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The Association Directory lists professional organizations dedicated to helping and encouraging development of professional culinary and management goals.
Please recommend Professional Cooking and Culinary Organizations for this page. Send to World Culinary Institute.
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IACP is a not-for-profit professional association which provides continuing education and development for its members who are engaged in the areas of culinary education, communication, or in the preparation of food and drink.
The Worldwide membership of nearly 4,000 encompasses over 35 countries and is literally a "Who's Who" of the world of food. This diversity not only offers unique insight into the world's cuisines, but provides excellent networking opportunities.
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Slow Food is active in 35 countries with 60,000 members and 400 convivia. Founded in 1986 in Bra, Italy, Slow Food has grown into an international food and wine movement to celebrate age-old production rites and techniques; fight to preserve the bio-diversity of crops, craft-based food production and traditions.
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James Beard is recognized as the father of American gastronomy. Throughout his life, he pursued, advocated the highest standards, and served as a mentor to emerging talents in the field of the culinary arts.
Today the James Beard Foundation celebrates the country's culinary artists, provides scholarships and educational opportunities, serves as a resource for the industry, and offers members the opportunity to enjoy the delights of fine dining.
www.JamesBeard.org
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The World Association of Cooks Society is an umbrella organization for all of the Professional Chefs Associations in the World.
During the 19th century, culinary art exhibitions were a forum for the reformers of the culinary art, like Marie Antoine Cāreme, Prosper Montagne, Joseph Favre and Auguste Escoffier. Even today, in our fast-moving time, the function of culinary art exhibitions is to provide models, as well as a podium for the international development of the culinary art.
WACS Culinary Guidelines Committee provides a uniform set of criteria for culinary competitions held around the world.
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