VOL1 2019

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 41 of 139

A Salute to the Great Chefs BY THELMA NEGLEY, Vice Chargée de Presse The T heme of the Naples Bailliage's induction gala at the Bay Colony Golf Club on April 11, 2018 was "A Salute to the Great Chefs." Executive Chef/Vice Conseiller Culinaire Honoraire Wilhelm Gahabka paid homage to nine chefs, ranging from Auguste Escoffier ("the king of chefs and chef of kings") to contemporary stars like Daniel Boulud, to legendary Pastry Chef Albert Kumin. Bailli Provincial Susan Vareschi inducted twenty-seven new members, includ- ing Maître Rôtisseur Andy Hyde, a brilliant chef from Ghana. Vice Chancelier- Argentier Christopher Marrie, Vice Echanson Tony Bryant, Vice Conseiller Culinaire Ingrid Aielli, and Vice Chargée de Missions Jennifer Gebeau were elevated. Bailli Roger Weatherburn-Baker presented grand com- mandeur pins to Bailli Délégué Honoraire David Wilson and Chargé de Missions National Honoraire Norman Cohn and an officier comman- deur pin to Chambellan National Honoraire Jeannette Boucher. Vice Conseiller Gastronomique Taryn McBride was awarded a Bronze Star of Excellence. Bailli Weatherburn-Baker presented a Chaîne plaque to Chef Gahabka and Advanced Sommelier Mladen Stoev in recognition of their outstanding contri- butions to the region's dining standards. As part of the world's oldest food and wine society, the Naples Bailliage was pleased to pay tribute to some of the world's greatest chefs, both past and present. G NAPLES Bay Colony Golf Club April 11, 2018 Chef Daniel Boulud BLACK SEA BASS EN PAUPIETTE Yukon Gold Potato Crust Hourglass Sauvignon Blanc 2015 Chef Paul Bocuse DUCK AND FOIE GRAS TART Roanne Sauce, Pork Shoulder, Chicken Tender E. Guigal Châteauneuf-du-Pape 2017 Chef Daniel Humm ROASTED KOBE BEEF RIB EYE Lobster Mashed Potatoes, Bordelaise Sauce Pio Cesare Barolo 2004 Pastry Chef Albert Kumin THE BOMBE Grand Marnier-Chocolate-Praline Mousse, Hazelnut Dacquoise, Chocolate Sponge, Coffee Butter Cream Château Suduirat Sauternes 1999 PHOTOS BY PEGGY FARREN Vice Conseiller Culinaire Ingrid Aielli, Chevalier Alan Goodridge, and Conseiller Gastronomique Provincial Hon. Lacey King. Professionnel du Vin Victor Valdivia and Vice Echanson Tony Bryant. Maître Rôtisseur Andy Hyde and Vice Chargée de Missions Jennifer Gebeau. Wessex Bailli Régional Janet Evins and Great Britain Bailli Délégué Philip Evins. Bailli Roger Weatherburn-Baker, Bailli Délégué Hon. Dave Wilson, and Bailli Provincial Susan Vareschi. Officers and inductees. BAILLIAGES 40 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

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