MEET US

National Academy of Cooking (NAC)

Staff is located in Houston, TX., NAC, national office is responsible for coordinating NAC programs including regional and nation events, certification, …

ANC-US is a sub chapter of the Academie Nationale de Cuisine, Paris, in English National Academy of Cooking “N.A.C”.
NAC is governed by a Board of Directors consisting of highly qualified professional chefs from around the world. The Board oversees the direction of the organization and works directly with the National Staff to guide organization growth and member benefits.

 

Director of the Board
Bernard Cuillier

Bernie’s Hospitality training is more than 40 years of accelerated experience combined with academic credentials from different Hotel Management, specialized in industrial catering, and certified in Hotel Restaurant. He has received his degree in Food service and Diploma of Hotel Restaurant Management in France and in the US. Be part of the Master Chef community, my mission is to make each item we serve, and each service we provide, an enriching part of our clients’ culture.

 

Culinary Insider

Doctor PHD Alain Harvey is a skilled professional freelance writer with extensive experience in the areas of food, wine, cultures, education, Eco and responsible tourism, off-the-beaten-path destinations, historic sites, indigenous cultures and related topics. Alain is part of the competition committee.

Stefan Brueggermann Corporate Pastry & Bakery Executive Chef. 30 years with significant broad-based experience in fine-dining restaurant, destination resorts, mega hotels and Cruise Lines.
Stefan is based in Bali, Indonesia. Stefan is part of the competition committee.

Joven Pidor Executive Chef, member of the Academy, great experience in in fine pan Asian and continental cuisine, based in Manila, Philippines. Joven is in charge of PR relations in the Far East part of the competition committee.

Gustavo Avaria Executive Chef, member of the Academy, 35 years of cooking, abroad, Cruise Lines, hotels, resorts,specialized in South American, continental cuisine, teaching, coaching team.
Gustavo is based in Chile, South America.

 

National Academy of Cooking Introduction

We keep our chefs abreast of culinary trends through seminars and workshops at local, regional and national events

Our flagship magazine, The Golden Toque.

The Golden Toque, (TDO) read by more than 20,000 Chefs and Culinary professionals, appeals to culinarians for its insightful articles on food, drink and menu trends, product application, management and lifestyle issues, recipes, and personal and professional development. launched in 1977, TDO is the flagship publication of the Academie Nationale de Cuisine, Paris. It is a benefit of membership and is also available by paid membership. TDO publishes quarterly.

Our eNewsletter for culinary students and professionals, The Culinary Insider.
The Culinary Insider: NAC-US eNewsletters for students of cooking is the only eNewsletter in North and South America, exclusively targeting culinary, baking and pastry students and professionals. The Culinary Insider’s editorial includes articles on emerging job markets, mentoring, continuing education, culinary trends and products application, scholarship information, culinary/pastry techniques, culinary news, events, continuing education opportunities and more. The Culinary Insider is a free digital publication of the NAC-US chapter.
Through The Culinary Insider eNewsletter, the NAC-US provides members with regular news alerts and timely information on products and services offered by the NAC-US and its partners.

About Us

WHO WE ARE

NAC is governed by a Board of Directors consisting of highly qualified professional chefs from around the country. The Board oversees the direction of the organization and works directly with the National Staff to guide organization growth and member benefits.

OUR CORE SET OF VALUES

The following values are the cornerstone and foundation of the organization, emphasizing the importance NAC does and how it is done:

INTEGRITY

Honor commitments, act with integrity, trust one another, promote character enrichment, value diversity in the workforce, exceed community environmental expections and exhibit fairness in all business practices.

HIGH PERFORMANCE

Perform to the best of ability, learn to live with ambiguity and uncertainty, welcome future changes in the culinary industry, learn to manage risk, use common sense, reward creativity and continuous improvement, and promote lifelong learning.

COMMUNITY

Satisfy customers, value employees, serve the membership, develops strong relationships and support the community.

EXCELLENCE

Shape the future through quality and character in everything, set appropriate goals and be accountable, develop leadership, empower employees, promote teamwork, take pride in what is done, adopt a “can-do” attitude, enhance the image of the profession, excel in customer service and reward performance.

Objective

OUR CORE SET OF VALUES

The following values are the cornerstone and foundation of the organization, emphasizing the importance of what NAC does and how it is done:

INTEGRITY

Honor commitments, act with integrity, trust one another, promote character enrichment, value diversity in the workforce, exceed community environmental expectations and exhibit fairness in all business practices.

HIGH PERFORMANCE

Perform to the best of ability, learn to live with ambiguity and uncertainty, welcome future changes in the culinary industry, learn to manage risk, use common sense, reward creativity and continuous improvement, and promote lifelong learning.

COMMUNITY
Satisfy customers, value employees, serve the membership, develop strong relationships and support the community.

EXCELLENCE
Shape the future through quality and character in everything, set appropriate goals and be accountable, develop leadership, empower employees, promote teamwork, take pride in what is done, adopt a “can–do” attitude, enhance the image of the profession, excel in customer service and reward performance.

OUR LEADERSHIP NORMS

WE COMMUNICATE FULLY
We listen actively and communicate fully to enable productive exchange.
We pursue richer, constructive dialogue exchanging ideas, concerns and agendas to foster transparent interaction.
We promote productive communications and challenge behaviors that inhibit constructive conversation.

WE ENGAGE PRODUCTIVELY
We seek meaningful interactions and alternate perspectives to invite a diversity of ideas and find the best solutions.
We view productive discourse as a positive opportunity to bring out the best in our members, committees and ourselves.
We recognize, and are respectful of, individual needs and approaches to provide an environment of openness, honesty and integrity.

WE INVEST IN OURSELVES AND EACH OTHER
We promote the development of ourselves and each other to foster continuous growth and improvement.
We support the team and the individual to help each other overcome barriers and fulfill our goals and commitments.
We give and accept feedback to empower personal and organizational change.

We hold ourselves accountable for living our norms—every day, everywhere.

OUR VALUE PROPOSITION

The vision of the French National Culinary Academy U.S. Chapter is to be the leader in professional and personal development for the culinary community, while promoting current culinary techniques and preserving the history and skills of the craft, by providing accredited educational programs, certifications, competitions and networking designed to enhance professional growth for all current and future chefs and pastry chefs.

Foodnography

OUR RECIPES