Hong Kong 26th Feb 2010

On the 17^th of February Disciples Escoffier Hong Kong held its annual “Youth Hope Asia competition qualifications” at the City Super MIELE demonstration kitchen in Harbour City, Tsim Sha Tsui. The competitor was selected to represent Hong Kong in Youth Hope Asia finals in SIAL-exhibition held in Shanghai in May 2010.

The participants competed equally preparing the classical “Beef Saint Germaine “by Auguste Escoffier. This dish consists of beef tenderloin, which is pan-fried wrapped in bacon, glazed turned carrots & potatoes and Sauce Bearnaise. Competitors had 1,5hours to complete two dishes. The presentation was done in two ways chosen by the competitor, one dish on wide round plate and another one on a rectangular plate.

The first place was conquered by Mr Wilson, Luk  Wai Shing from Hollywood Hotel at Disneyland HK, second place went to Mr Jordi, Chi Yuen from Sodexo, and the third place to Mr Dick, Fan Tsun Kit, from Restaurant H-One in IFC.

Chef Wilson will travel to Shanghai together with Jaakko Sorsa, Oyvind Naesheim and Didier Rochat, who will support him for further success!

Winner Mr Wilson Luk Wai Shing from Hollywood hotel at Disneyland HK

Judges and participates

The winner Mr Wilson Luk Wai Shing in action

Winning Dish

Chefs’ Talk

Disciples Escoffier Hong Kong has started to host ‘CHEFS’ TALK’-networking events. These gatherings takes place on Mondays in each month, after dinner service, and this time it’s all about us chefs. No suppliers, no press, just chefs hanging out and surely talking about cooking, exciting ingredients, but the main thing is just to get together and relax after a nice day in the kitchen. When the night goes further the stories from different kitchens along the career fill the space. All this relaxed ‘networking’ typically takes place in one of the Disciple’s restaurant and is fuelled by Kronenbourg 1664.

The first CHEFS’ TALK took place in FINDS on 20^th July 2009. We enjoyed some of Jaakko’s ‘Scapas’ (Scandinavian Tapas) and spiked them up with some ice-cold ‘Koskenkorva’ vodka from Finland along with well-chilled Kronenbourgs.

PARTICIPANTS INCLUDED

From left to right

Graham Burst              exec chef, Inter-Continental

Adam Bantock             exec chef, M-at-the-Fringe

Didier Rochat               exec chef, Marco Polo Hotel Gateway

Jaakko Sorsa                exec chef, FINDS / president Disciples Escoffier

Alvin Leung                  exec chef/owner, Bo-innovation

Oyvind Naesheim      exec chef, NOBU/ secretary general Disciples Escoffier

Rudolph Muller           exec chef, Disneyland/ president HK Chefs Association

LATER ARRIVED

Pierre Altobelli            chef de cuisine, Amber @ Mandarin Oriental Landmark

Juuse Mikkonen         exec chef, H-One

Alberto Boccelli           exec chef, Deep Water Bay Golf Club

Fabrizio Napolitano   exec chef, Gocchia

Luca Signoretti            exec chef, Sabatini @ Royal Garden Hotel

Michele Senigaglia   corporate chef @ Di Vino, Spasso, Gocchia

Sampo Laukkanen head chef, FINDS

CHEFS TALKs continued in Alvin Leung’s 2-Michelin star restaurant ‘BO innovation on 1^st September 2009. Alvin actually turned this gathering to a multi-course tasting dinner;) After numerous amazingly tasty creations we hanged in Alvin’s kitchen and the floor staff had hard time trying to lure us out from the kitchen and to leave – such a good time we had!

Gathered were

Robert Fontana           Chairman, Disciples Escoffier ASIA

Alvin Leung                  exec chef/owner, Bo-innovation

Sandro Falbo executive Sous Chef/Specialty Restaurant Chef, Nicollini’s @ Conrad

Jaakko Sorsa               exec chef, FINDS / president Disciples Escoffier

Oyvind Naesheim      exec chef, NOBU/ secretary general Disciples Escoffier

Sampo Laukkanen head chef, FINDS

In the future we are planning to organize CHEFS TALKs also together with Macau-delegation which surely will be interesting!

InterContinental Hong Kong, proved to be the most perfect venue with amazing views to the Victoria Harbour, one long table, ice-decos in the middle and joyous epicureans together. This famous hotel really exceeded all expectations with the private room set-up and most caring quality service.

This time Jaakko and Oyvind spent their evening in the kitchen, preparing the ‘Escoffier-inspired’-menu with a classical touch, respecting the fine main ingredients.

Chairman board of DE HK would like to congratulate the new Disciples and especially thank for the guests for joining us on this very special evening seasoned with T8 (typhoon class 8/10)

From the left

Adrian Gooljarry, Laurent Pousse, Richard Ekkebus, Sampo Laukkanen, Rudolf Muller, Fabrizio Napolitano, Michele Senigaglia, Didier Rochat, Robert Fontana, Jaakko Sorsa, Oyvind Naesheim, Fred Wong,

Disciples Escoffier Hong Kong

Disciples Escoffier Hong Kong –delegation enthorizes new members

Disciples Escoffier, Hong Kong-delegation enthorized two new members on June 18^th 2009 on a six-course dinner at Café Deco Peak Galleria.

The ‘knightning’ was presented by Disciples Escoffier Hong Kong President Jaakko Sorsa with assistance of Secretary General Oyvind Naesheim, supported by Disciples Escoffier-Greater China Chairman Robert Fontana.

To honour professional chef membership, a red ribbon and diploma was presented to

Tjaco van Eijken, Executive Chef of ‘SPOON by Alain Ducasse’ at

INTERCONTINENTAL HONG KONG

Chef Tjaco van Eijken has supported our nobel cause since Disciples Escoffier Hong Kong-delegation was launched in ‘SPOON by Alain Ducasse’. Monsieur Ducasse himself has been a member since 1987.

To honour a rare Epicurean membership, a blue ribbon and diploma was presented to

Georges M. Halpern, MD, PhD

Distinguished Professor of Pharmaceutical Sciences Hong Kong Polytechnic University and Honorary President of Education of Disciples Escoffier, Hong Kong. (www.drgeorges.net)

Doctor Georges’ honours are too long to be listed, so let me just mention that he begun his career as a chef, then moving to an amazingly active and still continuing path in the field of education. He has written numerous books, for example of health effects of wine and is a known gourmand and a fine gentleman.

The chairman board of Disciples Escoffier Hong Kong-delegation is honoured and delighted to include such valuable members to the Escoffier family!

The evening was organized by Pierre Rafini, Operations Manager, Cafe Deco, Peak Galleria. The menu was designed and skillfully prepared by Martin Kniss, Executive Chef.

The wines were generously sponsored by Wine Link, Sino Oceans and Mr. Henry Chen through Adrian Gooljarry, President Amis des Disciples Escoffier, Hong Kong-delegation.

‘Ferguson Lobster medallions’ for the main course were sponsored by ETAK International Ltd./ Scott Mendenhall, CEO.

It’s on the height of Peak, and in the prestigious decor of Café Déco, that the French organization UFE organized a special dinner intended for the informed gastronomes. This epicurean dinner was conducted by Robert Fontana, President / founder of the Disciples d’ Escoffier in China and lately in Hong Kong (association with the French Chef in Asia).

Sharing the Escoffier mind is at first to respect these three essential rules for the founders of this fraternal: distribution of knowledge, respect for culinary history and recommendation of its evolution: “The cooking will evolve as the society itself evolves, without ceasing being an art “, Escoffier wrote.

Usually reserved for the only members of this authority, Robert Fontana agreed to make an exception for UFE and his friends by cooking up an unique meal, worthy of the biggest culinary tables.

With this diner, each person could be able to discover the magical world and fairies of culinary tastes and the passion by eating every dish with joy and drinking nice wines chosen to not attenuate the meal’s tastes.

This dinner which attended the Consul general of France in Hong Kong and Macao, Mr Jean-Pierre Thébault and his spouse, received more than fifty persons all coming back home with the memory of an unique meal.

Thanks to Robert Fontana and to the Disciples d’Escoffier for this wonderful time together.

C’est sur les hauteurs du Peak, point culminant de Hong-Kong, et dans le décor prestigieux du Café Déco, que l’Union des Français de l’Etranger, section de Hong-Kong, a organisé un dîner exceptionnel destiné aux gastronomes avertis.

En effet, ce dîner épicurien était placé sous la direction de Robert Fontana, Président/fondateur des disciples d’Escoffier en Chine et depuis peu à Hong-Kong (association regroupant les chefs français en Asie).

Partager l’esprit escoffier c’est avant tout respecter ces trois règles essentielles pour les fondateurs de cette fraternelle : partage des connaissances, respect de l’histoire culinaire et préconisation de son évolution : ” La cuisine évoluera comme évolue la société elle-même, sans cesser d’être un art ” a écrit Escoffier.

Habituellement réservé aux seuls membres de cette instance, Robert Fontana a accepté de faire une exception pour l’UFE et ses amis en concoctant un repas unique, digne des plus grandes tables gastronomiques. Du tartare d’avocat et son coulis de concombre au foie gras poêlée en passant par la ballottine de saumon et sole avec un sabayon de champagne et par le train de côte de bœuf sans oublier le croustillant de chocolat noir et noisettes grillés, chacun a pu se laisser entrainer à travers l’univers magique et féérique des saveurs culinaires et de la passion en savourant chaque plat avec joie. Les vins choisis avec minutie pour ne pas atténuer les saveurs étaient également au rendez-vous.

Ce dîner auquel assistait le Consul général de France à Hong-Kong et Macao, M. Jean-Pierre Thébault et son épouse, a accueilli plus de cinquante personnes toutes reparties avec le souvenir d’un repas unique.

Merci à Robert Fontana et aux disciples d’Escoffier pour le merveilleux moment partagé avec l’UFE.

“The first in the new series of Epicurean Dinners will treat you to a unique selection of fine French cuisine.”
Robert Fontana
President, Disciples Escoffier Delegation
Greater China