The American Culinary Federation (ACF) was founded in 1929. The ACF promoted the beginning of culinary communities of distinguished American Chefs Clubs. These ACF chapters provided their member's invaluable professional resources for their culinary development. The ACF mission was to make a positive difference in the development of culinarians through the community, education, apprenticeship, and certification.
Did you know that until 1974 the culinary field was classified as "Domestics" under the US Department of Labor's Dictionary of Occupational Titles. Thank you to Louis Szthmary and a 3-year fight with fellow ACF members the title of Executive Chef was moved to Category 1 - Professional, Technical and Managerial Occupations. Click here to read the story of what these ACF members did to elevate your status.
The Washington State Chefs Association, which has been in existence since approximately 1923, has developed a rich history of accomplishment.
Our chapter was first developed in 1923 as the Seattle Culinary Association to further Culinary Arts through education and events. In 1949, the Association became known as the Pacific Northwest Chef de Cuisine Association (PNCA). Finally, in 1970 the association became the Washington State Chefs Association (WSCA).
Your Chapter Board of Directors and Trustees have recently completed this set of By Law revisions. Revisions are needed from time to time to bring By Laws into alignment. Please review the new bylaws and vote by e-mail(instructions below).
ACF WSCA Bylaws w/ 2011 Revisions
As you read the proposal:
Wording in Red – is wording to be deleted.
Wording in Green – is new wording to be added.
As you will see as you review, in our last revision there was much language that was taken directly from ACF National By Laws and really has no purpose being in our Chapter By Laws so it will be in red. Also there currently is conflicting information in our By Laws regarding Associate Members. This has been cleaned up and consolidated in Article III, Section 2f. The rest are just minor revisions, correctly stating the Chapters name, removing duplications and more clearly defining Trustees’ roles.
If you have any questions or concerns regarding these please feel free to contact:
Mark Linden at email@example.com
We need 2/3rds of Culinarians, Professional Culinarians, and eligible Senior Professional Culinarians to vote to approve the bylaw revisions.
Cast your vote to Mark Linden by firstname.lastname@example.org -In your email, please include your member name, and your vote (Yes for approval and No for no change to bylaws).
The success of the WSCA is due to the commitment of volunteers under the leadership of the chapter president.