To celebrate his induction as a member of Academie Culinaire de France, Chef Thomas Keller shared a few thoughts about the French chefs who have inspired him in his career.
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. The Paris chapter took on the name “Académie de Cuisine” on May 26 1883.
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. The New York delegation’s first A.C.F. president in 1888 was Edouard Moisson.
Marie-Antonin Careme (1784-1833) is considered to this day to be the godfather of all cooks.
Today the Académie Culinaire de France is present in each and all continents and is 1080 members strong. The American delegation is represented by more than 100 pastry and kitchen chefs.
Jean-Louis Gerin became the new president of the US delegation on June 06 2010, succeeding the great Jean-Jacques Dietrich who served the A.C.F. for 32 years. In his acceptance speech, Jean-Louis announced his desire to open the Académie to American chefs, male and female, who have been trained by French chefs.
L’Académie Culinaire de France and its sister organization Les Maîtres Cuisiniers de France are eager to carry on the great tradition of culinary excellence and science, and work with suppliers and farmers to improve the quality of foods for the grand pleasure of their clients and supporters.
Pictured L to R: Jean-Louis Gerin – President U.S. Delegation, Académie Culinaire de France; Christian Têtedoie – President, Maîtres Cuisiniers de France; Fabrice Prochasson, World President, Académie Culinaire de France; Jean-Louis Dumonet, President U.S. Delegation, Maîtres Cuisiniers de France
Fabrice Prochasson, MOF – World President, ACF
Jean-Jacques Rachou – Honorary President
Jean-Jacques Dietrich – Honorary President, Trustee
Jean-Louis Gerin – Delegation President
Eric Girerd – Vice President, Advisor to President
Sébastien Baud – Secretary
Daniel Monneaux – Assistant Secretary
Serge Devesa – Treasurer
Laurent Richard – Assistant Treasurer
Hervé Riou – Director of Admissions, Trustee
Bernard Cretier – Chapter Advisor
Sylvain Harribey – Partner Relations
Jean-Jacques Bernat – Fundraising
Sylvain Leroy – Chef Connections and Competitions
Sébastien Cannone – Director, Partage du Savoir Faire
- 16 Jul 2016
Académie Culinaire de France and its sister organization, Maîtres Cuisiniers de France, gathered in San Diego in June for their annual joint congress.
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