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> Catherine.guerin @ bocusedor-winners.com |
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> Www.bocusedor-winners.com |
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Dear readers,
You probably already follow us on Facebook. If not, here’s a brief summary of our high point of the Last Few weeks.
The biggest piece of news for all of us is the fact That Professor Yunus HAS Agreed to sign the preface of our book. We’re Absolutely delighted about it and above all, Honoured! With the media Creating Such a big buzz around our profession thesis days, we probably need a reminder That, regrettably, the real heroes of this world-have a much smaller Often hearing. Professor Yunus, through His intelligence, His faith, His commitment and his tenacity, Has succeeded in showing how ideas That May prompt condescending smiles at the outset can end up moving mountains and changing the world, by Improving the lot of the forgotten ones with dignity . We’re Delighted That The resulting and prestige from our victory at the Bocuse d’Or is Enabling us to add our modest stone to the edifice he is building, and we’re proud our next book That Will help engrave His name and his action little deeper into history.
Wishing you all year great summer.
Michel Roth, 1991 Bocuse d’Or
Chairman, Bocuse d’Or Winners
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Professor Muhammad Yunus, Nobel Peace Prize 2006 to preface our sign! |
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It was the best piece of news for our Association Could hope. The renowned economist, founder of the Grameen Bank (Nicknamed “bank for the poor”) in Bangladesh in the 1970s, creator of the microfinance concept, Has Agreed to enthusiastically sign the preface of our next book: Recipes Solidarity/ Solidarity Kitchen. The book, Intended as a fundraiser and Produced with the participation of all the Bocuse d’Or Winners leaders, is more than just a recipe book. It is a true manifesto on the hand of the leaders who, in Their quotes, explain the motivations That Many-have pushed em to medium www.babyloan.org , the leading European solidarity microcredit program. In addition to the preface, Professor Yunus HAS Asked That our actions go further and odd That the Heads Get Involved in a way concretel in a spirit of “mentoring” Individuals Who Could use some friendly advice aussi. So this is the start of a beautiful and long venture.The book Will Be published on November 1 st 2014 and Its official launch Will Be Organised Dardilly at the hotel and restaurant school with students from the kitchen and service departments. Actions aussi Will be Held around the book in other countries Where the Bocuse d’Or Winners-have leaders.
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Best Commis Chef prize: falling on the continental selections too |
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The Best Commis Chef Prize, created in 2003 by the Jointly Bocuse d’Or Winners and our founding partner Rougié WAS presented falling on the final of the biannual contest in Lyon. A prize is now Awarded to committed leaders falling on some national and continental selections. Recently, two new prizewinners Took Their turn on the podium; in Stockholm for the Bocuse d’Or Europe: Valeria Sidorova, from Russia; in Shanghai for the Asia-Pacific selection: Aaron Chee Yee Wong, from Singapore.
This prize is Awarded on the Basis of very strict marking Criteria. On this occasion, Geir Skeie, Bocuse d’Or 2009, and Noriyuki Hamada, Bocuse de Bronze 2013 Were président in Stockholm, and Noriyuki WAS Accompanied by Jens Peter Kolbeck, Bocuse d’Argent 1993 in China.
The two talented leaders committed Will Be present again in Lyon in January 2015 Helped the efficiency since Their Heads They assist get selected for the final!
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Yannick Alléno along a Parisian gastronomic hotspot |
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Yannick Alléno, Bocuse d’Argent 1999 HAS makes His own challenge: to take over management of the kitchens of the famous Ledoyen, via the group That bears His name. He Launched his “attack” in early July and plans to Ensure the restaurant’s three Michelin stars stay in place for a long time.
During the summer, he Will Be working in cruise mode to enable His new crew to adjust to His style. The menu is limited to five main starters, five main courses, three desserts; for example: foie gras poached in Chambertin, prawns swimming in Meursault fish-stock, lamb fricassee with peppers and blood sausage, wagyu beef with candied lemon … Dates and crunchy wafers tile with sesame seeds, wild strawberries, farm-fresh cream and waffles.
From September, His Will new menu offer other exceptional products: caviar, white truffle, black truffle, turbot …
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To know more … |
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| About … our founding partner |
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| Our other partners … |
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Maralyn D. Hill
Maralyn D. Hill, M.Ed., The Epicurean Explorer
Executive Editor, LuxeBeatMag.com
July Digital Edition now online at http://luxebeatmag.com/magazine/july-2014/
Freelance Lifestyle Journalist
International Food Wine & Travel Writers Association (IFWTWA)
Board Member, Co-Chair Conference & Media Trip Committee, Past President
Member: Society of American Travel Writers (SATW)
Member: Society of Professional Journalists (SPJ)
Blogs: Where and What in the World & Success with Writing
https://authorcentral.amazon.com
Follow me: @maralynhill
google.com/+MaralynHill831
FB: http://www.facebook.com/The.Epicurean.Explorer,, http://www.facebook.com/WhereandWhat.intheWorld, http://www.facebook.com/Success.With.Writing
Linkedin: http://www.linkedin.com/in/maralynhill
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