BADGE.
The badge of the Academy represents the services stipulated by Antonin Carême, later confirmed by the writings of Philéas Gilbert and necessary for the good functioning of a large kitchen brigade.
In addition to this, you need to know more about it.
The badge reads as follows:
The portrait of Antonin Carême, embossed in the central medallion of the badge, represents the esteem and recognition of Joseph Favre and the rulers of the day for Antonin Carême; in a circular, dark blue border, encircling the portrait, is inscribed "Académie Culinaire de France".
From this border, serving as their base, depart sixteen golden points, arranged in a star, small tapered swords a centimeter and a half in length and linked together by a laurel wreath.
The sixteen small branches that make up the star represent:
The first upper central branch is administration: chief and deputy.
Then by turning to the right: the sauciers, the fishmongers, the vegetable gardens (serving vegetables), the soups, the roasters, the brocheurs, the pantries, the grills, the cocottiers (serving the eggs), the fryers, the pastry chefs, cooks, touriers, confectioners, ice cream parlors.
The master of the kitchens shines in the center of the badge, it is the engraved effigy of Antonin Carême which is inspired by the painting representing him and which is visible in the library of the Cuisiniers de France; painting offered by the authors to the Académie de Cuisine during an exhibition in 1883.
Until 1972, the badge was silver for the hearing member and gold for the full member.
Today, the 5cm diameter badge is gold for everyone. The titular and emeritus members wear a blue, white, red tie, supporting the badge; in 2002 a golden pin was created representing the badge.