THE ACCOLADE OF THE 21st CENTURY                                       GO FOR IT!  EVERYONE LOVES TO GO FOR GOLD

 

CORDON D'OR - GOLD RIBBON

INTERNATIONAL

CULINARY ACADEMY AWARDS

 

Crystal Globe Award Presented on an Engraved Black Marble Base 

 

Hollywood California is known internationally for the

Motion Pictures Annual Film Academy Awards, the

‘OSCARS’

Tampa Bay Florida is recognized worldwide as home to the

CORDON D’ OR – GOLD RIBBON

INTERNATIONAL

CULINARY ARTS & COOKBOOKS

Annual

CULINARY ACADEMY AWARDS

The

‘ACCOLADES’

of the 21st Century

 

The ‘Oscars’ belong to Hollywood and the Motion Pictures. The ‘Accolades’ belong to the Culinary World. The Oxford Dictionary and Webster’s Dictionary recognize the word ‘Accolade’  as a rite performed to mark the recognition of special merit, distinction or achievement by an individual or group. An ‘Accolade’ is a symbol or token of esteem, respect, superiority, success and triumph. Cordon d’ Or – Gold Ribbon is proud and honored to be associated with the ‘Accolades’ presented annually at the Culinary Academy Awards.

 

WINNERS 2009 – 2010

ACADEMY OF THE CULINARY ARTS AWARDS

 

THE PRESIDENT’S AWARD

 

COOKBOOKS & CULINARY ARTS AWARDS

 

‘CULINARY MASTERPIECE’ RECIPE CONTEST AWARD

 

FLORIDA – AMERICA’S CULINARY PARADISE AWARDS

 

ACADEMY OF THE CULINARY ARTS

 

CULINARY HALL OF FAME

 

 BENJAMIN HENRY ‘HANK’ KAESTNER 111        Baltimore, MD

BIO (No website available) Hank is the world’s foremost expert on spices and herbs. He traveled worldwide to 150 countries regularly for McCormick & Co.Inc, since the 1960s, and is responsible for purchasing and establishing their successful range of spices and herbs. The American Spice Trade Association acknowledges his extensive   knowledge of spices as unique, and he is in constant demand as a speaker and lecturer. Hank speaks thirteen languages. Now retired from McCormick’s, Hank continues to pursue his interest in photography, and his work has been published in National Geographic, the World Book Encyclopedia, Smithsonian Magazine, Washington Post, New York Times and many other publications and books.

 

 

 

 

 

CULINARIAN

 

THOMAS J MACRINA – CEC, CCA, HGT, ACC      Plymouth Meeting, PA                                                                             

Executive Chef, Adjunct Professor & National Chair of the American Academy of Chefs

www.desmondgv.com

 

CULINARY LIFE ACHIEVEMENT

 

SHIRLEY O. CORRIHER                                                 Atlanta, GA

BIO: (No website available) World Renowned Food Scientist, Author and Teache, Shirley says that people at airports recognize her as the ‘Mad Scientist’. For over 40 years, Shirley has solved cooking problems for everyone from home cooks, editors, writers, large companies like Pillsbury and Procter & Gamble, to Julia Child. Shirley’s book ‘Cookwise’ has sold over 400,000 copies, and along with ‘Bakewise’ both books were James Beard Award winners. Shirley has written regular syndicated columns for the Los Angeles Times Syndicate International. It is now known as the Chicago Tribune Media Services. In 2001, Bon Appetit recognized her Teacher of the Year. In 2004 she received the Research Chefs’ Holleman Award for outstanding achievement in technical communication; And in 2009, Shirley was acknowledged Les Dames Escoffier’s Grande Dame.       

 

 

 

 

 

CULINARY ENTREPRENEUR

 

CANDY WALLACE                    San Diego, CA

 

Founder & Executive Director of the American Personal & Private Chef Association www.personalchef.com

 

COOKING SCHOOL

 

CIA - THE CULINARY INSTITUTE OF AMERICA        Hyde Park NY

www.ciachef.edu

 

CUISINE – Awarded to a Culinarian, Country, Restaurant or                        State

                   

COLUMBIA RESTAURANTS       Ybor City, FL (Flagship Restaurant)

 

Est: 1905 – Ybor City, Sarasota, St. Augustine, St. Petersburg, Clearwater Beach, Celebration & the Columbia Café at Tampa Bay History Center – Channelside

www.columbiarestaurant.com                            Cuban & Spanish Cuisine     

 

 

CHEF EDUCATOR

 

MARY PETERSEN                          Annapolis, MD

 

Mary has exalted and promoted the role of Culinary Educator more than anyone in the United States. She founded FENI -  Foodservice Educators Network International,  and the ACF – American Culinary Federation’s Accrediting Commission in the 1980s. Through CAFÉ, Petersen’s current endeavor, she promotes the professional development of culinary instructors at the college and high-school levels so that they may continue to best prepare tomorrow’s culinary workforce for exciting and fulfilling careers in food service.

www.CAFEMeetingPlace.com

 

……………..

 

 

THE PRESIDENT’S AWARD

2009 - 2010

 

EPCOT INTERNATIONAL FOOD & WINE FESTIVAL

 

Est: 1993 – Orlando, FL - The Annual Food and Wine Festival is extremely successful,  and attracts famous international and local Chefs, Wineries & Celebrities to participate. Millions of visitors from every country across the globe head to the Festival annually, where they can enjoy the cuisines and wines of the world.

www.Disneyworld.com/foodandwine

 

…………….  

 

COOKBOOKS & CULINARY ARTS  

2009 - 2010 

 

ILLUSTRATED COOKBOOK  -  BY A CHEF

 

ARAXI – Seasonal Recipes from the Celebrated Whistler

Restaurant - Canada         

                                                                                                                                           

Author:                  JAMES WALT                              

Photographer:       JOHN SHERLOCK

Publisher:                   Douglas & McIntyre

Website:                 www.araxi.com    

                                www.johnsherlockstudio.com           

 

ILLUSTRATED CULINARY BOOK

THE BRANDYWINE BOOK OF FOOD

 

Authors:                   CATHLEEN RYAN & ROGER MORRIS                                    

Photographer:          ELLA MORRIS

Publisher:                 Storm Coast Press

Website:                   www.brandywinebookoffood.blogspot.com        

 

CULINARY LITERATURE                  Culinary References

 

THE CHEF’S REPERTOIRE        

 

Author:                    Chef Gui Alinat                 

Publisher:                American Technical Publishers

Website/Blog:         www.chefgui.com                      

 

CULINARY LITERATURE                  Culinary Text Book

 

THE CULINARY PROFESSIONAL      

 

Authors:                   JOHN DRAZ & CHRISTOPHER KOETKE

Publisher:                 Goodheart-Willcox 

Websites:                 www.kendall.edu   

                                 www.miniat.com      

 

CULINARY LITERATURE                  Culinary Memorabilia       

 

MAD HUNGRY – Feeding Men & Boys                                              

 

Author:                    LUCINDA SCALA QUINN                      

Publisher:                Artisan/Workman

Website:                  www.madhungry.com             

 

CULINARY LITERATURE                  Culinary Self Help

 

12,167 KITCHEN & COOKING SECRETS                                 

                                                                                         

Author:                    SUSAN SAMPSON                                    

Publisher:                Robert Rose

 

BIO (No Website available) Susan was born in Budapest and grew up in Toronto, Canada, where her parents ran several Hungarian restaurants. Cooking is her passion, baking her delight. She is addicted to collecting kitchen tips and tricks, and sharing them as she has done in her superb book.  Susan is a food journalist a the Toronto Star, Canada’s leading newspaper, and writes columns – both  features and news. She develops recipes, tinkers with new kitchen products and judges cooking contests.         

                                  

CULINARY ENTERTAINMENT

THE ENTERTAINING ENCYCLOPEDIA

 

Author:                    DENISE VIVALDO  

Publisher:                Robert Rose          

Website:                  www.foodfanatics.net    

 

COOKBOOK ‘COVER & TITLE’

 

COOKIE SWAP: Creative Treats to Share throughout the Year

 

Author:                   JULIA USHER

Food Stylist:           JULIA USHER

Photographer:        STEVE ADAMS

Publisher:               Gibbs Smith

Website:                 www.juliausher.com     

 

 

SELF PUBLISHED

 

COOKING DINNER – Simple Italian Family Recipes

 

Authors:       RIMA BARKETT & CLAUDIA PRUETT       

Publisher:    iUniverse, Inc – New Yor

Websites:     www.atavolatogether.com

 

CULINARY TRAVEL

 

SAVOR : Royal Caribbean international Cookbook - Volume 2  

             

Authors:            CHEFS OF THE CRUISE LINE

Publisher:       Royal Caribbean International – Miami Florida

Website:         www.royalcaribbean.com      

 

CULINARY FRIVOLITIES        Two Winners

 

TEA & CRUMPETS – Recipes & Rituals from European                                                   Tearooms and Cafes

 

Author:                    MARGARET M. JOHNSON

Publisher:                Chronicle Books

Website:                  www.margaretmjohnson.com

 

COOKIE SWAP: Creative Treats to Share throughout the Year

 

Author:                    JULIA USHER

Food Stylist:            JULIA USHER

Publisher:                Gibbs Smith

Website:                  www.juliausher.com

 

WEIGHT CONTROL/DIET COOKBOOKS

175 NATURAL SUGAR DESSERTS

                                                       

Authors:                  ANGELINA DAYAN & ARI DAYAN     

Publisher:                Robert Rose

Website:                  www.angelinadayan.com

 

BAKING COOKBOOK

 

400 SENSATIONAL COOKIES

 

Author:                    LINDA J. AMENDT

Publisher:                Robert Rose

Website:                  www.lindajamendt.com

 

FISH & SEAFOOD CUISINE

 

BLUE WATER CAFÉ SEAFOOD COOKBOOK

Author:                    FRANK PABST

Publisher:                Douglas & McIntyre

Website:                  www.bluewatercafe.net

 

BBQ COOKBOOK

 

NAPOLEON’S EVERYDAY GOURMET PLANK GRILLING

 

Author:                   TED READER

Publisher:                Key Porter Books 

Website:                  www.tedreader.com      

           

 

CULINARY MASTERPIECE

RECIPE CONTEST AWARD

 

 BLUE CHRISTMAS

 

Chef:                     MARGARET DICKENSON

Photographer:      LARRY DICKENSON                                

Website:               www.margaretstable.ca

 

This is a Recipe Contest ‘with a difference’ requiring the entrants to use their creative ideas and imaginations, whereby their recipe ‘with a theme and title’ involved in the presentation is shown to its greatest advantage. Recipe contests can be so mundane, with the entrant producing the typed recipe and maybe a photo of the finished product. The ‘Culinary Masterpiece’ takes the Recipe to a higher level, whereby entrants can really show off their culinary abilities. Go to www.cordondorcuisine.com and enter into the Cornucopia screen, where you will see the link for ‘Culinary Masterpieces’ above the Horn of Plenty. Click on the link and discover for yourself how you can take a favorite Recipe and create a ‘Culinary Masterpiece’. Give it a ‘theme and title’ and go to town on the presentation. Use your flair and artistic talents. It’s fun to do it, and makes the creation and preparation of your recipe so much more rewarding.  Margaret and Larry Dickenson have captured the essence of the ‘Culinary Masterpiece, and excelled in presenting their Culinary Masterpiece ‘BLUE CHRISTMAS’. Photographs of their superb work will be seen at the Cordon d’ Or – Gold Ribbon Culinary Academy Awards evening on April 30, 2010. A display of their photographs will be presented on the web site, in due course, so their work can be seen worldwide. Margaret and Larry are both notable consummate culinary professionals from Canada. They are known nationally and internationally for their excellent culinary work, and have received many culinary awards and accolades.   

FOOD STYLIST & PHOTOGRAPHER

SPRINGTIME FILET MIGNONS

 

Food Stylist:           MARGARET DICKENSON

Photographer:        LARRY DICKENSON

Website:                  www.margaretstable.ca

 

SPECIAL MERIT AWARD

CULINARY WEBSITE/BLOG

 

Author:                    GUI ALINAT

Website:                  www.chefgui.com  

 

                                                                      ..………

                     

FLORIDA

AMERICA’S CULINARY PARADISE

 

FLORIDA HALL OF FAME

 

MICHAEL KLAUBER

                                                                      SARASOTA – FL

Website:  www.bestfood.com

 

For many years, Michael has been the top Chef in Sarasota with his famous restaurant – Michael’s on East. Michael’s family members have been involved in the culinary world for several decades. The restaurant was chosen as one of the top ten across the USA by the National Restaurant Association in 2009.

 

FLORIDA WINES & WINERY

 

KEEL & CURLEY WINERY

                                                                      PLANT CITY FL

Website: www.keelandcurleywinery.com

Joe Keel, a Florida native owns the Winery in Florida, as well as its blueberry sources – Keel Farms. One Farm is located at the Winery, and another farm is near Lithia, Florida. Keel & Curley Winery produces an excellent range of wines, and is known nationally and internationally for their blueberry wine, launched  14 years ago.

 

FLORIDA RESTAURANTS

 

          FINE DINING – MICHAEL’S ON EAST

                                                                      SARASOTA – FL

Website: www.bestfood.com 

 

          CASUAL DINING – HABANA CAFÉ

                                                                       GULFPORT – TAMPA BAY – FL

Website: www.habanacafe.com

 

Habana Café traditionally serves Cuban cuisine. The restaurant has been featured in many magazines and more recently in Southern Living. Jo won an award for her very successful cookbook, and Habana Café continues to provide Tampa Bay residents and visitors the opportunity to enjoy an excellent culinary experience. 

 

‘SUSTAINABILITY’ ON THE FLORIDA SCENE

 

LOCALECOPIA 

                                                                      PALM BEACH  FL

Website:  www.localecopia.org

 

Geoffrey Sagrans & Rick Hawkins have made great strides with LOCALECOPIA helping the food industry become well known and established in Florida. Rick is a member on the Board of the FFPC – Florida Food Policy Council.

 

‘GREAT TASTES’ – FLORIDA PRODUCT

 

NORMAN LOVE CHOCOLATES

                                                  FORT MYERS  FL

Website:  www.normanloveconfections.com

 

Norman has established a delicious range of chocolates with excellent flavors.  Available too in his shop is a choice of delectable chocolate desserts.  Recently, Norman launched a new line of dark chocolates which have proven to be very popular and successful.

 

FLORIDA ENTREPRENEUR

 

DR. ROBERT KLUSON

                                                  SARASOTA FL

Website:  http://sarasota.extension.ufl.edu/AG/ag.shtml

 

Robert is very enterprising and ‘thinks outside the box’ – over and above his work as Extension Agent at the Sarasota Extension Office. His work takes him into all aspects of the food world in Florida, and includes Wineries. Through his work, Robert began the first annual Small Farms Conference held in Kissimmee, Florida in 2009 - There are over 43,000 small farms throughout the state.  Robert has provided leadership statewide in helping establish the Slow Food movement, and began the Sarasota Slow Food Chapter.  He also helped to establish the FFPC – Florida Food Policy Council.  Robert is on the governing board for both organizations.

 

FLORIDA – AMERICA’S CULINARY PARADISE

IS A DREAM THAT IS SLOWLY BUT SURELY

BECOMING A REALITY

 

CORDON D’ OR – GOLD RIBBON IS VERY HAPPY TO PARTICIPATE AND HELP THE DREAM COME TRUE

THROUGH PROMOTIONAL & PUBLICITY ACTIVITIES VIA THE CULINARY ACADEMY AWARDS

THE

‘ACCOLADES’

OF THE 21ST CENTURY

 

If you go to the website at www.cordondorcuisine.com or via www.goldribboncookery.com, you can read more background details and information on how Noreen & Cordon d’ O r - Gold Ribbon became involved in the Florida culinary scene. Enter the website from the home screen into Cornucopia. To the left of the Horn of Plenty, click on ‘Culinary Voices of America’. Enter this mini website, and click on the newsletter edition for the Summer/Fall 2009. It is a ‘double’ edition, so scroll down to the two sections titled ‘Florida & Ireland - Observations’ (a comparison of the early days in the culinary world in both places). Then, move on to read the section ‘One Step at a Time is a Step in the Right Direction’.

 

Cordon d’ Or – Gold Ribbon Culinary Academy Awards organization is a member of the FFPC – Florida Food Policy Council, and is represented on the FFPC Board, by Noreen. In 2009, the ACF – American Culinary Federation presented Noreen with the Life Achievement Award, and an Honorary Life Membership to the ACF – a rare honor given to a few Culinarians - for her many decades of work in the culinary world. Noreen’s work as the acknowledged Pioneer of the New Irish Cuisine in Ireland, and her world wide activities in the culinary field, are now concentrated on helping Florida, (already well established on the world stage for tourism and vacations), to become the world’s premier culinary destination of the 21st Century.

 

 

SAVE THE DATE!

 

MAKE YOUR RESERVATION TO ATTEND THE

CULINARY ACADEMY AWARDS

the

‘ACCOLADES’

OF THE 21ST CENTURY

on

FRIDAY, 30 APRIL, 2010

at the

DON CESAR

ST. PETE BEACH

FLORIDA

 

Further details will be made available in March on the Cordon d’ Or – Gold Ribbon web site, and via the

‘CULINARY VOICES OF AMERICA’

Newsletter