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Culinary Clubs and Activities

  • Some of your best memories at IUP will be the ones you make with friends, teachers, and classmates. It's easy to get involved with clubs like these especially for culinary students:

    ACF logo

    American Culinary Federation (ACF)

    Boost your culinary career. Gain access to experts in the culinary profession. Stay on top of the latest in culinary arts. The ACF is the largest professional chefs’ organization in North America. Students can join the Groundhog Chapter of the ACF to see culinary demos, network with professionals in the field, and earn professional certification.

    Escoffier Club

    The Escoffier Club is a student-run organization that plans recreational and educational activities for culinary students and hosts campuswide events.

    Culinary students elect a president, vice president, secretary/treasurer, activities chair, and media chair each year. These officers make up the Escoffier Club Executive Committee. This committee plans activities for culinary students and the Punxsutawney campus as a whole.

    Some of the activities organized by the club in previous years include Halloween parties, pumpkin carving contests, karaoke nights, video game nights, weekend trips to New York City, back-of-the-house tours at Nemacolin Woodlands Resort, ski trips, barbecues, and sports tournaments.

    Academy of Culinary Arts Ice Sculpture

    Ice Carving Club

    You can learn to carve ice! Chef instructor Martha J. Rupert is the club advisor to this group sponsored by the Escoffier Club. The club carves at least once a month, and all equipment is provided by the university. Have fun and develop professional carving skills, a great résumé enhancer!

    In the industry, the ability to carve an ice sculpture for that special occasion or the holiday buffet table sets an establishment apart from the competition. Students who participate in the ice carving club will learn introductory carving skills and have the opportunity to progress to intermediate ice sculpting by the end of the first year; this experience can definitely give a culinary student an edge in the job market.

    Martha J. Rupert, Certified Sous Chef, Certified Culinary Educator,
    Food Management Professional, Ice Carving Club Advisor