The formation of the British Culinary Federation is the result of the Midlands Association of Chefs and the Chefs and Cooks Circle joining together. The Chefs and Cooks Circle was the most senior chefs association, founded in 1948 and the Midlands Association of Chefs was an immediate success story, following its foundation in 1978.
2005 was a historic time for both associations who shared 85 years of experience in the industry. The coming together of two associations to form the British Culinary Federation was a great step forward for all our members and has ensured that we face the future with strength and confidence.
Both founder associations shared a commitment to achievement, training and quality and a rich tradition of competition. We are now pursuing those goals with even more vigour than before. Joining together has strengthened existing membership, increased opportunities and increased the number of events and competitions for members.
We are now one of the largest associations in the United Kingdom and our membership is spread throughout the country in hotels, restaurants, contract catering, colleges and the Armed Services. We also have members in Canada, South Africa, Germany, Malta, and USA – in fact, in most countries around the world!
Our main aim is to promote culinary skills throughout the industry, and gain recognition for our members as highly skilled professionals in the catering industry.
We raise funds and provide scholarships to help student and trainee chefs to compete, work or study abroad. In addition, we have established an agreement with Les Toque Blanches Lyonnaises. This gives member chefs the opportunity to work in some of the leading restaurants in Lyon.
We aim to promote and protect the interests of our membership; we are available to support members in their work and can provide information at all levels of the profession. To help us achieve this we liaise with examining bodies and other educational and vocational establishments in relation to the culinary arts.
The British Culinary Federation has very strong links with the industry and its ties include schools, colleges and the support of an expanding number of professional supply companies to the industry. It is also involved in several salon culinaires throughout the country, providing both the organisation and judging skills required. Amongst BCF awards are the Louis Cipolla award for culinary excellence and achievement, the Tudor France award for the greatest contribution to the hotel industry and the Johnnie Borra Memorial Trophy, awarded to each year’s most outstanding young chef.
Applied Ability Awards
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Practical Exams for Professional Chefs, Designed and Delivered by Chefs
The Applied Ability Awards or Triple A - was initiated by the British Food Trust and developed by the country's top chefs and is supported by the British Culinary Federation. It is an independent qualification for professional chefs, designed and delivered by industry for industry in order to provide the national benchmark that will define, develop and promote craft skills.
