Search results
Results from the WOW.Com Content Network
Le Club des Chefs des Chefs (C.C.C.), founded by Gilles Bragard in 1977, is an international culinary organisation of chefs to world leaders. [1]The main purposes of this official gathering are to promote the national kitchen, and act as diplomatic representatives.
La Chaîne des Rôtisseurs organizes a cooking competition for young chefs under 27, the Jeunes Chefs Rôtisseurs, sponsored by a professional Chaîne member. The competition is a "black box" competition, where the competitors do not know ahead of time the ingredients they will use.
He spent his formative years of technical training in France in the Michelin-starred kitchens of Christian Willer (of Le Palme d'Or Restaurant), twin brothers Jacques and Lourent Pourcel (of Le Jardin des Sens) and Jacques Chibois (of La Bastilde Saint-Antoine). [1] Lefebvre has been chef for former President of France, Jacques Chirac. [2]
In 1985, he became chef-owner of Amelio's and became the recipient of the 1989 Wine Spectator Grand Award. During his time in San Francisco, Robert was the president of the Club Culinaire Français de Californie (French Culinary Club of California).
Les Marmitons is a gastronomic and social club of gentlemen who have a common interest in fine food, wine and the culinary arts. Through regular gatherings, members gain knowledge and experience in the preparation and presentation of various fine cuisines under the direction a recognized chef invited to lead the event.
Candidates for membership are approved by the Grand Pilier or Grand Connétable, subject to confirmation by the Grand Conseil in France. New members receive the accolade by a petrified grapevine root from Burgundy. [6] Membership is hierarchically ranked (in descending order) from Grand officier, Officier-commandeur, Commandeur, to Chevalier
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Sous-chef de cuisine: Deputy Head chef Receives orders directly from the chef de cuisine for the management of the kitchen and often represents the chef de cuisine when he or she is not present. [12]: 32 Chef de partie: Senior chef Responsible for managing a given station in the kitchen where they specialize in preparing particular dishes.