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New York, 2024 Annual Congress
Cocktail Jean Jacques Dietrich & New Academician’s Induction at the French Consulate of New York, (Friday, February 2nd)
At the prestigious French Consulate of New York, 27 new Academicians were inducted in a ceremony attended by 240 Members, Partners, and Guests. This event set the tone for a weekend of academic excellence and camaraderie. Attendees had the chance to connect with peers, industry leaders, and Partners, enhancing the networking experience and fostering meaningful connections that will have a lasting impact on our community.
Knowledge Sharing Day at the Institute of Culinary Education (Saturday, February 3rd)
Over 140 attendees participated in a day of sharing our know-how, with more than 90 Academicians actively contributing. The exchange of knowledge and experiences at the Institute was a resounding success, showcasing the depth and diversity of our community. The diverse perspectives shared during the congress led to the exploration of innovative solutions to current challenges. Your input was instrumental in shaping these discussions and inspiring fresh ideas for the future.
Sharing Dinner at La Grande Boucherie (Saturday Evening)
Chef Maxime Kien and Jean Baptiste Scordel curated a delightful sharing dinner, attended by 110 enthusiastic participants. The evening was filled with culinary delights and meaningful connections, embodying the spirit of our organization.
Hunter and Friendship Gala Dinner at The Harvard Club of New York (Sunday, February 4th)
The final gala dinner at The Harvard Club was a crowning success, with 210 guests joining in the festivities. The evening was a testament to the bonds of friendship within our community and marked the conclusion of a truly extraordinary weekend. Highlights included an exclusive dinner prepared by chefs David Haviland, Eric Truglas, Alberto Marcolongo, Aurélien Dufour, Philippe Bertineau, and Eric Girerd. We recognized Chef Andre Soltner MOF with the Medal of the Knight in the Order of the Academie, while Luc Holie and Laurent Richard received the Gold Medal, and Sebastien Baud was awarded the chair.
The weekend was filled with memorable moments, captured in the attached photo gallery. Your candid involvement and enthusiasm added to the positive atmosphere, creating lasting memories for all attende
Consulat General of France in New York city. February 2nd.
Thank you for being an integral part of our community and for helping us create such a memorable and impactful experience. We look forward to continuing our partnership and achieving even greater success together in the future.
Institut of Culinary Education, New York City, February 3rd.
As we reflect on the success of La Journey du Partage du Savoir Faire, we extend our heartfelt gratitude to each of you. Your invaluable contributions and shared expertise have made this event a cornerstone at the Institute of Culinary Education.
This year’s program, featuring five esteemed chef academicians and a skilled fromager, promises to be an enriching experience. We are eager to engage you with diverse culinary topics and treat you to a delightful lecture and tasting, highlighting the fascinating journey of local, sustainable, and traceable sea scallops from Maine—a true culinary story.
Academician, Chef Romain Dufour guide us through the enchanting world of puff pastry, exploring various types and offering detailed insights into creating delectable, flaky treats. The journey will unravel the elegance of classic puff pastry, introduce inversed and viennoise variations, and unveil the secrets behind fermented puff pastry’s depth of flavor. Chef Dufour will cover key aspects like ingredient selection, the role of butter, layering systems, and freezing techniques. Additionally, he’ll delve into the fusion of puff pastry and chocolate, advising on cocoa powder selection and enhancing chocolate flavors. Chef Dufour’s expertise promises to illuminate puff pastry intricacies for both seasoned chefs and home bakers, enriching their skills and understanding.
Chef Sebastien Canonne, an esteemed academician and renowned craftsman in the culinary realm of France, enlight us on the significance of “Why Food Science and Food Tech Matters.” His presentation delve into the pivotal role that understanding food science plays in mastering culinary techniques. Going beyond mere proficiency, Sebastien will underscore the transition from food science to food technology, emphasizing its crucial role in addressing global concerns such as food supply, sustainability, food safety, and nutrition. In doing so, he will shed light on how the intersection of science and technology in the culinary world is not only a pursuit of culinary excellence but also an essential endeavor for the well-being of our planet and its inhabitants.
Get ready for a culinary journey with the esteemed academician and executive pastry chef, Aurelien Revel Signorat of Montage Los Cabos, as he takes you on a delightful exploration of “L’utilisation de l’avocat en pâtisserie” – the use of avocado in pastry. Often underutilized and underestimated, Chef Aurelien will unveil the mysteries of this unique fruit, presenting three desserts that showcase the versatility of avocado. From delving into the rich history and origins of the avocado to demonstrating innovative ways to incorporate it into pastry creations, this presentation promises to be a feast for both the mind and the palate.
Honorary President, Jean-Louis Gerin Together with three expert from Maine. A Delicius lecture & tasting of local, sustainable & traceable Sea Scallops.
Maine scallops, comprising less than 2% of US sea scallops, are prized for their unique flavors and purity, thanks to artisanal harvest methods by inshore fishermen and sea farmers. The jagged coastline contributes to distinctive merroirs, akin to wine terroirs. Recent efforts by dayboat fishermen, resource managers, and scientists have achieved a sustainable balance, ensuring a reliable scallop harvest from December to April. Additionally, Maine’s nascent aquaculture sector provides year-round access to distinctive, high-quality shucked and live scallops. This presentation highlights these exceptional, traceable, and sustainable ingredients, catering to the most discerning chefs.
Heartfelt Thank you , to Cedric & Estelle Barberet (Barberet Bistro) for the Delicius King Cake & Philippe Darfeuil (Apricot & Honey) for the Aperitif.
Harvard Club of New York city. February 4th.
A total of 218 guests attended the dinner, which was served with magnificent service supported by the Harvard Club of New York. The meal was prepared by our esteemed chefs, including David Haviland, Philippe Bertineau, Eric Truglas, Eric Girerd, Aurélien Dufour, and Alberto Marcolongo. The event, chaired by Damien Laban, Consul General of France in New York, was punctuated by speeches and tributes, with Pascal Guillotin highlighting the partnership of our three organizations and Gérard Bertholon presenting his wishes for the New Year. Jean-Jacques Bernat paid tribute to chef Michel Pombet. Among the notable distinctions, André Soltner MOF received the Chevalier Medal, and Jean-Louis Gerin honored five academicians, including Michel Pombet posthumously. The Gold Medal was awarded to Laurent Richard and Luc Holie, and Winnie Mui Richard was named Dame of the Year. Chef Sébastien Baud was honored with the chair of the Academy. Long live the Academie Culinaire de France!
The event featured speeches from distinguished guests, including Mr. Damien Laban, Consul General of France in New York, Mr. Pascal Guillotin, President of the Société Culinaire Philanthropique, and Mr. Gerard Bertholon, representing the Maître Cuisinier de France.
As per tradition, our annual menu was expertly curated by Academicians Chef David Haviland, Chef Philippe Bertineau, Chef Aurelien Dufour, Chef Eric Truglas, Chef Alberto Marcolongo, and Chef Eric Girerd, with the invaluable support of the Harvard Club team.
Awarded to Chef Laurent Richard, ACF USA & Canada Treasurer & Chef Luc Holie, ACF USA & Canada Trustee.
We are proud to honor Winnie Mui Richard, the dedicated wife of Chef Laurent Richard, a member since 2008 and the treasurer of our delegation. Winnie has been deeply involved in our academy and delegation, generously giving her time to support our events and assist with her husband’s duties as treasurer.
We are proud to honor Chef André Soltner, Meilleur Ouvrier de France, for his longstanding professional and personal achievements. His dedication to the Académie and commitment to nurturing future generations of chefs by sharing his expertise have made a lasting impact on the culinary world.
Awarded to Chef and President Delegate of the ACF USA & Canada, Sébastien Baud, by all members of our USA & Canada Delegation.
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