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The Academie Culinaire de France was founded on February 18, 1883 by Joseph Favre, author of the Universal Dictionary of Cooking. The academy represents the elite of the profession and its members are the cream of the crop of the pastry and culinary arts
Phone: 201-939-5656
Fax number: 201-939-5613

145 Grand Street
NJ 07072 Carlstadt
United States


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 logo of the academie depicts an embossed likeness of Antonin Careme. It is enclosed in a crown of laurels and the title Academie Culinaire de France surrounds the image and rests on a star base of 16 branches. The 16 branches represent the services stipulated by Antonin Careme, and confirmed by Phileas Gilbert, as necessary for the smooth operation of a Haute Cuisine Brigade. They are: Upper central branch: chef and sous-cjefs Moving clockwise from the central branch: 2nd branch sauce cooks; 3rd branch fish cooks; 4th branch potagers; 5th branch soup cooks; 6th branch roast cooks; 7th branch brocheurs; 8th branch garde manger; 9th branch grillardins; 10th branch cocttiers; 11th branch frituriers; 12th branch fourniers; 13th branch touriers; 14th branch confiseurs; 15th branch glaciers; 16th branch patissiers. For information about competitions/events; contact Chef Jean Jacques Dietrich at jeanjeacques.dietrich@jwu.edu

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