Organizational Background

With the rapid development of the global culinary industry, Asian cuisine's influence in the global market has grown significantly. However, the industry faces a shortage of skilled professionals proficient in Asian culinary techniques, especially in the North American market, where the demand for professional chefs in the restaurant industry far exceeds supply.

To address this market need, the U.S. Asian Culinary Campus was established. The school has received financial and policy support from state governments, along with dual accreditation and professional backing from the Asian Chef Alliance (ACA) and the American Culinary Federation (ACF). The program is based in an office building in the heart of Wall Street, occupying two floors with a total area of 8,000 square feet. The teaching facility is equipped with all the necessary hardware and conditions for conducting classes. Furthermore, the campus has received strong support from the New York Chinatown Development Council, aiming to promote local economic and cultural development through this training program and cultivate internationally competitive professionals in Asian cuisine to fill the market gap.

​

The core mission of The U.S. Asian Culinary Campus  is to bridge the gap between Chinese-American cuisine and mainstream society through specialized training and innovation. Chinese-American cuisine, as an essential part of Chinese culture, has deep historical roots and unique culinary techniques. Our goal is to combine these rich traditional elements with modern culinary concepts, using a scientific teaching system and high-quality practical training to cultivate culinary talent that embodies both tradition and innovation.

At the same time, we are committed to promoting authentic Chinese cuisine to mainstream society, increasing its international recognition and influence. Through in-depth cooperation with the culinary industry, media, and educational institutions, we hope to create a broader stage for Chinese-American cuisine, making it an indispensable part of American culinary culture.

​