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Friday, January 8th, 2010
Recipient of the James Beard Best Chef: Pacific NW award in 2001, Philippe Boulot partners with the region’s select growers, producers and vintners to find the highest quality ingredients. Boulot was honored by the Academie Culinaire de …
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Tags: Academie Culinaire, Celebrity Chefs, Food Press, Great Chefs, Heathman Restaurant, Highest Quality, James Beard, Pacific Nw, Philippe Boulot, Producers, Quality Ingredients, Recipient, Turkey Time, Vintners
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Thursday, July 9th, 2009
Takashi TaniokaHilton NagoyaNagoya, Japanhttp://www.hilton.com Born in Hiroshima, Japan, in 1948, Takashi Tanioka joined Hilton International in 1971 at the Queen Elizabeth Hotel in Montreal. In 1973, following his desire to gain experience in Europe, he moved to the Brussels Hilton, and a year later moved to the distinguished restaurant La Reserve in Bordeaux, France. Returning [...]
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Tags: Academie Culinaire, Bordeaux France, Brussels Hilton, Clear Glass Plates, Crystal Clear Glass, Fresh Herbs, Gold Medals, Hilton Nagoya, Hilton Tokyo, Hiroshima Japan, Hotel In Montreal, Japan Branch, Japanese Branch, Kochkunst, Nagoya Japan, Quality Olive Oil, Queen Elizabeth Hotel, Queen Elizabeth Hotel In Montreal, Salon Culinaire, Vitamins And Minerals
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Thursday, July 9th, 2009
Michel LeBorgneInn at Essex/New England Culinary InstituteMontpelier VThttp://www.neci.edu In 1968, Michel LeBorgne, now the vice-president of culinary affairs at the New England Culinary Institute in Vermont, became executive chef at Yale University. Perhaps that is why Yale is not known for student protests in the late 1960s. The students may have been politically discontented, but [...]
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Tags: Academie Culinaire, Apprenticeship, Beautiful Countryside, Cooks, Corollary, Country Ski, Escoffier, Essex Restaurant, executive chef, Ivy League, Lausanne Switzerland, Michel Michel, Montpelier Vt, Neci, New England Culinary Institute, Normande, Rotisserie, Rsquo, Student Protests, Yale University
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Tuesday, June 30th, 2009
Jean Francois Taquet Restaurant Taquet Wayne PA http://www.taquet.com Jean-Francois Taquet categorizes his restaurant, Restaurant Taquet, as a brasserie, but realizes that Americans do not readily understand the connotation. In an effort to explain, the words rush out of him. ‚“A brasserie is fancy,‚” he says. ‚“It has an expensive look, an inexpensive menu, it is [...]
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Tags: Academie Culinaire, Attentive Service, Cuisiniers De France, Dual Membership, Feature Game, Formal Style, Francois Jean, Game Hunter, Jean Louis Palladin, Maitres Cuisiniers De France, Native France, Pennsylvania Restaurant, Radnor Pennsylvania, Restaurant Taquet, Salmon Burgers, Signature Dishes, Small Game, Southwestern France, Speaking English, Wayne Hotel
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Thursday, June 25th, 2009
Christian Willer La Palme d’Or, Hotel Martinez Cannes, France http://www.hotel-martinez.com Since the middle of the ‚Äò80s, Chef Christian Willer has presided over the restaurants at the Hotel Martinez in Cannes, and more particularly over La Palme d´Or with its two Michelin stars. Willer brings a lifetime of experience with fine food to his kitchens. He [...]
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Tags: Academie Culinaire, Baule, Castel Marie Louise, Fine Food, Founding Member, Hotel De Paris, Hotel Martinez Cannes, Hotel Martinez Cannes France, Hotel Martinez In Cannes, Lucien Barriere Group, Maxim, Michelin Star, Palme, Parisian Restaurants, Personal Friend, Pount, Prunier, Restaurateur, Willer, Wine Producers
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Tuesday, June 23rd, 2009
Albert Roux House of Albert Roux, Ltd. Le Gavroche London, England http://www.albertroux.co.uk To launch his culinary career, French-born Albert Roux apprenticed at Patisserie Leclerc in Paris for three years, then spent a year at Patisserie Bras, also in Paris. Roux is a founding member of the Academie Culinaire in Great Britain. In 1968 he was [...]
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Tags: Academic Awards, Academie Culinaire, Albert Roux, British Embassy In Paris, Charles Clore, Chef De Cuisine, Culinary Career, Embassy In London, French Embassy In London, Honorary Phd, Lady Astor, Le Gavroche London, Michel Roux Jr, Officier Du Merite Agricole, Personal Chef, Restaurant Group, Roux House, Sir Charles, Sloane Street, Waterside Inn
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Saturday, January 21st, 2012
Recipient of the James Beard Best Chef: Pacific NW award in 2001, Philippe Boulot partners with the region’s select growers, producers and vintners to find the highest quality ingredients. Boulot was honored by the Academie Culinaire de …
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Tags: Academie Culinaire, Celebrity Chefs, Food Press, Great Chefs, Heathman Restaurant, Highest Quality, James Beard, Pacific Nw, Philippe Boulot, Producers, Quality Ingredients, Recipient, Turkey Time, Vintners
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