Hospitality News Middle East - - IN THIS ISSUE - Dis­ci­ples-es­

Three Le­banese culi­nary stars - Chefs Cyn­thia Bitar, Youssef Akiki and Pierre Abi Hayla - were se­lected to be in­cluded in the first del­e­ga­tion of the Disciple Es­coffier Le­banon. The Dis­ci­ples d’au­guste Es­coffier were cre­ated in 1954 by Jean Du­croux, a kitchen chef in Nice and for­mer cook of Au­guste Es­coffier. Since there were no other pro­fes­sional as­so­ci­a­tions in ex­is­tence at that time in the south of France, Du­croux had the idea of gath­er­ing to­gether the kitchen chefs work­ing in the re­gion’s lux­ury ho­tels.

A de­ci­sion was made dur­ing the first Mag­is­te­rial Coun­cil to hold an in­duc­tion, scarf and a cas­so­lette cer­e­mony which still takes place to­day. The first chap­ter was held at the be­gin­ning of the 1960s, un­der the pres­i­dency of Eugène Her­bodeau, who had worked with Es­coffier and pub­lished a book on him, to­gether with Paul Tha­la­mas, one of his close friends. Both had been pupils and lit­er­ary ex­ecu­tors of Maitre Es­coffier. The ti­tle of In­ter­na­tional Dis­ci­ples Es­coffier was adopted dur­ing the ex­ec­u­tive board meet­ing and the gen­eral as­sem­bly on Fe­bru­ary 3, 2008, paving the way for the as­so­ci­a­tion to be­come well de­fined as an ‘As­so­ci­a­tion for trans­mis­sion, cul­ture and moder­nity of Cui­sine’. To­day, the In­ter­na­tional Dis­ci­ples Es­coffier num­bers over 30,000 mem­bers in the world, in­clud­ing 2,000 in France. The Le­banese chefs told HN that the disciple sta­tus has brought pro­fes­sional recog­ni­tion from their col­leagues on the lo­cal and the in­ter­na­tional scenes. To­gether, in line with their role, they have vowed to trans­mit, to serve and to honor the cui­sine, its cul­ture and its per­ma­nent evo­lu­tion. Shar­ing knowl­edge and re­spect­ing the culi­nary her­itage are key char­ac­ter­is­tics of the Es­coffiers, the chefs said. Their ob­jec­tives are to or­ga­nize gas­tro­nomic events, to dis­tin­guish peo­ple who serve great French cui­sine and to pro­mote cook­ing as a ca­reer of choice. Ac­cord­ing to the chefs, the Le­banese chap­ter will re­vi­tal­ize the stan­dards of cook­ing pro­fes­sion­als and will work to fur­ther boost the value of that pro­fes­sion. They will also work to­ward boost­ing ex­ports of Le­banese cui­sine be­yond borders.

Pierre Abi Hayla, Cyn­thia Bitar, Roger Ta­bet, Mario Vino, Youssef Akiki and Bernard Louis

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