American Culinary Federation Los Angeles Chapter   &  Chef's de Cuisine Association of California ACF membership confers a special status on those who hold it. The individual CHEF Program is an added extra to the extensive educational resources that have been available for years. Membership opens a pathway to join the rapidly expanding world of professional culinarians; members who are found around the nation, as well as those in the international community of chefs. Membership presents opportunities for competition, professional recognition and access to educational forums with fellow culinarians at events around the country. Opportunities The number of food service operations has nearly doubled since 1972, and the industry continues to grow and change rapidly. Places where people go to eat and seek lodging have grown faster than other food service establishments and limited menu operations grew faster than full service facilities. It has been a period when chains grew faster than independents. In yet another sector of our industry, commercial, or corporate, operations and non-commercial institutions are likewise experiencing a growth pattern. You are in a profession that is experiencing a 2.5% annual growth rate that will continue into the year 2005, and very likely into the years that follow. Growth and Change Growth in our food service industry has thrust a major impact on our profession; an impact we will continue to feel. The number and variety of chefs and cooks also continues to change. In 1992, for example, there were 3.09 million chefs, cooks and other kitchen workers in the industry. By the year 2005, that number is expected to jump 38% to 4.28 million. New jobs are appearing as the industry grows more complex. Chefs are more sophisticated in their thinking and even more specialized in their presentation. More is the operative word no matter where you look throughout the food service industry: more large organizations, more chains, more managerial positions and titles, more test kitchens, more development of new foods, more women and minorities. Being a part of the ACF adds up to more opportunity for you and your career development or advancement. What are the Benefits of ACF Membership? Largest and most prestigious chefs' organization in America 72 years of leadership in the professional food service industry Professional networking at local, regional, national, and international levels Monthly, national, cutting-edge publication; The National Culinary Review, (NCR) Monthly, national, ACF newsletter; Center of the Plate, included inside the pages of the NCR Opportunity to attend Regional Conferences and National Conventions National, regional, and local seminars, workshops, and symposiums Earned Professional Chef/Pastry Chef or Culinarian/ Pastry Culinarian Certifications ACF Web Site (www.acfchefs.org); all you need to know about the ACF on the Internet Internet JobBank; service for members to post their resumes, review resumes for new employees, or look for a new job; chef jobs are posted for free as a service to our members Vendor Resource Guide, a virtual trade show on the ACF Web site Local, national, and international culinary competitions International Culinary Olympics held every four (4) years in Germany Automatic membership in the World Association of Cooks Societies (WACS) National and Local Awards and Honors American Academy of Chefs, ACF Honor Society Voice of helping to feed hungry children; ACF Chef & Child Foundation High School Certification; ACCESS ACF Programmatic Accreditation for colleges and universities Subsidized Chef-TRAC Program; chapter certification courses Member Services Center; centralized Member Call Center via a toll free number Educational Grants for professional chef members Complimentary Term Life Insurance Program Horizons 2000 Video Lending Library Discounted Alamo Rental Car Rates Apprenticeship Program The true impact of ACF membership comes from your participation with the local chapter. Meetings and events can be your springboard to new professional horizons. ACF offers its members benefits tailored to the unique circumstances of the culinary profession, with tangible economic advantages. Complimentary Term Life Insurance All members are automatically insured for a death benefit as part of ACF’s membership dues package. The policy provides a $5,000 death benefit for every member in good standing under age 65. For members age 65 through 69, the policy provides a $2,500 death benefit and for those 70 and over, a $1,000 benefit. Travel and Accident Insurance Coverage A $25,000 death and dismemberment benefit covers members while they travel to and from ACF meetings or business. In addition, there is a coordinate accidental medical plan that provides coverage up to $5,000 for members while traveling to and from ACF meetings or ACF business-related functions. General Liability Coverage / Property & Casualty Short-term general liability coverage (paid by ACF) is available for ACF sponsored events. Coverage includes: Aggregate Limit of $1,000,000; Personal Injury $500,000; Fire Damage Legal Liability $50,000. Certificates of Insurance should be secured two weeks in advance, whether or not required by location of event. Contact ACF for forms. The ACF is a federation of non-profit, non-partisan and non-sectarian culinary associations of professional chefs, cooks and bakers engaged in the planning, preparation, service and supervision of foods, pastries and beverage, in commercial kitchens, hotels, clubs, restaurants, institutions, schools, as well as serving as culinary research and development consultants, experimental chefs, food directors and culinary educators. There shall be no discrimination regarding race, color, sex, religion, politics, age or national origin. For assistance with your application, additional informaation regarding the American Culinary Federation, the Chefs de Cuisine Association of California, Ecrtification, etc, Please call (818) 559-5218 or email ccacacfla@aol.com Please select the following membership level and use your credit card to pay your membership fees below. You will be contacted shortly to follow up your application. If you have questions please contact the office via email at ccacacfla@aol.com or call 818 559-5218 To pay by Check or Money order please call the office or email your request for a membership application to ccacacfla@aol.com td>Note: Fees below include 2.9% credit card processing fee. You will be contacted regarding your membership within seven working days.

ACF/CCAC Los Angeles Chapter
11664 National Blvd. #410
Los Angeles, CA 90064

Thursday, September 1, 2005 at 11:00 PM - Monday, December 31, 2007 at 11:00 PM (PT)

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Escoffier Society Los Angeles & American Culinary Federation / Chefs de Cuisine Association of California, Los Angeles Chapter

11664 National blvd. #410 Los Angeles, CA 90064 Phone: (818)559-5218 Email:office@acfla.org Web: www.acfla.org CHAIRMAN OF THE BOARD / CHAIRMAN OF TRUSTEES Dennis Sheeler, CCC ACFLA CHAPTER PRESIDENT / ESCOFFIER SOCIETY PRESIDENT Whitney Werner, CEC Email:ChefWhitney@ClubCulinary.com VICE PRESIDENT EDUCATION CERTIFICATION CHAIR Eloise Cantrell, CEC, CCE, AAC EXECUTIVE SECRETARY (Open) COMMUNICATIONS / TECH CHAIR Lance McCloud, AMA, PMI Email:Lance@LanceThink Media.com ESCOFFIER DINNER SOMMELIER/ACFLA WINE COLUMNIST Joel M Fisher PH.D- AKA The Wine Educator Email:Joel@JoelmFisher.com CHEFS FOR CHILDREN (open) AMERICAN ACADEMY OF CHEFS Luis Martinez, CEC, AAC MEMBERSHIP CHAIR (Open) SERGEANT AT ARMS Danny Chavez CERTIFICATION ADVISORS Eloise Cantrell,Ed.D, CCE, AAC ADVISOR TO THE BOARD Luis Martinez, CEC, AAC --- ACF WESTERN REGIONAL VICE-PRESIDENT Harry Brockwell, CEC, CCE, AAC