Welcome to the home of the U.S. Chapter of l'Academie Culinaire de France, headed by Chef Jean-Louis Gerin, President of the U.S. delegation.

The Universal Union for the Progress of the Culinary Arts was founded in 1879 by Joseph Favre, and 80 chapters were formed around the world. In 1888, in order to represent better the evolution and modern practice of cuisine, the name of the organization was changed to l’Académie Culinaire de France.

Today the ACF is present in every continent, and is 1080 members strong. The American delegation is represented by more than 100 pastry and kitchen chefs.

For more information, please see the Academie Culinaire de France main site. To see a full list of our members, including restaurants and contact information, please see our Chefs page. For more information about l'Academie, please see our About page, and for the latest updates from our member chefs please see our blog posts below, or subscribe to our RSS Feed.

As always, we wish you bon appétit!


Post image for Bernard Cretier is the 2012 Chef de l’Annee

At the 2012 ACF conference in Chicago, Chef Cretier also received the “Fauteuil de l’ Academie” for lifetime achievement. Chef Bernard Cretier, a native of Vichy, France, founded Le Vichyssois Restaurant in 1976. Chef Bernard apprenticed under Jean and Pierre Troisgros in Roanne; then he worked for Paul Bocuse in Lyon until his military service. […]

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Deann Bayless Named 2012′s Dame de l’Annee

Thumbnail image for Deann Bayless Named 2012′s Dame de l’Annee

Présenté comme Dame de l’année à L’ACF, Madame Bayless. La femme du fameux chef Rick Bayless. Femme très actif et une des femmes en charge des dames d’escoffier. Des émissions de télévision, aux bouquins, aux restaurants, au support des fermiers, des donations, elle est partout. Ci-dessous un petit récap de ce quel fait. Deann was […]

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ACF Gathers in Chicago for Annual Conference

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L’Académie Culinaire de France and Les Maîtres Cuisiniers de France Get a Taste of the Windy City’s Culinary Culture Chicago, Illinois (July 5, 2012) – When the talent of over five hundred years of cumulative culinary experience assembles in one room at The French Pastry School of Kennedy-King College at City Colleges of Chicago, someone […]

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