The ASSOCIATION OF ITALIAN CHEFS OF CANADA has been established to maintain alive the interest in Italian food products and the authentic Italian cooking in Canada. AICC is open to persons professionally involved and interested in Italian products and Italian cooking.
Full membership is reserved for professional Chefs with an Italian background and/or working extensively with Italian cooking. Associate membership is open to individuals who are professionally involved in Italian food products either as producers or importers. Student membership is open to students of recognized Schools of Hospitality who have an interest in Italian cooking.
The AICC is fully registered with the Canadian authorities as an autonomous, apolitical, non-union, non-profit professional trace representative. It is managed by a board of directors duly elected by the members.
The AICC is associated with the FEDERAZIONE ITALIANA CUOCHI, “FIC”, a well-known federation with members not only in Italy but throughout the world. The FIC was founded in 1968 and has grown to 15,000 members. It is very active in the promotion of culinary art through promotions, demonstrations, seminars, TV programs, studies, conventions and cultural exchanges. FIC publishes “IL CUOCO” a very professional magazine which is the voice of the FIC.
The AICC will work in co-operation with the Italian Trade Commission, and the Italian Chamber of Commerce of Toronto for the promotion of Italian products.
The Association of Italian Chefs of Canada was formed for the following purposes:
1. To unite Chefs of Italian professional background, and/or Chefs interested and involved in Italian cooking who operate in Canada.
2. To provide the AICC members with an environment to share ideas, update professional expertise, and create a network to optimize employment opportunities.
3. To promote presentation and awareness of professional cooking and to elevate professional standards of the food and hospitality industry in Canada.
4. To create interest, give support, and expose through competitions the activities, the excellence and the initiative of Chefs.
5. To help students enter and become part of the professional work establishment, to organize specialization and training courses in co-operation with reputable hospitality schools both in Canada and Italy.