Culinary Federation

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Canadian Restaurant & Foodservice News and is proud to partner with Canada’s Culinary Federation.

The goal of the Culinary Federation (CF) is to unite chefs and cooks across Canada in a common dedication to professional excellence. The CF was founded in 1963 and incorporated in Ottawa as a non-profit association in 1972. Since its inception, the federation has enjoyed a deep and long-standing tradition as Canada’s true representation of the professional chef and cook.

Throughout its history as Canada’s largest federally chartered professional chefs’ organization, the name of the federation has undergone several changes to recognize the chef’s continually changing role in the kitchen and education. From 1963-1982 the organization was called the Canadian Federation of Chefs de Cuisine. When the importance and role of the professional cook was recognized, the name was changed to Canadian Federation of Chefs & Cooks. In 2003, when “inclusion” was the buzzword, it became necessary to recognize other competencies in culinary arts without forsaking the basic food preparation skills of a qualified cook, baker or pastry cook.

Membership to the CF is available to any and all persons who actively seek and involve their career paths as a Cook Apprentice, Journeyman Cook, Professional Chef/Cook or Culinary Professional.

The CF is a federally chartered, not-for-profit organization, and is managed by a member-elected board of directors. Its membership is derived from Regional and City Branches that maintain their affiliation with the CF by way of the charter and acceptance of National Bylaws.

The business of the CF is presented at recognized annual conferences open to all members, invited guests and persons or organizations associated with the hospitality industry.

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CRFN News & Features:

The Great Resignation: How to attract, retain, and support your team

In foodservice and beyond, human connection cannot be an afterthought

Boosting the appeal of foodservice as a career destination

Connecting chefs in need with cooks of the future

Congratulations to Chef Tony Fernandes, recipient of the CF Lifetime Achievement Award

An interview with CF board chair Doug Overes: Canadian culinary progress promises a bright future

Bringing millennia of culinary history to life in the 21st century at Wanuskewin

Raising the bar: A Q&A with Chef Peter Keith

Remembering and recognizing the late Chef Divakar Raju

Culinary Federation announces new board of directors

Q&A with chef Jeremy Luypen: “We’re a family”

Lobster, Mussels & Moonshine