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Maureen Molly Brandt

@cookinthekitch

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Food evangelist, recipe developer, sometimes corporate chef

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I had so much fun making this piece for @cookinthekitch Molly picked out her @damasteelab blade material and the blue g10 and let me run with the rest. I ended up making a TruStone frame for the handle sandwiched between that blue g10 with stainless steel chamfered liners that sit just proud of the frame and scales.

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After a year of anticipation, on Sunday we made history as the first all-women team to cook for the @acfchefsusa Congress Gala. With a lot of preparation, savoire-faire, l’espirit, support from our community and of course lots of love- we pulled it off! I’m so grateful to have worked alongside and deepened friendships with the very talented @cookinthekitch @ashleybboyd @sarahkosca and @chefamarie I prepared the Volaille Demi Deuil for the 100 year anniversary celebration of Mr. Paul Bocuse. The dish was created by @lamerebrazier where Mr. Paul apprenticed and she was the first chef to receive 6 Michelin stars in 1933. Couldn’t have done it without the guidance and support of @sebfood934 @fguinchard @gbertholon @ballantynehotel @lerouxeddy @rougiegastronomie @clechatton @gourmetattitudetruffles @johnsonandwales @blodgettoven and my sweetie @oliviergeyer #mercipourtout

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Such a pleasure working with this group of insanely talented women over the past 4 days! We put in long kitchen hours but the results were worth it. Thank you @acfchefsusa for the opportunity and thank you cheffes for being amazing 😉

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For the first time in the history of our Congress, the Gala Lunch will be conceived and executed entirely by an all-women team of Cheffes. Representing the values of the Académie-refinement, generosity, mastery, and mentorship-these cheffes embody the evolving excellence of French culinary tradition.

This year’s menu draws inspiration from the timeless philosophy of 𝐂𝐡𝐞𝐟 𝐏𝐚𝐮𝐥 𝐁𝐨𝐜𝐮𝐬𝐞, whose legacy we honor on the centennial of his birth. Each dish, from the amuse bouche to the mignardises, pays tribute to his belief in authenticity, discipline, and the emotional resonance of great cuisine.

The Académie thanks these exceptional women for bringing their skill, vision, and voice to this year’s Gala Lunch, reminding us that the future of gastronomy is proudly diverse, collaborative, and rooted in excellence. 🙏

#acfchefsusa #academieculinairedefrance #paulbocuse

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The CLÉ collection was born from a personal spark. It all started with a single custom project to translate a life story into gold, revealing the true intersection of personality and craft.

To me, CLÉ is a canvas of possibilities. My geometric language is infused with the colors of my journey from Martinique to Paris, Mexico, and Miami. These hues reflect my Creole heritage and my love for objects made with care.

We gathered friends at my home for these portraits to show how these pieces live and breathe. CLÉ is our most customizable collection, carrying the architectural weight of KULT while inviting you to add your own identity.

Each jewel holds a fragment of me, but it is truly designed to reflect your story.

Explore CLÉ on our new website via the link in bio.

Photography by @pedrosantosga
Art direction by @aridiazsegnini

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Stuffed clams on The Urban Cowboy — via South Beach from @cookinthekitch.

#cowboycauldron

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Last week I welcomed friends and collectors into my home to share the Clé collection. What began as a jewelry presentation became something much more meaningful, a moment of reflection, connection, and joy. Clé was born from color and memory, shaped by the places that formed me: Martinique, Paris, Mexico, and now Miami. The pieces carry stories from my childhood to my present, drawing from a language of form and feeling that continues to evolve.

Thank you to those who came, and to those who support this work from afar. The presentation was made even more special by the people who brought it to life with me: Pedro Santos, who captured the day with such sensitivity, Ari , who continues to shape the visual language of KULT with care, and my dear friend Maureen Brandt, who prepared a menu rooted in French West Indian flavors. Every detail, every guest, added meaning.

I never take for granted the privilege of sharing my world with you, nor the joy of finding kindred spirits who welcome my creations into their lives. Thank you, and I look forward to more moments like this, where life and creation intertwine.

Jessie

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Thanks to everyone for the birthday wishes! The big 4-0 feels amazing. I am so grateful for everyone in my life, whether old or new friends, and especially for @oliviergeyer who makes each birthday special. It’s been a wild year with starting a new job at @blodgettoven, moving to a new home in #blufftonsc and many traveling adventures. And the world keeps on spinning. Cheers to what I hope will be a delicious, impactful and joyous year! #staycurious #lordylordylookwhos40 #lovebluffton

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A beautiful week of work and play. New online clients joined on Monday and their fitness journeys are off to a great start. They’re making progress and feeling better after only one week and this is what’s going to motivate them to continue. My first class at The Proud Project was so much fun and everyone worked so hard! Loved the focus! Monday's class is full, but you can still join on Wednesday! We get so many beautiful messages each day from our @fitfemaleproject clients and we just love it. Exercise and eating well can just transform your life x

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𝐀𝐂𝐅 𝐔𝐒𝐀 & 𝐂𝐀𝐍𝐀𝐃𝐀 - 𝐏𝐫𝐨𝐦𝐨𝐭𝐢𝐨𝐧 𝟐𝟎𝟐𝟓 ✨

#acfchefs #acfchefsusa #academieculinairedefrance

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𝐏𝐫𝐨𝐦𝐨𝐭𝐢𝐨𝐧 𝟐𝟎𝟐𝟓 - 𝐔𝐒𝐀 𝐌𝐞𝐦𝐛𝐞𝐫𝐬 🇺🇸

Here are the new faces of the Promotion 2025 "Michel Guérard and Michel Pombet."

We are delighted to welcome 36 new members from USA to the 𝐀𝐂𝐅 𝐔𝐒𝐀 & 𝐂𝐚𝐧𝐚𝐝𝐚 𝐃𝐞𝐥𝐞𝐠𝐚𝐭𝐢𝐨𝐧, which continues to grow year after year.

These new members will be inducted at the next Congress, to be held in Washington DC by mid-March.

Please welcome, Chef Mohamad Al Kassem, Cheffe Margaret Matz, Chef Rodolphe Sicard, Cheffe Maureen Brandt, Chef Andres Prussing, Chef Patrice Martineau, Chef Okan Kizilbayir, Chef Jimmy De Almeida, Cheffe Emily Riddell, Chef Mark Courseille, Cheffe Colleen Murphy and Chef Julien Bontron.

#acfchefs #acfchefsusa #academieculinairedefrance

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The one-mile benchmark brought the heat, and you delivered! 🔥 Shoutout to our leaderboard champs and all the PR breakers! 🏅 Keep that energy up—March 11th is our next shot to shine! 💨

📍Miami Design District, 89 NE 38th St, Miami, FL 33137
📞 (786)667-3757
💪 First class complimentary if live or work within a 5mi radius

#orangetheory #otfdesigndistrict #designdistrict #designdistrictmiami #miamigym #miamigyms #onemilebenchmark #otfbenchmark

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