Maîtres Cuisiniers de France USA/Canada

Maîtres Cuisiniers de France USA/Canada Maître Cuisinier de France (Master Chef of France) is the most envied title that chefs aspire to have A prestigious association of chefs.

Maîtres Cuisiniers de France are often given the highest classification in restaurant guides, and are regularly mentioned in the world’s leading food and travel magazines. Many leading chefs, the “Meilleurs Ouvriers de France” and the winners of culinary competitions belong to the Association. The public authorities recognize the important work carried out by Maîtres Cuisiniers de France “to preserve, advance and perpetuate the tradition of great French cuisine”. This is why they have no hesitation in granting them honorary awards, especially those of the “Ordre National de la Légion d’Honneur”, the “Ordre National du Mérite Agricole” and the “Ordre National du Mérite”. The Advisory Committee of President Reagan attributed the expression “the Banner with the most stars in the world” to the Maîtres Cuisiniers de France during a trip to the United States.

09/13/2026

The Croque Monsieur is one of the great icons of the French café and brasserie tradition. Its name comes from the French verb “croquer”, meaning to crunch or bite, combined with monsieur — literally, “Mr. Crunch.”
Today MCF Chef Bernard Liberatore is showing his country style version with cheese, delicious sourdough bread and exceptional cooked ham.

Mcf-usa Chef Maîtres Cuisiniers de France celebrating the 60th Annual opening meeting in the Yankee Stadium. Corey Chow...
09/12/2026

Mcf-usa Chef Maîtres Cuisiniers de France celebrating the 60th Annual opening meeting in the Yankee Stadium.
Corey Chow merci

09/12/2026
09/12/2026

Les stadium

So happy to have all the chefs reunited.

09/09/2026

Thank you Master Chef Of France Gerard Bertholon for your constant contribution and commitment for the French Gastronomy. We are proud for having you in the great family.

09/09/2026

09/05/2026

Being a Maître Cuisinier de France is much more than carrying a title. It is a responsibility, a heritage, and a commitment to excellence.

It means respecting the traditions of French cuisine. It means mastering techniques, choosing the finest products, and understanding that every plate should carry the chef’s savoir-faire, personality, and heart.
It also means sharing and transmitting—teaching the next generation, supporting fellow chefs, and keeping alive a culinary culture that has been passed down through generations.

09/01/2026

Master Chef of france Jimmy De Almeida is explaining that not wasting in cooking is part of lake of professionalism.
For a chef, every ingredient that goes into the trash is money that never reaches the bottom line.
Waste is not only a profit issue but an environmental loss. Overproduction, poor storage, excessive trimming, and unused ingredients can quietly become a disaster.
.de.almeida

08/25/2026

SAUCES, in French Cuisine and for Master Chef of France the sauce is entirely part of the dish. It will balance your preparation and wrap up the final impression. “It’s never enough sauce, to finish your last peace of bread” 😉

08/22/2026

We are here to serve you, train future generations, and constantly elevate and uphold the French culinary tradition.
www.mcf-usa.com

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