NATIONAL GOALS & PROGRAMS

1.         To foster an egalitarian posture in kitchens in the U.S. and around the world, fostering equality amongst men and women.

2.         To conduct culinary leadership forums stressing the highest ethical and performance standards for Chef executives.

3.         To foster the culinary profession by conducting National and regional tasting events and subsequent awards for culinary excellence.

4.         To encourage quality producers of products and ingredients stressing ecological methods and food/beverage purity.

5.         To mandate safe working conditions for our employees, the use of human-friendly chemicals, full health benefits for employees and food safety practices for the protection of our customers.

6.         To democratize the designation of Master/Maestro/Meister by including all cuisines and specialty cooking fields.

7.         To validate our profession by discouraging anyone who makes a mockery of our profession, particularly in the national media.
 

8.         To foster unity amongst Chef organizations and to encourage international exchange programs with other countries.

OUR INITIATIVES: