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During the General Assembly held on February 18, 1887, the Union pour le Progrès de l'Art Culinaire, an association established on May 7, 1877, under the influence of Joseph Favre, changed its name to "Académie de Cuisine." The elected President Corentin Pacos led the board initially, succeeded by Léopold Hanni and then Casimir Moisson. Joseph Favre served as the secretary general but resigned two years later, and Auguste Colombié became the session secretary. The board members included A Coquelet, Hans Jacob, L Hanni, A Hall, and L Lallemant. In 1888, the organization restructured and renamed itself Académie Culinaire de France, inviting Joseph Favre back. Paillard became the first President, with Casimir Moisson as the Honorary President, and Léopold Mourier & Léopold Hanni as vice-Presidents. Joseph Favre resumed his role as secretary general, assisted by Darenne and Colombié as deputies. Lacomme served as the treasurer, and J. Garde as the assistant, while Ripouteau took on the role of librarian, and Pierdon as Quaestor. Although it is commonly believed that the Académie Culinaire de France was established in 1883, considering the use of the title "Academy" and the chefs in its offices from 1883 to 1888, the period from 1883 to 1888 can be seen as a time of organizational preparation and development of the statutes. On February 17, 1903, Joseph Favre passed away, and Emile Darenne was elected as the secretary general. With the outbreak of the 1914 war, the Academy's influence waned amid the European crisis, resembling more of a gastronomic club than an academy during the interwar period. In 1949, leaders came together to revitalize the association, and in 1951, the Académie Culinaire de France adopted new statutes, reaffirming its focus on culinary and pastry arts. Ferdinand Wernert became the first President in this renewed era, with Raymond Bodet as Secretary, succeeded by President Maurice Ménessier and Secretary Jacques Sylvestre in 1953. During Ménessier's tenure, the President established delegations in the USA, Canada, and Japan. In 1963, Jules Petit, a chef at Drouant Gaillon and MOF cuisine 1936, became Chairman, and Jean Germa served as the secretary general.
The Academy received a magnificent trophy from the USA, placed on a copper plinth, under the leadership of President Jules Petit, who organized the inaugural National Cooking and Pastry Trophy. This competition became an annual event, continuing its significance to this day. In 1967, President Pierre Mengelatte took office for a four-year term, with Jean Germa serving as secretary. Mengelatte organized grand hunting banquets, especially at the Military Circle, where he held a managerial position. In 1971, after ten years as secretary general, Jean Germa was elected president, with Bernard Barus becoming the new secretary general. Germa elevated the Academy's stature academically, authoring "Nocturne at the Culinary Pantheon." He traveled to Vex, Switzerland, to place a plaque at Joseph Favre's birthplace and introduced the concept of "Emeritus Members" and the accreditation of chefs' presented recipes. Sadly, Germa passed away during his second term. In 1978, President Michel Malapris assumed leadership. Bernard Barus was reappointed as secretary general. Under Malapris' presidency, induction ceremonies moved from the Academy's headquarters to prominent hotels in Paris. He established delegations in Benelux, Great Britain, and Australia and continued the tradition of hunting lunches or dinners and the National Trophy for cooking and pastry making. Malapris, well-regarded in the tourism and agriculture sectors, earned numerous accolades for the Academy. After 18 years, he resigned in 1996, feeling fatigued. Gérard Dupont was elected to complete Malapris' term and was subsequently re-elected for four terms. Jean Sabine served as the Secretary General from 1998 to 2010.
During Gérard Dupont's tenure, the Academy relocated to new offices acquired in 2009. Induction ceremonies were held in the faculty of medicine's spacious amphitheater. Dupont organized significant conferences with notable speakers like Jacques Puisais, Jean-Marie Bourre, Hervé This, and Pierre Gagnaire. Annual events such as hunting dinners and the National Trophy persisted, and in 2001, Dupont introduced the biennial Passion Trophy. Under his leadership, new delegations were established in Mexico, Chile, Peru, Bolivia, Argentina, Ecuador, Cuba, Korea, and Switzerland. In 2015, Fabrice Prochasson, the second MOF elected President after Jules Petit MOF in 1936, took office. Prochasson aimed for modernity and social progress, bringing the Academy to the forefront of the gastronomy world. He initiated collaborations with culinary associations, reviving the Flame of the Unknown Soldier in 2016 and 2017, inviting members from various French culinary associations. Prochasson implemented a new visual identity inspired by the French Academy, allowing international branches to have a unified logo. He created the Chile and Switzerland delegations and revamped the Benelux and Belux delegation by excluding the Netherlands. Under Prochasson's leadership, new awards like the Bernard Loiseau Trophy and the Ulis Culinary Trophy for young cooks with cognitive disabilities were introduced. He also focused on enhancing the Academy's library, participated in events like the Spirit Book Grand Prix, and continued prestigious competitions such as the Marius
