Here we are back for this 4th consecutive week to promote Disciples Escoffier from all over the World who work every day.
Valérie Cristina, the chef owner of the Restaurant de la Gare in St Romain en Popey near Lyon, in addition to sharing her “Small Containment Recipes” on the web, sings every Saturday night from her garden in order to brighten up the evening of her neighbors and thus make everyday life more joyful.
Tomas Parisini and Luca Sangiuliano from Lyon have served since April 1 more than 1,200 meals to hospital staff by teaming up with numerous chefs and producers in the region.
The Vice President of this active delegation, Fabrice Beugnot illustrated himself with charitable actions such as the preparation of meals for Escales Solidaires with Christian Janier the tireless MOF Fromager, where meals are distributed to the most disadvantaged, as well as ‘with Sebastien Lericolai and Edwige Patouillard in the premises of Chef Lericolai, where they prepared meals for caregivers but also for sale to individuals.
The Hong Kong Disciples Escoffier Culinary Institute opened a pastry corner on April 20 in the huge Times Square Hong Kong store. An opportunity to introduce as many people as possible to the art of French pastry.
When the restaurant becomes a grocery store. The Zen Traiteur restaurant chain, led by Disciple Jacky Courtois on Reunion Island, changes its model following the forced closure of its restaurants by setting up a take-out shop.
In Sicily, Giovanni Montemaggiore regional delegate and many Disciples of the region join the #iomangiobevosiciliano movement to promote local products in short circuits.
In a process of transmission to young people, the Pays France, chaired by Patrick Guat, has teamed up with the Académie du Goût to give them free 3-month premium access through a national operation for high school students in Hospitality Catering. More information on their Facebook page.
Many Disciples share their gourmet recipes on social networks every day.
This week we discovered Mary de Saint-Leu in Reunion who shares delicious exotic recipes, Hiroshi Nose in Japan with preparations inspired by her passage in France a few years ago. Also in Japan, Masahiko Miyamoto makes and delivers French menus… He shows us how these dishes are made with delicious videos.
Rémy Giraud, president of the Center Val de Loire delegation and doubly starred chef, working with magnificent products and David Desseaux in Russia who concocts typically French dishes by commenting in his adopted language, Russian.
Daniel Ayton, chairman of the United Kingdom delegation also shares his knowledge with as many people as possible on Youtube, while delivering the now international message of the Disciples Escoffier Solidarity.
As for its general secretary, Jennifer Williams, she promotes and prepares meals every day for the most needy through the Empty_Bowls initiative set up by New Forest Basics Bank.
Olivier Haar, the president of the barely deconfigured New Caledonia delegation, shared a moving message of support for all those affected by this crisis. Moving indeed, but full of hope.
Also in New Caledonia, past president Fabrice Louyot and his wife have just been the happy parents of a beautiful little girl, a good dose of happiness and hope in these difficult times!
Animated and directed by Vincent Le Coadic in Saint Pierre and Miquelon, the students of the Cuisine section of the LP of Saint-Pierre were offered to participate in a totally online culinary competition entitled “I am young and I cook“. The objective being to choose and cook the dish of their choice and send a photo, it is on the basis of this photo that the juries made their choice. An event sponsored by the Disciples Escoffier International, where many Disciples were part of the jury. The three winners are therefore: 1st: Mathéo Rodriguez, 2nd: Anyssa Audouze, 3rd: Endika Alvarez.
Continue to take care of yourself, your loved ones and above all Stay strong and stay at home !!!
Friendships from your International President Nicolas Sale and the members of the International HQ.
The Escoffier Museum of Culinary Art and the Disciples Escoffier:
Today, two associations anchor this culinary heritage in our society. The Escoffier Museum of Culinary Art preserves and transmits the gastronomic, historical and cultural heritage bequeathed by Auguste Escoffier. The Disciples Escoffier International have brought their knowledge to life around the world, through its 50 delegations and 30,000 ambassadors for 25 years.
So, if you want to follow the actions carried out by the Escoffier Museum of Culinary Art, in Villeneuve Loubet, do not hesitate to subscribe to their monthly newsletter on their website: www.musee-escoffier.com. The link is present at the bottom of each page.