We participate in and advise on the establishment, maintenance and improvement of Australian Culinary Competitions as advised by the World Association of Chef's Societies (WACS).
We are committed to developing the professional skills and knowledge of our members and the broader industry through provision of workshops from industry experts, mentoring programs, industry mental health awareness, social consciousness and sustainability.
We inspire camaraderie through social and professional networking, using social media, workshops, professional functions and meetings. We are inclusive and respectful of individuals gender, sexuality, race, ethnicity and religious beliefs.
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“Moffat is proud of our relationship with the Australian Culinary Federation.
The AFC puts Australia on the culinary world stage with competition teams from apprentice to Olympic levels.
At the same time ACF fosters and support young chefs to be the best they can be.”
“I have been a member of both the Australian Culinary Federation and Australian Young Chefs for almost the entirety of my career and in that time they have played a vital role in both my professional development and personal growth.
The people that make up these associations are Supportive, experienced, connected and bona fide and I know my career is undeniably richer for the impact they have made on it.”
“Professional is the word that I use to base the future of the Australian Culinary Federation and organisation that performs tasks to better the lives of members through education, career advancement, and industry knowledge.
I applaud the entire board for your efforts to further develop the Australian Culinary Federation during this incredibly difficult time.”
“I’d like to congratulate and say well done to the Australian Culinary Federation and its industry partners for a successful year, it is exciting to see industry come together and work toward a common goal.
The opportunities the ACF brings to industry through competitions and educational workshops is valuable to the next generation of Chefs”