120 guests attended the 1st Hunting and Friendship Dinner, Owner and Chef Helena Loureiro welcomed us to her Restaurant Portus 360, in Montreal, under the Presidency of Mrs. Sophie Lagoutte Consul General of France in Montreal.
The Final 2022 of the Trophy Jean-Jacques Dietrich, Was held on April 2nd, at the Institute of Culinary Education in lower Manhattan.
Guy Rene Gerin Executive chef for the UN French mission as won the second Edition of the Trophy Jean-Jacques Dietrich and will represent team USA & Canada in Paris at the Trophy Passion International in 2024.
We also want to congratulate all of the contestants for their hard work and to have brought their joy of cooking and their courage to this contest.
SOUS CHEF Sycamore, Maryland
CHEF DE CUISINE UN French Residence , New York
EXECUTIVE CHEF The Patterson Club, Connecticut
SOUS CHEF Yale Club, New York
EXECUTIVE CHEF Jersey City, New Jersey
Yoann Van den berg
EXECUTIVE CHEF Restaurant Pastel , Montreal
CHEF DE PARTIE
San Ho Won, San Francisco
We thank all our Judges from ACF and MCF our partners for their fidelity and support toward our young chefs and our delegation, also we would like to thank all the staff and volunteers at the Institute of Culinary Education for hosting the second edition of the trophy Jean Jacques Dietrich www.lebestchefcompetition.com.
A very special thanks to Jean-Jacques Dietrich’s family (Children & Grand Children) who made the journey to be with us on this historical day.
French Gastronomie was well represented and France as well by Mr Jeremie Robert Consul General of France in New York.
The success of the Jean-Jacques Dietrich Culinary Trophy is due to its partners, who have enabled the Académie Culinaire de France Delegation - US & Canada to reward participants according to their achievements, welcome them and support them in the best conditions.
We are thrilled to announce that our very own Academician Chef Gregory Faye of The Hotel Place d’Armes in Montreal has been awarded the prize of Elegance at the world cup final of Paté-Croute 2021 in Lyon.
French born Chef Faye has been trained by the best in the most prestigious establishments: Scribe Hotel, Meurice and the Four Seasons Hotel George V just to name a few. He then moved to Montreal, Canada and shared his talents at Maison Boulud, La Fabrique, L’Atelier de Joël Robuchon and Place d’Armes Hotel where he officiate today as Executive Chef.
As part of their collaboration in the development of “Pains Cuisinés”, We are very pleased to announce that the Sirah innovation prize has been awarded to our Academician Sebastien Canonne MOF and Bridor official partner of the culinary academy of France.
Bridor partners with Sébastien Canonne, M.O.F. and creates “les Pains Cuisinés, revolutionizing the bakery market for upscale catering. Les Pains Cuisinés, a fusion of the worlds of Bakery and Gastronomy, raise breads to an unparalleled level of taste. The generous incorporation of ingredients of natural origin and spices delivers all the aromatic power and the harmonious marriage of flavors in a chef’s dish. This daring combination of cooked ingredients stimulates the 5 senses: incredible flavors and aromas, vibrant and amazing colors, a unique lamb’s lettuce and a thin crispy crust. The 5 recipes developed are inspired by culinary cultures from around the world: Mediterranean-Asian-inspired olive, yuzu and hazelnut bread, Northern European-inspired beet and onion bread, Indian-inspired sweet potato and curry bread, Spinach bread , garlic and turmeric of Indo-European inspiration, Purple carrot bread, celery and mace of Scandinavian-Asian inspiration. More than a bread, the Cooked Bread is a real concept that Sébastien Canonne imagined for sandwich use (mini baguettes and pavers) and for gourmet catering (mini breads). These recipes are also available in bun or sandwich bread, giving chefs the opportunity to create endless amazing combinations.
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 Involved in our Academie and is Extraordinary professional achievement, career and legacy to partage his Knowledge.
If you miss it ! Watch our 2021 Day of Sharing our Know-How
The Chair of the Academie 2021, Recipient Dr Bruno Goussault
On march 6, 2021, the bureau of the Academie Culinaire de France US & CANADA delegation showed once again its capacity of adaptation to a global health crisis that 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 virtual congress.
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.
11 Am OPENING OF THE ASSEMBLY GENERAL
Words of welcome President delegue Sebastien Baud
Words by Mr Jeremie Robert Consul General Of France in New York
Words by Fabrice Prochasson , World President ACF
Presentation of the associations Reports of the year 2020
Maeve Webster, President of Menu Matters, has been a go-to consultant and trend expert in the food industry for nearly 20 years. Her clients rely on her to not only identify critical trends with a broad impact on the industry as well as their brands but explain those trends and their importance in a way that is engaging, approachable and actionable.
Working closely with manufacturers, chain operators, commodity boards and agencies, Maeve has assisted with product concept development, opportunity assessment, consumer and operator behavior, trend analysis, operational issues, and menu development.
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.