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The American Culinary Federation

Recognized by the American Culinary Education Foundation as a Quality Program

“Your program adds depth and great value to the precepts of quality culinary education, and we are excited to be able to promote your achievements.”

About the American Culinary Federation Education Foundation  

ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition,  ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and combat childhood obesity.

The American Personal & Private Chef Association

“We are pleased to endorse the Escoffier Online International Culinary Academy. This contemporary method of culinary-arts instruction is an ideal avenue for learning—not only for those entering the culinary profession, but for home cooks, as well.”
- Candy Wallace, Executive Director & Founder

About the American Personal & Private Chef Association
APPCA is the largest professional personal and private chef trade association in the United States. They represent personal and private chefs—giving them a professional posture that allows this growing industry to sustain and flourish. Their philosophy is simple – they promote the education and advancement of their membership in the personal and private chef industry, and the betterment of the industry as a whole.

Les Dames d’ Escoffier

“As members of the Les Dames d’ Escoffier, an organization of professional women dedicated to the advancement of education in food, wine and hospitality, we are honored to be endorsing the Escoffier Online program using cooking techniques from the father of modern cuisine and the greatest chef who ever lived, Auguste Escoffier. The program provides an exceptional opportunity to learn culinary arts through present-day innovative methods.”
– Mary Chamberlin, Founder & President Les Dames d’Escoffier International – Monterey Bay Chapter

About Les Dames d’Escoffier International
ALDEI is the premier organization of influential professional women who are committed to the advancement of education and philanthropy in food, beverage and hospitality for the good of the global community. The society is composed of 28 individual chapters across the United States, Canada, and the United Kingdom. Its members are highly diversified and reflect the multifaceted fields of contemporary gastronomy and hospitality.

Michel Escoffier, Great-Grandson of Auguste Escoffier

“My Great-grandfather, Auguste Escoffier, made numerous contributions to the culinary world and insisted on the highest standards of excellence in basic cooking skills, food preparation and presentation. Escoffier Online is entirely dedicated to maintaining those standards that my Great-grandfather would have expected and indeed required. As a forward-thinking Master Chef, Auguste would have welcomed and encouraged the ground-breaking online method of teaching.”
– Michel Escoffier, Great-grandson of Auguste Escoffier and President of the Auguste Escoffier Foundation and Museum

About the The Auguste Escoffier Foundation and Museum
The Museum was founded in 1966 by Joseph Donen and other friends and colleagues who had worked with Auguste Escoffier. The Museum is dedicated to perpetuating the memory and great achievements of Escoffier. The three main functions of the foundation are to grow and sustain the Museum of Culinary arts, to provide workshops that develop the culinary knowledge and expertise of chefs across the world, and to participate in and support historical and applied research with experts within the culinary arts and related hospitality fields. The Museum is located in the actual home where Escoffier was born, in the heart of the old village of Villeneube-Loubet, near Nice, France.

The Chicago Chefs of Cuisine

“After reviewing the detailed online culinary academy curriculum and rich video tutorials presented by professional chefs, we can only wonder what Escoffier himself would have said. Perhaps he would have exclaimed, ‘this exceptional delivery is perfect for the novice and industry professional alike.’”
- Chef Chas Boydston, President

About the Chicago Chefs of Cuisine
In 1925 the Chicago Chefs of Cuisine was founded & became a member of the American Culinary Federation in 1929. Since the very beginning the ACF Chicago Chefs have been a part of many changes & achievements that have sculpted the landscape of Chicago as a Culinary Mecca to the Midwest and America.

Disciples of Escoffier- USA

“I am pleased to endorse the Escoffier Online International Culinary Academy. With this endorsement, I know that this revolutionary method of teaching would have been embraced by that exception man and visionary leader Auguste Escoffier. This platform will advance his principles and classic techniques that have withstood the test of time. We all share a passion for food and it is well known that while the world eats to live, the French live to eat ! Bon chance in your studies.
Chef Michel Bouit-President Disciples of Escoffier- USA

About Disciples of Escoffier- USA
The Disciples Escoffier International is the premier gastronomic society established in France to maintain the good name and traditions of French Cuisine. The goals of the Disciples Escoffier International are to honor the memory of Auguste Escoffier, in France and worldwide, promoting and preserving his work and maintaining the great culinary traditions; to promote culinary education
and apprenticeship encouraging young people to discover the desire and motivation to work as a professional chef. The Disciples Escoffier International continues to work in close cooperation with schools, establishing contacts between professionals and students; to organize culinary events worthy of these traditions; to honor those in the culinary profession who work to maintain the high standards of French haute cuisine and to unite all Disciples Escoffier from around the world and in the true “Esprit Escoffier”.

Today, there is a worldwide membership of over 20,000 that includes a large membership in France China, Hungary, Italy, Japan, Benelux, Canada, Mexico, Portugal, Thailand Germany, South Africa, Morocco, Russia and the United States. It is in this spirit that the Disciples Escoffier International – USA strives to develop a national membership, establish a culinary scholarship fund and continue its charitable endeavors.

DISCIPLES ESCOFFIER INTERNATIONAL – USA
Michel Bouit, mandated by France as President of the Disciples Escoffier International – USA has begun the recruitment of new members. His goal is to create a national membership of Disciples and to assist Les Amis d’Escoffier Societies nationwide to honor select members and industry leaders for their continued support to the culinary arts by inducting them into the prestigious Disciples Escoffier International – USA.

The American Institute of Food & Wine – Monterey Bay

“To be identified with the name Auguste Escoffier is like being identified with the highest standards in the food service industry. The blending of his classical methods of cooking coupled with the fully-online curriculum and user-friendly technology as we have seen herein is nothing short of a revolution in the way the next generation of cooks and chefs will be educated.”
Gary S.Wolfe, Scholarship Chairman AIWF-Monterey

About The American Institute of Wine Food – Monterey Bay
The American Institute of Wine Food is a non-profit organization founded by Julia Child, Robert Mondavi, Richard Graff and others in 1981 to advance the understanding, appreciation and quality of what we eat and drink.

The Monterey Bay Chapter is one of many across the United States. Along with our sister chapters and the national organization, we promote an exchange of ideas that benefit both professionals and dedicated enthusiasts through publications and programs.