More than 100 French master chefs convened in historic Charleston, South Carolina, for the 2013 Master Chef of France (MCF) and French Culinary Academy (ACF) North American conference June 23 through 25. The highlight of this year’s event, the MCF-ACF 2013 Gala Dinner, was held at Lowndes Grove Plantation on Monday, June 24. The Gala featured a six-course French dinner presented by French master chef Nico Romo (Fish Restaurant) and three award-winning MCF chefs. The event included the induction of new members and awarding of MCF’s Woman of the Year to Charleston’s own Grande Dame Nathalie Dupree.
MCF Distinguished Guests included:
- François Delattre, Ambassador of France to the United States
- Denis Barbet, Consul General of France in Atlanta
- Christian Tetedoie, international president, Maîtres Cuisiniers de France (MCF)
- Gérard Dupont, international president, L’Académie Culinaire de France (ACF)
- Jean-Louis Gerin, president, ACF Delegation USA
- Jean-Louis Dumonet, president, MCF Delegation USA and Canada
- Councilmember William Dudley Gregorie, City of Charleston Mayor Pro Tem
- Representative Leon Stavrinakis, District 119 Charleston County
- Mike Seekings, Charleston City Council
- Gala Chefs:
- French Master Chef Nico Romo, executive culinary director, Patrick Properties Hospitality Group, Charleston
- French Master Chef Didier Lailheugue, executive chef, Intercontinental Buckhead Atlanta
- French Master Chef Jonathan Jerusalmy, resort executive chef and director of culinary programming, Sea Island Resort, Georgia
- French Master Chef Olivier Gaupin, executive chef, Loews Atlanta Hotel
The Maître Cuisinier de France distinction comprises an elite international assembly of the most highly skilled chefs in techniques and traditions of the French culinary art. The renowned membership includes only 65 chefs in the U.S., 200 in France and a total 350 French Master Chefs worldwide. Designations are awarded by the Paris-based L’Association des Maîtres Cuisiniers de France whose motto is to "preserve and spread the French culinary art, encourage training in cuisine and assist in professional development."
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