Professional Chefs Association – The PCA is a professional organization of chefs dedicated to promoting continuous education and higher standards in the culinary world. Membership includes access to job opportunities, business development, and a network of professional peers.
Research Chefs Assocation – Founded in 1996, the RCA is a group of forward-thinking food professionals interested in tackling challenges currently facing the industry and raising the standard of excellence in food development. Member benefits include publications, regional events, education workshops, networking, and scholarship opportunities.
United States Personal Chef Assocation – The USPCA is a place for professional personal chefs to network, improving their craft and finding solid work. Membership is open to students as well as professionals, and includes conference invitations, materials discounts, and potential for national recognition.
International Association of Culinary Professionals – The IACP is a worldwide forum for culinary professionals to exchange ideas, trade knowledge, and get inspired within their community. Student members are able to participate in conferences and events, have access to mailing lists and directories, and receive discounts on relevant products and services.
French International Culinary Society – FICS was created in 1972 as a professional group dedicated to preserving, through use and education, fundamental traditions inherent in the art of French cuisine. Membership is exclusive and subject to review, but is open to anyone with a passion for French culinary arts and traditions.
American Personal & Private Chef Assocation – The APPCA is the largest professional personal and private chef trade association in the United States, dedicated to representing chefs and raising the bar of standards within the trade.