Gastronome

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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Scholars and Inductees BY JEFF KWARSICK, Vice Chargé de Presse THE FORT WORTH Bailliage celebrated World Chaîne Day on April 21 by honoring stellar faculty and students from Tarrant County College's Culinary Arts program. Students Alma Jauregui and Brandon Clay were inducted as Fort Worth rôtisseurs. Ms. Jauregui received the bailliage's Leonard Lee Jones Culinary Scholarship, while Mr. Clay was awarded the Rotarian's Wine Appreciation Fellowship Scholarship. In addition, Bailli Randal Moore inducted Chief Pastry Instructor Alison Hodges as a chef rôtisseur. Each year, the Fort Worth Chapter holds a fund-raiser at TCC. An auction is held, and culinary students prepare dinner under the guid- ance of Coordinator/Instructor/Maître Rôtisseur Katrina Warner. The April 21 ceremony concluded with Vice Chancelier-Argentier Conrad Heede receiving a Bronze Star of Excellence for developing the bailliage's close relationship with TCC and establishing the culinary arts scholarship. Continuing the evening's scholastic bent, Executive Chef Tim Prefontaine based his menu on, in his words, "what I learned in school." It included dishes he had prepared as part of his training as well as some that he had wanted to prepare while in school. The chef closed the meal with a sumptuous chocolate soufflé with cherry sauce. "Nothing says fundamentals and techniques like a well-prepared soufflé!" he explained. A-h-h-h-men! G FORT WORTH Fort Worth Club April 21, 2018 SOLE PAUPIETTES Novellum Chardonnay 2013 BOUQUET OF ARUGULA Montagu Hyde Vineyard Sauvignon Blanc 2015 VEAL NOISETTES FORESTIER Brewer-Clifton Mount Carmel Pinot Noir 2010 Niepoort Vertente 2008 CHOCOLATE SOUFFLÉ Souza Vintage Port 1987 TCC Coordinator/Instructor/Maître Rôtisseur Katrina Warner, Rôtisseur Alma Jauregui, Rôtisseur Brandon Clay, and TCC Chief Pastry Instructor/Chef Rôtisseur Alison Hodges. Vice Chancelier-Argentier Conrad Heede and Bailli Randal Moore. TCC Chief Pastry Instructor/Chef Rôtisseur Alison Hodges and Bill Hodges. Betty Heede, Chevalier Michael Schuster, and Denise Schuster. Executive Chef Tim Prefontaine. BAILLIAGES 56 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

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