L'Académie de Gastronomie Brillat-Savarin des Etats-Unis
The Académie de Gastronomie Brillat-Savarin (“Académie”) is both a discrete organization and part of the Confrérie de la Chaîne des Rôtisseurs (“Society”). Its purpose is to encourage a technical and detailed understanding of foods, their preparation and effect on the senses; organize and promote excellence among the Society’s Professionals involved in the Food Industry. The Académie shall be composed of Members of the Society who are either involved in preparation of foods or its production, food critics, educators, writers, scientists as well as gastronomes and connoisseurs (amateurs) dedicated to promoting education and enjoyment of fine food.
It is the mission of the Académie to recognize individuals in the above categories by presenting them the Académie Brillat-Savarin Medal.* In addition a Jeune (Young) Professional will receive a financial achievement award. These awards will be presented by a member of the Académie.** The Académie works closely with the Chaîne Foundation for the camaraderie and goals of the Society. The Académie plans to have two travel-related events a year for its members and various events throughout the United States.
*See ribbons, badges, and awards
** See application and fee schedule
Jean Anthelme Brillat-Savarin (1755-1826) Born in the town of Belley, Ain, France, he studied law, chemistry and medicine. In 1789 he was part of the National Constituent Assembly. He adopted his second surname upon the death of his aunt named Savarin who left her entire fortune to him on the condition that he adopt her name. At a later stage of the Revolution, with a bounty on his head, he went to Switzerland, Holland, and then to the newly formed United States where he lived in Boston, Hartford, and Philadelphia. He made his living giving French and violin lessons. He returned to France in 1797. His famous work, The Physiology of Taste, was published in 1825, two months before his death. This book has not been out of print since it first appeared.
Brillat-Savarin cheese and the Gateau Savarin are named in his honor.
Quotes From Jean Anthelme Brillat-Savarin:
“Tell me what you eat, and I will tell you what you are.”
“The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.
“The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all areas; it mingles with all other pleasures, and remains at last to console us for their departure.”
“To receive guests is to take charge of their happiness during the entire time they are under your roof.”
“Cooking is one of the oldest arts and one that has rendered us the most important service in civic life.”
“A man who was fond of wine was offered some grapes at dessert after dinner. ’Much obliged,’ said he, pushing the plate aside,’ I am not accustomed to take my wine with pills.’”
Click here to download the Brillat-Savarin Manual
Click here for the application.
|L'Académie de Gastronomie Brillat-Savarin des Etats-Unis Medals|
||Fondateur Medal: Red Fondateur ribbon with medal. Given once per year to an outstanding individual in Culinary Arts. Awarded by the Chancelier Délégué L’Académie de Gastronomie Brillat-Savarin des Etats-Unis (“Chancelier Délégué”) after receipt of approval of the recipient by the Bailli Délégué des Etats-Unis (“Bailli Délégué”). Awardee becomes an Honorary Fondateur of L'Académie de Gastronomie Brillat-Savarin des Etats-Unis.|
||Médaille de Mérite: Orange ribbon with medal. Awarded once a year per Region to an active Chaîne Member by the Chancelier Délégué selected with the advice and consent of the L’Académie de Gastronomie Brillat-Savarin des Etats-Unis permanent standing committee or upon approval by the Bailli Délégué.|
||Académicien Medal: Green ribbon with medal. Awarded once a year per Region to an active Chaîne Member (or inducted as a member at the time of the award) who teaches/writes/-educates/advances science in the culinary arts by the Chancelier Délégué selected with the advice and consent of the L’Académie de Gastronomie Brillat-Savarin des Etats-Unis permanent standing committee or upon approval by the Bailli Délégué. |
||Brillat-Savarin Medal: Red-Silver medal/red ribbon (not-Foundateur ). Awarded once a year per region to a non Chaîne member who is outstanding in the culinary arts or hospitality profession. It is awarded by the Chancelier Délégué with the advice and consent of the L'Académie de Gastronomie Brillat-Savarin des Etats-Unis permanent standing committee or upon approval by the Bailli Délégué |
||The Jean Anthelme Medal: White medal – red, white, blue ribbon. Awarded once a year per region to an active Chaîne Member by the Chancelier Délégué who will select the recipient with the advice and consent of the L’Académie de Gastronomie Brillat-Savarin permanent standing committee or upon approval by the Bailli Délégué. The Chaîne member [gastronome and connoisseur (amateur)] is recognized with this award for his or her active service. The above named awards may be presented during each fiscal year of the Society unless the Bailli Délégué approves of more than one recipient. The awards are to be presented either by the Chancelier Délégué or Bailli Délégué, unless the Bailli Délégué approves and authorizes another person to make the presentation and, if possible, such person shall be a member of L’Académie de Gastronomie Brillat-Savarin des Etats-Unis.|
||Jeune Professionnel Medal: This award consists of a Medal and stipend, and the ability to reference himself/herself as a recipient of the Brillat-Savarin Jeune Professionnel Award in the year given/received. The recipients of this award are determined by the Chancelier Délégué who will select awardees with the advice and consent of the L’Académie de Gastronomie Brillat-Savarin des Etats-Unis permanent standing committee. Stipends are paid from the annual dues collected by L’Académie and the awards are presented by a member of the L’Académie. This is an award that may be presented more than once per year, but not in excess of numbers determined by the Chancelier Délégué and that are approved at the beginning of the respective year by the Bailli Délégué. The total of the award stipends shall not exceed the amount stated in the Society’s annual budget relating to same unless augmented by funds from the Confrérie de la Chaîne des Rôtisseurs Foundation, Inc. (“Foundation”).|
|L'Académie de Gastronomie Brillat-Savarin des Etats-Unis Pins|