The American Culinary Federation is a professional, not-for-profit organization for chefs and cooks, founded to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to the most accomplished certified master chefs.
Chef John Folse Culinary Institute is dedicated to the preservation of Louisiana’s rich culinary heritage while fostering Louisiana’s role as a culinary leader. Chef John Folse, Past President and Chairman of the Board of the American Culinary Federation, represents the finest in culinary professionalism.
The International Association for Food Protection is a non-profit association of food safety professionals. Comprised of a diverse membership of over 3,000 Members from 50 nations, the Association is dedicated to the education and service of its Members, as well as industry personnel.
The International Association of Culinary Professionals is a not-for-profit porfessional organization that provides continuing education and development for its members who are engaged in the area of culinary education.
Louisiana Restaurant Association established in 1956, LRA promotes, protects, and serves the interests of the state’s foodservice and industry hospitality. LRA’s nine state-wide chapters cover restaurant operations and related businesses, including hotels, caterers, institutional feeders and suppliers of goods and services to the Louisiana restaurant industry.
The National Restaurant Association is the leading business association for the restaurant industry. Its mission is to represent, educate and promote a rapidly growing industry that is comprised of 900,000 restaurant and foodservice outlets employing 12.2 million people.
The Research Chefs Association is the leading professional community for food research and development.
Servsafe program provides food safety training, exams and educational materials to foodservice managers. Students can earn the ServSafe Food Protection Manager Certification, accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP)
Culinary.net lists hundreds of kitchen-tested recipes developed by leading food and beverage companies and associations, as well as a comprehensive collection of cooking and entertaining resources, and a recipe swap.
Culinary Software provides leading-edge restaurant and food service software ChefTec, CorTec and Escoffier to chefs, owners, operators, restaurants, and other food service professionals in the food service industry.
Culinary Ed specializes in information about Culinary Schools in the USA, using a clickable map.
Food Reference is a constantly growing site that contains almost 9,000 pages and receives more than 21,000 unique visitors every day. It includes long articles on food history and usage; short food facts and trivia; an extensive collection of quotes; a who’s who in food; cooking tips; culinary humor, poems and crossword puzzles, and a Culinary Calendar. Recipes–modern, classic and historical–are also listed.
Food Resource (Oregon State) is a source of science-base and business savvy information for the food and health industry. It includes a digital library [Food and Ingredients], information on educational and technical services, an e-commerce section and links to culinary sites.
Johnson and Wales Links contains excellent study guides for both nutrition and the culinary arts.
The Medieval and Renaissance Food Homepage includes primary Sources, reference, bibliographies, articles and other publications, as well as individual recipes.
NSU’s Dietetics Subject Guide lists the databases, websites and reference books housed at Nicholls State which can be useful to students studying dietetics and nutrition.
PBS Food: Recipes ideas, Cooking Shows, Iconic Chefs.
The Retail Food Program , part of Louisiana Department of Health and Hospital, states its objective is to prevent and minimize food-borne disease outbreaks through consulting, monitoring, issuance of permits and regulation of food establishments. This Louisiana program also oversees the Food Safety Certification Program which consults with industry, monitors and regulates the Food Safety Certification requirements of retail food establishments.
Jean-Mark.Sens, Research and Reference Librarian.