Month: July 2013

Publishers “Routledge” have asked Philip Sloan and Willy Legrand to produce a publication entitled “Handbook of Sustainable Food, Beverages and Gastronomy” which examines current debates, controversies and questions in the field and provides a systematic guide to the current state of knowledge on sustainable food, beverages and gastronomy in a holistic and interdisciplinary manner. So far, they have already 25 contributors from around the globe on board for this new publication including academics and industry professionals.

If you are eager to share your knowledge and opinions, please do so by submitting the material on the following address: p.sloan@iubh.de 

Each contribution should be between 3000-4000 words if possible including references and the deadline is November 30^th 2013. Each thematic section will have a brief introduction which highlights the content discussed within in it and how it fits into the overall aims of the book.  Essentially, the handbook is designed to be read by undergraduate and graduate students studying tourism management, hospitality management, culinary arts as well as Industry practioners alike. Open the files below and find a rough outline attached of all chapters and potential subjects:

 Specific Issues in Sustainable Food, Beverages and Gastronomy

If you are interested in exploring several textbooks we have done so far, please follow the links bellow:

 

“Sustainable Hospitality and Tourism as Motors for Development”

http://www.routledge.com/books/details/9780123851963/

“Sustainability in the Hospitality Industry: Principles of Sustainable Operations”, II Edition

http://www.routledge.com/books/details/9780415531245/

*If you are interested in contributing, we would welcome a very short paragraph (200 to 300 words) about your potential contribution (rough subject idea) and we can get the ball rolling then with further details including the guidelines for writing the article.

Looking forward to hear from you and hope to have you on board.

Greetings from Bonn and best regards,

Philip Sloan,

Head of Hospitality Management Department at

Internationale Hochschule Bad Honnef ,

Bonn International University of Applied Sciences.

A master class was held recently for some Marriott UK Executive chefs & apprentices with world renowned chef Marco Pierre White.

This was hosted at Unilever Food Solutions’ head office in Leatherhead, Surrey in their development Kitchen.

Fifteen Executive chefs and four apprentices were treated to an up close and personal day with Marco who candidly chatted about his training, career, philosophy & life in hospitality.

About Marco

Having left Allerton High School in Leeds, he decided to train as a chef starting in the kitchen at the Hotel St George in Harrogate, North Yorkshire and later at the Box Tree in Ilkley.  He arrived in London at the age of 16 beginning his classical training as a commis under Albert and Michel Roux at Le Gavroche.  At the age of 33, Marco was the youngest chef to be awarded three Michelin stars.

Cooking

Marco cooked his own true style, cooking classic dishes and use of flavors in his own unique style. Marco created a delicious pumpkin & Parmesan soup, followed by a classic fish pie and Navarin of Lamb that were all truly delectable.

What the chefs said

Simon Beaumont, Snr Director culinary, Europe:

To be in the same room and see with our own eyes his wizardry in the kitchen was an experience we won’t forget.  He was open, honest and charming and chatted to everyone about his experiences giving advice about how to make menus work harder. 

Sean Kelly, Senior Chef, Europe echoed this: Being able to bring along four of our young apprentices to meet Marco was fantastic.  He really got them involved and made them feel a part of the day.  To see their reactions and faces when he gave them a personal career chat was fantastic.  They thoroughly enjoyed the experience and I am sure they will never forget today 

Satish Yerramilli, executive head chef at Meon Valley said: “It was a real treat to see Marco.  He’s been an inspiration of mine for a long time”

David Townsend and apprentice at the Portsmouth Marriott commented: “It was a real eye-opener.  He was the first celebrity chef and it was an honour to meet him.”

Jason Schum and Harry Charles, two apprentices at Twickenham and Forest of Arden Marriott’s said: “To hear Marco talking about his philosophy to food and life was fantastic.  Just to listen to his experiences and his anecdotal stories was an inspiration.  He was the first British celebrity chef”

Thailand Ultimate Chef Challenge 2013 was endorsed by World Association of Chefs Societies (WACS) to promote and recognize the skills and professionalism of both young and professional chefs from the Asia Pacific region. 
Over 500 talented chefs with 20% are outside Bangkok and 80% from within Bangkok will gather at this exciting culinary meeting place to challenge and showcase their skills. In 2013, we are extending our warm welcome to the IndoChina teams from Cambodia, Laos, Myanmar and Vietnam. 
Their commitment and devotion for their culinary skill will be critiqued by an impressive panel of 20 judges, out of which 10 are WACS approved International judges. The Thailande Ultimate Chef Challenge 2013 took place the 22 to the 26 of May 2013.

Report of this Challenge: