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Washington.DC, 2025 Annual Congress
Congress 2025: A Memorable Celebration of Culinary Excellence
The 2025 Congress of the Académie Culinaire de France USA & Canada was a remarkable gathering marked by tradition, innovation, and camaraderie. We were honored to welcome distinguished guests including World President Fabrice Prochasson, President Delegate for Mexico Guy Santoro, and President Delegate for Chile, Peru, and Bolivia José-Luis Dolarea.
Thanks to the outstanding work of our Board Members and the Washington team, every moment—from the elegant welcome cocktail to the prestigious Induction Ceremony and the 10th Annual Hunter & Friendship Dinner—was a true celebration of our culinary heritage and global community.
We opened the weekend in style with a warm welcome to more than 300 Guests at the residence of Ambassador Laurent Bili. A refined cocktail reception honored our members and friends of the academie with outstanding hospitality, cuisine, and desserts. Thanks to the Ambassador Laurent Bili and the residence team, Sébastien Canonne MOF (The Butter Book), Eric Perez, Colleen Murphy, Stephane Grattier (Boulangerie Christophe), Greg Gable (Savencia), Dartagnan our 6 restaurant partners of Washington, DC, Virginia Wine and Domain Ott.
The Académie Culinaire de France proudly hosted its induction ceremony at the French Embassy in Washington, DC, where we welcomed 47 new members from the USA and Canada into our esteemed organization. This memorable event marked a significant milestone as we proudly inducted 11 women, reflecting the Academy’s commitment to diversity and the growing presence of cheffes in the culinary world. The ceremony was a celebration of culinary excellence, honor, and tradition, as we recognized the outstanding contributions of our new members to the culinary arts in North America.
At the 2025 Congress in Washington, DC, we hosted an inspiring Day of Sharing Our Know-How, bringing together culinary innovators and sustainability advocates to exchange ideas and best practices. This event, marking its 10th edition, featured a series of engaging presentations, hands-on workshops, and thought-provoking discussions focused on enhancing eco-friendly practices in the culinary arts. Highlights included presentations on innovative topics such as “Cooking with Maine Seaweed” by Ocean Balance, “The Role of Flour and Levain” with Stéphane Grattier and Romain Dufour, and “Sustainable Hydroponics” by David Klauer. Additionally, attendees explored The World French Restaurant Label, Epicurean Elixirs, and the Green Food Label, further promoting sustainable gastronomy and culinary excellence. This day of collaboration and knowledge-sharing not only inspired creativity but also strengthened our commitment to sustainability in the culinary world.
Speaker(s): Lisa Scali (Ocean’s Balance), Chef Jean-Louis Gerin (Honorary President ACF), Chef Cedric Barberet, Chef Guy-Rene Gerin, Chef Robert Dumas. In this first presentation, Lisa Scali from Ocean’s Balance introduced the exciting possibilities of cooking with Maine Seaweed, emphasizing the importance of regenerative aquaculture practices in promoting sustainability. The session was enriched by the participation of renowned chefs, including Chef Jean-Louis Gerin and Chef Cedric Barberet, who collaborated to demonstrate innovative applications of seaweed in haute cuisine. Attendees experienced a tasting of seaweed-infused creations such as seaweed butter and seaweed waffles, showcasing the delicate yet robust flavors of the sea, while discussing the role of seaweed in sustainable food models.
Speaker(s): Chef Stéphane Grattier (Boulangerie Christophe), Chef Romain Dufour (Barry Callebaut)
This presentation, led by Chef Stéphane Grattier and Chef Romain Dufour, focused on the critical roles that flour and levain play in baking. They demonstrated how the perfect combination of ingredients and techniques results in exceptional breads and pastries, with a particular emphasis on the science behind fermentation. Chef Grattier shared his expertise in sourdough and traditional French baking, while Chef Dufour highlighted sustainable practices in selecting high-quality, locally sourced flours to enhance flavor and texture. Their combined insights offered valuable lessons in both modern and classical baking techniques.
Speaker: David Klauer (Prime Hydroponic)
In this session, David Klauer, the founder of Prime Hydroponic, explored the innovative future of farming through hydroponics. His presentation covered how sustainable, soil-free growing techniques, particularly aeroponics, can transform the food production process by growing pesticide-free, fresh produce year-round. Klauer shared his vision for environmentally responsible farming and how his company is pioneering this method to meet the growing demand for sustainable and locally sourced vegetables.
Speaker(s): Chef Cedric Barberet (Barberet Bistro & Bakery), Carol Bussy (The World French Restaurant Label)
Chef Cedric Barberet and Carol Bussy introduced the World French Restaurant Label, a prestigious initiative to highlight French culinary excellence worldwide. The presentation focused on how the label ensures restaurants meet high standards of quality, sustainability, and authentic French gastronomy. Chef Barberet, a recipient of the label, shared insights on how the World French Restaurant Label promotes eco-responsibility and celebrates the art of French dining, offering a unique experience for both chefs and customers.
Speaker(s): Chef A.J. Schaller (Consultant), Daniel Liberson (Lindera Farms)
In this engaging session, Chef A.J. Schaller and Daniel Liberson of Lindera Farms demonstrated how culinary techniques and science can elevate the art of mixology. Chef Schaller shared her expertise in using sous-vide techniques and flavor extraction to craft extraordinary cocktails, while Liberson, an award-winning producer of vinegars, showcased how fermentation could add depth and complexity to drinks. Participants learned how to enhance their cocktail creations with innovative flavors, exploring the intersection of culinary and cocktail artistry.
Speaker(s): Augustin Brahimi (The Green Food Label), Chef Jean-Claude Plihon (Park Hyatt Washington)
Augustin Brahimi and Chef Jean-Claude Plihon introduced the Green Food Label, a certification for restaurants committed to eco-responsibility and sustainability. The label ensures that participating restaurants use organic and locally sourced ingredients, practice waste reduction, and adhere to environmentally friendly practices. Chef Plihon discussed the importance of sustainability in the kitchen and how the Green Food Label fosters a more responsible food industry. The presentation also highlighted the forthcoming launch of the label in the U.S., aiming to encourage a global shift towards sustainable dining.
Congress 2025 was a remarkable success thanks to the unwavering support of our 35 exceptional partners. Your creativity, professionalism, and generosity infused every moment of the weekend—from tastings to presentations—with inspiration and excellence. We are deeply grateful for your trust and collaboration, and proud to count you as part of our culinary family. A special thank you as well to DJP, Jean-Philippe Krukowicz, for bringing the energy and rhythm that lit up the afterparty and had us dancing the night away. Together, we continue to elevate our shared passion for the culinary arts.
Congress 2025 was a remarkable success thanks to the unwavering support of our 35 exceptional partners. Your creativity, professionalism, and generosity infused every moment of the weekend—from tastings to presentations—with inspiration and excellence. We are deeply grateful for your trust and collaboration, and proud to count you as part of our culinary family. Together, we continue to elevate our shared passion for the culinary arts.
Our 10th Annual Hunter & Friendship Dinner, held on Sunday, March 16, 2025, at the prestigious Congressional Country Club of Washington, was a powerful celebration of tradition, fraternity, and culinary artistry. This cherished gathering brought together a remarkable team of chefs—Matthew Morrison, May Hamada, Xavier Deshayes, Bernard Guillas, Olivier Geyer, Calogero Romano, Romain Cornu, Mark Courseille, Florian Bellanger, and Greg Gable—who crafted an unforgettable dining experience. During this meaningful evening, we proudly presented the Honorary Member Award to Bruno Lopes, En-Ming Hsu, Frederic Castan, Carrie Nahabedian, and Gilles Renusson for their lasting dedication to our Académie. We also honored Estelle Barberet with the Woman of the Year Award and celebrated Chef Jean-Jacques Bernat as the recipient of the Chair of the Académie 2025.
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