In 1963, five professionals chefs with a vision created the Canadian Federation of Chefs. It has since been renamed twice: 1993 - (CFCC) Canadian Federation of Chefs & Cooks® and 2003 - (CCFCC) Canadian Culinary Federation and/or Fédération Culinaire Canadienne.  Since its inception, the Association has enjoyed a deep and long-standing tradition as Canada's true representation of the professional chef and cook.

Its traditions and ethics are centered on decades of fellowship, honour, professional respect and the ongoing search for knowledge that challenges all aspects of food preparation to its limits.

Membership in the Canadian Culinary Federation 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.  See further details

The Federation 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.

The business of the CCFCC is presented annually at recognized annual conventions and is open to general membership, invited guests and persons or organizations associated with the hospitality industry.