Sunday 23rd June, 2013
3:00pm to 5:00pm
Chefs will gather in The American Theater for this afternoon meeting of the U.S. Chapter of l'Academie Culinaire de France.
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
“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.”
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.
International President, L’Académie Culinaire de France
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