• The American Culinary Federation (ACF), Inc., a professional, not-for-profit organization for chefs and cooks, was founded in 1929 in New York City. The principal goal of the founding chefs remains true to ACF today -- to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to the most accomplished certified master chefs.

  • The International Housewares Association (IHA) is a not-for-profit, full-service association sponsors the world's premier exposition of products for the home, the International Home & Housewares Show, and offers a wide range of services, including industry and government advocacy, export assistance, State-of-the-Industry reports, point-of-sale and consumer panel data through Housewares MarketWatch, executive management peer groups, and more.

  • Founded in 1919, the National Restaurant Association (NRA) is the leading business association for the restaurant industry. Together with the National Restaurant Association Educational Foundation, the Association's mission is to represent, educate and promote a rapidly growing industry that is comprised of 925,000 restaurant and foodservice outlets employing 12.5 million people.

  • The North American Association of Food Equipment Manufacturers (NAFEM) is a trade association of more than 625 foodservice equipment and supplies manufacturers, that provide products for food preparation, cooking, storage and table service. NAFEM's biennial trade show attracts 19,000 foodservice professionals and features 600+ North American manufacturers.

  • The ProStart program is a career building program that is run by the National Restaurant Association Educational Foundation (NRAEF). Currently in its ninth year, the program gives high school students the opportunity to learn about and experience the restaurant and foodservice industry.

  • Formed in 1996 by a group of food professionals with a common interest in the challenges facing the profession, the Research Chefs Association (RCA) has rapidly grown to approximately 2,000 members. RCA has become the premier source of culinary and technical information for the food industry.