Thanks for your
interest in joining the SFPFS!
We welcome new members, and at the same time, take membership seriously. In order to be an active member, you agree to:
Be a food professional and/or knowledgeable and deeply passionate about food.
Be interested in connecting with others and expanding your network.
Pay the annual membership dues. The current rate is $55.
Agree to our RSVP and event cancellation policy: RSVP and purchase tickets in advance for events. Refunds for events will only be given within the first 5 days of booking an event, minus a $10 surcharge per person. After that time, no refunds will be issued. No refunds are allowed within seven days of an event.
Invites to year-round events at a special member rate. From roundtable discussions, cocktail hours, private dining events, and more, you’ll be the first to know.
Invite to our annual general meeting. This includes a review of important activities and decisions from the previous year by the Board.
Access to our email notices with announcements and details about events.
Being part of our Facebook Group, so you can stay up to date with food-related developments through member-generated content, and have an easy platform for connecting with fellow members.
Access to a members-only section on our website, where you can view the online membership directory and other members-only information. The directory - updated annually - provides detailed member contact information and lists local and national culinary groups.
Last but not least, access to our inspiring food professional community that shares resources and connects about the challenges and rewards of working in food.
We offer the following benefits to our corporate sponsors
in exchange for in-kind donations.*
Ability for up to three company employees to be listed in the member directory and attend events at member rates
Inclusion of your company logo on email alerts and event notices
Opportunity to place promotional materials at corresponding events (as relevant)
*In-kind donations will be approved by the Board. Examples would include venue hosting, or food or refreshment donations for events.