Emblem

The emblem of the Academy symbolizes the specific roles outlined by Antonin Carême, later endorsed by the writings of Philéas Gilbert, crucial for the efficient functioning of a large kitchen brigade. Further details about it are essential.

The emblem is described as follows:

Antonin Carême’s portrait, embossed at the badge’s central medallion, signifies the admiration and acknowledgment of Joseph Favre and the contemporary leaders for Antonin Carême. Encircling the portrait is a circular, deep blue border with the inscription “Académie Culinaire de France.”

Radiating from this border, forming its base, are sixteen golden points arranged in a star pattern. These points are small, slender swords, each measuring a centimeter and a half, linked together by a laurel wreath.

The sixteen branches comprising the star signify various roles within the kitchen brigade:

1. The upper central branch represents administration: chief and deputy.
2. Moving clockwise: sauciers, fishmongers, vegetable gardeners (handling vegetables) , soup chefs, roasters, brocheurs (skewer specialists), pantry managers, grill chefs, cocottiers (preparing eggs), fryers, pastry chefs, cooks, touriers (makers of tourtes, a type of pastry), confectioners, and ice cream makers.

At the center of the badge, the master of the kitchens shines. It features the engraved likeness of Antonin Carême, inspired by a painting of him displayed in the library of the Cuisiniers de France. This painting was gifted to the Académie de Cuisine during an exhibition in 1883.

Until 1972, the badge was silver for associate members and gold for full members.

Presently, the badge has a diameter of 5 cm and is gold for all members. Titular and emeritus members wear a tie in the colors of the French flag – blue, white, and red – supporting the badge. In 2002, a golden pin representing the badge was created.