The 2023 annual congress was a real success, more than 220 guests met throughout this great weekend of festivities.
Starting at the Consulate General of France on Friday February 3rd in New York City to follow and welcome the induction of 23 new members.
Saturday, February 4th at the Institute of Culinary Education, 90 guests including 67 Academicians gathered for Knowledge Sharing Day and our general assembly.
On Sunday February 5th, our traditional hunting and friendship dinner at the Ritz Carlton Nomade, we were 220 guests, Partners and friends of our academy, we took great pleasure in sharing an exceptional dinner together and spend very good times together filled with conviviality and friendship.
Table of Contents
Day one, Cocktail Jean-Jacques Dietrich.
Consulat General of France in New York city.
The 2023 promotion "Chef Bernard Cretier".
To browse all the photos of the Jean.Jacques Dietrich cocktail, follow the link!
Day two, Sharing Our Know-How.
Institut of Culinary Education, New York City.
Presentation Chef Romain Dufour & Chef Stephane Grattier.
Presentation of 4 Brioche, (Traditional, sourdough, Panettone, Laminated).
Romain attended the École de Boulangerie et de Patisserie de Paris, earning 2 diplomas in four years. For his second diploma, Romain was hired at the renowned Plaza Athenee Hotel in Paris, under the direction of Christophe Michalak, World Champion of Pastry. This experience honed Romain’s sense of rigor, his creativity and attention to detail.
Stephane Grattier Boulanger at Boulangerie Christophe in Washington.
Stephane talent and his know-how which have been rewarded several times in recent years by receiving many prizes including the World Bread Awards heroes USA in 2020 & 2021,Tiptree award best baguette 2019, 2022 and the best boulangerie in Washington DC 2021.
Presentation Jacques Henrio MOF.
The place of the pig in history.
Meilleur Ouvrier de France (MOF) 1986 charcutier-traiteur. Membre des cuisiniers de la République française, Former technical director of the Bigard group (3,000 employees), Jacques regularly works abroad, particularly in the USA. Its leitmotif is to share with companies and their staff its skills in the field of artisanal gastronomy or industrial sectors of the food industry. He has trained a large number of apprentices and
the transmission of his know-how has enabled professionals and employees to acquire a better foundation in the performance of their profession. Based on his professional background, he can offer solutions adapted to customers, listening to managers with his outside opinion; it invites them to seek lasting solutions, while respecting the customs or obligations of the country.
Presentation By Mr Benjamin Bragard.
Presents “Everyday Uniforms” New Chef Uniform Creations.
Presentation Herve Malivert (MCF) & François-Xavier Delmas Founder of Palais des Thés.
Innovation around tea and recipes.
Chef Herve has more than 20 years of experience with classic French fine dining. He gained experience as a cook, sous chef and chef at Michelin-starred restaurants in France and moved to New York in 1998 to be the chef de cuisine at La Goulue. He became an executive chef at Orsay Restaurant before transitioning to education in 2006.
He trains students for international competitions, develops sous vide recipes and excels at plating technique. Chef Herve began instructing Culinary Arts at the Institute of Culinary Education in 2021, where he will continue researching and developing. He’s a member of the Maitres Cuisiners de France (MCF) and has sommelier training.
Palais des Thés is a French tea house that was founded in 1986 by François-Xavier Delmas. For him, understanding tea meant going to search for it directly in tea producing countries, alongside those who produce tea on a daily basis, something that had never been done before. Thanks to these enriching encounters, Palais des Thés has earned a reputation for being a point of reference when it comes to tea.
Mr. Delmas has previously appeared on various programs and interviews, notably in French media. He also has a blog, Discovering Tea, that is translated into English where he shares stories of his travels and encounters around the world. He has published several books that have been translated into English, including The Tea Drinker’s Handbook, Tea Sommelier: A Step-by-Step Guide and In Search of Tea.
Presentation 3 Recipes around Canadian Mapple.
By Chef Helena Loureiro, Chef Olivier Perret , Chef Roland Del Monte MOF.
For more than 25 years now, she’s been warming the hearts of Montréalers with the culture of her native Portugal
”Maple syrup’s smooth sweetness goes so well with the sunny taste of Portuguese food… Maple is a product from right here at home and it’s unique in the world. I love using it to enhance my flavours.”
Olivier Perret has spent almost 15 years as part of Sofitel’s worldwide family, now holding positions as Executive Chef at Sofitel Montreal Golden Mile.
”Ever since coming to Canada, I’ve used maple products in all seasons for my recipes at the Renoir.”
Roland Del Monte MOF is a world-class pastry chef and ice cream maker, and the magician behind the artisanal ice creams and sorbets at L’Art Glacier in Westmount, Canada..
”Whether in a cookie, a ganache, ice cream or sorbet, we always have maple on our dessert menu”.
Day Three, Hunter & Friendship Diner ACF/MCF/SCP.
Ritz Carlton Nomade, New York City.
The Welcome Cocktail.
Tribute to Chef Roland Messier 1944 - 2022.
Chef En-Ming-Hsu gave an emotional speech and tribute to chef Roland Mesnier.
Executive pastry Chef for the white house for 27 years and 5 presidents, the longest tenured chef to serve at the white house.
Member of ACF & The society Culinaire Philantropique.
Knight of the Legion d’honneur in 2005 also Knight of the agricultural Merite by the French gouvernement.
Roland won 18 Gold Medal, 4 Silver, and 3 bronze for his pastry creations around the world.
He is the author of 3 books and was inducted in 2005 at the chocolate & Pastry hall of fame in New York City.
Awarded to, Chef Daniel Monneaux, Chef Alain Quirin, Chef Raymond Ost, Chef Cedric Barberet.
Each year, our delegations reward its members with more than 20 years of service and involvement in our academy. A reward that translates into the delivery of a Tin-engraved tray.
The Gold Medal of the Academie.
Awarded to Chef A.J Schaller, CREA, Sterling DC.
We pay tribute to our académicienne , Executive Chef, A.J Schaller for her commitment and investment in coaching the USA team, Chainey kuykendall and Alysh Padro for the Trophee Passion International 2022.
A.J lead the USA team with conviction and determination in Paris.
The Team finish 4th place, and was awarded with the best worked team effort and the best commis for Alych Padro in this international competition.
The Silver Medal of the Academie.
Awarded to Chef Chainey Kuykendal & Chef Alych Padro.
After 3 years of work and effort, the culmination of this immense human investment.
We are very proud of the participation of our American team in the Trophee Passion International 2022.
Proud of this new generation of talented cheffes! Congratulations to the team that was the first female team ever to participate in this competition!
The Chair of the Academie Culinaire de France 2022.
Awarded to Chef Marc Ehrler by all Members of our Delegation USA & Canada.
To calculate the number of diamonds and stars earned by hotels and resorts at which Marc Ehrler has played a star role in the kitchen would take more than your fingers and more than your toes. A native of Antibes, on the French Rivera between Cannes and Nice, Ehrler trained with world-renowned chefs, including Alain Ducasse, Jacques Maximin and Andre Daguin. His cooking style, a tribute to his native Provence/Italy, and influenced by is work in the Caribbean, Latin America, Asia, New-York to California, Florida, embraces respect for tradition and simplicity.
Medal of Knight in the World Order of the Academy.
Awarded to Mr. Stanislas Vilgrain,Chaiman Cuisine Solutions, CREA Sterling, VA.
We pay tribute to our Partner and Friend, Cuisine Solutions / CREA Chairman, Stanislas Vilgrain, for his longtime commitment to our Academy also, Mr Vilgrain contribution and determination to deliver himself cargo of his own food to hungry Ukrainian people.
Presentation of diplomas to our partners.
Awarded to all our partners, through this diploma our delegation recognizes the value, generosity and sincere relationship of all our partners.