 secondary institutions in 22 states.
In addition to certification, students will gain access to a wide range of
ACF benefits, including the Online Learning Center, webinars, podcasts,
student competitions, Chef's Table, local chapter involvement, and
professional networking opportunities.
Educators from accredited programs say the change could have a meaningful
impact on student engagement and long-term involvement in the profession.
"It strengthens the value of ACFEF-accredited education because it is a
tangible credential that students will have in their hand, not something
they have to take additional steps to acquire," says *ACF Chef Thomas
Recinella, CEC, AAC*, Dean of Culinary at the Culinary Institute of
Michigan. "The value of that really cannot be overstated."
Chef Recinella believes the initiative will encourage graduates to remain
active in both certification and professional membership throughout their
careers. "They are more likely to renew because they are already members,"
he says. "They are more likely to pursue that next rung in the
certification ladder because they already have the first."
For many students, cost has historically been a barrier to pursuing
professional membership and certification. ACF Chef Gabi Wilson, Culinary
Arts Instructor at Bishop State Community College (AL), says the initiative
addresses a challenge faced by many community college students. "Most of
our students have a very limited budget and rely heavily on financial aid
to cover the costs of school," she says. "By offering complimentary
membership and certification, ACF is inspiring students to take their
education and career goals seriously."
While membership and certification will be provided at no cost, ACFEF
officials emphasize that certification standards remain unchanged. Students
in accredited programs are assessed throughout their education against
ACFEF Required Knowledge and Skills Competencies, which are designed to
ensure graduates meet the standards expected of certified culinary
professionals.
ACF Chef Yudel Torres, CEC, CEPC, Culinary Instructor, Assistant Coach of
Team CINY and ACF's 2026 U.S.A.’s Chef of the Year, says certification
represents far more than passing an exam. "Earning my Certified Executive
Chef and Certified Executive Pastry Chef certifications represented years
of training and dedication to the craft,” he says. “I want students to
understand that becoming certified isn't the end of the journey – it's the
beginning of a career built on continuous learning. Our industry is always
evolving, and the chefs who continue to grow are the ones who stay
committed to improving every day."
Chef Wilson says students who earn certification through their accredited
program will better understand the connection between classroom performance
and professional achievement while gaining access to mentorship, networking
opportunities and future certification pathways – the first steps, she
says, of a career built within the ACF community.
About the American Culinary Federation (ACF)
Founded in 1929, the American Culinary Federation (ACF) is the leading
professional organization for culinarians in North America. ACF advances
the culinary industry through education, apprenticeship, certification and
professional development while providing opportunities for networking,
leadership and lifelong learning. Through its nationwide network of local
chapters, industry partnerships and the American Culinary Federation
Education Foundation (ACFEF), ACF supports chefs, culinary educators and
students while promoting excellence across the foodservice industry. For
more information, visit www.achchefs.org.
About the American Culinary Federation Education Foundation (ACFEF)
The American Culinary Federation Education Foundation (ACFEF) advances
culinary education through scholarships, educational grants, workforce
development and accreditation. Its Accrediting Commission (ACFEF AC)
accredits postsecondary and secondary Culinary Arts, Baking and Pastry, and
Foodservice Management programs that meet rigorous standards for
curriculum, faculty and student outcomes. Through these initiatives, ACFEF
strengthens the quality of culinary education while helping prepare the
next generation of culinary professionals.
David Ristau | Director of CommunicationsAmerican Culinary Federation
6816 Southpoint Pkwy Ste 400, Jacksonville, FL 32216
www.acfchefs.org
Why It Matters
Industry operators should watch for follow-on developments as this story develops.
For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.
Written by FBM Publications Editors
