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Volume 4, Issue 31 Winter 2013 The Newsletter of the SCP
Grand Prize of
the Salon for Buffet
Marc Sar-razin Tro-
phy
Monroe College
Best Piece of the Show
Robert
Zielinski, J&W
University
MESSAGE FROM THE MESSAGE FROM THE MESSAGE FROM THE MESSAGE FROM THE CHAIRMAN OF THE CHAIRMAN OF THE CHAIRMAN OF THE CHAIRMAN OF THE
NEWSLETTERNEWSLETTERNEWSLETTERNEWSLETTER
Dear All,
On behalf of the Newsletter committee, we wish
you a Merry Christmas and a Happy New Year.
Thank you to those that have put so much work and love into creating the Newsletter four times a year. We appreciate all those that have contributed; you stepped up and gave your time, energy and expertise. It would not be possible without our dedicated and hardworking office staff, too.
I am proud of what we have accomplished and it could not have been done without you. I am proud of where we are and look forward to improving and hearing from more members in the future.
Let’s bid farewell to the old year and welcome in the new one with optimism and hope.
Wishing you a happy and prosperous 2014, full of health, love, joy, wisdom… and lots of laughs!
Bernard Launay Bernard Launay Bernard Launay Bernard Launay
Fondant, aspic and fears and tears.
In this our 145th year of the salon and as chair-man, I found myself dwelling on the process our Chef exhibitors pass through. That process is so vital to their professional development and for some this shared pro-cess leads them to our Salon and the Presentation of
Awards where we join as peers to acknowledge their hard work and suc-cess. This year, as in years past, there is an impressive representation of knowledge and experience at our Salon. As I penned my John Hancock upon the diplomas I was reminded of the chefs, cakes and platters I have seen at the salon over the years. Apprentices have taken leadership roles in the kitchen and now their cooks are exhibiting.
This is my opportunity to recognize all the chefs, bakers, pastry and cake designers who have presented at the salon through the years, and applaud those of you who have encouraged, mentored, cajoled and/ or pushed your cooks, interns, and apprentice chefs to participate in this demonstration of skill and sharing with their peers.
The Salon itself has matured, and with an infusion of new talent and ideas, responds much like the apprentice to experience and knowledge.
This year we have implemented a revised application and more clear articulation of each category requirements.
The jury pool under the leadership of Mr.. Jean LE ROUZIC and his co-chair Mr.. Joseph BOLJONIS has been expanded to include expertise in cake and baking design as well as expertise in contemporary Garde Manger perspectives.
The education committee chair, Joelle MAHONEY, produced an outstanding roster of demonstrations this year as this committee continues to target education and professional development as key to peer review and performance.
This year we had a change of show management from GLM (George Little Management) to HMG (Hospitality Media Group) under the leadership of Phil ROBINSON, formerly GLM President. Our office team of Hanane HANGUIR and Natalia STRICKER were fantastic smoothly navigating this change and they worked tirelessly to get the back office process in shape for the salon. One of the biggest changes was to carry out the Presentation of Awards in conjunction with our customary Chefs Day celebration. Diplomas, medals, plaques and bowls – all with personal in-scriptions - were successfully delivered Monday night at CLUB 101 in midtown Manhattan and awarded by our MC Mr. Marc-John SARRAZIN.
The evening at CLUB 101 was a popular success and our thanks go to Chef DECKER and GM Gilles GUILLOU for a terrific evening.
On behalf of the Steering committee I would like to thank two committee members who have, after these many years of service, stepped down from the salon committee. Jury chair Jean LE ROUZIC and honor-ary salon co-chair Jean-Pierre STOEHR are taking time off. We wish them well in their endeavors, our many thanks, as they will be missed.
Please take a moment to write or email us a memory from your salon experience, past or present, and I will ask our archivist to include them in our library. Thank you again for your support of the salon and best wishes for a happy and healthy 2014!!
Thomas SmythThomas SmythThomas SmythThomas Smyth Chairman Salon of Culinary Art and Exhibition
145145145145 thththth Salon of Culinary Art Salon of Culinary Art Salon of Culinary Art Salon of Culinary Art
If by any chance you missed the Salon, please visit our website at: http://www.societeculinaire.com/salon (Pictures will be uploaded soon)
Volume 4, Issue 27 Page 2
Once more, 38 US Veterans were hon-
ored for their part and deed during World War
II. They were bestowed with the French Le-
gion of Honor. This ceremony took place at the
Lycee Français in New York on Friday, Novem-
ber 8, 2013.
To my surprise I met there Mr. & Mrs. Henri Deltieure.
I myself accompanied my friend John Smith who landed as a US
soldier on Utah Beach on D-day 1944 and remained in Europe
till the end of the war.
The ceremony started at 2pm with the traditional wel-
come speeches by some of5icials, among them, Ambassador Mr.
François Delattre.
The ninth grades of the Lycee sang the national an-
them of the US and France. During that time the 5lags were
raised by the French war Veterans, among whom our friends
Messieurs Yves Busnel and Henry Dubarry. The ninth graders
followed by individually presenting each one of the US Veter-
ans with a short summary of their duty in France.
The medals were then presented to each US Veterans
by Messieurs Delattre, Wildenstein and Lortholary, Consul of
France in New York.
A minute of silence was observed for the French sol-
diers of New York who died during the war.
After closing the ceremony, a reception took place.
That’s when I had a short conversation with Ambassador Delat-
tre. He remembered me very well from his time as Consul in
New York and he sent his regards to the Société.
by Roger Le Bosser, President
For many years, our property east of route
32, had a section of 37.8 acres, unused and not in-
cluded in our forest tax exemption.
We are happy to announce that in January
2013, we have entered in a 5 years agreement with
our neighbors Briar Creek Farm and Rykowski Live-
stock. The contract allows them to use most of our
neglected land for grazing pasture for their cows.
They have agreed to secure and care for the
property, including fencing. We will be receiving a tax
reduction as it is considered agricultural exemption.
The legality of the deal has been approved by
our local attorney. This agreement improves the area,
gives us tax savings and promotes good will between
the Culinarians’ Home and the community.
Upstate News from the Culinarians’ Home Upstate News from the Culinarians’ Home Upstate News from the Culinarians’ Home Upstate News from the Culinarians’ Home
Foundation Foundation Foundation Foundation –––– New PaltzNew PaltzNew PaltzNew Paltz
ACENTENERIANATTHEPICNIC
by Alain Quirin
Isabelle Lacassagne celebrated her 100th Birthday on February 27, 2013. On September 8,
2013 she was amongst friends and family at the annual picnic in New Paltz, an event she
has rarely missed for the last 55 years. When President Pierre Baran announced that there
was a centenarian among us, Isabelle proudly stood up and smiled as everyone applauded.
Isabelle attended many of the dinner dances held by the Societe Culinaire Philanthropique
with her husband Lucien Lacassagne who worked at Sardi’s and Club 21 in the late 1940’s. Many of their friends
were chefs and restaurant owners who were members that participated in the events of the Societe Culinaire
Philanthropique. Later she attended the picnics in New Paltz with both of her daughters Monica Lacassagne and
Denise Loheac as they were both 5lag bearers with Lafayette Cadette, in the mid 1960’s. During her later years she
would come to the picnic as a member of L’Age D’Or.
Over the years, the picnic has enabled Isabelle to visit old friends who were living in the Culinarians' residence. At
the age of 100 Isabelle has seen the passing of her contemporaries who were involved in the earliest days of the
Societe Culinaire Philanthropique, but she still cherishes their memories.
Each year she continues to enjoy seeing members of her family and friends who are part of the Societe Culinaire
Philanthropique. Isabelle counts each day as a blessing and if she is able to, she will attend next year’s picnic.
FrancethankstheUnitedStatesofAmerica
by Jean-Pierre Stoehr
Volume 4, Issue 31 Page 3
Welcome to our New MembersWelcome to our New MembersWelcome to our New MembersWelcome to our New Members
VINCENT RAITH VINCENT RAITH VINCENT RAITH VINCENT RAITH (right) CHRISTOPHE LACHAVANNCHRISTOPHE LACHAVANNCHRISTOPHE LACHAVANNCHRISTOPHE LACHAVANNE E E E (left)
Franco-GermanParade
To commemorate the 50th Anniversary of the Elysee Trea-
ty, or the France-German Treaty, signed by Charles de
Gaulle and Konrad Adenauer the French delegations were
asked to join their German counterparts in this years Ger-
man-American parade on September 21st. As a result of
this request, the Societe Culinaire Philanthropique was
well represented with several members marching up
Fifth Avenue. It was a beautiful, cool autumnal day and it
was an honor to represent our association with our Ger-
man comrades.
Taste of France Taste of France Taste of France Taste of France
This year’s Second Annual Taste of France was held the week-
end of September 28th and 29th.
After a successful but lower turnout last
year, this year's event was sponsored by
many major companies such as Air France,
L'Oreal and D'Artagnan. It was held in Bry-
ant Park, in the middle of New York City
where the venue was able to spread accom-
modating over 100,000 people.
This year many of the members of the Societe Culinaire Philan-
thropique, Academie Culinaire de France and the Maitre Cui-
siniers volunteered their time to help serve the thousands of
meals needed for the guests attending this years event.
Not only was there food from different parts of France but also
a great deal of vendors were showcasing their 5ine products
from the various regions of France.
There was a stand where "French kisses" were offered by the
owners of French bulldogs who also had their dogs participate
in the "best looking" French bulldog competition.
The company’s President made a 6 foot tall Eiffel Tower out of
butter. The only thing missing were baguettes! The weather
held out; it was a warm beautiful weekend and we look for-
ward to an even better, more successful event next year.
MEMBERS’NEWS
byPascalGuillotin
The Trustees and Staff gathered together and shared a deli-
cious lunch with members AndréSoltner& AlainSailhac,
at the InternationalCulinaryCenter on December 11th.
Congratulations to
SUSAN LIFRIERI-
LOWRY
She is now a member of
Les Dames d’Escoffier !
CALENDARCALENDARCALENDARCALENDAR
Volume 4, Issue 31 Page 4
Société Culinaire Philanthropique 305 East 47th Street, Suite 11B
New York, NY 10017
Phone: (212) 308-0628
Email: info@societeculinaire.com
NEWSLETTER COMMITTEENEWSLETTER COMMITTEENEWSLETTER COMMITTEENEWSLETTER COMMITTEE
EDITORSEDITORSEDITORSEDITORS
Hanane Hanguir
Susan Lifrieri-Lowry
Natalia Stricker
Officers Meetings
♦ Thursday, February 6th, 2014
♦ Thursday, March 6th, 2014
All are welcome! Please contact the
office to confirm dates & times.
Members are invited to attend as observers.
COMING EVENTS
• Quarterly Membership Meeting & New Year’s Party
Thursday, January 9th, 2014
Office of the Société Culinaire
New York, NY
• Annual Dinner Dance Sunday, April 27th, 2014
at
The Intercontinental Times Square
MID-HUDSONCHAPTER
heldOctober27,2013
NEWJERSEYCHAPTERheldDecember10,2013
Bernard Launay, Chairman
Pierre Baran
Pascal Guillotin
Louise Hoffman
Alain Quirin
In Memoriam
Albert Le Crann
10/15/1927 — 02/10/2013
Pascal Dirringer
11/01/1955 — 07/10/2013
Hans Seitz
06/20/1928 — 07/15/2013
André Pujol 9/12/1924 — 11/01/2013
Jean Banchet 03/07/1941 — 11/24/2013
CHAPTERS’NEWS
Members of the New Jersey chapter gath-
ered at The Joe Jefferson Club, in New
Jersey to celebrate Christmas.
LongIslandChapterMeeting
On Sunday, October 20th the
Long Island Chapter meeting
took place at The Galleria Res-
taurant in Westbury. The new
President, JamesMollitor, host-
ed and arranged this meet-
ing. It was well attended by
members of the LI Chapter as
well as invited guests from the
Societe Culinaire Philanthropique.
The various issues of the LI Chapter were discussed as well as the
progress and future plans of the Societe. A total of sixteen chefs at-
tended, ideas were exchanged and we all left feeling the meeting was
productive. Chef Mollitor and his staff prepared an early dinner for
the members - Amuse of duck prosciutto, foie gras on brioche and
pate started the meal. The appetizer was a chilled Moroccan octopus
with virgin olive oil and herbs followed by an entree of wild doar
osso buco with pumpkin gnocchi in sage butter. We all enjoyed es-
presso coffees and ended the meeting with a home-made pumpkin-
cello. Sante!
FLORIDACHAPTER heldDecember16,2013
Our deepest condolences to our
Vice President, Pascal Guillotin, for the passing of his father Mr.
Andre Guillotin, friend of the
Societe Culinaire Philanthropique and past owner of the bakery La
Marjolaine.
Mr. Jean-Paul Picot, friend of the
Societe Culinaire Philanthropique, past President of the Stade Breton,
elected representative at the Assembly of French citizens
abroad and owner of Restaurant La Bonne Soupe passed away last
November.
Memorandum
The Mid-Hudson chapter members at
the Culinarians Home Foundation,
New Paltz.
A Christmas dinner was held on Decem-
ber 16th, 2013 at the Restaurant Ben-
venuto in Boyton Beach.
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