BULLETIN n°3 2009 Anglais - Académie Culinaire de France

ISSN 1296-3259
Anglais
EDITORIAL
I wish you all the best for 2010, health and happiness.
May the year 2010 be prosperous and full of
successes, for you and your family.
As traditional, my season’s greetings are to outline
plans for a better future.
I will not mention those of the Académie Culinaire de
France, but may your projects come true.
All Board members wish you a happy New Year
Gérard DUPONT
INDUCTION TO TOKYO – SEPTEMBER 14, 2009
President Gerard DUPONT and a French delegation composed of Mr. and Mrs. BOR and Mr.
and Mrs. Malitourne are greeted this Monday, September 14, 2009 at the Keio Plaza Hotel for
the induction of new members of our Japanese Antenna.
Received the diploma of Member of the Académie Culinaire de France
Kazuhiro HAYASHI – Chef Impérial Hôtel Tokyo
Hiroshi ICHIKAWA – Chef du Keio Plaza Hôtel
Kosuke MUROMATSU Chef Pâtissier « la Fille »
Shinji OGATA – Chef Impérial House hold
Yoshiaki TAKAHASHI – Chef Impérial Hôtel Tokyo
Tamio WAGATA – Chef Hôtel Okura
Seiichi WATANABE – Chef Shinagawa Prince Hôtel
Mr. Isao Iijima, received the Gold Medal of the Academie Culinaire de France.
The ceremony ended with a dinner of high quality prepared by the team of Mr. Ichikawa,
Chief Executive and Mr. Midorikawa, Honorary Chief Executive.
INDUCTION IN SANTIAGO DE CUBA IN SEPTEMBER 2009
Were inducted : Santiago GUTTIERREZ LEZCANO, Santiago TELLEZ PEREZ, Soto
Campos CARLOS HENRIQUE
INDUCTION IN BOGOTA - COLOMBIA - October 2009
President Gerard DUPONT invited to Bogota, inducted in presence of four Chefs who
composed the Colombian delegation, the following new members: Anita BOTERO, Catalina
VELEZ, José Augusto PAJARES, Juan Pablo MAYORGA, Paco MALCA et Carlos
YANGUAS.
COMPTE RENDU DE LA REUNION MENSUELLE
DU 1er OCTOBRE 2009
Attended :
Messieurs J. Ph. BATAILLE, BELLOUET, BESSOT, C. BONTE, BOURGET, CARTON,
CHABAUDIE, CREVEUX, FILLION, HEE, JAMBON, JASNOT, Mme JOBIN, LE FAOU,
LEGRAND, M. LEJEUNE, MALITOURNE, MARQUOIN, MEUNIER, NIAU, PEARRON,
PERSON, POMMEREUL, PRALONG, PRALUS, H . RAIMBAULT, REGNIER,
RIEBBELS, ROUX, SABINE, SIMON, TIREL, VAUSSION, VEILLET,
Apologies :
Messieurs ACKERMANN, AUBERT, BARBIER, BAUDOUIN , BERTHIER,
BONNELLES, BOR, Mme CARCANO, CHIBA, DOVERGNE, DUMESNIL, EVRARD,
GIRON, GUYET, LARRAT, F. LEJEUNE, NONNET, PASQUET, RENTY, RIPPA,
MEYER, ZUNINO
The General Secretary - Jean SABINE opened the meeting at 15:30.
He apologized on behalf of President Gerard Dupont, who was chairing at this time the
selection of the Bocuse d'Or in Latin America and who could not be present.
For this first meeting after the holidays, it is observed a minute of silence in tribute to Mr.
WAYNTRAUB and BONTEMPS who passed away during the summer.
Then Jean SABINE Announced the program for 2010 and gave some details on the new
headquarters that the Académie Culinaire de France acquired.
Headquarters located at 32 rue de Paradis - 75010 PARIS. 2nd floor.
Total space is 56m ² and 12m ² in basement.
Then, Jean SABINE told about the party given at Etretat for the 80 anniversary of Serge
PRIMAUT.
Then representatives of DAVIGEL gave a conference on product-DAVIGEL DAVIFRAIS
(see below).
The conference ended with a tasting prepared and offered by DAVIGEL.
The meeting ended at 17:30.
Article on “Davigel Terre et Mer”
Meeting on October 1, 2009
On October 1st a meeting was arranged with the Davigel company (marketing the Terre et
Mer range) at the monthly assembly of the Académie Culinaire de France. It was first of all
an opportunity to review our partner's organization by department and the philosophy behind
its new Surf and Turf range.
The structure of Davigel is unique in the restaurant food marketplace, as it incorporates all
departments from the selection of products right through to their delivery to your kitchens.
The whole of the company is certified ISO 9001 version 2000 standard and the specific
requirements of the Nestlé group.
Davigel's departments:
Selection: The best support networks in the world, chosen to meet your demands.
Our knowledge of the marketplace and regional production and our close links with our suppliers,
often dating back years, allow us to benefit from many innovations by drawing on our rigorously
monitored support networks.
Creation: our Chefs create new products for you.
The conception of our products is the task of enthusiastic men and women for whom taste is a
passion. Every year, more than 60 new products are invented at Davigel
Manufacturing:
Our manufacturing workshops allow us to offer you exclusive products, designed especially to
respond to your needs and demands.
Advice
Our teams of professionals work alongside you on a daily basis. That means 635 Sales Advisors,
including185 in Telesales across the whole country, as well as in Belgium. Our support systems
help you to choose products that are specially adapted to your clientele and to your organisation.
Distribution
We have a national fleet that delivers directly to your kitchen from one of the 48 delivery bases
closest to you.
Davigel's Terre et Mer range
The best from the land and the sea serving your skills
The Terre et Mer range is the result of close work between our buyers and kitchen Chefs and
Marc Foucher, Meilleur Ouvrier de France et Compagnon (Best Craftsman in France and Fellow).
It has been specially developed with great care in order to guarantee products of top quality. We
strive for products that have been finished to a point where you are free from those preparation
tasks that provide very little added value!
A word from Marc Foucher about Terre et Mer:
"Dear colleagues,
I have selected each of these products for you. I have worked on them in the kitchen following the
various preparation and cooking methods that you use. I have also taken into account your
constraints regarding stock control, organisation and profitability in selecting the cuts, quality,
packaging and preservation methods that are best suited to your requirements for effective
management. You will therefore find a quality and often an originality that you don't necessarily
encounter in your usual supply channels. Quality, Practicality, Consistency and Creativity are the
foundations of this selection that is just waiting for your personal touch."
Choosing our suppliers
Shellfish and Molluscs
Terre & Mer gets its supplies from all the seas in the world in order to offer you a rich, high quality
selection. Present in the seafood products market for over 40 years, our familiarity with all the
companies and their regional production makes Davigel an important key player. This impressive
experience allows us to benefit from sources that are always better quality and ground-breaking,
continually offering more creative options. For example, Terre et Mer exclusively market whole
raw Giant Tiger Prawns from Madagascar, the first Red Label prawns in the world.
Fish
Davigel has developed an expertise that means that we can now offer you a range of
incomparable quality of frozen and chilled fish.
• Choosing shipping companies that offer rapid processing of fish once they are caught: trimming,
filleting and even freezing and packaging.
• Choosing single freezing techniques. Double freezing means using whole frozen fish, defrosting
them in order to prepare them (filleting etc.) and then freezing them again. This technique, which
is obviously more economical, impairs the quality of the meat (dulls the colour, dries the meat and
alters the taste).
• Choosing the least aggressive fishing methods: the longer the trawl net, the more squashed the
fish become and bruising can occur.
Meat and poultry
An actual example: Beef
Terre & Mer offers you a range of beef that is rigorously controlled. Regional suppliers are
selected for their working methods: the selection of carcasses, the quality and maturity of the
meat and its traceability from the farm. The meat is matured on the carcass and in vacuum pack
for at least a week. Terre & Mer mainly chooses the Normandy breed (animals born, raised and
slaughtered in France), sturdy animals that meet certain standards and are recognised for the
quality and marbling of their meat. A range for those who appreciate flavour!
Vegetables and accompaniments
Terre & Mer has selected numerous kinds of vegetables from local areas in the heart of the
countryside, providing food for thought by offering you quality products from new sources!
A special range of desserts!
The art of the ice cream maker: Terre & Mer has selected La Laitière ice creams and sorbets,
which respect traditional values and master the art of simplicity: made from good quality milk,
fresh cream and fine fruit!
Bakery and Patisserie: products that are just waiting for you to add your own personal touch to
complete your presentation.
Fruit and juices: the combination of freshness, simplicity and flavour.
We have tasted:
-
Scallops
Coldwater Crab meat
De-veined Prawn tails
Mango and Pineapple Tartare
Opera cake
Raspberry cake
For more information about our partner,
INDUCTION AT SANTA CRUZ - BOLIVIA - November 2009
The new members were inducted into the “Salon Biogourmet” in Bolivia last November.
-
Graciela HERNANDEZ (Argentine),
Guillermo CALABRESE (Argentine)
Roberto PATERSON(Argentine)
Joao LEME (Bresil),
Francisco LAYERA (Chili),
Alejandra ARTEJAGA (Chili)
Luis DEL SORDO (Chili),
Axel GOCKENBACK (Bolivie),
Markus RUEGG BASELGIA (Bolivie),
Aldo ANSALDI DIENA (Argentine),
Nicolas DELGADO (Bolivie)
SPEECH BY GERARD DUPONT
November 2, 2009
PRESENTATION OF TROPHY MARIUS DUTREY
TO M. YVES THURIES
Mr. President MILLET,
Misters Presidents,
Dear Friends,
A few hours ago, the door of the Oval Room of the Goncourt opened to announce the winner
of the Goncourt prize 2009. This award offers a brilliant career to a book.
Here, on the other side of the Avenue de l'Opera, we honor a career. A man whose career is
exemplary, eventful: a life of work and deserved success.
We are here in this hotel in the Rue Cambon, this November 2, 2009, friends and colleagues,
members of the Academie Culinaire de France around Yves THURIES and his family to
honor him and present him the Coupe d’Or d’Art Culinaire Marius Dutrey.
My dear friend Yves, you were born in June 5, 1938 in the apartment of the bakery’s family
located in the Tarn.
You attended the village school until 14, then you went to Castres for learning pastry at
Benoit BARNE’s.
A few years later, the “pink city” (Toulouse) attracted you. You didn’t follow the words of
Nougaro song to head up to the city of Toulouse, but "la Mascotte" Pastry of Place Dupuy.
Here, you got your first professional degree, CAP, sesame to embark on a Tour de France to
Deauville, Saint Cyprien in pastry and Puylaurens in cooking.
1958 your Tour de France stopped for 33 months of military service in Hussein Day near
Algiers and then to Colomb-Bechar. Back home, you continued your tour de France and
stopped at Marseilles at Villedieu’s where you learned the art of sugar work.
You went to Paris, visited Strasbourg and went back to Toulouse at Jantou’s. You were 30
years old when Mr. Jantou, decided to sell you his small bakery in Gaillac in the Tarn. You
became a homeowner.
You expanded the business and opened a delicatessen. Eight years of work to access the MOF
and build the image of Yves THURIES, passionate of Pastry and Kitchen.
1976 is the year you doubled the prizes: Pastry MOF and Confectioner MOF, unique
performance in the track records of the industry.
You have a taste for travel and adventure. I will not tell about you in the house of saltand
awakening on the salar or swimming in the Amazon in the midst of crocodiles. I will tell you
simply about bakeries in Africa and the United States.
1980, you entered in politics, local politic as Cordes sur Ciel is a small village with less than
3,000 inhabitants: City Councilor 4 times, 28 years serving the town.
You received at the Grand Ecuyer, the Mother Queen Elizabeth of England in 1989 and three
years later, President Francois Mitterrand. In 1994, you organized and prepared a meal for 80
guests for the Emperor Akihito of Japan and Empress Michiko.
It is true that the best place of Cordes sur Ciel is yours, the Hotel Restaurant Grand Ecuyer
that you acquired in 1980.
Since then, the Grand Ecuyer dominates the village but also, by the quality of its cooking and
service, the regional food.
Five years later, the Hostellerie du Vieux Cordes entered your property. You turned it into a
bistro with elegant and rustic cuisine rejuvenated. The success came soon.
On your chocolate journey, you have the tenacity of certain men of the mountain, the passion
of the effort, the taste of the action and seeing you live, you think of Goethe's famous saying
"the beginning was the Word " No, the beginning was the action because you are a man of
action. Chocolate, your other passion was born in the laboratory "Patiscor" that you created in
1988 to develop recipes for pastry,breads and other specialties.
1991, three years later, the "chocolate Excellence” established in Carmaux proposed a new
style of chocolates: the line "Yves THURIES"was born.
5 years later, the marbled chocolate bars Y. THURIES emerged. You left the 800 m² in
Carmaux to the 4000 m² of laboratory in Marsac.
The development of brand Y. THURIES was thriving.
In 2000, you established the company C.T.D, Chocolatery Thuriès Development.
Shops, factories, branches or franchises include now more than 40 shops in France and
abroad.
In 2001, another creations the “Chocolat Macaron" for which you received this same year the
title of "leader of innovation”.
Dear Yves, we could all believe that you fell like Asterix in a bowl of chocolate magic potion
so much your success is high.
In my remarks, I quoted you as a man of action, but you are also something else to me. You
are a teacher.
I mean, throughout your life, you were anxious to contribute to others, professionals, students,
friends the fruits of your labor, your knowledge, your culture, your experiences.
You were still not 40, the masterpieces of Companionship in memory, the two titles of MOF
in hands, you created the society Editar and published the first book of the collection "Le livre
de recettes d’un compagnon du Tour de France”
This encyclopedia of 12 volumes, the latest volume appeared in 2007, translated into several
languages, is one of the largest collections of all times.
You published in 2006 a remarkable book "Caractère Chocolat”.
Your name will then appear alongside those of the best chefs in Europe in a collection of 12
books published in 1993 under the title "Pastissaria International.
**********
No! I have not forgotten it ,how could I ? This is the best gastronomic magazine published in
the world today "Thuriès Magazine" that allows us to know the evolution of our trades and
Pastry Kitchen.
Yesterday I opened a Thuriès Magazine of 1990 and another of the last month. In eighteen
years our business has evolved more than in the past century and Thuriès Magazine is the
only magazine to feature this change. It is broadcasted to over 36 000 copies.
Thus, you hold several patents for invention "Magyfleur box" and "display modécor YT "Etc.
...
You also opened the Museum of Art Sugar, museum unique in the world where one can
appreciate the possibilities of creations with sugar ...
A career as rich as yours deserves a moment of recognition, and in 1979, your peers gave you
the Culinary Trophy.
In 1989, the prize Edouard de Pomiane was remitted by the Physician's Guide.
In 1990 you received the gold laurels of creation and quality. The same year at the Senate,
you received the "l’étoile civique”.
In 1991, the prize Tourism Midi-Pyrenees was awareded to the Museum of Art Sugar.
1992 Tourism Tarn Trophy.
In 2008, the export prize Midi Pyrenees was awarded for the "Chocolaterie Excellence” and
in Bratislava, the International Gurman Award 2008.
And to underline your literary work:
1991: Price Trombetta. Best book on the catering industry, awarded for Volume 10 of
Encyclopedia.
2008: You received the Grand Prix du Livre by the Society of MOF. Special Award for
lifetime achievement.
You are regularly renewed President MOF in the South West.
The national awards: in 1993, you were appointed Chevalier de l’Ordre National du Mérite
and in 2002 you were awarded Chevalier de l’Ordre des Palmes Académiques.
The Volume 12 of the encyclopedia was a written translation of your successful experience at
the Grand Ecuyer "Cuisine en Trilogie"
Dear Colleagues and Friends, here is the highlights of the professional career of Yves
THURIES awareded today with the Coupe d’Or d’Art Culinaire Marius Dutrey.
My Dear Yves, as wrote in his memoirs, the Duke of St. Simon, "we are delighted by real and
right people." You are a human right and true and that is what makes your charm. A man of
convictions and character, discipline and kindness, firmness and friendliness, these qualities
complement in you with happiness.
Before to giving the cup and diploma, I want to tell to the man, to the friend, who in 2007 saw
his name appearing in the Larousse Gastronomique joining Alain Ducasse, who took over the
Ecole Nationale Supérieure Pastry d’Yssingeaux, my appreciation and gratitude to all the
exchanges and moments of fruitful meetings we’ve had.
President MILLET and myself, representing the members of our associations, are pleased to
present this new title:
PRIZE COUPE D’OR MARIUS DUTREY 2009
DINNER FOR HUNTING - INTERCONTINENTAL PARIS LE GRAND
November 28, 2009
It was in the Salon Opera, Grand Intercontinental Hotel that was held our traditional hunting
dinner.
The ceremony began with the presentation of awards:
Chevalier of the « Ordre Mondial de l’Académie Culinaire de France »
- Guy LEGAY
- Jean Jacques BARBIER
- Alain NONNET (apologie)
Gold Medal of the Académie Culinaire de France :
- Olivier ALLIEL, Directeur des Banquets et Réception Paris Le Grand Hôtel
- Christophe RAOUX, Chef Executif Paris le Grand Hôtel
- Guillaume CARON, Chef Pâtissier Paris le Grand Hôtel
The National Awards:
- Jean SABINE, Commandeur de l’Ordre du Mérite Agricole
- Pascal ACKERMANN, Croix de Chevalier de l’Ordre du Mérite Agricole
- Guy JASNOT, Croix de Chevalier de l’Ordre du Mérite Agricole
Then at the invitation of President Gerard DUPONT, the participants were invited to move to
the dinner given in the magnificent Opera House Lounge where Chef Christophe Raoux and
his team had prepared an excellent menu.
Many thanks you to our generous partners:
- Chef & Sommelier – Degustation glass « Tannic » line Open Up
- Arc International – Plates « Ginseng, Parity et Satinique »
- Duval Leroy – Fleur de Champagne
- Neva Food – Blue lobsters
- Halles Mandar – Fruits and Vegetables
- Domaine du Vieux Château – Chablis
- Sté des Chasseurs Barégeois – Izard
- Boucherie Denaux – Butchery
- Rougié – Foie gras
- Alain Godard – Trufles
- Jean Loup Lévèque – Hind
- Bridor – breads
- Vignoble Famille Laplace – Wine Madiran
- Nestlé Water – Vittel et Perrier waters
- Marnier Lapostolle – Casa Lapostolle, Cuvée Alexandre et Cuvée du Centenaire
- Pierre Oteiza – Cheese Ossau Iraty
- Valrhona – Chocolates “Terroir du Chocolat”
- Tecomah – Table decorations
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SUMMARY OF MONTHLY MEETING – DECEMBER 3, 2009
Attended : Messieurs AUBERT, BELLESSORT, BELLOUET, BOR, CARTON,
CREVEUX, CREVOISIER, DUCROUX, EVRARD, FEREY, FILLION, GRANGE,
GUERANGER, GUILMAULT, HEE, JAMBON, JASNOT, JESSIN, JOBIN, LAGOUGE,
LE FAOU, MARQUOIN, MEUNIER,PASQUET, PEARRON, PERSON, POMMEREUL,
PRALONG, RENTY, RIEBBELS, RIPPA, SABINE, SIMON, THOMAS, VEILLET,
Apologies : Messieurs ADRIAN, BOURGET, CHABAUDIE, CLEMENT, DUMESNIL,
GIRON, GOMEZ, LE GOFF, OZERAY, PRALUS, PRIMAUT, PROCHASSON,
RAIMBAULT, THURIES, TIREL, TREGUER, VAUSSION, VILLAMAUX
President Gerard DUPONT opened the meeting.
He gave news from the Académie Culinaire de France and indicated the program for 2010.
Then he introduced Mr. Gilbert RADIX, Marketing Director, Nestlé Professional Culinary
Department and Mr. Olivier QUINAUT, Head culinary expertise, Nestlé Professional
Culinary Department
A video summarizing f the life of Nestlé, its founder Mr Nestle with the first product
marketed "flour Nestle” until today with products Chefs. The latest being "premium juices,
soft dough texture. This is an unprecedented range whose success is high on the market.
Questions were asked to Olivier QUINAUT on all products.
The meeting was closed 17:30
OLIVIER LOMBARD – 1953 /2009
On Friday, November 6, 2009 the life of Oliver stopped due to a cancer that had been
progressing for the last few years. Last time we met, he was still talking about his plans.
Born in Paris in 1953, Olivier served his apprenticeship in Lyon. He traveled the world before
putting down his bag to develop his projects in Mexico. Chief Executive, Technical Advisor,
owner of a restaurant and of a flock of ducks, foie gras producer, publisher and organizer of
the competitions, founder of culinary associations, all of which related to food art, cooking
was his passion (see CV).
I had the privilege of being a friend and confidant and I know the void he leaves in his family
and his home but also in the profession. A fulfilled life which stops abruptly.
We extend our deepest condolences to his wife Alexandra, Olivier and Thibaud her children
and their family.
OLIVIER LOMBARD GUILLOT
16 septembre 1953 - Créteil in France
EXPERIENCE PROFESSIONNELLE :
Restaurant la Terrasse Renault
Restaurant l’Olivier
Restaurant Ciboulette
Bistrot Central
Mexico,D.F.
Chef Propriétaire
Club de Industriales
Mexico D.F.
Conseiller Culinaire
Directeur de la Restauration
Chef Executif
Hôtel Stouffer Presidente
Mexico D.F.
Chef Executif
Hôtel Camino Real
Ixtapa – Mexico
Chef Executif
Hôtel Sofitel Tiare
Moorea – Polynésie Française
Chef Executif
Hôtel Sofitel Marara
Bora Bora Polynésie Française
Chef Executif
Fours Corners
Le Caire – Egypte
Chef Executif
Restaurant « La Cote Bleue »
France
Chef de Cuisine
Hôtel Intercontinental
Cali – Colombie
Chef Executif
Toulouse
Flo-Hippopotamus
Regine’s
Buenos Aires – Argentine
Chef Directeur
Comptoir Gourmand
M. Michel Guerard
Paris - France
Chef de Cuisine
Sous Chef
L’île de France
Paris - France
Chef de Partie
L’œuf d’Autruce
Paris – France
Restaurant « Le Taillevent »
3 étoiles Michelin
Paris – France
Chef Interim
Restaurant « Le Vert Galand »
2 étoiles Michelin
Premier Commis
Restaurant Point « La Pyramide »
3 étoiles Michelin
Commis
Restaurant « Chez Juliette »
2 étoiles Michelin
Lyon – France
Apprenti
Chef de Partie
DIVERS
Chevalier de l’Ordre du Mérite National
Chevalier de l’Ordre du Mérite National Agricole
Officier de l’Ordre Mondial de l’Académie Culinaire de France
Médaille du Sénat
Médaille Ville de Lyon recommandée par Paul Bocuse
Disciple de Paul Bocuse
Auteur du Livre « La Nueva Cocina Francesa en Argentina »
Président Fondateur du Vatel Club de Mexico, A.C.
Membre de la Chaîne des Rôtisseurs de Mexico
Maître Cuisinier de France
Médaille d’Or de l’Académie Culinaire de France
Médaille du Centenaire de l’Académie Culinaire de France
Président d’Honneur de l’Académie Culinaire de France, Mexico, Amériques Centrales et
Caraïbes
Grand Cordon Académie Culinaire de France
Diplôme Westin Award de la Restauration 1990
Professeur du Premier Séminaire pour Chefs de l’école Glion Suisse à Mexico
Professeur de l’Université Anahuac Sur et créateur du diplôme Cordon d’Or
Ex Consultant compagnie Nestlé huit ans
Ex Consultant Compagnie Caterplan deux ans
Ex Consultant Compagnie Aeromexico Club Premier quatre ans
Ex Consultant du Club de Industsriales Ciudad de Mexico trois ans
Membre d’Honneur du Club Industrial A.C. Monterry Nuevo Leon
Président et Directeur Général de la Compagnie Chef Premier, S.A. de C.V.
Président et Directeur Général de la Compagnie Commercial Premier, S.A. de C.V.
Ambassadeur de l’école Paul Bocuse à Mexico
Editeur de la revue « Sobre la Mesa »
Président et Directeur Général du Restaurant l’Olivier
Président et Directeur Général du Restaurant Ciboulette
Président et Directeur Général du restaurant Terrasse Renault
Membre du Conseil Alliance Française à Mexico
Membre du Conseil de la UFE à Mexico
Chef de l’année guide culinaire Remy Martin
Nomination trajectoire professionnelle « Restaurantes.com 2004 »
Restaurateur de l’Année 2001 « Llave del Progreso »
Fondateur du Prix littéraire à Mexico « Antonin Artaud »
Président organisateur pour la Sélection du Bocuse d’Or pour l’Amérique Latine
Président organisateur pour la Sélection de la Coupe Mondiale de Pâtisserie pour l’Amérique
Latine
Designer et éditeur de la revue « Chef a Chef » de la Compagnie Nestlé
Designer et éditeur de la revue « Sobre la Mesa » de la Compagnie Caterplan
One of the Best Chefs of the World by the Academy and Sciences of Hospitality five
diamonds award of United States
Délégué de l’Alliance Française et de l’Ambassade de France projet de CAP sous forme
d’apprentissage pour le Mexique
Organisateur pour la partie gastronomique du festival Français de Acapulco
Président organisateur du concours international « Trophée Passion » au Mexique de
l’Académie Culinaire de France
SUMMARY OF EXTRAORDINARY GENERAL ASSEMBLY
December 2, 2009
Regularly convened by individual letter, the Assembly was opened by the President Gerard
DUPONT assisted by Jean SABINE, General Secretary.
Attended :
Messieurs BELLOUET, BOR, DUCROUX, DUMESNIL, DUPONT, GIRON, GOMEZ,
JASNOT, LE FAOU, MALITOURNE, MEUNIER, NIAU, PASQUET, PRALONG,
PROCHASSON, REGNIER, ROUX, SABINE, THOLONIAT,
Apologies :
Messieurs BARBIER, BERTHIER, BISCAY, BREDA, CLEMENT, CREVEUX, DIONNET,
FOUCHER, GUYET, JEGU, KRENZER, LE COURTOIS, LE GALL, NONNET,
PAILLASSON, RAIMBAULT, SIBENALER, THURIES, TRINCALI
The Chairman welcomed the members Titulaires and Emerites present and read the list of
apologies. A minute of silence was observed in memory of member who passed away: Sender
WAYNTRAUB, George Bontemps and Olivier Lombard
Then he moved to the agenda.
1) Vote closure
2) The tellers were appointed: MM. Roux, BOR and Gomez.
3) After the ballots recount, the results sheet was signed by the tellers
4) Announcement of the result: all votes were favorable.
Elected members:
- Denis RIPPA seat of Ferdinand LACROZE
- Bernard VAUSSION seat of Maurice MENNESSIER
They will be inducted on February 6, 2010 upon reception of their tie and diploma
Jean Bellet was elected member of the Honorary Committee
5) The Assembly, following the agenda, unanimously voted for the qualifications for teachers
at Cooking and Hotel Schools
6) The Assembly also voted for the change of office following the acquisition of an office
space located at 32 rue de Paradis - 75010 PARIS
No questions were raised; the meeting was closed at 17.10
Document de diffusion interne réservé aux membres de l’Académie Culinaire de France
Directeur de la Publication – Gérard DUPONT
Comité de Rédaction – Le Bureau
32 rue de Paradis – 75010 Paris - Tél : 01 47 03 37 08 – Fax : 01 47 03 39 10