Académie culinaire de France

The elite of the culinary world is present at the Culinary Academy of France. Created in 1883 by Joseph Favre (1849-1903), the Culinary Academy of France is the oldest association of Chefs de Cuisine and Pastry in the world. It supports all those who by their actions, do project French cuisine while respecting its traditions and its evolution. She organizes and participates in competitions, exhibitions, conferences in France and abroad.
In 1877, Joseph Favre surprised that the kitchen or food does not have an academy, so that medicine, science, arts and health have theirs. But also that the pharmacy has his code and geography dictionary.
The first need of the animal was feeding, it is remarkable that the man is the only animal to cook their food.
It is with these thoughts that Joseph Favre works both in the creation of a group of writers who cooks take the name of Academy and the writing of his future dictionary.
Today, members of the Academy are the number 900, representing 27 nations and are present on five continents. Gerard Jones is the president since 1996.

History
On September 15, 1877, Joseph Favre founded the first newspaper written by a culinary chef. It is entitled "The Science Culinary. It is printed in Geneva. He lived seven years under his leadership.
The newspaper produced such emulation in the culinary world on 1 March 1879, Joseph Favre established the Universal Union for the Progress of Culinary Arts. 80 branches are formed in the world. That of Paris took the name of "Culinary Academy" May 26, 1883.
Joseph Favre will be the Secretary General and November 15, 1883, he resigned in a letter that ends this way: Remember you attract more enemies by doing good to the ungrateful humanity in him hurting, its natural tendency is perversion, but do not forget that we bear with a sweet satisfaction when slander is only good. With a sense of generosity, you need to arm yourself to convince your colleagues and bring them to a more just and healthy cause we defend.
On November 20, 1882, "Culinary Science" is published in Paris, following the success of the exhibition kitchen organized and chaired by Joseph Favre, opening the series of culinary competitions that will succeed.
On 20 November of that year Favre is sponsored by Drs Bremond and Pietra Santa to the French Society of Hygiene. In February 1883, special meeting in full Joseph Favre gets his chest with this tribute: Wishing to testify in public recognition of talent and profound genius made to emancipate the French cuisine, this memory will remain bright testimony to the esteem and interest shown by his colleagues in this great reform which he was the father. His bust will be left by his son Henry at the Culinary Academy of France February 6, 1954.
In 1888, the Academy was reorganized and the name will definitely Académie Culinaire de France. The final articles are deposited in the prefecture of Paris. Its Chairman is Casimir Moisson and the Secretary General Joseph Favre assisted by Emile Auguste Darene and Colombia.
1894 first edition of the Dictionary of Universal Practical Kitchen. Nobody should be surprised today to see the dictionary of Joseph Favre in a consumer publishing.
The wish of the author was not he offer his knowledge of food to the family she is upper class or more modest?
In his letter to the reader, does not he say: "the mother or the housewife can now study the important issues of food hygiene and to follow an appropriate diet for children at different stages of their young ages?
Joseph Favre was a progressive. He meets Jules Guesde, Elysee Reclus, Arthur Arnold. Thus we can better understand his commitment to child health, family. In his work, he does not overshadow the plans, the healing properties of plants and is convinced that healthy food is better than a prescription. He said the best doctor of man is his food which will oppose to many traditional doctors.
In gastronomy, "said Joseph Favre: There is a gulf between the greed of the Romans requiring emetic to enjoy a new greedy swallowing the food to the consequences of indigestion, disorders and gout, and culinary science has for the real purpose of health research through the kitchen that keeps the virility, the development of productive forces remains vital and intellectual faculties in their integrity.
These words clearly show that the excess sometimes food: too rich food, tobacco, alcohol, aggressive table conversations, etc.. merely destroy health. While a healthy food with healthy food can only bring longevity and well being in a friendly and happy family harmony.
On the death of Joseph Favre in 1903, Emile Daren, author of the History of the food and beverage, cook, pastry chef and journalist, and Augustus British author of the New Culinary Encyclopedia in three volumes, taking the secretariat Academy and perpetuate the work of Joseph Favre through the writings. The 1914-1918 war occurs and in a Europe in crisis, the Academy lost its influence.
Between the wars, the Culinary Academy takes a turn and becomes more like a club Gastronome.
A gourmet is a man or a woman with a culture about food, wine, culinary arts, history, food, fishing, hunting, agriculture and loving healthy food, quality and balanced. He can also enjoy all the arts.
In 1951, the Culinary Academy takes force with MM. Delande Augustus Ferdinand Wernert, Alfred Guerot. Thus reconstituted, it resumed its activities. In 1956 she created her delegation to the United States of America then in Japan and Canada. The Presidents Menessier Maurice Jules Petit, Pierre Mangelatte solidify the base, then President Michel Malapris opens delegations Benelux, Great Britain, Australia and Mexico.
In 1964, she founded the National Trophy of Cuisine and Pastry; Award whose winners will be Mr. Paul-Louis Meissonier, Joel Robuchon, Guy Legay, Jean Jacques Barber, Roland Durand, André Le Gall, Jean-Pierre Biffi, etc.. and in 2001 she created the International Trophy of Cuisine and Pastry.
The biggest names in food science: Mr. Jacques Revel, Jacques Puisais, Jean-Marie Bourre, members of the Academy of Medicine, Hervé This, Pierre Gagnaire, etc.. participate in conferences at the Académie Culinaire de France.
Mr Alain Senderens Yves Toulousy and Maurice Guilmault comment on their relationship with the work of Joseph Favre in a booklet published in 2003: Since its inception, it has given the right to defend the authenticity of the names and denounce any culinary deception to promote the world of French cuisine through her recipes, techniques and enforce good quality and good name of food.