As an organization, we strive for a highly diversified membership that reflects the multifaceted fields of contemporary gastronomy and hospitality: chefs, restaurateurs, caterers, culinary school proprietors and teachers, professors, culinary historians, food editors and writers, hoteliers and hotel executives, vintners and wine merchants, chocolatiers, bakers, food scientists, dietitians, communications specialists, lawyers, farmers, food merchants, manufacturers, advocates and purveyors.

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