On Saturday 10 February 2018, the Académie Culinaire de France (French Culinary Academy) hosted the Induction Ceremony for its new members at Le Cordon Bleu institute. Several hundred people gathered for the event, which brought together Chefs from the Académie Culinaire de France and the Institute’s Chef Instructors and students.
This event also provided the opportunity for the Academy to honour several of its members, including Chef Briffard. He was awarded the title of Chevalier; a great honour for Le Cordon Bleu institute Executive Chef and Culinary Arts Director, who became a formal member of the ACF last year.
Last year, the Académie Culinaire de France came to the Institute and paid recognition to several of its members. Mr. André Cointreau was awarded the Médaille de Chevalier (Knight's Medal), Chef Eric Briffard was inaugurated as Auditor member and Chef Boudot as Associate member.
Following a speech, which underlined the desire of Le Cordon Bleu institutes to transmit the values of excellence which are deep-rooted in our culinary heritage to the next generation, Chef Briffard paid an emotional tribute to Paul Bocuse.