Academie Culinaire De FrAnce USA & Canada Delegation

acf.usa.secretary@outlook.com

WELCOME TO L' ACADEMIE CULINAIRE DE FRANCE USA & CANADA DELEGATION

About Us

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.

Our Chefs Recipes

One after another, the chefs from the Académie Culinaire de France proudly share their finest creations with you through their recipes.

Crusted Poached Egg
By Chef Bruno Bertin. Egg Cuisine Solutions

Exotic Vegan Pavlova
By Chef Simon Bregardis. The Venetian, Las Vegas

Peanut Butter & Jelly Babka
By Chef Simon Bregardis. The Venetian, Las Vegas

“Rice less” Butternut Risotto
By Chef Olivier Dubreuil. The Venetian, Las Vegas

Stuffed Cheese Mini Pumpkin
By Chef Olivier Dubreuil. The Venetian, Las Vegas

Braised Endives A L'Orange
By Chef Pierre Baran. Former CIA Instructo

Chilled Heirloom Tomato Consomme
By Sebastien Baud. Consulat General De France, New York

Green Lentils Avocado Falafel
By Vincent Rodier. The Pendry hotel, San Diego

Green Vegetarian Risotto
By François Latapie. The Little Frog, New York

Maine Lobster a la Bourguignonne
By Sébastien Baud. Consulat General De France, New York

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Board Members 2020-2025

Sebastien Baud

ACADEMIE CULINAIRE DE FRANCE USA & CANADA, PRESIDENT DELEGUE

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Board Members 2020-2025

Jean-Louis Gerin

ACADEMIE CULINAIRE DE FRANCE USA & CANADA, HONORARY PRESIDENT

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Board Members 2020-2025

Fabrice Prochasson, MOF

ACADEMIE CULINAIRE DE FRANCE, WORLD PRESIDENT

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Our Partners

Today, we express our heartfelt gratitude for the indispensable assistance provided by our esteemed partners. Their significant contributions undeniably reinforce the achievements of our delegation in the United States and Canada. We sincerely appreciate their unwavering dedication and ongoing support to our organization.