Institute of Wine & Food
more information, contact: AIWF Sara Cotham, Membership Manager
(800) 274-2493 firstname.lastname@example.org
The American Institute of Wine & Food is an educational non-profit
organization dedicated to the pleasures, benefits and traditions
of the table. There are 31 chapters across the country and a chapter
in France. The membership is comprised of professionals in the
food and wine industries as well as consumers. Our programs include
wine seminars, in-depth and interactive tasting sessions, field
trips to food and wine producers, and many other social and educational
more information, contact: Chefs Collaborative 262 Beacon Street,
Boston, MA 02116
(617) 236-5200 E-mail: email@example.com Fax: (617) 236-5272
Chefs Collaborative is a national network of more than 1,000 members
of the food community who promote sustainable cuisine by celebrating
the joys of local, seasonal, and artisanal cooking. Membership
is open to anyone interested in the interconnectedness of the
environment and food choices. Founded in 1993, the Collaborative
is the only culinary organization that provides its members with
tools for running economically healthy, sustainable food-service
businesses and making environmentally sound purchasing decisions.
While celebrating the pleasures of food, Collaborative members
recognize the impact of food on our lives, on the well-being of
our communities, and on the integrity of the global environment.
By educating chefs and consumers, Chefs Collaborative seeks to
encourage sustainable practices and improve the quality and taste
of the food we eat.
Association of Culinary Professionals
more information, contact: IACP 304 West Liberty Street, Suite 201
Louisville, KY 40202 Phone: (800) 928-IACP or (502) 581-9786 Fax:
(502) 581-9786 Web: http://www.iacp.com. E-mail: IACP@hqtrs.com
Founded in 1978. Membership 4,000+ representing over 32 countries.
This not-for-profit professional association's objectives include:
providing continuing education and professional development,
sponsoring of the annual IACP Cookbook Awards, promoting the
exchange of culinary information among members of the professional
food community, establishing professional and ethical standards,
and funding scholarships.
|The James Beard
more information, contact: The James Beard Foundation 167 West 12th
Street New York, NY 10011 (212) 675-4984 or (800) 36-BEARD Fax:
(212) 645-1438 Web: http://www.jamesbeard.org
The James Beard Foundation, a not-for-profit organization, was
founded in 1985 at the suggestion of Julia Child to keep alive
the philosophy, ideals, and practices that earned James Beard
his reputation as the father of American gastronomy.
Located in Beard's townhouse in the heart of New York's Greenwich
Village, the Foundation is a culinary center for food professionals
and enthusiasts, and sponsors culinary events open to the public.
Every day of the week, chefs, pastry chefs, winemakers, and
cooking teachers from around the country come to The Beard House
to prepare meals, conduct tastings, or lead workshops and classes.
In addition, The Beard House is available as a meeting space
for other not-for-profit groups, and its Library and Archives
provide a wide-ranging resource for food and wine writers, chefs
and students. The James Beard Foundation also holds many dinners
and events outside of New York City.
In 1990, the Foundation established The James Beard Foundation
Awards, which brought together the two most prestigious recognition
programs of the time, the Tastemaker Book Awards and Who's Who
of Food & Wine in America.
for the Specialty Food Trade, Inc. (NASFT)
for membership information are welcome, please contact: NASFT 120
Wall Street, 27th Floor New York, NY 10005 (212) 482-6440 Fax: (212)
- To foster trade, commerce and the interest of the members
engaged in the specialty food industry through trade shows
and the media.
- To promote friendly intercourse within the specialty food
- To foster research in the interests of the specialty food
The NASFT has sponsored the Fancy Food Shows since 1954. Today,
the combined annual gross exhibit space in the Winter and Summer
Fancy Food Shows approaches 800,000 square feet, attracting
an annual attendance of 50,000 members of the trade. Only NASFT
members may exhibit at the Shows.
The NASFT publishes a bi-monthly magazine with a circulation
of about 300,000. The magazine reports on specialty food trends,
cuisines of the world, NASFT members' products, outstanding
specialty food retailers, legislative matters relating to food
and other subjects of interest to the specialty food and restaurant
The NASFT has a membership of 19,000 manufacturers, distributors,
importers, brokers, foreign government offices and other suppliers
of specialty foods. To educate its membership, the NASFT publishes
a newsletter, The NASFT Insider, supports educational programs
and is a source of specialty food information and networking.
National Restaurant Association 1200 Seventeenth Street, N.W. Washington,
D.C. 20036 Phone: (202) 331-5900 Fax: (202) 331-2429 E-mail: firstname.lastname@example.org
The National Restaurant Association is the definitive membership-based
business association for the restaurant industry. With more than
30,000 members representing more than 175,000 restaurants, National
Restaurant Association membership includes tableservice restaurants,
quickservice outlets and cafeterias, as well as professionals
and academic institutions associated with the industry.
The National Restaurant Association was created in 1923 by
industry leaders who recognized that there are some things restaurateurs
can do better when working together than they can do working
alone. To this day, that credo serves as a basic principle for
the Association as it continues to serve its members by representing,
educating and promoting the restaurant industry.
With national offices in Washington, D.C., and a strong grassroots
program, the National Restaurant Association ensures a powerful
and effective voice for the restaurant industry on Capitol Hill.
The National Restaurant Association is the leading source
for research and information on the restaurant industry. The
National Restaurant Educational Foundation, located in Chicago,
develops and provides educational training programs. The annual
Trade Show, held in Chicago every May, attracts more than 100,000
restaurateurs and suppliers who want to see and to learn about
the latest industry products, services and trends.
Please see the Web site for member benefits and to learn how
to become a member.
|New York Women's
more information, contact: 115 East 9th Street, Apt. 19G, New York.
Tel. (212) 674-6097
New York Women's Culinary Alliance (NYWCA) is an organization
that promotes cooperation and education among women in the food
industry. The membership of the Alliance, which includes a cross
section of food professional share information through member
generated programs and seminars. Ongoing food and wine tastings,
lectures and field trips provide members with continuing education.
The Alliance also participates in community affairs through volunteer
work and fund raising.
Women In Foodservice
more information, contact: Deborah Hicks, RWF, 1372 La Colina Drive,
#B Tustin, CA 92780 (800) 898-2849, Fax: (800) 898-2849 www.rfw.org
Roundtable for Women in Foodservice (RWF) is a national organization
of foodservice professionals, devoted to providing educational,
mentoring and networking opportunities to enhance the development
and visibility of women.
The organization started in New York City in 1983. There are
10 chapters throughout the United States. RWF's "point of difference"
among foodservice industry organizations is that they are the
only association focused on the development and enhancement
of women's careers throughout all corporate and entrpreneurial,
supplier and service segments of the industry. The two levels
of membership are professional ($150) and student.
As part of the goals for the next millennium, RWF is committed
to continually providing each member with:
- Professional Development and Leadership opportunities
- Networking on both a local and national level
- Mentoring Programs
- Local and National Scholarships
- Access to National Job Banks
more information visit website www.slowfood.com or call toll free
number 1-877-SLOWFOOD (756-9366).
Slow Food is the largest food association in the world which
is committed to supporting and promoting the world's quality
food and beverage patrimony.
ABOUT SLOW FOOD
The Slow Food Movement is a non-profit organization with 60,000
members in 35 countries founded in the Piedmont region of Italy
by Carlo Petrini in 1986. Our goal is to promote mankind's inalienable
right to pleasure through good eating and counter the onslaught
of supermarket and fast food culture that standardizes tastes
and extinguishes local variety in the production of food and
beverages. The primary tool for spreading Slow ideas is the
Convivium (chapter), a group of people in a given area who meet
on an informal basis to promote micro-purveyors of traditional
fare. Convivia are the grass root structures that help advance
Slow Food's three main initiatives:
The Ark Project: a scientific and advertising startegy to protect
foods and drinks from extinction.
Taste Education Program: Slow Food has recently published
a book called
"Doing Saying Tasting: Taste Education in Grade-Schools" to
advance the discourse of taste education in grade schools.
Fraternal Tables: Slow Food has three active tables (one in
Brazil, one in Sarajevo, and one in Italy) to help those who
need assistance. Slow Food also publishes a quarterly journal,
various newsletters, and holds major food events around the
world each year such as the Salone Del Gusto, Cheese, and the
Lubeck Food Festival.
Email for Membership information.
more information, contact: WRC 304 West Library Street, Suite 201
Louisville, KY 40202 Phone: (502) 581-0300 Fax: (502) 589-3602 email@example.com
The mission of the Women Chefs & Restaurateurs (WRC) is to
promote the education and advancement of women in the restaurant
industry and the betterment of the industry as a whole.
Exchange:To facilitate communication and exchange of
ideas between members and to promote professional contacts.
Education: To provide educational opportunities for professional
and personal development for women in all sectors of the restaurant
Enhancement: To create and expand professional and business
opportunities for women working in or wishing to enter the restaurant
Equality: To provide support and foster an environment which
insures women equal access to the position, power and rewards
offered by the restaurant industry.
Empowerment: To examine the issues of women in the workplace
and to advocate the improvement of work environments in the
Entitlement: To provide opportunities, encouragement
and support for women of all backgrounds who wish to enter or
advance in the restaurant industry.
Environment: To promote efforts to safeguard and improve
the global food and water supply.
Excellence: To foster standards of excellence and integrity
within the restaurant industry.
$75 Restaurant Professional
$250 Restaurant/Small Business