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The trophy is made from silver & copper, pots & pans, forks, spoons, knifes from original chefs and family own kitchen.
Chef Jean Jacques Bernat is a highly accomplished Executive Chef, Executive Pastry Chef, Master Chocolatier, and successful restaurateur with over 30 years of experience. Trained under the finest chefs in France, he has honed his skills in both classical and modern culinary techniques. Throughout his career, Chef Bernat has demonstrated expertise in food production, pastry, restaurant management, catering, and hospitality, with a strong focus on staff training, cost control, and menu planning.
Chef Bernat’s career includes notable accomplishments such as winning multiple gold and silver medals at prestigious culinary competitions, including the New York Restaurant Food Show and the Smith Street Soup Festival. He has also earned recognition for his innovative work in French patisserie and chocolate, contributing to high-end dining establishments, culinary workshops, and international food demonstrations across the United States.
Since 2020, Chef Bernat has been a Trustee of the ACF USA & Canada Board, further solidifying his leadership role in the culinary community. In addition to his culinary achievements, he has successfully opened and managed several pastry shops and bistros, including Provence en Boîte in Brooklyn, NY. His expertise extends beyond the kitchen, with significant contributions through his work as a professor, culinary consultant, and involvement with organizations such as the Académie Culinaire de France. His career has been widely recognized, with features in high-profile publications like the New York Times, Time Out NY, and NY Post.
"Fauteuil de l’Academie Culinaire de France” recompense a long time achievement by an Academiciens for his or her work and passion towards the Academie and the industry of culinary art.
