NEW YORK, NY, August 2000 – The makers of Alizé are once again offering aspiring chefs across the country the chance to showcase their finest gastronomic creations with the launch of the second annual Alizé Culinary Mentorship Challenge. But for this
year’s national recipe contest, Alizé is saluting women chefs across the country by giving them the chance of a culinary lifetime!
"The success of Alizé has largely been the result of support from sophisticated women consumers," states Cathleen Burke, Kobrand’s Director of Marketing. "This year’s Culinary Mentorship program is our way of paying tribute to the great strides made by
established women chefs and helping them foster a new generation of female culinary superstars."
To enter the national contest, women chefs who wish to pursue a career in the culinary arts need only create a recipe that includes one product from Alizé’s line of beverages. Chefs may choose to add Alizé original, which blends fine French cognac with passion fruit
juice, Alizé Red Passion, the enticing beverage that combines the refreshing flavor of cranberry with the original Alizé blend, and/or the new Alizé Cognac to their imaginative entry.
The woman chef who develops the winning recipe will receive a six-week trip and scholarship to Le Cordon Bleu in France. While attending the internationally acclaimed cooking school, they will be offered a specialized culinary curriculum that includes in-depth core
courses, themed classes, demonstrations and seasonal workshops.
As part of the grand prize package, Kobrand will also invite the winning chef to New York City for a month-long, career enhancing apprenticeship with Diane Forley, the Executive Chef and owner of the New American eatery, Verbena and the newly opened Bar Demi.
During their stay in Manhattan, the winner will have the opportunity to work side-by-side with Chef Forley where they will receive both gastronomic and business advice on how to run successful restaurants in this highly competitive industry.
Twelve recipes will be selected by February of 2001 by an esteemed judging panel of leading chefs, wine professionals and journalists. Joining Alizé’s mentor Diane Forley in the judging are Sara Moulton (Gourmet
, TVFN), Anne Rosenzweig (Executive Chef/Owner – Lobster Club), Ann Cooper (Executive Chef – The Ross School), Gabrielle Hamilton (Executive Chef – Prune), Sue Torres (Executive Chef – Hell’s Kitchen), Amy Blauberg (Executive Sous Chef –
"21" Club), Victoria Burghi (Pastry Chef – Union Square Café), Heather Carlucci (Executive Pastry Chef – Jack’s Fifth), Nancy Kershner (Executive Pastry Chef – The Brasserie) and Anne McManus (Executive Pastry Chef – Maloney & Porcelli). Returning
to the Alizé judging roster from last year’s contest are Arlene Feltman (DeGustibus Cooking School) and author Jessica B. Harris (The Africa Cookbook: Tastes of a
Continent
).
The three finalists who receive the top votes out of all the entries will be flown to New York where they will have the chance to meet and cook for the judging panel at a private luncheon at Verbena. Each of the three dishes will be presented and scored by the judges in
attendance on creativity, presentation and taste. The chef who creates the dish that receives the most votes at the luncheon will be awarded the winning package.
The first Alizé Culinary Mentorship Challenge was won by chef Kevin Cousin of Northampton, Massachusetts for his recipe, Sea Bass Alizé. The 28-year old chef’s entry was one of more than two hundred that were judged by a renowned panel of culinary masters including Michael
Romano (Union Square Café), François Payard (Payard Patisserie), Erik Blauberg ("21" Club) and Katy Sparks (Quilty’s).
To Enter Contest
The contest is open to aspiring female chefs over the age of 21 with a minimum of one-year experience in culinary school or the restaurant trade. To enter, chefs should send an Alizé recipe with their name, address, day and evening phone numbers to Alizé Culinary
Mentorship c/o Kobrand Corporation, 134 East 40th Street, New York, NY 10016. The deadline for entries is February 1, 2001
.
About Alizé
Alizé was the first product to incorporate the intriguing and delectable blend of passion fruit juice and cognac. Kobrand Corporation has imported it from France since 1986. In 1998, Kobrand introduced Alizé Red Passion, a new product that added the popular flavor of
cranberry and peach juices to the original cognac and passion fruit blend. Alizé and Alizé Red Passion are available in 1 liter bottles and 750 ml bottles priced at $17.99 and $15.99 respectively.
In the spring 2000, Kobrand introduced the newest addition to the Alizé line, Alizé Cognac. The new V.S. and V.S.O.P. cognacs are available in 750 ml, 375 ml, 200 ml, 100 ml and 50 ml sizes. The suggested retail price of a 750 ml bottle of Alizé V.S. Cognac is $35.00 and
the V.S.O.P. Cognac is $50.00.
For further information about entering the Alizé Culinary Mentorship Challenge or the Alizé products line please call 1-800-628-2921. For press information please call Cataldi PR at (212) 244-9797.
Chef2Chef News Desk