It was during the General Assembly of February 18, 1887 of the Union pour le Progrès de l'Art Culinaire, an association created on May 7, 1877 under the influence of Joseph Favre, that the Association changed its name to s 'call "Académie de Cuisine".
The board is made up of the elected President Corentin Pacos, Léopold Hanni will succeed him, then Casimir Moisson; secretary general Joseph Favre who will resign 2 years later; session secretary Auguste Colombié.
Members of the board: A Coquelet, Hans Jacob, L Hanni, A Hall and L Lallemant.
In 1888, the Académie de Cuisine asked Joseph Favre to return; The organization is reorganized and takes the name of Académie Culinaire de France. Its first President was Paillard, Casimir Moisson was the Honorary President, Léopold Mourier & Léopold Hanni vice-Presidents; secretary general Joseph Favre / deputies Darenne and Colombié; treasurer Lacomme, assistant J. Garde; librarian Ripouteau; Quaestor Pierdon.
It is customary to say that the Académie Culinaire de France was created in 1883. If we refer to the title "Academy" or If we refer to the chefs who made up the various offices, from 1883 to 1888, this is possible, we have find them in the first office of the Académie Culinaire de France in 1889.
This period from 1883 to 1888 can be considered as a time of organization and preparation of the statutes.
On February 17, 1903, Joseph Favre died - Emile Darenne was elected secretary general.
The 1914 war breaks out. In a Europe in crisis, the Academy is losing its influence; between the wars, it will be closer to a gastronomic club than an academy.
In 1949, the leaders got together to revive our associations; It was in 1951 that the Académie Culinaire de France filed its new statutes and gave back all its place to people in the kitchen and pastry-making.
The first President of this new era is Ferdinand Wernert - Secretary Raymond Bodet, followed in 1953 by President Maurice Ménessier and Secretary Jacques Sylvestre
During his mandate, the President creates delegations in the USA, Canada and Japan.
In 1963, Jules Petit, chef at Drouant Gaillon, MOF cuisine 1936, became Chairman and Jean Germa secretary general.