Our day of Sharing our Know-How 2021 took place on Saturday March 20th from 11 am to 2 pm EST time, 6 chefs representing 4 countries offering demonstrations and culinary techniques for the pleasure of more than 90 guests. From Canada Frederic Cyr and Olivier Perret gave us a demonstration on the “Boreal cuisine”, while Emmanuel Chabre and Frederic Lejeune from Mexico presented their traditional Mole recipe.
Sebastien Canonne MOF, gave us a breathtaking “feuilletage Viennois” recipe !! Follow by Two surprised guests with Chef Eric Ripert who presented us his latest Book “Vegatable Simple” and Mr Louis Le Duff for a reflection on his career and his success within the Bridor Group.
We also award to Dr Bruno Goussault the Chair of the Academie 2020 ” Le Fauteuil de L’académie culinaire de France ” who recompense a chef with is Involvement in our Academie and is Extraordinary professional achievement, career and legacy to partage his Knowledge.
On march 6, 2021, the office of the Academie Culinaire de France US & CANADA delegation showed once again its capacity of adaptation to a global health crisis still strongly present, therefore we virtually keep our commitments towards our members and our partners and we welcome more than 100 guests for our first congress and virtual general assembly 2021.
Thank you to all members , Partners, Mr Jeremie Robert Consul General of France in New York, Mr Fabrice Prochasson(MOF) World President of The Academie Culinaire de France for taking the time and be with us on this special day.
By using the REMO Platform, we were able to bring together more than 100 guests and share with our members and partners our actions in 2019 and also induct 10 new members, 6 from Canada and 4 from the United States. Following our Assembly General Ordinaire our partners were able to exchange with all the chefs presents for more than an hour in a friendly and professional atmosphere.
It’s time to look beyond the immediate impact of the pandemic and start strategic planning for the future. Though the last twelve months have brought hardship to the industry, the opportunity for invention and innovation is nearly unprecedented in recent years. This presentation will look at where service, concepts, food and flavor are heading as we move into 2021 and beyond.
Today, our industry has an extraordinary need for innovation that solves for current service regulations, operational challenges and increasingly nervous consumers. Friends of ACF Solia and Fortessa will join us to present their latest product developments—from display to service. Join us LIVE on November 11 from 11AM-noon to see firsthand what they’ve been working on and solicit inspiration from your peers
To help navigate the challenges of COVID-19 the ACF Delegation of the USA & Canada as hosted a webinar on July 15th to help provide resources for the hospitality industry and to better stay connected throughout these difficult times. Please find below the webinar recording and all documentations and ressources associated.
New York 2020 Congres as started on January 31st with the cocktail Jean – Jacques Dietrich at the French Consulate Of France where 100 Chefs ACF, MCF, Partners, Family & Friends Gaitered to give our respect to the lost of our Late President Jean Jacques Dietrich who served the ACF for 32 years.
3 days on the most beautiful lands of the USA, to meet the vineyards, the producers of the best natural products, conviviality, friendship was on the menu during this unforgettable congress but also chefs including the most famous of them, chef Thomas Keller. All the guests were able to enjoy the Domaine Cameros where a very nice reception was given, later in the day it is in the Winery Robert Mondavi that the chefs were welcomed before ending the evening with a prestigious dinner given on the spot. Tuesday was held the General Assembly of the Academy Culinaire de France / USA Delegation, the same evening the gala dinner of friendship ACF/MCF at the Four Seasons San Francisco with the introductions ceremony of new Academicians.
Brandon SCOTT was team USA Candidates at the 2019 Trophee Passion in Paris, Brandon has generously give is time and passion to this competition he trained in chicago at the French Pastry School among coaches who also give their time to Brandon and fulfill the Academie legacy to teach and transmit their “savoir Faire”.