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Le Cordon Bleu Colleges of Culinary Arts Affiliations

Professional Memberships and Affiliations

The following are types of memberships and affiliations that students of our colleges of culinary arts may find beneficial to seek information and association with. Please contact a Le Cordon Bleu campus for additional information.

  • National Restaurant Association
  • American Culinary Federation
  • International Association of Culinary Professionals (ICAP)
  • Confrérie de la Chaîne des Rôtisseurs
  • The American Institute of Wine & Food
  • Women Chefs & Restaurateurs
  • Slow Food USA®
  • Research Chefs Association
  • The James Beard Foundation
  • Share Our Strength
  • Multicultural Foodservice & Hospitality Alliance (MFHA)
  • United States Personal Chef Association
  • Society for Foodservice Management (SFM)
  • International Food Service Executives Association (IFSEA)
  • National Association for the Specialty Food Trade (NASFT)
  • National Ice Carving Association (NICA)
  • Chefs Collaborative
  • Institute of Food Technologists (IFT)
  • Las Dames d’Escoffier International
  • Women’s Foodservice Forum
  • American Dietetic Association
  • National Association of Catering Executives (NACE)
  • American Institute of Baking (AIB)
  • International Union of Bakers and Baker-Confectioners (UIB)
  • American Hotel & Lodging Association (AH&LA)
  • National Restaurant Association Educational Foundation (NRAEF)
  • Council on Hotel & Restaurant Institutional Education (CHRIE)
  • Council of Hotel and Restaurant Trainers (CHART)
  • Education Institute of the American Hotel & Motel Association (EIAH&MA)
  • Foodservice Educators Network International (FENI)

Contact Le Cordon Bleu today to learn more about the benefits of an education at one of our colleges of culinary arts.


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