We're honored to share exciting news from the culinary side of our estate; for the first time in Biltmore history, one of our chefs has won the Chaîne des Rôtisseurs National Jeunes Chefs competition! 🍽
Roman Nourse, Demi Chef at The Inn on Biltmore Estate, will go on to represent Biltmore and the United States Chaîne des Rôtisseurs in Thailand for the World competition in October. We wish Roman the best of luck!
Learn more about the competition: https://bit.ly/3KCCGoC
#throwbackthursday
Chef Grant Achatz, Chef Corey Siegel and I on the road to the Bocuse d'Or 2013
I want to re-create the kitchen that I will have in Lyon. Why is my training that focused?
📌 "After all the years of competition, I can say this is so calculated. Cooking on your station at night on the hotline—you put your towels here, your salt and pepper there. It builds that muscle memory."
📌 "Everyone is a stakeholder in this. I'm not competing to win a medal or award. We want to go to win, there's no doubt about that. But for the U.S. to have as many chefs and resources as we have in this country, we have all the talent we need to get on the podium to win. It's about putting that right mix together."
📌 "I'm all about having control in every possible aspect. What I do with the culinary competitions is reflected in the way I work at the Greenbrier every day. Removing any possible variables we don't have control over ... that's why we built this kitchen. We'll have two sets of equipment, a duplicate, that we'll send to France. The only thing that will be different is that we'll have the European connections."
ctto Eater by Ari Bendersky
.
#chef#cheflife#ChefsCompetition#cookingcompetition#passionandpurpose#inspiration#culinaryadventure#culinary#culinaryarts#competition#bocusedor#cookingjourney#roadtolyon
Chef Philippe Pinon, Cruise Line OBS Sales Manager, tells us the story behind the traditional French dish Pot au Feu served at the International Sous Vide Day Washington DC party, our chefs garnished with a foie gras crostini topped with onion marmalade.
.
.
.
.
#ISVD#chef#sousvide
“ Food is a basic human right and it should never be used a tool for war “ said Gregory Gourdet .
Too often , Haiti is viewed as a political playground for its geographical location and historical background. People of Haiti continue to suffer vehemently and lack of basic human rights and dignity . As the poorest country in the western hemisphere, Haitian people have no access to basic needs like food, shelter, and electricity and water .
Haiti is the land of best cuisine, nicest people, and hard working individuals that exist and sadly they thrive outside of their borders due to politics and lack of responsible government.
Haiti Executive Board continues to advocate to policy makers to improve the country’s economic fundamentals through a comprehensive series initiatives to diversify its Haiti economy so more opportunities are found in their homeland and more people can find their voices and purpose to help each other and support their local communities to do better and grow more prosperous, sustainable, and effective..
#haitieconomy l #haiti l #haitiancuisine l #hatianexecutives l #haitianfood l #caribbean
.
https://lnkd.in/ejEVyP9C
Social Studies, Learning Resource Teacher, Athletic Director, FC Juvenat Founder and Director, The Rèv Collective Co-Founder
Gregory Gourdet is a Haitian-American chef, writer, restaurateur. He is the owner of the restaurant Kann in Portland, Oregon. Last week, and for the 3rd year in a row, he won the James Beard Award for Best Chef in the Northwest & Pacific Region. He accepted the award in an outfit that is designed to represent the Hispaniolan Trongon, which is the national 🐦 bird of Haiti 🇭🇹.
Thank you Alyssa Goldstein Sepinwall, Ph.D. for the info.
#HaitianExcellence
President & C.E.O. at BRAGARD, Inc D/B/A Everyday Uniforms
A testament to culinary expertise: Our chef jackets, the preferred choice of discerning chefs who demand nothing but the best🍽️👩🍳✨
Christian Garcia, chef of the Prince of Monaco, wearing our PAUL Jacket
This video is from our Assessment Program. This is Chef Chris Fragola and Chef Greg Sever cooking at the in-person assessment this past September.
The Assessment Program is designed to provide an accurate assessment for highly skilled Chefs considering the path toward becoming a Certified Master Chef.
If you would like to be a part of the next assessment program, complete this form: https://lnkd.in/efKimnhF#americanmasterchefsorder#amco#masterchef#professionalchefs#chefs#mastery#AssessmentProgram
--
1mohttps://www.youtube.com/watch?v=3GwjfUFyY6M