The Trophy Jean.Jacques Dietrich
Was founded by L’Académie Culinaire de France – USA & Canada Delegation in honor of the French chef who served at the head of the USA Delegation for 32 years. Our partners and the Master chef of France with similar missions to carry on the great tradition of French gastronomy and culinary arts. They have partnered to promote the French culinary ‘know-how’ and reinvigorate French cuisine amongst the new generation of chefs . This competition is made for chefs, cooks man & women who would like to compare their work, develop in their profession and experience beautiful and good times in the world of culinary competition.
The Candidates
The Trophy Jean Jacques Dietrich Contest is open to all professional chefs aged 25 to 40 who live in the United States or Canada.
The selections
Registrations for the 2024 competition close on September, 10th 2023
1 - The recipes to write
The selection is made on the judgment of the President of the Jury on the basis of recipes and technical sheets. It allows us to select the candidates admitted to the final.
The recipes must be written in a very legible, detailed and explicit manner, the quantity’s must be precise as well as the presentation.
2 - Registration Steps
STEP 1: Write your recipes in a readable and organized Word format
STEP 2: Complete the registration form and sign the charter rules and regulations
STEP 3: Send your complete file accompanied by a portrait photo of yourself in attachment at acf.usa.secretary@outlook.com
3 - Details of the rating
As soon as the recipes submitted comply with the regulations and the files are complete, the selection of candidates for the final will be made according to the following criteria:
The originality of the recipes on 40 pts
Technics on 10 pts
Creativity on 15 pts
That is a total of 65 points
4 - Announcement of the finalists
The candidates with the best results will be selected for the final. Two substitutes will be appointed in the event of participants withdrawal.
The selected candidates will be informed by Email one week after the registration deadline, September 11th 2023.
The Theme
Each applicant must provide a very neat file, Including an original and creative recipe following the theme below.
- One main course for 8 people on the theme “Boneless quail stuffed with Rougie foie gras”.
- The eight Quails must be boned-out and will be served whole, they must be stuffed with Rougie foie gras. Accompanied by a creamy sauce with wild mushrooms served on the side.
- The first individual garnish (8 pieces) is based on cucurbits, served on the platter.
- The second individual seasonal fruit garnish (8 pieces), served on the platter.
- The third free choice season garnish (8 pieces) served on the platter.
- An individual dessert on the plate for 8 people on the theme “Hazelnuts and citrus fruits”
- Mandatory elements: Hazelnut in all its forms and milk chocolate.
- Free choice recipe, with different textures, and accompanied by a sauce served on the plate.
- Prohibited elements: Lemon, dark chocolate or white chocolate.
- Decorations is a free choice.
The Jury
Composed of Best Craftsman of France (MOF), the jury will be presided by chef Fabrice Prochasson MOF, World President of L’Académie Culinaire de France, will use precise criteria to select the eight finalists and three alternates:
The Criteria
Respect for the theme, seasonality of the recipes, respect for the raw ingredients, compliance with the regulations, innovation, quality of presentation, and originality.
The final is April 06th, 2024, register today for a chance to win the trophy Jean Jacques Dietrich
Days
The winner of the Trophy Jean-Jacques Dietrich will also be awarded an all-inclusive trip to Paris and have a chance to represent the USA at the prestigious Trophée Passion, an international culinary contest hosted by L’Académie Culinaire de France.
- 1st Prize: A $2,500 check and an allocation of materials and food products provided by our partners, related to the culinary world for a global value of approximately $3,000.
- 2nd Prize: A check for $1500 and an allocation of materials and food products provided by our partners related to the world of gastronomy for a total approximate value of $2,000.
- 3rd Prize: A check for $500 and a grant of equipment and food provided by partners of the exhibition, related to the culinary world for a global value of approximately $1,500.
