Greetings from the Disciples Escoffier Asia

Transcription

1 Hong Kong Selection 2017

2 Greetings from the Disciples Escoffier Asia I have the honour to be part of the Young Talent Escoffier 2017 at the Restaurant & Bar Show in Hong Kong. This manifestation which regroups 8 Asian countries not only shows the spirit of Disciples Escoffier, it also tells that cuisine is all about sharing passion and knowledge! This 2 days competition will bring these young chefs a real professional experience: a one day competition has a factor chance, but 2 days with different techniques and products will really define the youngest talented chef. Let s celebrate with these young chefs and audience of this great event! Culinary Regards, Chef Emmanuel Soulière Co-Founder of Disciples Escoffier Asia President of Young Talent Escoffier 2017 An exceptional opportunity for our young culinary talents in Hong Kong to compete against like minded and showcase their techniques and skills. A unique competition based on the classics of Auguste Escoffier is awaiting the creativity of the individual candidates and enables them to showcase their full range of potential. Well in the spirit of Escoffier, we are embracing change and evolution in the kitchen and the industry, and are looking forward to the creations from the candidates based on the classic recipes of Auguste Escoffier. Culinary Regards Chef Daniel Birkner President of the Disciples Escoffier Hong Kong Delegation

3 About Auguste Escoffier and the Disciples Auguste Escoffier was born in Villeneuve - Loubet, a small Provencal village near Nice, on October 28, He died in Monte Carlo on February 12, 1935, at the age of 89. During his entire life he had a prestigious career, first as a chef, then as Director of the restaurants of eminent hotels, as a writer and simply as a very noble man, in the 19 th Century sense of the world. The Chef of Kings and the King of Chefs Auguste Escoffier s cookery career began at 13 when he worked as a kitchen apprentice at his uncle's restaurant in Nice. He learned not only how to cook but also all the other services, including buying for the restaurant and serving at table. In 1865, he left Nice and went to Paris; there he worked in various departments of the kitchens in the famous Parisian Restaurant Le Petit Moulin Rouge. After the war, he returned and served as chef de cuisine from 1873 to At this prestigious restaurant, he met and catered to many famous personalities of the time, including Sarah Bernhardt, Juliette Adam, and Gustave Doré. In August of 1878, he married Delphine Daffis, the daughter of a prominent editor. Until 1884, Escoffier had established his reputation both as cook and as writer in the culinary world, in the same year he joined the Grand Hotel in Monte-Carlo as Chef de cuisine, at the invitation of César Ritz, the manager, and Mrs. Jungbluth, the owner. This is the beginning of a long- standing and mutually fruitful collaboration between the two men that would lead to an era of luxury hotels. From 1890 to 1920, Escoffier took over the management of the kitchen in many luxurious & prestigious hotels like The Savoy Hotel and The Carlton Hotel in London and Ritz Hotel in Paris. For al- most thirty years, he served the most famous people of the world and created his own dishes that became renowned till this time. After he left London in 1920, Escoffier returned to Monte Carlo and undertook a very active retirement. On March 22, 1928, he was awarded the highest French honor of Officier de la Légion d Honneur at the Palais d Orsay in Paris, and became the first chef to ever have received this distinction. Auguste Escoffier never ceased writing culinary books until his death in Monte Carlo in Due to the gratitude and unforgettable memory of Auguste Escoffier, people including his best friends and colleagues in London and Paris, created Auguste Escoffier Foundation. The culinary art museum was established in his honor in 1959 in the house where Auguste Escoffier was born

4 Auguste Escoffier s Great Contributions Escoffier has a constant concern for the revolutionary changes in the cookery art and people s food habits, and never ceased to make generous contributions to his gastronomic philosophy of refined simplicity in dining. He eliminated flour from sauce and invented new meat stocks and glazes. He instigated the organisation of professional kitchen brigades & divided the staff into different sections of chefs; His talent was also recognised as a writer, his great articles and books have since become classics. Escoffier remains today the first and foremost theoretician of modern cookery. Disciples Escoffier International Created in 1954 in Villeneuve Loubet, the birthplace of Auguste Escoffier, Disciples Escoffier International is the premier gastronomic society in France to maintain the good name and the traditions of French cuisine. Today, the association counts over 25,000 members worldwide. Disciples Escoffier International aims to provide opportunities for its members delight and edification, to further develop the professional training of chefs, and also to generate gains in the perfection of the art of fine dining. The association brings together all Disciples Escoffier from all over the world each member is committed to the true Escoffier Spirit: Equality and Appearance There is no rank distinction among the Disciples; their induction is identical Knowledge and Transmission The disciples try to share and pass on their knowledge Culture and Modernity The disciples respect culinary history and encourage its continual evolution Generosity and Unity The disciples support charity Escoffier once wrote: Cuisine will evolve just as society itself evolves, without ceasing to be an art

5 Disciples Escoffier International, Asia The Asian branch of the Association Disciples Escoffier International was founded in 2006 in Shanghai. Behind it was a man, Robert Fontana who settled in China in 1997 as Chef, invested in the gastronomic world and in the community life. Since 2006, Disciples Escoffier International Asia aims at transmitting the Memory of Auguste Escoffier through apprenticeship for young talents. The association contributes to the development of professional training of kitchen chefs while working on perfecting gastronomic art through series of demonstrations, courses, competitions and exchanges. To train young generations and make them adapt to the evolution of this profession Each of the actions initiated and taken by the Association respects the Memory of Auguste Escoffier and remains in line with their motto: Transmission and Evolution of Cuisine and Cooking. Who is eligible to compete and what is the competition? The Competition is open to anyone under the age of 24 years (by the date of the final competition September, 2017). With a maximum of 5 years professional experience in hotel or restaurant kitchens. The candidate must be a resident of Hong Kong. Documents like passport, authenticated birth certificate and valid government issued identification cards will be required for validation. The application for the Hong Kong selection competition including resume, recipe and all documents must be sent in by latest 10th of May 2017 via to daniel.birkner@disciples-escoffier.asia. The chosen candidates will be contacted by phone and to confirm their attendance for the Hong Kong selection competition at the Institute Culinaire Disciples Escoffier by Towngas. The winner of the selection will be representing the Disciples Escoffier Hong Kong Delegation at the final Young Talents Escoffier 2017 competition at the Restaurant & Bar Show, September 2017 at the HKCEC and having the chance to win and representing Disciples Escoffier Asia in the world final in France. Date & Location for the selection competition 29th of May 2017, , including briefing, preparation, tasting and judging and award ceremony The Hong Kong selection will take place at the Institute Culinaire Disciples Escoffier by Towngas Shop 9A, Lee Theatre Plaza, 99 Percival Street, Causeway Bay, HongKong Uniforms and utensils Candidate must wear professional Chef s uniform composed of a white Chef s jacket, a Chef s trouser, an apron, closed slip-resistant kitchen safety shoes, and a professional Chef s hat. All necessary equipment will be provided. Personal knifes can be used. For special utensil requirements and authorisation please contact Daniel Birkner, Mobile or vial daniel.birkner@disciples-escoffier.asia for clarification.

6 The guideline For each classic recipe by Auguste Escoffier chosen for the Hong Kong selection competition, the applying candidate is required to create his own interpretation of the recipe for four people. Candidates will be selected according to their recipe creations and interpretation of the Escoffier recipes. Shortlisted candidates will receive the notification via phone and via . The candidates are required to send in the full recipe for 4 people including processing steps via by latest 10th of May 2017 via to daniel.birkner@disciples-escoffier.asia. The selection competition is not open to public, however guests can attend the award ceremony at the end of the competition. The Jury for the Hong Kong selection competition will be composed of renowned Chefs from Hong Kong, Macau and the Disciples Escoffier. The topics to be judged are mine en place, organisation and hygiene, preparation, taste, presentation and wastage. All food has to be produced on spot and no outside preparation are allowed! Recipe for the Hong Kong selection competition Recipes are from The Escoffier Cookbook and Guide to the Fine Art of Cookery Recipe 1599 Supremes de Volaille aux Fonds d Artichauts, Pommes Lorette Chicken Supreme with artichoke bottoms with Lorette potatoes From the book: Sauté the supremes in clarified butter. Arrange them with a garnish of raw artichoke-bottoms, sliced, tossed in butter, and sprinkled with fine herbs. Sprinkle a few drops of nut-brown butter over the supremes, and serve a thickened gravy separately. Recipe 2615 Bavarois aux Fruits Bavarian Cream with fruits Required Flavour is Strawberry From the book: One pint of fruit puree diluted with one pint of syrup at 30 degrees (saccharom.). Add the juice of three lemons, one oz. of dissolved gelatine, strained through linen, and one pint of whipped cream. The preparation for fruit Bavarians may be combined with fruits of the same nature as that used for the puree; and this fruit may be added raw in the case of strawberries, raspberries, red-currants, etc., and poached in the case of pulpy fruits, such as pears, peaches, apricots, etc.

7 National Selection Candidates from each Disciples Escoffier Asia Delegation (Hong-Kong, Macau, Singapore, China, South Korea, Vietnam, Thailand, and the Philippines) will be selected during the conduct of a national competition. The winner of these national competitions must be presented via the submission of the official entry forms to the Disciples Escoffier Asia by the individual national Disciples Escoffier Delegation. Disciples of Escoffier Young Talents Escoffier Competition 2017: The Competition 2017 will take place in Hong Kong during the Restaurant and Bar Show in September The competition will run for 3 days for the 8 candidates, at the end of the contest, according to the total of notation during the 3 days, the Asia Grand Champion will be awarded to the world competition in French. Total requirements for the candidates application Full resume including picture, address, address, mobile phone number and emergency contact Copy of HK ID Card Recipe and processing steps for 4 people based on the two given classic recipes by Auguste Escoffier, if available a picture of the creations (not mandatory) Please send your application latest by 10th of May 2017 to the President of the Disciples Escoffier Hong Kong Delegation, Mr. Daniel Birkner via . daniel.birkner@disciples-escoffier.asia We are looking forward to receiving your creations. Daniel Birkner President of the Disciples Escoffier Hong Kong Delegation Mobile: daniel.birkner@disciples-escoffier.asia