Culinary academy of France

The elite of the culinary world is present at the Culinary Académie of France . Created in 1883, by Joseph Favre (1849-1903), the Culinary Academy of France is the oldest association of and Pastry making Chefs of the world. It gives its support for all those which by their actions make radiate the French kitchen in the respect of its traditions and its evolution. It organizes or takes part in contests, exposures, conferences in France like abroad.

In 1877, Joseph Favre is astonished that the kitchen or the food does not have an academy whereas medicine, science, arts and hygiene have theirs. But also that pharmacy has its codex and the geography its dictionary.

the first need for the animal was to nourish itself; It is remarkable to note that the man is the only animal to cook his food.

It is with these reflections that Joseph Favre works on the one hand with the creation of a group of cooks writers who will take the name of Academy and with the writing of his future dictionary.

Today, the members of the Academy are 900, represent 27 nations and are present on the five continents. Gerard Dupont is the president since 1996.

History

September 15th, 1877, Joseph Favre founds the first culinary newspaper written by one cook. He has as a title “Culinary Science”. He is printed in Geneva. He will live 7 years under its direction.

This newspaper produces such an emulation in the culinary world that on March 1st, 1879, Joseph Favre created the Universal Union for the Progress of the Art of cooking. 80 sections are formed in the world. That of Paris takes the name of “Academy of Kitchen” on May 26th, 1883.

Joseph Favre will be the General secretary and on November 15th, 1883, he resigns by one letter which finishes as follows: never forget that one attracts oneself more enemies by making good with ungrateful humanity that by making him evil, its natural tendency being perversion, but do not forget either that one supports with a soft satisfaction calumnies when one makes only good. It is with a feeling of generosity, that you must arm yourselves for to convince your colleagues and to bring them to an appreciation righter and healthier of the cause that we defend.

November 20th, 1882, “Culinary Science” is published in Paris, making following the success of the culinary exposure organized and chaired by Joseph Favre thus opening the series of many culinary contests which will follow one another.

November 20th of this same Favre year is sponsored by Doctor Bremond and Pietra Santa at the French company of Hygiene. In February 1883, in full meeting extraordinary Joseph Favre receives his bust accompanied by this homage: Wishing to publicly testify the recognition to the talent and the deep genius deployed for émanciper French kitchen; This memory will remain bursting it testimony of the regard and of interest carried by its fellow-members with this great reform of which he was the father . Its bust will be bequeathed by his/her Henri son to the Culinary Academy of France on February 6th, 1954.

In 1888, the Academy is reorganized and will take definitively the Culinary name of Academy from France. The final statutes are deposited with the prefecture of Paris. Its President is Casimir Moisson and the General secretary Joseph Favre assisted of Emile Darene and Auguste Colombia.

1894, first edition of the Universal Dictionary of Practical Kitchen. No one should not be today astonished to see the Dictionary of Joseph Favre in an edition general public.

The wish of the author was not it to offer its knowledge on the food to the family what it is high society or more modest?

In its letter with the reader he does not say: “the mother or the housewife can from now on to study the important questions of food hygiene and to make follow to the children one food appropriate to the various phases of their young ages”.

Joseph Favre was a progressist. He meets Jules Guesde, Elysium Reclus, Arthur Arnoult. Thus one includes/understands better his attachment with the health of the child, of the family. In its work, it does not occult the modes, the curative properties of the plants and it is persuaded that a healthy food is better than a medical ordinance. According to him, it better doctor of the man is his food what will oppose it to many doctors traditional.

Gastronomy, Joseph Favre known as: There is an abyss between the greediness of the Romans requiring the vomitory to enjoy a new swallowing the gastronomy gloutonne whose consequences are the indigestion, the disorders and the drop, and the culinary science the purpose of which is true research of health by the kitchen which maintains virility, the fertile development of the vital forces and maintains faculties intellectual in their integrity.

These words show well that excesses sometimes gastronomy: too rich mets, tobacco, alcohol, conversations of aggressive table, etc… do nothing but destroy health. Whereas a healthy gastronomy with a healthy kitchen can only bring longevity and it to be well in a friendly and family harmony happy.

With died of Joseph Favre in 1903, Emile Darenne, author of the history of the trades of food, Cook, Pastrycook and Journalist, and Auguste Colombia author of New Culinary Encyclopedia (3 volumes) take the secretariat of the Academy and perpetuate the work of Joseph Favre through the writings. The Guerre 1914-1918 occurs and in Europe in crisis, the Academy loses its influence.

Between the 2 wars, the Culinary Academy takes a turning and becomes closer to a Club Gastronome.

A gastronome is a man or a woman having a culture on the kitchen, the wine, arts table, history of the food, fishing, hunting, agriculture and liking food healthy, of quality and balanced. He can also appreciate all arts.

In 1951 the Culinary Academy takes again force with Mrs Auguste Delande, Ferdinand Wernert, Alfred Guerot. Recomposed it takes again its activities. In 1956, it created its delegation in the United States of America then in Japan and Canada. Presidents Maurice Menessier, Jules Small, Pierre Mangelatte solidify the base then President Michel Malapris opens the delegations of the Benelux countries, of Great Britain, Australia and in Mexico.

In 1964, it creates the National Trophy of Kitchen and Pâtisserie; Trophy of which prizes winner will be Sirs Paul Louis Meissonnier, Joel Robuchon, Guy Legay, Jean Jacques Barbier, Roland Durand, André Gall, Jean Pierre Biffi, etc… and in 2001 creation of the International Trophy of Kitchen and Pâtisserie.

Great names of food science: Sirs Jacques Revel, Jacques Drew, Jean Marie Stuffs members of the Academy of Medicine, Herve This, Pierre Gagnaire, etc… take part in the conferences of the Culinary Academy of France.

Sirs Alain Senderens, Yves Toulousy and Maurice Guilmault comment on their relation with the work of Joseph Favre in a plate published in 2003: As of its creation, it gave itself the right to defend the authenticity of culinary names and to denounce any fraud, to promote in the world the French kitchen through its receipts, its techniques and to make respect the good quality and the good name of the food products.

Official site

http://www.academieculinairedefrance.com

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