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President’s Message

Hello and welcome to the CACC

The Calgary Academy of Chefs & Cooks has been an industry-respected institution for over 60 years. Founded in 1958, as the Calgary Academy of Chefs by Chef Einar Nielson, of the CP Hotel, now The Fairmount Palliser Hotel, the association became official in 1960. Moving on to 1963, the CAC was instrumental in the formation of the National association, Canadian Federation of Chefs de Cuisine, now the Culinary Federation.

Today, in our post-pandemic world, the CACC has revived as an association in this past year. As we work towards bringing our industry back to ‘normal’ levels of business, we as a professional association strive to continue our heritage as the local Calgary area, professional body for the culinary arts.

Our association is made up of local Chefs, Sous Chefs, cooks, Food industry sales representatives, retired Chefs, associates and even a few ‘Foodies’!

We invite you to peruse our website, check out upcoming events and contact any of our board members if you have any questions, would like to attend one of our meetings as a guest or are interested in becoming a member.

Thank You and we look forward to meeting you some day!

Christopher Sprentz CCC

President, Calgary Academy of Chefs and Cooks

CACC

#117, 234 – 5149 Country Hills Blvd NW

Calgary, AB T3A 5K8

info@chefscalgary.ca

Meet Our Team

President Christopher Sprentz

Vice President Jessica Schweizer

Secretary Blake Chapman

Treasurer Don Turnbull

Chairman Fred Malley

Membership Travis Birdsall

Associate 1 Al Kennedy

Associate 2 Greg Trimming

Education1 Mikael Volke

Education2 Abe Belmufid

Social 1 Mathieu Paré

Social 2 Jun Causapin

Junior 1 Tierra Walter

Junior2 Jose Battad

Select one type of membership below (required)

Chef/National memberArmed ForcesPastry ChefYoung ChefFoodie

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I hereby
for membership with CACC and agree to abide by the Code of Ethics and the Bylaws of this Association

CODE OF ETHICS I hereby embrace this code of ethics as laid down by the Culinary Federation (CF) and I certify that I shall abide by the constitution of this corporation and generally uphold the dignity of my profession and the Canadian Culinary Federation. I shall place honour and the standing of our profession before personal advantage. I shall not use unfair means to gain professional advancement or to injure the chance of another colleague to secure or hold employment. I shall at all time conduct myself so as not to bring discredit to or dishonour upon the Culinary Federation.

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