Sunday 23rd June, 2013
5:00pm to 7:00pm
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.
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.
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
International President Maitres Cuisiniers de France
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