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
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
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.
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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
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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
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
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