Be loyal to those who have died
This is not to lock yourself in pain.
We must continue to dig our groove, straight and deep.
As they would have done themselves.
As we would have done with them, for them.
To be faithful to those who have died is to live as they would have lived.
And make them live with us.
And transmit their face, their voice, their message, to others.
To a son, to a brother, or to strangers, to others, whoever they are.
And the truncated life of the missing, then, will germinate without end.
April 18 1938 - May 3rd 2019
Member fo the ACF since 1976 and the President Delegue from 1978 to 2010. Maitre Cuisinier de France since 1979 and Toque d’argent en 1983 a member of the Societe Culinaire Philanthropique, Jean Jacques was a teacher and a professor at Jonson & Wals University. Chevalier dans l’ordre du Merite National and Chevalier dans l’Ordre du Merite Agricole and many More…
February 2nd 1953 - December 12th 2020
Member of ACF since 2015, Member of the Societe Culinaire Philanthropique since 1994. The SCP honored him with the Gold Medal of the Association for the services done in diverse capacities over more than 20 years. Executive chef for Salomon Brothers and the Bank of Tokyo in New York City.
July 2nd 1947 - January 26th 2017
Member of the ACF since 2000, Fauteuil de l’ACF in 2014, Medaille d’Argent Meilleur Ouvrier de France, Former Executive Chef and Pastry Chef, Hotel Essex House, Andre was a true Artist and was Teaching sugar work at the Sugart school in Sedona, Arizona.
1947 - July 20th 2021
Membres de l’ACf since 1979, Fauteuil de l’ACF in 2012 and Honorary President, Maitres Cuisinier de France since 1986 & Toque d’Argent in 2002, Bernard was the owner of the vichyssois Restaurant in Chicago since 1976 to 2015. Responsible for the arrival of the Bocuse d’or in the US, Bernard also work for Paul Bocuse, Pierre Troisgros and the restaurant Maxim’s.
October 24th 1944 - August 4th 2021
Member of the ACF since 1976, Maitre Cuisinier de France since 1980 and President delegue from 1995 to 2006, Toque d’Argent in 1990. Member of the Societe Culinaire Philanthropique since 1973, Officier dans l’Ordre National du Mérite, and Officier dans l’Ordre du Mérite Agricole. Jean-Yves works at the Le Cirque, La caravelle and le Cygne and was also the Executive Chef at the University Club in new York City.