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.
Rodrigo Pacheco is a top-notch Ecuadorian chef who bases half his time in Quito and the other half in Banos, where he prepares meals made from fresh organic ingredients at Casa del Abuelo Art Hotel & Restaurant. He is also the executive chef at Cuisine Standard in Quito.
He has studied with some of the best, including Madrid Fusión in Spain, Alain Ducasse Formation in Paris, the Institut Paul Bocuse in Lyon, France, and the Instituto Inacap in Santiago, Chile among others.
He has done a Government Cultural Exchange in Canada and the Masters of Food and Wine tour of the world in Buenos Aires, Argentina,
representing Ecuador as an invited chef. Rodrigo was also a Culinary radio show host on Saberes y Sabores.
