“Welcome to our Members-only section! We’re thrilled to have you join our community. Please take a moment to fill out the registration form below to begin accessing valuable and useful information.”
EXECUTIVE CHEF Leoness Cellars, Temecula, California
EXECUTIVE CHEF Private Chef , Berkeley Spring, West Virginia
EXECUTIVE CHEF Render Hospitality llc, Boston, Massasuchetts
SOUS CHEF Yale Club, New York, New York
EXECUTIVE CHEF Maison Boulud, Montreal, Canada
EXECUTIVE CHEF, Marriott City Center, Charlotte, North Carolina
2024 competitors must propose two original recipes, starting with a "Boneless Quail Stuffed with Rougie Foie Gras." Participants are to prepare eight whole, boned-out quails stuffed with Rougie foie gras, accompanied by a creamy wild mushroom sauce on the side. The dish includes three garnishes: a cucurbit-based garnish, a seasonal fruit garnish, and a seasonal garnish of free choice, all served on the platter. Additionally, an individual dessert for eight people must be crafted around hazelnuts and citrus fruits, incorporating hazelnut in all forms and milk chocolate, but excluding lemon, dark chocolate, and white chocolate. Decorations are at the chef's discretion.
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.
