February 20, 2004
Dear Applicant,
The Jean-Louis Palladin Foundation was created to honor the memory and carry on the standards of a great chef. Jean-Louis never accepted anything but the best ingredients for his kitchen. He encouraged vegetable farmers and livestock producers to use the purest methods of production. He sought out fishermen with line caught product brought in on day boats. He supported cheese makers and herb farmers, importers and fruit growers—anyone who was as passionate as he about quality.
The goal of the Foundation’s awards program is to create a passion for the best ingredients in the next generation of dedicated cooks. The program is designed for working cooks and chefs with a minimum of three years’ kitchen experience. Each award will provide winners with an opportunity to get out of the kitchen and learn through hands-on experience how first rate ingredients are grown, produced or gathered and how sourcing those ingredients benefits cuisine.
We offer three to five awards a year. Each internship includes an opportunity to work with a master grower or producer and includes financial remuneration. The stipend covers:
· An amount equal to your kitchen salary during the internship period.
· Transportation to and from the internship location.
· Any room or board expenses incurred during the internship.
Awardees are expected to keep a journal of their time and experiences during the internship and to write a summary for the Board of Directors of the Jean-Louis Palladin Foundation. The Board hopes they will share their experiences with their co-workers upon returning to their regular kitchen responsibilities.
Applications will be reviewed and judged by a panel appointed by the Board of Directors of The Jean-Louis Palladin Foundation. To be considered for the 2005 awards, please fill out your application carefully and submit all required information by May 15, 2005
Thank you for your interest.
FOR IMMEDIATE RELEASE CONTACT: Bunny Polmer
(202) 966-8271
bpolmer@comcast.net
JEAN-LOUIS PALLADIN FOUNDATION NOW ACCEPTING APPLICATIONS FOR INTERNSHIP PROGRAM FOR WORKING CHEFS
-- Competitive internships offer “hands-on” experience with producers and growers--
The Jean-Louis Palladin Foundation is accepting applications for paid internships for cooks and chefs with at least three years’ experience. Interns will spend 2-4 weeks living and working with growers and producers. Each $5000 award will cover expenses and support during the internship. The deadline for applications is May 15, 2005.
The goal of the Foundation’s awards program is to create a passion for the best ingredients in the next generation of dedicated cooks. The program is designed to give working cooks and chefs an opportunity to get out of the kitchen and learn through hands-on experience how first rate ingredients are grown, produced or gathered and how sourcing those ingredients benefits cuisine.
Seeking out and using only the highest quality ingredients was the hallmark of the late Jean-Louis Palladin. The Foundation was created to honor his memory and to honor his commitment to the highest standards. Jean-Louis never accepted anything but the best ingredients for his kitchen. He encouraged vegetable farmers and livestock producers to use the purest methods of production. He sought out fishermen with line-caught product from day-catch boats. He supported cheese makers and herb farmers, importers and fruit growers—anyone who was as passionate as he about quality.
Applications will be reviewed and judged by a panel of chefs appointed by the Board of Directors of The Jean-Louis Palladin Foundation. To be considered for the 2005 awards, click on www.jlpfoundation.org. Fill out the application carefully and submit all required information by May 15, 2005.
The Jean-Louis Foundation was created to celebrate and keep alive the contributions of Jean-Louis Palladin by working with emerging chefs and food professionals to encourage excellence and high standards in all aspects of the food industry. For more information, visit the foundation website: www.jlpfoundation.org.
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Chef2Chef News Desk