Membership

PRESIDENT’S WELCOME

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

Membership types, requirements, costs, benefits, applications.

National Member

CF fee $200 annually + CACC fee $80.00: $280.00 – subject to GST

Applicants shall be deemed eligible for National Membership if they hold a valid Certificate of Qualification for
the Trade of Cook (a TQ5 if trained with the Canadian Armed Forces from 1985) or similar Certification from any
Province or Territory where applicable, or an equivalent Certificate from any member country of WorldChefs, or
they must be currently working for a documented minimum eight (8) years in the Trade of Cook or as an instructor
at an accredited College, Foodservices or Hospitality Institution.

Armed Forces

CF fee $200 annually + CACC fee $80.00: $280.00 – subject to GST

Members of the Canadian Armed Forces whose main duties are those of a mess cook, warrant office or commissioned officer.

Young Chef

CF fee $50 annually + CACC fee $10.00: $60.00 – subject to GST

Open to any person actively engaged in the preparation of food in a commercial establishment or is enrolled in a recognized course of culinary studies at a college, school or institute. Is actively involved in work/study in the trade of cooking at the time of the application.

Associate Member Application​

Application for CACC Membership