Gérard Dupont sets up the major conferences before the inductions with Jacques Puisais, Jean-Marie Bourre, Jacques Revel, chemist Hervé This, Pierre Gagnaire as speakers… ..
It perpetuates each year the hunting dinner, the National Trophy; In 2001, he created the Passion Trophy, which he organized every two years.
The Mexican delegation was created, as well as the Chile, Peru, Bolivia, Argentina, Ecuador, Cuba, Korea and Switzerland branches.
In 2015, Fabrice Prochasson was the second MOF elected President of the Academy (Jules Petit MOF 1936); he is also the youngest President and member emeritus of this new era.
He is elected with a program of modernity, more social; and the Academy finds a new place in the world of gastronomy, and it seeks to bring together the presidents of Culinary associations by creating in 2016 and 2017 the revival of the Flame of the Unknown Soldier by inviting all members of culinary associations in France .
He quickly created a new graphic charter, drawing inspiration from the French Academy so that each delegation and international branch could display a sign of belonging and allow better global communication with a high-end logo.
President Prochasson creates the delegation of Chile and that of Switzerland, and transforms the Benelux and Belux delegation by withdrawing the Netherlands.
He has been bringing the Bernard Loiseau Trophy since February 2016, and in April 2019 he created with Laurent Drunat the first Ulis Culinary Trophy for young cooks with cognitive disabilities.
He is now in his second term since February 8, 2019 with the desire to create a new website for the Académie Culinaire de France, and to work on publishing subjects and to strengthen the library through acquisitions of new books, and strengthens the proximity of members in France by creating regional branches.
Since 2016, the Academy has actively participated in the Spirit Book Grand Prix by being in the jury, and by making food and alcohol pairings during this day of the Spirit Grand Prix.
He continues the Marius Dutrey Gold Cup with Christian Millet the president of the Société des Cuisiniers de France, the National Cuisine and Pastry Trophy, and the International Passion Trophy.