May 06, 2007 |
Sponsored by
 |
American Chefs Honored in the Spirit of Jean-Louis Palladin
Bordeaux, France — April 30, 2007 — The
Côtes of Bordeaux Wine Council and Jean-Pierre Xiradakis, owner of La Tupina
Restaurant in Bordeaux, will honor two young American chefs by awarding them
an internship through the Jean-Louis Palladin Foundation. The aim is to
recognize up and coming American chefs for their talent and commitment in the
spirit of the legendary chef Jean-Louis Palladin, and to foster an exchange of
ideas between American and French culinary life. This year, the 2007 award
recipients will be honored at a dinner on
Tuesday, May 8th at Picholine Restaurant in New York, hosted by
Chef Terrance Brennan, Chef de Cuisine Craig Hopson, and Dennis Stella,
Tournant, a 2006 award recipient. The JLP Foundation will present the
two winners of the Côtes of Bordeaux/La Tupina internship at the event.“
Our goal is to create bonds of
friendship between the chefs and winemakers from the two sides of the Atlantic
Ocean,” said Christophe Château, Director of the Côtes of Bordeaux Wine
Council. The American chefs will prepare
specially created menus, paired with wines from the Côtes of Bordeaux
appellations (Premières Côtes de Blaye, Côtes de Castillon, Premières Côtes de
Bordeaux, Côtes de Francs and Cadillac). The American chefs will also be
inducted as honorary members of the Connétablie de Guyenne, a brotherhood of
wine growers from the region.
The internship is for a week and will take
place during the excitement of the world reknown wine trade show,
Vinexpo, in June 2007. The Côtes of
Bordeaux Wine Council and La Tupina Restaurant (voted 2nd Best
Bistro in the World by the New York Herald Tribune) will welcome the chosen
American chefs to the Bordeaux wine region, giving them a first-hand,
insider’s experience of the wines, cuisine and
art de vivre of this bountiful region
of France. “I now realize how
important Jean-Louis Palladin’s influence on American chefs has been,
providing the young cook the opportunity to go to the foundations of cuisine,
gain a bottom-up perspective, and better appreciation of how all the elements
come together to make something incredible on the plate,” said Jeffrey Lizotte
of Le Bernardin Restaurant in New York, another 2006 award recipient, after
his week-long stay in Bordeaux last September.
The JLP Foundation was incorporated in June 2003
in memory of Chef Jean-Louis Palladin, a native of Southwest France. The
foundation’s vision is to create an ongoing tribute to the memory of
Jean-Louis Palladin’s culinary leadership, including his unrelenting
determination to seek out and use the best ingredients, to mentor talent
wherever he found it, and to form a great brotherhood among chefs. The Côtes
of Bordeaux Wine Council/La Tupina internship was first created in 2004, when
they honored Chef Paul Sterman of Marcel’s Restaurant, Washington, D.C..
For more information, or
to organize a visit of the Côtes of Bordeaux wine region, please contact
Christophe Château at
cchateau@bordeaux-5-cotes.com or call 011 33 (0)5 56 00 21 99.
For further
information, please visit:
Jean-Louis Palladin
Foundation –
www.jlpfoundation.org
Côtes of Bordeaux Wine Council –
www.bordeaux-5-cotes.com
Jean-Pierre Xiradakis,
La Tupina Restaurant –
www.latupina.com
###
|
Sponsored by
 |
Recent News on the
Chef2Chef News Desk!
Click Here to Add Your News.
 The
Institute of Culinary Education (ICE) offers highly
regarded, accredited 6- to 11-month career training programs in culinary arts,
pastry and baking arts and culinary management. With a gender ratio of
approximately 50/50, ICE students come from all over the United States and the
world. Class sizes average 12 students in the culinary arts and pastry and
baking programs, and 17 students in culinary management. Convenient schedules
allow students to take morning, afternoon, evening, or weekend classes
depending on their needs. Externships and job placement, frequently in New
York City's finest restaurants, are an integral part of the school's program.
Sponsored by
 |
Wasabi Tuna Burger with Thai Style Cucumbers
Ingredients:
Thai Style Cucumbers:
1/4 small red onion, minced
1/2 small jalapeño, seeds removed, minced
1 medium cucumber, peeled and thinly sliced
1 clove fresh garlic, crushed
1 tablespoon fresh ginger, minced
1 tablespoon red bell pepper, minced
1/4 cup rice vinegar
pinch of salt and pepper
2 teaspoons sugar
Tuna Burgers:
1 pound yellowfin tuna loin
1 tablespoon finely chopped scallion
1 tablespoon freshly grated ginger
1 teaspoon Dijon mustard
2 teaspoons soy sauce
freshly ground black pepper
peanut oil for frying
Wasabi Mayonnaise:
2 teaspoons wasabi powder
1/4 cup mayonnaise
1 tablespoon fresh lime juice
4 pieces of Bibb or soft lettuce
4 soft rolls
Preparation:
Cucumbers:
Prepare the cucumbers by combining all ingredients in a plastic storage
container that has a snug fitting lid. Mix the ingredients and chill for up to
two hours.
Tuna Burgers:
Remove any sinew from the tuna and chop into a fine dice. Add the scallions,
ginger, mustard, soy sauce and pepper and blend thoroughly. Do not over mix.
Form into 4 equal portions and make patties. Chill for one hour.
While the tuna patties are chilling, mix the wasabi powder with just enough
water to form a paste. Allow to sit for 20 minutes. Add it to the mayonnaise
and lime juice and blend. Chill.
Heat a skillet and add about 2 tablespoons of the peanut oil. Cook the tuna
burgers until just done, about 4 minutes per side.
Place a piece of lettuce on the bottom of each bun and top with a few slices
of the cucumbers. Top with tuna burger. Then top with cover of bun that has
been spread liberally with Wasabi Mayonnaise. Serve with remaining Thai Style
Cucumbers on the side.
Source: Chef David Nelson of
Chefs4Students.org
Post a
Job! It's easy to find the right Candidate.
Deciding on the perfect one is another story. We average 8 applicants per job
post!
More Jobs
Visit our Newest Market Place Vendors.
If items on your shopping list include specialty
foods of all kinds, beverages, kitchenware, uniforms, services, gifts and
more, please remember the
Market Place sponsors who
support Chef2Chef.net. They make all this possible. Thank you, from the team at
Chef2Chef.
 |
At our campus in Hyde Park, New York, we don’t just have
master chefs; we have the most Certified Master Chefs of any culinary
college.
Inquire now! |
 |
Institute of Culinary Education NY's prestigious 6-11 month Culinary
Arts, Pastry & Baking, and Culinary Management programs feature externships
at renowned restaurants and career placement. |
 |
MimicCreme is the non-dairy, non-soy substitute for cream that is both
tasty & healthy. Available in 3 versions; unsweetened and 2 sweetened versions.
Find out more now! |
More Culinary Adventures in the Triad
Greetings from beautiful and warm North
Carolina! I've been visiting our oldest son Doug for a few weeks and basically
enjoying the sunshine, beautiful flowers everywhere, and of course, the food.
And since it was snowing the weekend I left Pennsylvania, I have been enjoying
the weather here more so.
There's something weird going on here, though, and I think I understand, but
I'm not quite sure...
I know that the majority of Asian restaurants I've been to over the years
close for a couple hours in the mid-afternoon. Mainly, (I'm guessing), it's
not only for a break, but to help get ready for the dinner and evening crowd.
But here in High Point and the surrounding Triad area (which includes
beautiful Greensboro and Winston-Salem), many other non-Asian restaurants do
the same. And, on Sunday, a few do not even open until 3 p.m.
A couple years ago, my friend Nancy and I had visited the Coliseum for a
Christmas craft show. We left around 1 p.m. and then drove for over 2 hours
all around the area until we could find a place that was open besides McD's.
(Similar experiences have happened to my friend Dawn and me, and Doug and me
as well.)
When Doug picked me up at the airport a couple Saturdays ago, he thought he'd
surprise me and take take me to a new Korean restaurant he'd found. The red
neon lights proclaimed "OPEN", but the doors were locked. So we also had a
tour of the country while trying to find a place to eat.
For the rest of this blog from Chef
Cyndi
Sponsored by  |
Ranchero Grilled Salmon Steak with Roasted Corn-Black Bean Salsa
Grilled Salmon
4 fresh salmon steaks
(six-ounces each)
Rinse salmon steaks and pat
dry. Prepare the Citrus Marinade. Remove 1/3 cup of the marinade and reserve
to add to the Roasted Corn-Black Bean Salsa. Pour the remainder of the
marinade over the salmon in plastic bag and marinade in the refrigerator while
making the salsa. Place the salmon on an oiled grill 4 inches from medium-hot
coals. Grill about 5 minutes on each side, brushing with marinade from time to
time. (Discard leftover marinade.) Salmon is done when the meat flakes easily
and is evenly colored. Serve with Roasted Corn-Black Bean Salsa.
Roasted Corn-Black Bean Salsa
Ingredients:
3 to 4 ears of fresh corn
1 can (15 ounce) black beans, rinsed
2 Roma tomatoes, diced
1/3 cup green onions, minced
1/3 cup cilantro, minced
2 Serrano chilies, seeded and minced
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
1/3 cup Citrus Marinade (recipe follows)
Preparation:
Roast the ears of corn on the barbecue until cooked and golden brown, 5 to 10
minutes. Cool. Slice kernels off the cob and place in medium bowl. Mix in the
black beans, tomatoes, green onions, cilantro, Serrano chilies, salt, chili
powder, pepper and citrus marinade. Stir gently.
Citrus Marinade
Ingredients:
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons olive oil
2 garlic cloves, crushed
1 Serrano chile, seeded and minced
2 teaspoons lime zest, grated
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
Preparation:
In a small bowl whisk together orange juice, lime juice, oil, garlic, chile,
lime zest, salt and pepper.
Source: ©1998-2004 California
Salmon Council
Sponsored by  |
Today's Top
Culinary Student Forums
Certificate Program Vs Bachelor Degree Program ...More
Chef School Indecision ...More
Help With My Job Situation ...More
Self Study or Baking Diploma for Vegan? ...More
Just Wanna Brag! ...More
Need Advice ...More
Shoes ...More
Feeling A Little Less Stressed ...More
Need Baking/Pastry Advice on Education ...More
Noob Looking For Help ...More
Got a Question or an Answer? Sign up today and participate in our Culinary Discussion Forums |
