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MCF-ACF 2013 Welcome Reception

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

  • Jean-Jacques Dietrich
  • Gérard Dupont
  • Christian Tetedoie

Sunday 23rd June, 2013

5:00pm to 7:00pm (EST)

Patrick Properties Hospitality Group and MCF Chef Nico Romo roll out the red carpet for this distinctly Southern welcome, beginning with an opening reception in The American Theater’s grand ballroom. MCF and ACF leadership will take the stage to kick off the 2013 North American Conference and honor this year's inductees.

Afterward, guests will be welcomed into the adjacent William Aiken House for an authentic taste of the Lowcountry - from local cuisine to bluegrass music, historical docent tours, cigar rollers and more.

About the speakers

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Jean-Louis Dumonet

President, Maitre Cuisinier de France Delegation USA-Canada

President Maitres Cuisiniers de France
Chevalier du Merite Agricole

Born and raised in France, Chef Jean Louis Dumonet is the President of the North American Chapter of the Maîtres Cuisiniers de France (Master Chef of France).

He is a member of the James Beard Foundation and has cooked at the James Beard House. In 2010 he was awarded by the French Minister of Agriculture l’Ordre du Merite Agricole, (National Order of Agricultural Merit). Its ribbon is Moiré pattern green with a red-orange stripe down each side – the stripes symbolize the prestigious institution of the ordre national de la Légion d’honneur.

Jean-Louis is currently the Executive Chef at the Union Club in New York City - the oldest urban social club in the country, founded in 1836.

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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

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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.

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Gérard Dupont

International President, L’Académie Culinaire de France

This person is speaking at this event.
Christian Tetedoie

International President Maitres Cuisiniers de France

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When

Time 5:00pm7:00pm EST

Date Sun 23rd June 2013

Short URL

lanyrd.com/schqkh

Official event site

mcf-usa.com

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