It's said that the lineage of finely trained chefs throughout culinary history can be traced back to Auguste Escoffier. The Frenchman was born in 1846 and started cooking at 13 in his uncle's restaurant before moving to Paris where he spent decades cooking for the world's celebrities and royalty in some of the most prestigious kitchens. At the turn of the century he moved to London's Savoy Hotel creating some of the world's most famous dishes. Escoffier was passionate about proper training for young chefs, he wrote Le Guide Culinaire in 1903 and it's still considered one of the industry's leading texts on cuisine.
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The "Disciples d'Auguste Escoffier" was created in 1954, a dynamic organisation which supported his ideals, and in 2008 the name "Disciples Escoffier International" was adopted and the organisation was defined as "an organisation for the transmission, culture and modernity of the culinary arts".
The Disciples Escoffier International works in close cooperation with schools, establishing contacts between professionals and students; to organise culinary events worthy of these traditions; to honour 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".
And now Australia has it's now delegation, headed up by Bungendore's Le Tres Bon chef and co-owner Christophe Gregoire.
"While this association is at its early stage, we have the drive and capacity to significantly contribute to the Australian culinary scene, especially with its strategy to nurture, support and showcase the skills of young Australian chefs," Gregoire said.
"Special dinners and fundraising events will be organised to support local and national charities. In the long term, the Australian association will also establish a culinary scholarship fund which will assist young aspiring Australian chefs to showcase their skills and compete in international arenas.
"For example, the association will soon be scouting for a young Australian chef in the Canberra region to participate in the Jeunes Talents Escoffier, the Escoffier Young Talent competition in Hong Kong, scheduled for October, 2021, if COVID permits."
To kick things off there'll be a grand dinner at the French Embassy, in Yarralumla, on March 31. Hosted by His Excellency Monsieur Jean-Pierre Thébault, celebrity chef and champion of French cuisine in Australia, Gabriel Gate, will also be in attendance. Head chef at the embassy Herve Aubry will lead a team of guest chefs in the kitchen, presenting a five-course meal which honours the memory of Escoffier while showcasing Australian native ingredients. Australian and French wines will accompany each course.
Bookings for the event are essential. $280pp. eventbrite.com.au
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Karen Hardy
I've covered a few things here at The Canberra Times over the years, from sport to education. But now I get to write about the fun stuff - where to eat, what to do, places to go, people to see. Let me know about your favourite things. Email: karen.hardy@canberratimes.com.au
I've covered a few things here at The Canberra Times over the years, from sport to education. But now I get to write about the fun stuff - where to eat, what to do, places to go, people to see. Let me know about your favourite things. Email: karen.hardy@canberratimes.com.au
