Professional Associations

Professional Associations

Chef owner Martial Bricnet’s background in the hospitality industry includes service in hotels and resorts both in the United States and other countries. He knows firsthand the challenges of pleasing guests and creating great dining experiences.

Colors is proud to belong to the following professional associations. The guidance and friendship of its members enable us to better understand our culinary world, keep abreast of changing trends, and above all serve our family of clients to the best of our abilities.

Chefs de Cuisine Association of San Diego

Allied Member
www.sdchefsdecuisine.com

Colors Gourmet Pizza was awarded Purveyor of the Year for its exceptional service, commitment, and support to the Chefs de Cuisine Association of San Diego.

The principal aims and objectives of the Association are:

To promote, strengthen and develop those bonds of friendship which should exist among members of the profession.

To study, discuss, and protect its moral and legal interests, whenever it may be necessary.

To foster educational programs, with lectures and demonstrations by culinarians and catering experts, thus keeping abreast of any new developments in food and service.

Research Chefs Association

Chef Member

www.culinology.com

Formed in 1996 by a group of food professionals with a common interest in the challenges facing the profession, the Research Chefs Association (RCA) has rapidly grown to approximately 2,000 members. RCA has become the premier source of culinary and technical information for the food industry, with a professionally diverse membership including chefs, food scientists, and other industry professionals who are shaping the future of food research and development.

RCA is a forward-thinking, vibrant, energized organization whose members benefit by being part of a dynamic community of food professionals who work toward a common goal: Bringing excellence to food product development.

American Culinary Federation

Associate Member

“The Authority on Cooking in America”

The American Culinary Federation, Inc. (ACF), a professional, organization for chefs and cooks, was founded in 1929 in New York City by three chefs’ organizations: the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. Since our inception, little has changed in our principal goals. We are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.

Our Humble Contribution to the World of Pizza

"For our customers, success lies in pleasing their guests without losing sight of the bottom line. We are known in the industry for our creativity, working with customers to find solutions to their special needs, and for the highest quality of products and service ... every single time."