Notable Culinary Professionals to be Inducted Into Esteemed Disciples of Escoffier During Charity Fundraiser
Charity Gala to Award Full Culinary Scholarship to the Auguste Escoffier School of Culinary Arts
CARMEL, California (October 15, 2014) – The American Institute of Wine & Food and Les Dames d’ Escoffier International Monterey Bay Chapter are pleased to announce that proceeds from its annual charity gala, “Gathering of the Gourmands,” will provide a full scholarship to a Northern California student to attend the Auguste Escoffier School of Culinary Arts. Tickets to the semi-formal event on October 19 at the InterContinental The Clement in Monterey, California are available by contacting Mary Chamberlin at 831-624-0830 or [email protected].
This spectacular evening honoring Chef and Disciples of Escoffier Cal Stamenov will include an induction ceremony of some of the world’s most influential and talented culinary artists and winemakers from California into the prestigious Disciples of Escoffier. Michel Escoffier, the great-grandson of Master Chef Auguste Escoffier, president of the Escoffier Museum and Foundation in Villanueve – Loubet, France and a distinguished member of the Auguste Escoffier Schools of Culinary Arts advisory board, will be attending the gala from France to oversee the induction.
Disciples of Escoffier Inductees include:
- Executive Chef Thomas Keller – French Laundry Yountville & Per Se of New York
- Chef Pierre Bain – Fandangos
- Executive Chef Nathan Beriau – Ritz Carlton, San Francisco
- Wine Producer and Owner Bill Stahl – River Ranch Vineyards
- Chef Tene Shake – President of the American Culinary Federation
- Chef Candy Wallace – Owner of American Personal & Private Chef Institute & Association
- Executive Chef Robert Mancuso – Bohemian Club
- Chef John Pisto – Restaurateur, TV Food Show “Monterey’s Cookin’ Pisto Style”
- Executive Chef Ben Diaz – Rosa Mexicano
With more than 20,000 members worldwide, the Disciples of Escoffier is a premier international culinary society which honors the memory of Auguste Escoffier, promotes and preserves his work and promotes culinary education and apprenticeships encouraging young people to discover the desire and motivation to work as professional chefs.
“We thank everyone attending the gala for their generous support of the culinary arts,” said Mary Chamberlin, AIWF national board member, Founder & President of Les Dames d’ Escoffier International Monterey Bay Chapter and West Coast Representative of the Disciples Escoffier International.
“We extend our appreciation to Mary Chamberlin, the Les Dames d’Escoffier International and the American Food & Wine Institute for graciously hosting the charity gala. We look forward to welcoming a new culinary student as a result of their efforts,” said Jack Larson, Chief Executive Officer and Chairman of the Board of the Auguste Escoffier School s of Culinary Arts.
Prior to the gala, Mr. Escoffier traveled to the Auguste Escoffier Schools of Culinary Arts campuses in Boulder, Colorado and Austin, Texas to meet with students and staff. These visits also included induction ceremonies into the esteemed Disciples of Escoffier including inductees Chef Eric Skokan, Chef and Owner of Black Cat Bistro and Bramble & Hare; Jean Claude Cavalera, Chef Instructor at the Auguste Escoffier School of Culinary Arts; Jesper Jonnson, Executive Chef of the Warwick Hotel in Denver; Joan Brewster, Executive Director of the Colorado Chef’s Association; Kirk T. Bachmann, Campus President of the Auguste Escoffier School of Culinary Arts in Boulder; Texas State Representative Eddie Rodriguez, Chair of the Texas State Farm to Table Caucus; Chef David Bull, Chef and Owner of La Corsha Hospitality Group; Mr. Harlan Scott, Director of Operations for Parkside Projects; Ms. Bekki Callaway, Founder of Skinny Lane Farm; and Ms. Carla Williams, Career Services Director and Farm To Table® Coordinator of the Auguste Escoffier School of Culinary Arts in Austin.
To learn more about the Auguste Escoffier Schools of Culinary Arts, visit Escoffier.edu, call 877-249-0305 for Boulder or 866-552-2433 for Austin or follow us on facebook at www.facebook.com/escoffierschool. To learn more about the Escoffier Online International Culinary Academy, call 855-696-6602 or visit www.escoffieronline.com.
About the Auguste Escoffier Schools of Culinary Arts
The Auguste Escoffier Schools of Culinary Arts offer professional culinary arts programs based on the methods, principles and systems of Auguste Escoffier, the international culinary icon and the source of modern cooking. Students have the opportunity to learn history and context directly from the Escoffier family, and expert chef instructors.
The Schools’ Culinary Arts and Pastry Arts certificate programs offer rigorous industry skills training, the Farm To Table ® Experience as well as, grounding in the standards of professionalism and excellence sought by employers. Campuses are located in Boulder, Colorado and Austin, Texas. www.escoffier.edu
In addition to ground campuses, the Escoffier Online International Culinary Academy is the first-ever online culinary school, offering professional culinary training for aspiring chefs and food enthusiasts alike. Modeled after the most prestigious culinary institutes in the world and inspired by the world-renowned Escoffier name, Escoffier Online offers a comprehensive curriculum of cooking techniques and fundamentals. www.escoffieronline.com
About Disciples Escoffier International – USA
The Disciples Escoffier International is the premier gastronomic society established in France to maintain the good name and traditions of French Cuisine. The goals of the Disciples Escoffier International are to honor the memory of Auguste Escoffier, in France and worldwide, promoting and preserving his work and maintaining the great culinary traditions; to promote culinary education and apprenticeship encouraging young people to discover the desire and motivation to work as a professional chef. The Disciples Escoffier International continues to work in close cooperation with schools, establishing contacts between professionals and students; to organize culinary events worthy of these traditions; to honor those in the culinary profession who work to maintain the high standards of French haute cuisine and to unite all Disciples Escoffier from around the world and in the true “Esprit Escoffier”.
Today, there is a worldwide membership of more than 20,000 that includes a large membership in France, China, Hungary, Italy, Japan, Benelux, Canada, Mexico, Portugal, Thailand, Germany, South Africa, Morocco, Russia and the United States. It is in this spirit that the Disciples Escoffier International – USA strives to develop a national membership, establish a culinary scholarship fund and continue its charitable endeavors.
About American Institute of Wine & Food
Today, The AIWF has 27 chapters in the United States, with more than 4,000 members who are restaurateurs, food industry professionals, food educators, nutritionists, chefs, wine professionals and dedicated food and wine enthusiasts. The mission of the AIWF is to enhance the quality of life through education about what we eat and drink. Its fundamental belief that food and wine enhance the quality of our lives remains the guiding force behind all of its activities.
About Les Dames d’Escoffier International Monterey Bay Chapter
Les d’Escoffier International (LDEI) is an invitational organization of women leaders in food, beverage and hospitality whose mission is education and philanthropy. LDEI is the premier organization of influential professional women who are committed to the advancement of education and philanthropy in food, beverage and hospitality for the good of the global community.
Laura Nepveux, Patrick Henry Creative Promotions, Inc.
713-594-6404, [email protected]