Where do all the world's most successful food multi-nationals go for insight? How do the big-time “players” in the food industry spot the new “meta-trends”? Each and every one of the global food superpowers sends at least one research chef to the annual American Culinary Federation's (ACF, St. Augustine, Fla.) national conference--held this year in San Antonio, Texas. In fact, most send a team of chefs to ensure that every possible bit of valuable information, including after-hours networking sessions, can be covered.
The ACF is an organization that represents and supports culinary-focused chefs nationwide. More than 40,000 strong, the ACF is the largest combined group of these frontline culinary innovators. No other organization can claim such a vast pool of restaurant professionals, with such experience, and who contribute daily feedback. Somewhere in the ACF, a few innovators know what the next homerun product will be. These culinary professionals are truly on the “chefs' edge.”