American Culinary Federation New Orleans Partners with NOLA Chefs Aid for the Philippines
ABOUT AMERICAN CULINARY FEDERATION NEW ORLEANS
The American Culinary Federation New Orleans was founded in 1978 under the name of Les Chefs des Cuisine d La’Louisian. It changed its name to ACF New Orleans in 1991 to comply with ACF Guide Lines. We are an affiliate chapter of the American Culinary Federation and are a professional organization for Chefs and Cooks in the Greater New Orleans Area. Mission Statement of the American Culinary Federation New Orleans
As an organization of professional chefs, the ACFNO chapter strives to make a positive difference in the Hospitality and Tourism Industry within the Greater New Orleans region through service and to serve as a conduit of culinary education and professional development through apprenticeship, mentorship, scholarship and certification.
I pledge my professional knowledge and skill to the advancement of our profession and to pass it on to those that are to follow.
I shall foster a spirit of courteous consideration and fraternal cooperation within our profession.
I shall place honor and the standing of our profession before personal advantage.
I shall not use unfair means to effect my professional advancement or to injure the chances of another colleague to secure and hold employment.
I shall be fair, courteous and considerate in my dealings with fellow colleagues.
I shall conduct any necessary comment on, or criticism of, the work of fellow colleagues with careful regard for the good name and dignity of the culinary profession, and will scrupulously refrain from criticism to gain personal advantage.
I shall never expect anyone to subject himself to risks which I would not be willing to assume myself.
I shall help to protect all members against one another from within our profession.
I shall be just as enthusiastic about the success of others as I am about my own.
I shall be too big for worry, too noble for anger, too strong for fear, and too happy to permit the pressure of business to hurt anyone, within or without the profession.
– Adopted by the American Culinary Federation, Inc., at its Convention in Chicago, August, 1957.