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.

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Page 42 of 147

Cooking with Passion BY NANCY RADLAUER, Bailli THE MIAMI BAILLIAGE'S event at the Johnson & Wales University College of Culinary Arts on December 2 fea- tured a cooking class, an induction ceremony, and a scholarship luncheon. Chaîne participants donned aprons and toques as Chef-Instructor Jeremy Houghton reviewed the day's menu. Culinary students helped the cooks chop, sauté, braise, and simmer in preparation for their completed dishes. The class focused on Italian cui- sine. Confrères learned techniques such as rolling cannoli pastry onto rolling pins to maintain the shape before baking and crushing whole gar- lic by shaking it in a closed jar. Bailli Provincial Honoraire Charles Radlauer inducted five culi- nary students as rôtisseurs. After lunch, they surprised him with a cake for his eightieth birthday. On behalf of the Miami Chapter, Bailli Nancy Radlauer thanked Chef-Instructor Houghton and the student-volunteers. She then invited the Jayson family—Dames de la Chaîne Denise and Glenda and Fort Lauderdale Vice Echanson Honoraire Maury—to pres- ent a scholarship donation in memory of Commandeur Floyd Jayson. Bailli Radlauer also thanked supporters of the chapter's Chef of the Future Scholarship Fund. The Italianissimo event was bellissimo , thanks to all of the profes- sional and amateur chefs involved! G MIAMI Maître de Table Hôtelier Juana Franklin, Bailli Nancy Radlauer, and Sheila Chabrow. Dame Jeanne Warren. Dame Glenda Jayson, Fort Lauderdale Vice Echanson Hon. Maury Jayson, and Dame Denise Jayson. Bailli Provincial Hon. Charles Radlauer. Chevalier Barry Lerner and Dame Kim Lerner. 2 0 1 8 v 2 :: G A S T R O N O M E :: 41 PHILANTHROPY

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