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).