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2013 ACF Organizational Meeting

A session at Master Chef of France - French Culinary Academy 2013 North American Conference in Charleston

  • Jean-Jacques Dietrich
  • Gérard Dupont

Sunday 23rd June, 2013

3:00pm to 5:00pm (EST)

Chefs will gather in The American Theater for this afternoon meeting of the U.S. Chapter of l'Academie Culinaire de France.

About the speakers

This person is speaking at this event.
Jean-Louis Gerin

President, Academie Culinaire de France Delegation USA

President, ACF Delegation USA
Chevalier du l’Ordre Merite Agricole
Commandeur des Tastevin
Toque d’Argent, Maitres Cuisiniers de France 2009
James Beard Award 2009, Best Chef Northeast

WEBSITE
www.restaurantjeanlouis.com

“Over the past 29 years, my cuisine has matured into a unique style of Modern French. This richly flavored cuisine is complex yet light, and the cooking method uses elaborate techniques and the latest technologies with a constant respect for my classical training.”
Jean-Louis Gerin

This person is speaking at this event.
Jean-Jacques Dietrich

Honorary President, ACF United States Chapter

Jean-Jacques Dietrich is chef emeritus at the College of Culinary Arts at Johnson & Wales University. A Master Chef from France, Dietrich taught at the Providence Campus from 1993-2003, specializing in continental and American cuisine.

Before joining the faculty, Dietrich was executive chef at the Palisadium Restaurant in Fort Lee, N.J. Prior to that, he worked at several prestigious establishments in New York City, including the New York Athletic Club, University Club, Delmonico's Hotel and the Regency Hotel. His culinary accomplishments were recognized by Johnson & Wales in 1982, when he was honored as a Distinguished Visiting Chef.

Dietrich trained at the Lycee Technique Hotelier in Strasbourg, France and holds several degrees, including an associate's in hotel and restaurant management from New York City Technical College, a bachelor's from Hunter College, and a master's in education from Johnson & Wales. He is a Certified Executive Chef and a Certified Chef Educator and belongs to the American Culinary Federation, the Honorable Order of the Golden Toque, and Les Cuisinieres de France. Dietrich is the president of the American arm of the Academie Culinaire de France and has won many gold medals in culinary competitions.

This person is speaking at this event.
Gérard Dupont

International President, L’Académie Culinaire de France

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When

Time 3:00pm5:00pm EST

Date Sun 23rd June 2013

Short URL

lanyrd.com/schqkd

Official event site

mcf-usa.com

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