The ACF National Convention provides professional development opportunities through informative business seminars, forums, clinics, cutting-edge demonstrations and hands-on workshops. The conference also features a trade show where foodservice exhibitors showcase their latest culinary products.
ACF’s National Convention is attended by approximately 1,500 culinary professionals and offers culinarians the opportunity to learn about the latest cooking trends and techniques from around the country.
The 2014 event series wraps up in Kansas City, Mo., at the 2014 ACF National Convention. Known for its cattle industry and legendary barbeque, Kansas City’s culinary palate is much more involved earning it the title of “America’s Next Great Culinary Destination” in 2012. The national convention’s educational and engagement opportunities will build off the four regional conferences and will provide a revitalizing experience for members, foodservice professionals, students and competitors, while igniting innovation attendees can bring back to their classroom, employees or kitchen.
The Kansas City Marriott Downtown will host the 2014 National Convention, July 25-29, 2014. Whether you are a seasoned professional chef or a student new to the kitchen, the 2014 ACF National Convention offers something for everyone. Mark your calendars and get ready for this amazing convention in Kansas City!
As an attendee of an ACF event you are provided with the latest information on culinary innovations, networking opportunities for building strategic businesses partnerships, educational seminars and demos, trade shows and social functions. All regional conference and national convention functions are applicable towards continuing education hours.
Expose Your Products to the Industry’s Finest
Product showcase opportunities can be purchased à la carte. Benefits of exhibiting include:
Participate in a tradeshow or customized product showcase arena
Provide products to one of many unique meal functions
The American Culinary Federation, Inc. (ACF), a professional, organization for chefs and cooks, was founded in 1929 in New York City by three chefss organizations: the Societe Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. Since our inception, little has changed in our principal goals. We are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.