Bernadette, originally from Kildare, was recently awarded the Chevalier de l’Ordre Mondia by the L’Académie Culinaire de France, the French Culinary Academy. This is one of the highest honours available from the oldest association of culinary and pastry chefs in the world!
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| Gérard Dupont, President of the French Culinary Academy, presenting Bernadette with her award at a ceremony in Paris |
Bernadette is the first Irish person to receive this accolade, which is mainly as a result of her work with Bord Bia’s Paris office and in particular, the promotion of Irish beef in the French market.
Bernadette was instrumental in Irish Beef being selected as the key ingredient for the 2013 Bocuse d’Or, by the organisers of the prestigious French culinary competition.
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| Irish grass fed Beef is considered by most to be the best Beef in the world today |
L’Académie Culinaire de France was created in 1883 by Joseph Favre and today the Academy has 900 members representing 27 nations. This particular award was created to honour those who through their work strive for the recognition and development of agricultural food products.
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| Chef Ross Lewis, Chapter One, Bernadette Byrne, Bord Bia, Paris with Florent Suplisson launching the 2013 Bocuse d’Or |
Bernadette has been living in France since 1981, where she started working for the Irish Livestock and Meat Board and then with Bord Bia, since its inception in 1994, based in the Paris office.
For more visit Bordbia's website at www.bordbia.ie
Zack
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