Article 1

• 1a) Name:
  • The name of the organization/agency/group is: Academie Culinaire de France – USA. INC.
  • It was incorporated on December 16, 2019, New York, New York, USA.
• 1b) Description:
  • The Academie Culinaire de France – USA & Canada affirms its academic credibility through its archives, the reference that it has important works which are: the teaching deposited, the messages, the notes, the texts of the Masters who have, over time, illustrated this art through their work and their research.It recruits its members from the ranks of the upper hierarchy of professionals in the kitchen, pastry, confectionery, chocolate, bakery, ice cream, and other professions in the hospitality industry.

Article 2

• Its goals are to continue and propagate in the United States the great tradition of excellence of French cuisine, as well as to support producers, artisans, and scientists in the food professions, for the greatest happiness of our customers and supporters.

Article 3

• The head office is located at: 7 Peter Cooper Road apt1A, New York, New York 10010.
• It may be transferred by simple decision of the board of directors; Ratification by the General Assembly will not be necessary.

Article 4

• 4a) Composition:
  • The Academie Culinaire de France-USA & Canada is made up of:
    • An Honorary Committee
    • Auditor Members
    • Associate Members
    • Emeritus Members
• 4b) Honorary Committee (Emeritus Members):
  • It is made up of professional personalities, active or retired members of ACF-USA & Canada, whose action, writings, initiatives, and activities have contributed to increasing the moral value and representativeness of French culinary art. They are chosen by the current ACF-USA & Canada President and approved by his board of directors. They remain in office for the duration of the mandate of the ACF-USA & Canada President.
• 4c) Auditors (Members):
  • Auditors Members must be age between 28 and 65 years old. They are recruited from professionals in the kitchen, pastry, confectionery, bakery, ice cream, and chocolate industries who practice their craft within the USA. Applicants must provide certificates verifying their qualifications and professional experience. All candidates must be sponsored by two current members of the Académie Culinaire de France – USA, Inc., who must attest in writing to the candidate’s moral and professional integrity. Candidates are appointed by the Board of Directors after a thorough review of their application and, if necessary, further investigation.
• 4d) Associated Members (Partners):
  • They contribute very actively to the influence of Culinary Art through teaching and the promotion of products and materials as producers or manufacturers.
• 4e) Emeritus Members (Retired):
  • • Emeritus members are active members in good standing who have been members for at least 25 years and are 65 years of age or older.
    • If a member does not meet the criteria of 25 years of membership and 65 years of age but wishes to apply for emeritus status, they must submit a request to the board of directors and obtain approval.
    • Once granted, emeritus members are exempt from all membership dues.
    • Emeritus members retain full membership status but may only hold trustee positions and not any administrative roles within the Executive Board. They are encouraged to continue their involvement and contribution to the organization’s goals.
    • Emeritus members do not have voting rights.

Article 5: Administration & Investiture

• 5A) The Academie Culinaire de France USA & Canada is administered by an office composed of:
  • A President (chef de cuisine)
  • Four Vice-Presidents (Chef and Pastry Chef)
  • A secretary plus an assistant
  • A treasurer plus an assistant
  • Two trustees
  • Three listening members

  The Delegation is administered by a Committee made up of 9 members elected by the members during a general assembly including a President of French nationality, Chef de cuisine, approved by the National Office of the Academy who has a casting vote in all elections or structural decisions or statutory.

  The Vice-Presidency must be reserved for four auditor members Chef de Cuisine and Pastry of French nationality. The other positions may be filled by members belonging to the nationality of the Delegation.

• 5b) The entire Office is renewable every five years:

Article 6: Procedure Relating to Elections

• 6a) Nomination Committee:
  • One year before the elections, the office announces the appointment of a voting commission composed of five members for the next financial year.
  • The president of the voting commission is proposed by the president in office and voted on by the board of directors.
  • Applications for the presidency of the Academie Culinaire de France / USA & Canada Delegation must be sent by email or post to the presidents of the voting commission, 30 days before the spring meeting of the board of directors.
  • Only Members who are up to date with their subscriptions can be candidates.
• 6b) Appointment:
  • No later than the spring meeting (Annual Convention) of the Board of Directors, the Nominating Committee will submit to the Board of Directors qualified and eligible candidates for election as President and members of the Board of Directors, who will be subject to a vote at the next annual general meeting of members (Annual Congress of that same Year).
• 6c) Quorum and Voting:
  • A general meeting of members is convened by email 30 days before the date of the meeting with the names of the candidates as well as the names of the members of their office.
  • Unless required by law, 15% of members entitled to vote constitute a quorum at a general meeting of members.
  • To vote, a member must be present at the meeting and up to date with these contributions.
• 6d) Vote Ballot:
  • The President and the members of the Bureau are elected by (secret vote) or (by show of hands) or (Electronic) by the Members present who have paid their dues.
  • In the event of a contested election, the president and the members of the Bureau are elected by secret ballot or (by show of hands) or (electronic) during the general meeting of members, the vote must be conducted by the secretary or, in his absence, by another substitute chosen by the board of directors at this meeting.
  • The president will be elected for a consecutive term of 5 years and may be re-elected.
  • The president of the Academie Culinaire de France / USA & Canada Delegation is elected by the members of the Culinary Academy of France / USA & Canada Delegation only up to date with their contributions.
  • The election will take place every five years at the annual general meeting of members.
  • The outgoing President can no longer be elected as a member of the Board of Directors, but he can be elected Honorary President by a favorable vote of the majority of the Board of Directors.
  • In the event of a vacancy in a position during the exercise for any reason whatsoever, its replacement will be provided for the remaining period until the statutory and five-year renewal of the entire Office. This replacement will be subject to a majority vote in favor of the board of directors on the proposal of the current Chairman.

Article 7: Administrative & Regulatory Function

• 7a) Operation:
  • The President, assisted by the vice-presidents who can replace him in his various functions, ensures the regularity of the functioning of the Académie Culinaire de France / USA & Canada Delegation, in accordance with the statutes.
  • They will chair the meetings of the Bureau, the commissions, the plenary sessions, and the Ordinary or Extraordinary General Assemblies of the Academy.
  • They will sign all acts or deliberations, they will represent the Academy in court and in all acts of civil life.

Article 8: Office Meetings, Sessions & Assemblies of the Academie

• 8a) Board meetings:
  • The Bureau meets each time it is convened by the President or at the request of the majority of its Members, once every six months in principle.
• 8b) Sessions and Assemblies of members of the academy:
  • A notice of each ordinary and extraordinary general meeting of members must be sent by email, specifying the place, date, and time of the meeting and the purpose of this same meeting, if these regulations require it.
  • The notice must be sent by email to the address indicated by the members themselves and listed in the archives of the Academie Culinaire de France – USA & Canada delegation no later than thirty (30) days before the date of the meeting.

Article 9: Resignation – Removal – Reinstallation

• 9a) Resignation – Cancellation:
  • In the event of voluntary resignation or following removal pronounced for non-payment of contributions or following exclusion pronounced after investigation carried out by a Disciplinary Commission composed of members of the Bureau, any member of the Academie Culinaire de France-USA & Canada undertakes on his honor to withdraw his diploma from public view and to return it as well as the badge to the Secretariat of the Academie Culinaire de France-USA & Canada.
    Fraudulent use of the diploma and badge of the Académie Culinaire de France-USA & Canada may result in legal action.
  • The following may be declared resigned:
    • All members, without distinction, who are more than two years late in paying their subscription.
      They will be asked, by registered letter, to please update themselves.
      If within three months following this warning, this payment is not made, it will result in deregistration without further notice.
• 9b) Resettlement:
  • Any academician in default of payment can be reinstated in the Academy if they pay two years of contributions plus the year of readmission, increased by late fees corresponding to the previous two years of delay. The contributions being those in force at the time of readmission.
  • The academician who requests reinstatement must send a letter to the board of directors and the board must vote. The candidate requesting readmission must be voted on by a majority of the current members of the board of directors. A quorum of the board of directors is required to make the vote legitimate. Readmission will come into effect after payment of the contribution.

Article 10: Obligation

• Wearing a badge is obligatory in all official events organized by the Académie Culinaire de France/USA & Canada Delegation.
• Members of the Académie Culinaire de France – USA & Canada Delegation undertake to pay a contribution during each year:
  • Contribution amount: $210
  • Payment deadline: March 1 of the new year
  • Late payment fee after the deadline: $75
• When admitted to the Académie Culinaire de France, new members will pay:
  • A one-time registration fee
  • A membership fee
  • Payment for the badge, diploma, and directory (total: $950)
  • All financial participations are set by the board of directors and voted on by the full and emeritus members at the general meeting of members.

Article 11: Financial Resources

• Revenue is ensured by:
  • Minimum individual contributions relating to each of the member categories of the Académie Culinaire de France – USA & Canada Delegation
  • Partnerships or donations
• Annual membership fees are proposed by:
  • The board of directors
  • Voted on by the full and emeritus members (with the majority of those present being taken as proof) at the general meeting of members
• The board of directors has the right to:
  • Increase contributions up to a maximum of 10% per year if necessary
  • Convening a general meeting of members

Article 12: The Treasurer

• It is the responsibility of the treasurer to:
  • Collect and receive all sums of money and keep a correct account.
  • Deposit them in the name of the Académie Culinaire de France – USA, Inc., in a bank or banks or other accounts designated by the board of directors and its current Chairman.
  • Pay all invoices presented to him by members of the board of directors, committees, or members of the Académie Culinaire de France – USA, Inc., authorized to pay them by the President in office, provided that these invoices are correctly annotated with:
    • The name of the member
    • The date
    • The purpose of the transaction
  • Present a complete written report of the financial situation of the Académie Culinaire de France – USA, Inc. to:
    • The board of directors
    • The members during general meetings of members (the form of these reports will be determined by the board of directors)
  • Sign checks disbursing the funds of the Académie Culinaire de France – USA, Inc. and, with the consent of the Board of Directors and its current President:
    • Enter into loan agreements, leases, and other contracts in the name and on behalf of the Académie Culinaire de France – USA, Inc.
  • Maintain proper records regarding:
    • The payroll
    • Payroll taxes
    • Insurance coverage of persons employed by the Association

    and permit the presentation of the books of the Association for audit upon request of:

    • Insurance representatives
    • State or federal tax officials
  • Prepare a budget for the following season, which will be submitted to the Board of Directors for approval at the Board of Directors meeting.
  • Have the power to appoint a deputy treasurer to assist him in his duties, with the approval of the current president. The assistant treasurer will:
    • Exercise his functions at the discretion of the board of directors
    • Serve for the same term as the treasurer
  • Carry out other tasks assigned to him by the board of directors.
  • At the expiration of his mandate, hand over to his successor all sums of money, ledgers, registers, effects, and documents relating to the accounts of the Association in his possession and belonging to the Académie Culinaire de France – USA, Inc.

Article 13: Dissolution

• The dissolution of the Académie Culinaire de France – USA, Inc. can only be pronounced by an Assembly of members by a majority of the votes presented or delegation of power.
  • In the event of dissolution after clearance of all accounts, the active balance will be donated to a professional philanthropic organization.
• The Bureau of the Académie Culinaire de France / France may, after agreement obtained by a majority vote of the members present during an Assembly,
  • Create or suspend Delegations or Branches outside France.

INTERNAL RULES

Article 1: The use of the acronym and name “Académie Culinaire de France”

• 1a) The acronym of L’Académie Culinaire de France, like the name, cannot be used for commercial or advertising purposes or in a personal capacity as for a brand without having made a prior request to the Office of L’Académie Culinaire de France.
• 1b) Partner members, in order to avoid any deviation and to protect their brand like that of the Académie Culinaire de France, must present their project to the Office of the Académie Culinaire de France. In the event of disagreement, the Académie Culinaire de France reserves the right to denounce the contract that binds them.

Article 2:”The Awards”

• The Academie Culinaire de France has 4 distinctions and one Order:
  • Bronze medal
  • Silver medal
  • Gold medal
  • Joseph Favre Medal
• Each medal is accompanied by its diploma (green color) which justifies the distinction.

Article 3:Diplomas

• 3a) Each Auditor member receives a yellow-orange diploma and a badge. The signature of the President validates the diploma.
• 3b) Each Associate member receives a purple diploma and a badge. The signature of the President validates the diploma./li>
• 3c) Emeritus and Full members receive a large historic diploma and a lanyard with badge. The signatures of the President and the Secretary General validate the diploma./li>
• 3d) Each Partner member receives a Blue diploma and a badge. The signature of the President validates the diploma.
• 3e) Members of the Honorary Committee receive a large historic diploma./li>
• 3f) The diplomas for Trophies and Culinary Competitions are brown.
• 3g) The Gold, Silver and Bronze medal diplomas are green.
• 3h) Honorary diplomas are green.

DELEGATIONS OF THE ACADEMIE CULINAIRE DE FRANCE (GENERAL REGULATIONS)

Article 1:

Delegations must comply with the provisions of the General Statutes of the Academie Culinaire de France.

• 1a) Improvement and promotion of French Culinary Art.
• 1b) Highlighting the culinary works and works accomplished by its members or by eminent professionals in the culinary world.
• 1c) Defense of the authenticity of classic culinary recipes and fight against any deception that undermines French Culinary Art.
• 1d) Establish relationships with all French or foreign groups with a recognized culinary or gastronomic vocation and organize, participate in or promote all authentically culinary or gastronomic events.

Article 2:

• The initiatives taken by the Delegations within the framework of paragraphs 1a-1b-1c-1d above cannot engage or result in legal or financial responsibilities enforceable against the Académie Culinaire de France.
  • The latter will only engage its moral responsibility to the extent that:
    • The Delegation has previously submitted all agreements or commitments that it wishes to conclude within the framework of the Delegation
    • These agreements or commitments are subject to the approval of the Académie Culinaire de France
    • They are recorded in an Internal regulations co-signed by the Committee

Article 3:

• The Delegation is administered by a Committee composed of 8 Members including a President of French nationality, Chef de cuisine, proposed by a Committee of the Delegation and approved by the National Office of the Academy which has a casting vote in all elections or structural decisions or statutory.
  • 3a) A Vice-Presidency must be reserved for a Chef de Cuisine or Pastry Chef of French nationality.
  • 3b) Other Positions may be filled by Members belonging to the nationality of the Delegation.
  • 3c) In the event of a vacancy in the committee for the position of French President and pending his replacement.
    • The interim will be provided by the entire Committee within the framework of the General Regulations for a period not exceeding 6 months.
    • Elections will then be organized to elect the French President of the Delegation.
    • An internal regulation of the Delegation must immediately establish a draft of the modalities of this election for the approval of the Academie Culinaire de France.
    • In order to affirm the moral position and responsibilities of the Members representing Delegations, the candidate living and working in a country where there is a Delegation must submit their application for admission to this Delegation.
    • Admissions will only be definitively accepted after approval by the Headquarters Office of the Académie Culinaire de France.
    • The number of Members of a Delegation is set by the Academie Culinaire de France / FRANCE.

Article 4:

• Delegations must ensure their financing independently by collecting contributions from their Members or any other additional revenue (partnerships or Donations).
• The Delegations transfer to the Académie Culinaire de France a share of administrative costs, which includes:
  • Contributions
  • Admission fees
  • Diplomas
  • Badges
• The amount of the share will be proportional to the number of its members, and:
  • The list of members will be communicated each year to Headquarters during the first quarter of the current financial year.
  • The amount of this participation is set by the Office of the Académie Culinaire de France and will be:
    • Notified each year 6 months before a new financial year to the President of the Delegation.

Article 5:

• The Delegations are subject to the General Regulations of the Academie Culinaire de France/FRANCE.
  • They cannot under any circumstances alienate their specificity and their autonomy in merger agreements with other Professional Associations.
  • However, within the framework of the general statutes, they can grant all Sponsorships or Patronages to Associations whose objective is the promotion of the Arts and Crafts of Tableware and Service.