sábado, 10 de enero de 2009

Ritz Escoffier School

Ritz Escoffier School

L'Ecole Ritz Escoffier
On May 16, the master chefs of the prestigious Ecole Ritz Escoffier will travel to Chicago to create a superb dinner menu paired with fine French wines.
Today, the Ecole Ritz Escoffier does its part to broaden the reach of the French culinary heritage throughout the world …

Contrary to many hotels, the Ritz Paris has always had a gastronomic tradition. Wasn’t the hotel’s first chef Auguste Escoffier, a friend of César Ritz and one of the most illustrious chefs in the history of cuisine? Escoffier devised a kitchen organization that is still used as a model today, and invented some of the most famous recipes of French culinary tradition.

The directors of the Ritz Paris wanted to perpetuate this unique tradition and to share this art and savoir-faire with food lovers, whether professionals or enthusiastic non-professionals. With this goal in mind, the Ecole Ritz Escoffier was created in 1988 and has become a reference in the world of gastronomy. It has a team of four professional chefs and also benefits from a permanent exchange with the chefs of the Ritz Paris’s main kitchen a few steps away. All courses are taught in French and simultaneously translated into English. Brochures, recipes and other materials are furnished in French, English and Japanese.

The Ritz Escoffier Cooking School concept is: “ Three Schools in One ”. One school for food lovers without previous experience, one school for future professionals and seasoned professionals, and one school for individuals looking for personalized or tailor-made courses and events. In this way, the school is able to offer practical and theoretical training in cuisine and pastry to satisfy all profiles, levels, and objectives.

Each year, the school welcomes more than 800 students representing 43 different nationalities. These gastronomes come to the school to acquire initial skills or to perfect their culinary techniques while discovering the inimitable French Art de Vivre.

No hay comentarios:

Publicar un comentario