The Southern Foodways Alliance documents and celebrates the diverse food cultures of the American South in order to preserve, promote, and chronicle the south’s culinary standard. The SFA is a member-supported organization of more than 800 people. Chefs and academics, writers and eaters: all are active participants. For more information contact the Southern Foodways Alliance, 662-915-5993 or email sfamail@olemiss.edu.

Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat where it comes from, how it tastes and how our food choices affect the rest of the world. For more information visit http://www.slowfoodatlanta.org/.

LDEI is a worldwide society of women dedicated to creating a culture in the community fostering excellence and promoting the achievement of women in culinary professions through educational and charitable activities. Atlanta Dames include chefs, restaurateurs, caterers, retailers, event planners, cookbook authors, food journalists and historians, winemakers and wine industry professionals, food publicists, culinary educators and hospitality executives. For more information contact Elizabeth McDonald, McDonald Media, 404-822-3788 or lizzie@mcdonald-media.com.

The James Beard Foundation is a national not-for-profit 501(c)(3) organization based in New York City dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. For more information contact membership@jamesbeard.org.

Credit: The Reynolds Group, Inc.
Caption: Chefs plating their course at the Atlanta James Beard dinner

Credit: The Reynolds Group, Inc.
Caption: Chefs Jeremy Lieb, Arnaud Berthelier, Joel Antunes, Kevin Rathbun, Kathryn King and Anne Quatrano at the Atlanta James Beard dinner.

International Association of Culinary Professionals (IACP) is a not-for-profit professional organization providing continuing education and development for its members who are engaged in the areas of culinary education, communication or the preparation of food and drink.

Chefs Collaborative is a growing community of chefs, farmers, fishers, educators, and food lovers is dedicated to promoting sustainable cuisine. For more information contact ChefsCollaborative@chefscollaborative.org or call 617-236-5200.

The American Institute of Wine Food is a non-profit organization founded by Julia Child, Robert Mondavi, Richard Graff and others in 1981 to advance the understanding, appreciation and quality of what we eat and drink. For additional information, please email Gena Berry genaberry@aol.com or call 404-255-6298.

The United Culinary Chef Association (UCCA) is a non-profit organization devoted to improving the appreciation and understanding of foodservice careers, providing a means to exchange ideas and present fun and relaxing activities. UCCA exists to give its members a strong circle offering friendship, camaraderie and an enjoyable atmosphere away from their stressful daily environment.

Georgia Organics is a nonprofit, member-supported organization, Georgia Organics publishes the Local Food Guide – a directory of the organic and sustainable farmers and the restaurants who feature their products – and promotes Georgia’s family farms and the restaurants that support them through the “buy local” campaign.

Georgia Organics envisions sustainable, organic and local food transforming our communities to be more healthy, secure and economically-viable. Through innovative networks of sustainable family farms, gardens and businesses, all Georgians have access to nutritious, locally-grown foods via schools, institutions, work places, grocery stores, markets and neighborhoods. Together, growers, consumers, rural counties, and urban communities will unite to embrace the health and heritage of our land and people through the cultivation and celebration of food.

Founded in 1929, the ACF is a professional, not-for-profit organization for chefs and cooks. Its principle goal is to promote a professional image of American chef’s worldwide through education among culinarians at all levels, from apprentices to the most accomplished certified master chefs of the culinary arts.

The ACF Greater Atlanta Chapter organizes and participates in several events during the year. ACF offers certification for all chefs, cooks and bakers. For more information, contact ACF Greater Atlanta Chapter President Chef Michael Deihl, CEC, CCA, AAC, at mdeihl@eastlakegolfclub.com or visit http://www.acfatlantachefs.org/.