America’s Test Kitchen personalities Julia Collin Davison, Bridget Lancaster and Jack Bishop became part of one of the most prestigious and exclusive culinary societies in a private ceremony at the company’s Boston headquarters on October 18th. The induction was led by Tracy Lorenz, president and CEO of Auguste Escoffier School of Culinary Arts, and Michel Escoffier, great grandson of Auguste Escoffier, President of the Musée Escoffier de l’Art Culinaire, and member of Auguste Escoffier School of Culinary Arts’ Advisory Board.
The three chefs were chosen to join the Disciples d’Escoffier–an association focused on the promotion and preservation of excellence in cuisine, culinary education, and hospitality–based on their importance and influence in the gourmand community. They are the first members of America’s Test Kitchen to be inducted.
The Disciples d’Escoffier is an invitation-only society of chefs, food and wine producers, sommeliers and culinary-industry professionals created to honor Auguste Escoffier, often referred to as the “Father of Modern Cuisine.” Escoffier was a pre-eminent chef of the early 20th century best known for codifying French cuisine and establishing important industry safety and sanitation standards still used today.
“This exclusive group embodies culinary excellence,” Lorenz said. “These beloved celebrity chefs are not only known for sharing their cooking skills and deep knowledge of food but igniting a love and appreciation for cooking that’s relatable to culinarians and enthusiasts across the country.”
As chefs, culinary experts and hosts of America’s Test Kitchen, Bridget Lancaster, Julia Collin Davison and Jack Bishop have been an integral part of the epicurean media company since its inception in 1993. In addition to hosting the company’s popular television shows, Julia Collin Davison and Bridget Lancaster are executive editorial directors, while Jack Bishop is the author of several cookbooks and leads the creative teams working on the company’s shows, magazines, books, websites and online cooking school.
“The innovative and groundbreaking work of Auguste Escoffier continues to guide and inspire the culinary world,” said David Nussbaum, president and CEO of America’s Test Kitchen. “To have the ATK culinary leadership recognized by such a revered culinary society is an honor not just for Bridget, Julia and Jack, but for the entire company.”
The Disciples d’Escoffier induction at America’s Test Kitchen was one of four Michel Escoffier performed during his two weeks in the United States. Some of the other notable inductees included: Bernard Guillas of The Marine Room in La Jolla, California; Philip Preston of PolyScience Culinary; Julien Belliard of Cafe Rustica in Monterey, California; Jay Marshall of Sysco in Fremont, California; and two chef educators of the Auguste Escoffier School of Culinary Arts, Pavla Van Bibber and Chanel Hayes.
The partnership between the Auguste Escoffier School of Culinary Arts and the Disciples d’Escoffier International was established on the collective initiative of honoring the memory of Auguste Escoffier, preserving his legacy and sustaining the culinary traditions in which he started.