New Australian Culinary Federation structure set to unite chefs across the nation
AS LAST ISSUE went to press we were able to include the announcement of the Australian Culinary Federation’s new corporate structure, following the amalgamation of state bodies into one nationwide organisation. Now ACF National President Karen Doyle is able to share with us more details about the new structure and how it is set to benefit members and sponsors alike.
“There’s no question 2020 was a challenging year, in fact probably the most challenging one since the ACF was formed 27 years ago,” Karen says. “The lack of mobility for members and supporters, restrictions on travel and face to face interaction, and limitations on participation in live events and competitions all had their impacts. And of course, we all know how hard the foodservice sector has been hit as a whole and the fact that many businesses are hurting.
Karen Doyle
National President
“That’s why we decided it was imperative that we acted to galvanise the industry and bring everyone together. It’s never been more important to have a national representative body for chefs and it’s also important to ensure that both members and sponsors are getting value out of their participation.”
The new ACF structure encompasses eight designated regions united under the motto “One Dream, One Team, One Voice”, making the organisation a stronger force for lobbying government and stakeholders on key industry issues.
Each of the ACF’s eight regions of Queensland, North Queensland, Northern Territory, Western Australia, New South Wales, Victoria, Tasmania and South Australia will be managed by dedicated committees of volunteers to deliver an array of networking events, classes and competitions.
Additionally there will be new pathways for collaboration, upskilling and career development and a range of new initiatives designed to benefit members. Over the next few weeks the ACF will be launching its new micro-credential learning platform, through which members will be able to undertake several micro credentials including the ACF Chef Certification program which is aligned with that of WACS along with other valuable educational opportunities.
Another innovation is the establishment of a digital badging system for members and sponsors which can be used for event registration, chef certification and participation in competitions.
The ACF has also unveiled its new-look logo and graphic identity which combines the design elements of a white chef’s hat (symbolising professionalism and prowess) with the kangaroo as a symbol of national progress and a colour scheme reflective of Australia’s diverse cultural heritage, in recognition of the ACF’s ongoing commitment to inclusivity.
“We’re very proud of the new design, and the inclusion of the kangaroo as an iconic Australian animal which only moves forward seems the perfect choice – as that’s exactly what we’re seeking to do with the association,” points out Karen Doyle.
ACF’s newly-launched partnership with Refined Insurance Brokers will offer discounted insurances such as liability, personal accident and illness products, event insurance and many more to ACF members.
The association has also restructured its sponsorship categories and announced a new Principal Partnership agreement with Tabasco, complemented by continued Principal Partnership with Nestlé Professional. Cookers and ANICAV are new Tier 1 sponsors and Moffatt and Krio Krush are continuing to provide support. The ACF is also generously supported by the continuing sponsorship of Sous Vide Australia, Fine Foods, Foodservice Australia, Foodservice Suppliers Association Australia, Robot Coupe, MAK Catering, The Armory and Learning Vault.
“There are more initiatives in the pipeline, but seeing competitions and events coming back in the last few months has been exciting as this is where vital networking and opportunities occur,” Karen says. “We look forward to being involved in these.”
Chefs wanting to be part of the new organisation can visit www.austculinary.com.au for further information.
