Gastronome

VOL2 2018

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

Issue link: https://gastronome.epubxp.com/i/1035845

Contents of this Issue

Navigation

Page 38 of 147

Dedication of Chaîne Kitchen Institute BY SANDRA CUTTER, Vice Chargée de Presse THE DES MOINES Bailliage has a long-standing part- nership with the Iowa Culinary Institute at the Des Moines Area Community College. On January 25, the ICI's kitchen was dedicated as a Chaîne Kitchen. Bailli Jim Cutter presented a special certificate to DMACC President Rob Denson and Dean of Arts and Sciences/Vice Conseiller Culinaire Jim Stick. Under the super- vision of Chefs Régis Semet and Thierry Fernandes from the Association des Cuisiniers de la Loire, ICI students prepared dinner for the group. French chefs have been coming to the ICI to instruct students in classical French cook- ing for thirty years. In addition, the ICI raises funds to send promising young chefs to France to intern with chefs there. Fifty top-rated wines were offered for $25 each, raising $1,250. This year's Chaîne Scholar, Michael Lawler, received a $2,000 scholarship from the Des Moines Bailliage, with funds matched by the Chaîne Foundation. He was also one of the lucky students cho- sen to intern in France. Four former ICI students attended the event to reunite with Chef Semet and his wife, Cécile Semet. All had interned at the Semets' restaurant, Le Nouveau Siècle. Overjoyed to see them again, Cécile called them " mes enfants ." G DES MOINES Iowa Culinary Institute Des Moines Area Community College January 25, 2018 BREAD-CRUMBED DUCK LIVER BALL Fruit Chutney, Szechuan Honey Sauce STEAMED LOBSTER Pigs' Feet Crackles, Veal-Lobster Sauce, Deep-Fried Carrots, Celeriac Shavings STRIPED SEA BASS Spinach, Caviar, Squid-Ink Tuile, White Wine Sauce, Artichokes PAN-SEARED VEAL FILLET Pumpkin, Truffle Shavings, Carrots, Spring Onions, Gamay Reduction DARK CHOCOLATE SPHERE Chocolate Mousse, Cream, Crispy Cookie, Raspberry Sauce Scholarship recipients. Bailli Jim Cutter, Maître Rôtisseur Karla Boetel, Maître de Table Restaurateur Robert Anderson, and Maître Rôtisseur Rolando Molina. ICI Chaîne Scholar Matthew Lawler. DMACC President Rob Denson and DMACC Dean of Arts and Sciences/Vice Conseiller Culinaire Jim Stick. Géraldine Fernandes, Dame Maura Nelson, and Cécile Semet. Bailli Jim Cutter, Chef Thierry Fernandes, Chef Régis Semet, and Maître de Table Restaurateur Robert Anderson. 2 0 1 8 v 2 :: G A S T R O N O M E :: 37 PHILANTHROPY

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL2 2018