The goal of the Canadian Culinary Federation is to unite chefs and cooks across Canada in a common dedication to professional excellence. The Canadian Culinary Federation (CCF) 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, it was recognized that "inclusion" was the "buzzword" of the new century; a necessity to recognize other skill sets within the domain of the culinary arts, not forsaking the primary skill associated with the preparation of food by a qualified cook, baker or patisserie.  As has been the protocol of many other countries, the Canadian Culinary Federation now becomes the new found name.

Membership in the Canadian Culinary Federation 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 Federation 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 who maintain affiliation with the CCFCC by way of charter and acceptance of National Bylaws.

The business of the CCFCC is presented annually at recognized annual conventions and is open to general membership, invited guests and persons or organizations associated with the hospitality industry.

Reasons to Join

• Nationally recognized Chef de Cuisine Certification Program (CCC)
• Subscription to National Newsletters and Magazines, This publication has informative articles and recipes submitted by Industry Leaders in Canada.
• Discounts on travel , clothing and tools.
• Involvement in culinary college and apprenticeship training advisory committees.
• A CD-ROM national roster of members, updated every year.
• CCF certificate, suitable for framing, CCF National Membership medal. Junior members receive certificate only.
• Distinctive CCF lapel pin.
• International, National and local culinary shows are promoted and sponsored by the CCF and its branches.
• Opportunities to hear and see world renown chefs and speakers at regional and national conventions.
• A chance to participate at Regional Mini-Conventions held every year.
• Automatically become a member of World Association of Chefs Societies, (WACS).
• Participation in the career enhancement of Junior Cook Apprentices.
• Travel, car rental, and product discounts at Chef's Hat, Thrifty, Paderno, Moores, Russel Food Equipment Ltd., and Tabasco.
• Chef jacket refund program for new members