IACP – International Association of Culinary Professionals
IACP is a not-for-profit professional association which provides continuing education and development for its members who are engaged in the areas of culinary education, communication, or in the preparation of food and drink. The worldwide membership of nearly 4,000 encompasses over 35 countries and is literally a "Who's Who" of the world of food. This diversity not only offers unique insight into the world's cuisines, but provides excellent networking opportunities. IACP's vision is to be an international forum for the development and exchange of information, knowledge, and inspiration within the professional food community worldwide. Francois Dionot is a founding member and past president of the IACP.
The Culinary Trust has been the philanthropic partner to the International Association of Culinary Professionals (IACP) for over twenty-years. The Trust solicits, manages and distributes funds for educational and charitable programs related to the culinary industry in these areas:
- Scholarships for students and career professionals
- Library research and travel grants for food writers
- Cookbook preservation and restoration
- Hunger alleviation
Les Chaîne des Rôtisseurs www.chaineus.org is an international gastronomic society founded in Paris in 1950. It is devoted to promoting fine dining and preserving the camaraderie and pleasures of the table. The Chaîne is based on the traditions and practices of the old French royal guild (corporation in french) of goose roasters, birds that were particularly appreciated in that epoch. Its authority gradually expanded to the roasting of all poultry, meat and game. The written history of "Les Ayers" has been traced back to the year 1248. Today La Chaîne des Rôtisseurs is the oldest and largest gastronomic organization in the world. More than 80,000 persons participate annually in its activities throughout the world with 7,000 members in the USA . Bailliages (Chapters) in more than 110 countries coordinate their programs through La Chaîne's international headquarters in Paris . In the United States , La Chaîne has approximately 150 local chapters.
Each year, Les Chaîne des Rôtisseurs holds a Jeunes Commis Rôtisseur Competition. The competition was organized to support and promote future young chefs by giving them the opportunity to demonstrate their skills. Competitions are held at regional, national and international levels in countries around the world that have a strong Chaîne presence. The competition was started in 1990 in the United States and continues to grow every year. It has been featured on the TV Food Network and CNN.
Les Dames d'Escoffier www.ldei.org is a worldwide philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality. The invitation-only membership, composed of 27 individual chapters across the United States and Canada , is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality. Chapters offer programs of interest to their communities that enlighten and stimulate. They also offer opportunities to mentor promising women who want careers in the food, beverage and hospitality industries, and to promote women in the hospitality industries through networking and providing opportunities for education and career advancement. The local Washington , DC chapter of Les Dames Organization also offers annual scholarships at various levels for both aspiring women cooks and those currently in the field. Many of L'Academie de Cuisine's students have won scholarship s to assist in funding their education.
Montgomery College www.montgomerycollege.edu is a multi-campus institution 3 miles from L'Academie de Cuisine, with more than 20,000 credit students and 15,000 Continuing Education students. On Monday, June 2, 2003, Montgomery College and L'Academie de Cuisine signed an articulation agreement to allow graduates of L'Academie's Professional Culinary Arts Program to transfer to Montgomery College and receive 11 credits towards a certificate in hospitality management, which they can apply towards an associate of applied arts degree in hospitality management. Montgomery College 's hospitality management program, based at the Rockville Campus, provides a theoretical and practical approach to management in the hospitality industry. Emphasis is placed on entry-level and mid-level hotel, food and institutional administration, along with practical experience and training gained through part-time and summer employment in the hospitality industry. After Completing their first two years of coursework at Montgomery College , students can transfer to The University of Maryland Shady Grove, MD to complete the final two years of study needed for a Bachelor's Degree. This integrated program prepares students to enter middle management positions in lodging, restaurant, travel, meeting and convention, and foodservice industries.
The Restaurant Association Metropolitan Washington's www.ramw.org vision is to unite restaurateurs and food service industry professionals of the Washington area. Today, RAMW has more than 650 members in the Washington , DC area and is the voice of establishments ranging from casual eateries to internationally acclaimed fine dining restaurants. The mission of the Association is to represent and promote the foodservice industry in the Washington Metropolitan area through education, government relations, and socio-professional activities.
The Restaurant Association Metropolitan Washington Education Foundation provides the resources for continuous training and development of the skills necessary for entry and growth within the food service and hospitality industries. RAMW Education Foundation is a 501c3 non-profit organization committed to building partnerships between the local community and our area's public high schools whose focus is on “ Career Technology Education .” For further information see www.ramw-ef.org
The Mission of Women Chefs & Restaurateurs www.womenchefs.org is to promote the education and advancement of women in the restaurant industry and the betterment of the industry as a whole. Formed in 1993 by eight of the nation's top women chefs and restaurateurs, WCR has grown to a membership of over 2,000 members, offering a variety of networking, professional and support services. WCR sponsors a unique Scholarship andamp; Internship Program that includes international travel, culinary school opportunities, wine studies and internships in member restaurants. Applications are taken January through March. The scholarship committee reviews the applications in March and April and the scholarships are awarded in June.
WCR holds an annual conference in major cities across the country. In 2009, WCR held its conference in Washington , DC . Patrice Dionot, Administrative Director of L'Academie de Cuisine was the co-chair of the 2009 and 2000 conferences.
The WCR Local Exchange program offers culinary educational programs in local markets. These meetings take place across the country and are both educational and networking opportunities for our members and prospective members.