The Académie Culinaire de France was founded in 1883 by Joseph Favre, a Swiss chemist living in Paris with a particular interest in food. Today, its members can be found all over the world.
The academy’s goals are to: develop the culinary and pastry arts, promote haute cuisine, maintain the prestigiousness of the profession, and update old recipes.
Members of the academy hold national prestige and, in foreign countries, they play an important role as ambassadors of the culinary and pastry professions. The president, Mr Gerard Dupont , the chef Andre Obiol , and my own efforts made me part of this great experience.I had the honor to have been selected as a member of this great institution. Thank you.