NEWSLETTER FALL 2007
THE ACCOLADE OF THE 21ST CENTURY GO FOR IT – EVERYONE LOVES TO GO FOR GOLD
ACADEMY OF THE CULINARY ARTS
CULINARY ACADEMY AWARDS
CORDON D’ OR – GOLD RIBBON
COOKBOOK & CULINARY ARTS
CULINARY ACADEMY AWARDS
CULINARY VOICES OF AMERICA
We hope you had a great summer. Our quarterly Newsletter goes out via e mail worldwide. The recipients are people who have expressed interest and support in the activities of Cordon d' Or - Gold Ribbon. The majority of them are Culinarians or Foodies, and several have no professional connection with food. Many Culinarians have become members of the Academy of the Culinary Arts, which allows them to nominate and vote for Culinary Academy Award winners. We want to thank the Academy members who sent in nominations for the Culinary Academy Awards, and to all the members who followed up with an enthusiastic show of votes for the Nominees.
The 'Culinary Voices of America' Fall Edition 2007, is brief, and covers five topics:
1. The Winners of the 2007 Culinary Academy Awards
2. Cordon d' Or - Gold Ribbon Cookbooks & Culinary Arts Awards Updates
3. The Culinary Academy Awards Dinner & Presentaions
4. Florida - America's Culinary Paradise
5. Culinary Academy Award Winners Brief Bios
Cordon d' Or - Gold Ribbon is delighted and proud to announce that we have arranged to partner with the Abilities Foundation for a very special Culinary Academy Awards dinner and Awards presentation. It will be held on Saturday 12 January 2008, at the Renaissance Vinoy Resort in St. Petersburg, a place of elegance, style and grace. Furthermore, Cordon d' Or - Gold Ribbon is very happy to announce that the Renaissance Vinoy Resort contacted the Abilities Foundation, with a very generous offer of a Sponsorship for the Culinary Academy Awards Dinner. We have heard from our Winners, and all of them have told us that they plan to attend the Culinary Academy Awards and Dinner. The caliber of the 2007 winners is excellent. You probably know several of them already by reputation or via the TV. Read all about the Culinary Academy Awards and Dinner, and a very generous sponsorship for the event, in the attached newsletter.
1. CULINARY ACADEMY AWARDS 2007 - WINNERS
CULINARY HALL OF FAME
DR. EDWARD LEONARD
CULINARIAN OF THE YEAR
www.IrvineThyme.com Click on the link About Us for a Bio
CULINARY LIFE ACHIEVEMENT
JANICE BLUESTEIN LONGONE
AL ROSAS - ROSAS ORGANICS FARM
COOKING SCHOOL OF THE YEAR
BALLYKNOCKEN COOKERY SCHOOL - IRELAND - CATHERINE FULVIO
CHEF OF THE YEAR
(No web site available – details on his Bio are at the end of the newsletter)
CUISINE OF THE YEAR - awarded either to a Country or a Culinarian
PAMPANO - MODERN MEXICAN SEAFOOD CUISINE - RICHARD SANDOVAL
THE PRESIDENT'S AWARD
ACF - AMERICAN CULINARY FEDERATION
Brief Bios on all the Culinary Academy Award Winners can be found at the end of this newsletter.
We would like to thank the other Nominees who graciously allowed their names to go forward, but did not win a Culinary Academy Award in 2007. The quality of their work, expertise and experience in their fields is exceptional, but unfortunately, not everyone can win. We hope they will consider allowing their names to go forward again on another occasion.
2. CORDON D’ OR – GOLD RIBBON 2007 COOKBOOKS &
CULINARY ARTS AWARDS
THE 2007 CORDON D' OR - GOLD RIBBON COOKBOOKS & CULINARY ARTS AWARD WINNERS WILL BE ANNOUNCED BY OCTOBER 30, 2007. A special edition of the 'Culinary Voices of America' Newsletter will go out via e mail on November 1, 2007 with the list of the Award Winners.
3. CULINARY ACADEMY AWARDS 2007 PRESENTATIONS &
The Cordon d' Or - Gold Ribbon 2007 Culinary Academy Awards together with the Cookbooks & Culinary Arts Awards presentations and dinner will take place on Saturday 12 January, 2008. The event will be held at the Renaissance Vinoy Resort in St. Petersburg, Florida.
Cordon d' Or - Gold Ribbon is delighted and proud to announce that we have arranged to partner with the Abilities Foundation for this very special annual occasion. Furthermore, Cordon d’ Or – Gold Ribbon is very happy to announce that the Renaissance Vinoy Resort has contacted the Abilities Foundation, with the offer of a very generous sponsorship for the Culinary Academy Awards Dinner.
The Abilities Foundation is a nonprofit organization that has helped thousands of people with all types of disabilities, obtain mainstream jobs, affordable housing and health services. Thanks to Abilities, these consumers are no longer dependent upon government or families for support, but are contributing to the economic life and strength of our communities. You can read all about the organization at www.abilitiesfoundation.com
4. FLORIDA – AMERICA’S CULINARY PARADISE & CULINARY CAPITAL OF THE USA
FLORIDA IS A TOURIST MECCA
FLORIDA IS A CULINARY PARADISE
CULINARY TOURISM IS THE FUTURE EVERYWHERE
You may recall that in the ‘Culinary Voices of America’ Summer Edition 2007, we announced the idea to establish Florida as America’s Culinary Paradise. Plans have moved ahead, and the interest from across the State of Florida has been tremendous. People have come forward everywhere, and want to get involved. We have received offers of sponsorships too, and are currently looking into these very generous suggestions. The project is very exciting and details will be announced in the New Year at the Culinary Academy Awards event. The 2008 Spring Edition of the ‘Culinary Voices of America’ will cover all updates on the Florida Program. If you did not read about the ‘Florida’ plans in the 2007 Summer Edition of our Newsletter, you can find it on our web site. Click on the link for News Releases & Archives on the Home Page.
5. CULINARY ACADEMY AWARD WINNERS - BIOS
CULINARY HALL OF FAME - 2007
Dr. Edward Leonard is a Master Chef – one of only 72 Master Chefs in the USA. Chef Leonard was the Leader of the American Culinary Olympics Team in Europe. In Germany in 2004, the American Team came in 3rd. Edward will lead the American Team again in Switzerland in 2008. Edward is the Immediate Past President of the American Culinary Federation, and was awarded an honorary Doctorate by Johnson & Wales University in 2005. Dr. Leonard has won more than 30 Gold Medals in the culinary field, and other awards too. His culinary achievements are extensive and very impressive. He is an award winning cookbook author, and his cookbook ‘Cooking with America’s Championship Team’ is an excellent publication. The book has won several awards, and won the Cordon d’ Or – Gold Ribbon Illustrated Cookbook Award in 2006. For more details on Dr. Edward Leonard, Go to: http://topchefs.chef2chef.net/recipes-2/leonard/
CULINARIAN OF THE YEAR - 2007
Robert Irvine is a famous international Chef and TV personality. ‘Dinner Impossible’, seen on the Food Network Channel has the highest ratings of any food program shown on Food Network. Every episode takes Robert into difficult situations all over the world, where he has to plan, shop and prepare meals for several hundred people within a few hours. Robert began his culinary career in the Royal Navy, and later was Chef to the British Royal Family on the Royal Yacht Britannia. He has cooked for four US Presidents, Reagan, Bush, Clinton and Bush, and was the Chef at the Inaugural Dinner for President George W. Bush. Robert is the Culinary Director for the Taste of the LPGA, which is the most prestigious event on the LPGA Tour. Twenty years ago, Sir Robert Irvine was the youngest person to be knighted by Queen Elizabeth 11; but this very charming and modest gentleman does not use his title at work. His record of achievements are extensive. Go to: www.IrvineThyme.com and click on the link About Us to review his Bio.
CULINARY LIFE ACHIEVEMENT – 2007
JANICE BLUESTEIN LONGONE
Janice is the Founder of the oldest culinary antiquarian bookshop in America; and is the Curator of The Janice Bluestein Longone Culinary Archive at the William L Clements Library on the University of Michigan campus in Ann Arbor. The Library contains thousands of items from the 16th to 20th Centuries – books, ephemera, menus, magazines, graphics, maps, manuscripts, diaries, letters, catalogues, advertisements and reference works. It is a work in progress, and material is being added and catalogued daily. For more information on Janice and the Library, go to: http://www.clements.umich.edu/culinary
or to review her Bio, go to:
CULINARY ENTREPRENEUR - 2007
AL ROSAS - ROSAS ORGANICS FARM, OCALA, FLORIDA
Al is the owner of Rosas Farms. Al has been a respected leader in the field of organics for nearly two decades. Chef Al is an award winning nutritionist, and a staunch environmentalist, a health radio talk show host, author and global eco-consultant on organic trending, the farm to plate movement and sustainable table. Al Rosas' work has led to groundbreaking changes within the organic food industry. His work includes locating and preserving America's finest artisan food products and helping small farmers find markets for these products, to sustain their farms and families for future generations. He is currently working with a number of distributors including SYSCO and Global Organics foods to bring awareness and availability of these fine products back to the public. The Rosas Farms model of Pragmatic Organic SM Living has been adopted by thousands of families nationwide. Al combines his innovation and expertise of cross ethnic food preparation to make organic cooking, easy, fun and healthy. With deep roots in the organic community and dedication to children's health and our food supply, Al Rosas is truly The Organic Chef. Go to: www.rosasfarms.com
COOKING SCHOOL OF THE YEAR – 2007
BALLYKNOCKEN COOKERY SCHOOL, IRELAND & CATHRINE FULVIO
Catherine is Ireland’s Culinary Star today. She is a champion of local food and true to her Irish roots when it comes to cooking. Numerous groups of people visit her place to see Catherine’s talents at work. Recently Catherine received the National Small Business Development Award, presented to her by An Taoiseach Bertie Ahern (the Irish Prime Minister). Catherine is the Chef/Proprietor of Ballyknocken Cookery School and Ballyknocken House & Restaurant. Ballyknocken House, a charming Victorian farmhouse, operates as a 4**** country house with a special restaurant license, with capacity for on site dining of up to 300 persons. Other awards for Catherine & Ballyknocken include:Bridgestone 100 Best Places to Stay in Ireland 2003-2007; Jameson's Guide - Georgina Campbell Farmhouse of the Year 2004; AA 4 RED stars 2005-7. Five years ago, after running regular private cookery classes in Ballyknocken House, Catherine followed her passion and converted the Old Milking Parlor into a large state of the art cookery school. This has proven highly successful, with classes operating almost daily. Local customers enjoy class themes ranging from Gourmet Entertaining using local foods to Southern Italian; from Mexican to Vegetarian and much more. There is something for everyone here. Her big success is in bringing in culinary and tourist groups from abroad, where she teaches the art of Irish cuisine. Most of these classes are hands on, so that guests remember the experience in more detail. In 2007 to date , she has entertained almost 2,000 Norwegians, 200 Australians, 300 Germans, 50 Swiss, 4,000 Americans, 500 Canadians, to name but a few, with her love of Irish food. The Irish Tourism Board arrange Culinary promotions in several European countries, and Catherine is sent to demonstrate Irish food to large audiences who attend these events. Go to: www.ballyknocken.com & www.thecookeryschool.ie
CHEF OF THE YEAR - 2007
LARS KRONMARK (Lars does not have a web site, so we have put his Bio on this page)
Chef Lars Kronmark came to America from Denmark. He graduated from the Restaurant and Apprenticeship School in Copenhagen, and completed his training in Geneva Switzerland.
Chef Kronmark is a chef-instructor at The Culinary Institute of America at Greystone. As part of the start-up “Dream Team,” Chef Kronmark was hand picked from the finest culinary educators in the United States to open CIA Greystone in August, 1995. Before joining the CIA Greystone faculty, he spent fourteen years as a senior chef–instructor at The California Culinary Academy in San Francisco. He has been instrumental in shaping the development of the curriculum that has made CIA Greystone a highly respected professional culinary program. As part of his extensive involvement in international programs, Lars has traveled to Mexico with Rick Bayless, as well as to Italy and Spain as part of a partnership with the International Olive Oil Council. Chef Kronmark helped to launch the China Educational Project in 2001, in which he spent significant time in Shanghai and Beijing teaching Chinese hotel and restaurant chefs the art of contemporary American cuisine. Chef Kronmark also worked in South Australia wine regions, and the main culinary trade school of Adelaide. Chef Kronmark teaches wine introduction, and food and wine paring for chefs. His involvement at the Napa Valley Wine auction in the past 14 years has established him in the Napa Valley’s culinary world where Chef Kronmark lives with his family, and grows and makes wine from his own vineyard.
CUISINE OF THE YEAR - Awarded to a Country, or a Culinarian who has established their outstanding Cuisine on the culinary scene.
PAMPANO - Modern Mexican Seafood Cuisine... featured at the New York City 'Pampano' Restaurant, owned by Richard Sandoval and Placido Domingo. Go to:
THE PRESIDENT’S AWARD - 2007
ACF – AMERICAN CULINARY FEDERATION
Cordon d’ Or – Gold Ribbon is delighted to announce the Winner of The President’s Award – 2007. The ACF – American Culinary Federation is a very impressive organization. The ACF has done extensive work in the Culinary world for Chefs throughout the USA and overseas. The ACF has over 18,000 members, and their very high standards of professionalism and excellence is fully recognized worldwide. Cordon d’ Or – Gold Ribbon is very honored to have an excellent professional relationship with the ACF, who have been great supporters of our Cookbooks and Culinary Arts Awards in the past three years, and in our Culinary Academy Awards Program. The President’s Award was introduced into the Culinary Academy Awards Program in 2006. This annual award is not open to nominations or votes. However, we welcome recommendations from our Academy Members on Candidates for this award. The winner in 2006 was Baileys Irish Cream, Ireland.
If you wish to contact us, please do not hesitate to do so.
Cordon d’ Or – Gold Ribbon