The Canadian Culinary Federation

The goal of the Canadian Culinary Federation (CCF) is to unite chefs and cooks across Canada in a common dedication to professional excellence. The CCF was founded in 1963 and incorporated in Ottawa as a non-profit association in 1972. Since its inception, the federation has enjoyed a deep and long-standing tradition as Canada’s true representation of the professional chef and cook.

Throughout its history as Canada’s largest federally chartered professional chefs’ organization, the name of the federation has undergone several changes to recognize the chef’s continually changing role in the kitchen and education.From 1963-1982 theorganization was called the Canadian Federation of Chefs de Cuisine.When the importance and role of the professional cook was recognized, the name was changed to Canadian Federation of Chefs & Cooks. In 2003, it was recognized that “inclusion” was the “buzzword” of the new century; a necessity to recognize other skill sets within the domain of the culinary arts, not forsaking the primary skill associated with the preparation of food by a qualified cook, baker or patisserie.As has been the protocol of many other countries, the Canadian Culinary Federation now becomes the new found name.


Membership in the CCF is available to any and all persons who actively seek and involve their career paths as a Cook Apprentice, Journeyman Cook, Professional Chef/Cook or Culinary Professional.


The CCF is a federally chartered, not for profit organization, and is managed by a member elected board of directors. Its membership is derived from regional and city branches who maintain affiliation with the CCFCC by way of charter and acceptance of national bylaws.
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The business of the CCF is presented annually at recognized annual conventions and is open to general membership, invited guests and persons or organizations associated with the hospitality industry.