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French Innovators Series: A Conversation with Chef Dominique Ansel and Food Columnist Melissa Clark
Join us for our third French Innovators event featuring:
Chef Dominique Ansel
Chef and Owner of the celebrated Dominique Ansel Bakery and Kitchen
New York Times Food Columnist and Author
Including a reception with wine generously donated by Sud de France
Space is limited and a reservation is required. Please purchase tickets to this event by clicking here.
About the French Innovators Series
The French Innovators Series is a New York-focused series of discussions with successful French entrepreneurs based in the United States from diverse sectors such as technology, telecommunications, finance, biotechnology, arts and culture, and the culinary world. These entrepreneurs share their stories and explore the challenges and advantages related to the creation or expansion of new business in the United States compared with France, among them:
The first French Innovators event explored the respective experiences of two French CEOs expanding their companies to the United States: Antoine Bello, Founder of Ubiqus and a French-American Foundation Young Leader ('09), and Jonathan Benhamou, CEO and Co-Founder of PeopleDoc. The second event featured Augustin Paluel-Marmont, Co-Founder of Michel et Augustin and a Young Leader ('12), who was interviewed by Emma Fuerst Freylinghuysen, Senior Director of The Hain Celestial Group and a Young Leader ('14).
Chef Dominique Ansel has shaken up the pastry world. He is the Chef/Owner of the celebrated Dominique Ansel Bakery, which opened in New York City's Soho neighborhood in November of 2011, and Dominique Ansel Kitchen, his new made-to-order bakery that launched in the West Village in April 2015. Chef Dominique opened his first shop outside of the U.S. in June 2015 with Dominique Ansel Bakery Japan in Tokyo's Omotesando neighborhood. In July 2015, he launched U.P. (short for "Unlimited Possibilities"), his after-hours tasting table hidden within the 2nd floor of Dominique Ansel Kitchen. In September 2016, Chef Dominique opened his very first shop in Europe with the launch of Dominique Ansel Bakery London, located just between Belgravia and Victoria.
Perhaps what has most widely been reported is the Chef's creation of the Cronut®, a croissant and doughnut hybrid that TIME magazine named one of the "Best Inventions of 2013." But beyond the Cronut®, he has created a number of signature pastries that have been enjoyed by guests from all over the world, from the DKA (Dominique's Kouign Amann), to the Frozen S'mores, Cookie Shot, made-to-order Madeleines, and more. In 2014, Chef Dominique was awarded the James Beard Award for "Outstanding Pastry Chef" in the nation, and in the same year was also named one of Crain's "40 Under 40" and Vanity Fair France "50 Most Influential French in the World." 2014 also saw the launch of Dominique's first cookbook, DOMINIQUE ANSEL: The Secret Recipes, published by Simon & Schuster. In June 2015, Chef Dominique was bestowed the prestigious Ordre du Mérite Agricole award, one of the highest honors in France, for his dedication to the promotion of French cuisine and culture.
Melissa Clark writes about cuisine and other products of appetite. She earned an M.F.A. in writing from Columbia University. Her work has been honored with awards by the James Beard Foundation and IACP (International Association of Culinary Professionals), and been selected for the Best American Food Writing series. In 2012 she joined the staff of the New York Times, where she writes the popular Food Section column, A Good Appetite. In addition, Clark has written 37 cookbooks, many of them in collaboration with some of New York's most celebrated chefs. Her next cookbook, Dinner: Changing the Game, will be published by Clarkson Potter in March 2017.
Thursday, January 12
6:30 - 9:00 pm
Sud de France
Maison de la Région Occitanie - Pyrénées - Méditeranée
724 Fifth Avenue, 11th Floor
New York, NY 10019