GOLDEN TOQUE NEWSLETTER
JUNE 2005
Escoffier Dinner Rules
The napkin must be tucked under the collar;
Person under the influence of liquor will not be
permitted to sit at the table. The wines,
carefully selected to accompany and enhance
the delicacy of each course, must be consumed
during the course for which they are intended.
To enforce this ruling, the glasses, even full will
be removed at the end of each course. Smoking
is absolutely forbidden up to the time coffee is
served. A Person who smokes while eating
does not deserve the title of “Gourmet”.
A WARNING
Communications: Letters, cards, e-mails and phone
calls to/from: Oliver Sommer, Stanley Nicas, Louis
Perrotte, Charles Mok, Phil Learned, Phillip Bucci, John
Kempf, Bill Lyman, Robert Nograd, Tom Hickey, Van
Atkins, Willy Rossel, Jim Miller, Jan Verdonkschot, Robert
Bandera and they all say hello and regards to everyone.
***************
NEWS ABOUT MEMBERS:
Louis Perrotte sent a note to say hello—He has
been busy which he states is an understatement. He
says,”between running a restaurant. Cooking, filling his
duties as ACF Vice President, plus being recently elected
President of the Pan America food Forum (an association
of 12 different Latin American Countries) has not left
much time to enjoy golf with my good friends and
neighbors; Joe Amendola and Hiroshi Nogushi. Sorry to
miss our annual meeting again.
Since Les Amis d’Escoffier is dedicated to the art of
good living only, it is forbidden, under threat of
expulsion, to speak of personal affairs, of one’s own
work or specialty, and more particularly to attempt to
elucidate further upon this delicate subject which
everyone understands. Furthermore, at these dinner
meetings, reference will never be made to the
subject of politics. Religious beliefs, personal
opinions of either members or guests irrespective of
their profession of social status.
*************
SAD NEWS
We were informed of the passing of
ROMEO V. LUPINACCI
on June 5, 2005
Les Aimes d’Escoffier Society
Established 1935
National and International President
Dr. Stanley J. Nicas
The Castle-1230 Main Street-Leicester, Mass, U.S.A
Dear Tom,
June 21, 2005
Received your letter and thank you for your kind
words. I agree that you had two great mentors, Jim
Edwards and Bob Ehlers both a credit to our society. This
is also why I feel that it is important that we honor those
who have done so much as Jean Clary has for the group.
The Golden Toque has never been as well
organized and respected as it has with the fine newsletter
that Jean sends out. I am very proud to see that members
are working so hard to promote the Golden Toque. The
Society means a great deal to me and I shall always try to
recognize the people who helped to make it great.
I think that the dinner would be a great
opportunity to do the presentation for Jean. I shall like to
leave the menu, times and details to you and Bill Lyman.
The rules of an Escoffier dinner are included. The
ceremony is very very short. I have been very busy
working in the kitchen and chairing the Distinguished
Visiting Chefs Program at Johnson & Wales on top of the
great loss of my true love my wife, Helen of 56 years. We
worked side by side and she was my mentor as well. I am
trying to have a committee attend but it is difficult, as we
have never done this outside of an Escoffier Chapter
dinner. But with God's will I shall be there and am looking
forward to it.
Again my thanks and I shall see you soon have a great
summer!
Fraternally yours,
Stanley J.Nicas
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By Johnna A. Pro--Pittsburgh Post-Gazette
When Romeo V. Lupinaccl went to the
Seafarers Harry Lundeberg School of Seamanship
in Maryland seeking a teaching position, he was
none too pleased when one of the administrators
suggested that he might not fit in with a bunch of
sailors.
In language more befitting a salty seaman
than a job applicant, Mr. Lupinacci launched into a
litany about his experience, including his service
during World War II with the Merchant Marine when
he survived three days at sea after his ship was
torpedoed. He got the job.
Over the next 13 years, and for a decade
following his official retirement in 1993, Mr.
Lupinacci, a certified executive chef, taught culinary
arts to merchant seamen who man commercial
vessels.
A kitchen laboratory at the school was
named in his honor. "He was a special guy, a
nurturing guy," said his daughter, Roseann Davis, of
Economy. "He wanted to teach."
Mr. Lupinacci, a resident of Cranberry and
formerly Sewickley, died Sunday. He was 82.
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GOLDEN TOQUE NEWSLETTER
JUNE 2005
Following World War II, Mr. Lupinacci studied
cooking and baking and over the course of his career he
worked at private clubs, operated his own restaurant,
served presidents and dignitaries who visited the school
and even published a cookbook titled "From Chef
Romeo's Recipe Collection."
"One of the things he'll always be known for was
his Italian wedding soup," Davis said. "It was like a meal."
Mr. Lupinacci joined the American Culinary
Federation in 1966 and later was inducted into that
organization’s American Academy of Chefs, an honor
bestowed on chefs who meet certain criteria.
Mr. Lupinacci also was a life member of the
Honorable Order of the Golden Toque, an honorary
society for chefs limited to just 100 members he was
invited to join in 1991. He also was a founder, executive
officer or member of several culinary organizations,
including the Laurel Highlands Chefs Association,
Pittsburgh Chefs Association and Professional Culinary
Seafarers Association.
He was a member of the Three Rivers Chapter of
the Merchant Marine Association, the Sewickley
American Legion, the Cranberry Elks and the Knights of
Columbus in Cranberry.
In addition to his daughter, a son, Ronald V., of
Darlington; three brothers, Vincent, of Glenwillard,
Joseph, of Titusville, and James, of Michigan; four
grandchildren; and two great-grandchildren survive Mr.
Lupinacci.
A prayer service will be at 9:45 a.m. today at
Copeland Funeral Home, 702 Beaver St., Sewickley.
Mass will be celebrated at 11 a.m. in St. Ferdinand
Church, Cranberry. Burial will be in Resurrection
Cemetery.
*****************
We will certainly miss our Dear Chef Romeo.
***********************
##################
Health News:
Let us make sure to keep in communication with all those
who are not feeling well- a card, phone call, or letter really
helps. Remember—Oliver Sommer, John Kempf,
Rudolph Soeder, Mary Colletti, Adele Hoffstadt, Paul
Pantano, we hope that all our members quick recovery
and good health.
#####################
ADDRESS CHANGES:
NONE
#############
Registration Begins for:
WACS Congress 2006 New Zealand
Some 800 chefs and food industry
professionals from more than 70 countries are
expected to meet m Auckland, New Zealand for the
biennial World Association of Cooks' Societies
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(WACS) Congress 2006, March 12 - 16, 2006. A
dedicated website has been opened and on-line
registration has begun at:
www.wacscongress2006.com
One of the Congress' highlights will be
the Junior Chefs' Forum program and the Hans
Bueschken's World Junior Chefs'
Challenge, named to honour the late Windsor,
Ontario, Canada chef who headed WACS as
President for a record two terms, 1980 - 1988.
***************************
NOMINATIONS
Two Commander Directors to be elected in June
2005 Submit nominations TO:
John Kempf, Chairman-Nominations
27952 N. Darrell Road, Wauconda, IL, 60084
Phone: 847-5 26-3466 or Fax: 847-526 –9118
2005 NOMINATIONS FOR:
BOARD OF DIRECTORS -TWO NEW BOARD
MICHAEL MINOR
KARL GUGGENMOS
JAMES KOSEC
############
COOKBOOK UPDATE
WE DO HAVE COOKBOOKS LEFT
Dear Jean, I know I am late on this but I hope you
can get it in the newsletter
SPECIAL REQUEST: Darrell Anderson has
offered to have a case of cookbooks sent to the ACF
convention. He will be selling them at the ACF
History booth. If any of our members are going to be
at the convention if a few minutes of your time could
be given to help sell our cook books with Darrell
please contact him when you get there and give him
a lift. Jean I hope this finds all of your families in
good health give a big hello to Vince.
Thank you, Jim and Barb
Today's prices are for individual shipments
$15.00 per cookbook delivered PRICE and for 10 or
more books shipped at a time is $10.00 per book. It
is up to you the members of all categories to HELP
with this endeavor to support our Scholarship
program. Remember make your checks out to: The
Hon. Order of the Golden Toque, and mail your
order to:
Jim and Barbara Kosec
Honorable Order of the Golden Toque
4333 Parkridge Ave. Trlr.# 45
Pleasant Hill, Iowa 50327
Phone (515) 262-3312
.
**************
COMMITTEES AND BOARDS
BOARD OF ACCEPTANCE
GOLDEN TOQUE NEWSLETTER
JUNE 2005
NOTE!!
All donation checks should be
DESIGNATED:
“General Fund or Scholarship Fund”
made payable to:
"Honorable Order of the Golden Toque"
and sent to:
COMMANDER TREASURER
JAMES MILLER
11274 BOBKO BLVD.,
PARMA, OHIO, 44130
PHONE: HOME: 440-886-6125
OFFICE:
Those of you who have been so generous with your
monies, time, effort and support, THANK YOU SO
VERY MUCH!! ********************
William Lyman, Grand Commander, Chairman
John Kempf, Past Grand Commander
Stanley Nicas, Past Grand Commander
Jean E. Clary, Past Grand Commander
Oliver Sommer, Past Grand Commander
Dr. Robert Nograd, Grand Commander ex Officio
ADVISORY COUNCIL (Art. 15.0)
William Lyman, Grand Commander
John Kempf, Past Grand Commander
Stanley Nicas, Past Grand Commander
Jean E. Clary, Past Grand Commander
Oliver Sommer, Past Grand Commander
Dr. Robert Nograd-Grand Commander exOfficio
Nominating & Elections
John Kempf - Chairman
847-526-3466
Fax :847-526-9118
Jean Clary, Co-Chairman
702-458-2054
Robert Nograd
954-721-2147
Oliver Sommer
636-947-3795
New FISCAL YEAR STARTS: MAY 1,2005
DONORS--2005
Orville Middendorf
Paul Goebel
Willy Rossel
Bernard Urban
Bob Chester
Bert Cutino
Louis Perrotte
If your name is missing and you have made a
contribution please notify us.
Committee for 2005 Meeting
Tom Hickey, Chairman
502-459-4967
Walter(Spud) Rhea, Co-Chair 502-456-6504
Jim Miller
440-886-6125
A.R. Sullivan
502-456-6504
Noble Masi
Parliamentarian
Dr. L Edwin Brown
904-471-3863
Permanent Records Custodian
James Miller
800-321-7174
Education/Scholarship Committee
Walter“Spud”Rhea
502-456-6504
Van Atkins
Karl Guggenmos
Oliver Sommer
Sargent of Arms
Van Atkins
702-221-0414
Norman Hart
716-650-0289
Cookbook Sales
Jim & Barbara Kosec 515-262-3312
Promotions & Public Relations
Joel Tanner
616-891-0491
Phillip Bucci
412-561-0359
Senior Advisory Committee
Oliver Sommer, Chairman636-947-3795
Luigi La Valle
513-662-7326
Amato Ferrero
706-744-0326
Willy Rossel
305-901-4147
Newsletter
Jean Clary--editor
702-458-2054
I.R.S. Non Profit Status, 501(C)(3)
Bill and Darlene Lyman 770-888-7646
#################
NOTE: NEW Fiscal year STARTS;
MAY 1, 2006
MAKE YOUR RESERVATIONS
NOW!!!!!!
*PLAN AHEAD Annual Meeting.
Dates: August 26,27,28, 2005
Hotel: Holiday Inn Airport East
4004 Gardiner Point Drive
Louisville, KY 40213
Phone: 502-452-6361
Point of Contact:
Terri King, Director of Group Sales
Hotel Rate: $52.00 plus tax
I have a block of 50 rooms presently
reserved for us. 6 rooms are ADA Friendly Rooms, if
you need one ask for it. Rooms need to be
guaranteed individual credit cards by 8/01/05.
Anyone wishing to come in on Thursday 25 August
can get the same $52 dollar rate. Function is listed
under Sullivan University - Golden Toque Annual
Meeting.
Sullivan University,
Louisville, Kentucky
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GOLDEN TOQUE NEWSLETTER
JUNE 2005
HAPPY Birthdays
Host: Tom Hickey
***************
Birthday Boys for June and July. 2005
2006
June 2nd –Chuck Carroll = 41
June 6th – Bill Franklin = 55
June 15th – Helmut Hamann = 70
JULY
July 1st - Norman Myerow = 67
July 9th – John Folse = 59
July 12th - Roland Zwerger = 66
July 14th - Scott Gilbert = 44
July 18th – Steve Jayson = 51
July 24th - Amato Ferrero = 87
July 26th - Steve Jilleba = 48
July 30th – Harry Hoffstadt = 77
July 31st - Michael Zelski = 65
*****************
Johnson and Wales University
Charlotte, North Carolina
Host: Karl Guggenmos
******************
2007---------Las Vegas, NEVADA
My dear colleague
April 17, 2005
William Lyman, Grand Commander
It is a real pleasure to learn that this year we
welcome six new members: Charles Carroll, David H.
Dodd, Thomas A. Berg for me this is three new
colleagues, that we accept with open arms into the
Honorable Order Of The Golden Toque; and Mary
Peterson being a major player in our American Culinary
Federation. I do remember being on her committee for
accreditation and meeting in her home in Annapolis; she
is a great asset to our mutual organization. Joe Aiello,
who is a very active member of the Chicago Chefs, has
run the office of the chefs of the windy city, which has
eighty years of history. He has also participated in many
WACS Conventions all over the world. I do remember
very well the great help that he extended to me and my
dear Jeanette in Melbourne, Australia.
Hubert Schmieder who has been a friend of mine
for over fifty years and each year was very active in the
culinary profession. Each and every one of these six
new members and each one of the Golden Toque
members have a carrier that they must be proud of their
achievements and have a story to tell.
I do know that our dear past Grand Commander
Jean E. Clary needs and would like to print in the monthly
news letter the stories and information, the interesting life
experiences that the culinary profession has given all of
us with great generosity.
Do you realize William; the great and interesting
stories that we have the good fortune to have witnessed.
Pierre Berard had the desires and dreams about
the creation of an honorary chef society, first the
Academy of chefs and later in the fifties the Honorable
Order of the Golden Toque.
Enclosed is the resume and history of Hubert
Schmieder, every on of our members are important and
should be counted to share their valuable experience with
every one of us.
William, keep the good work and with a cordial
handshake and best wishes.
Sincerely, Willy Rossel
P.S. Just receive from our Secretary Tom, a very
impressive membership roster with photos of all the
members.
CONGRATULATIONS & WELCOME TO
OUR NEW MEMBERS:
JOE AIELLO
DAVID H. DODD
THOMAS A. BERG
HUBERT SCHMIEDER
CHARLES M. CARROLL
MARY PETERSEN
THEY WILL BE INDUCTED AUGUST
27,2005 AT SULLIVAN UNIVERSITY IN
LOUISVILLE, KY.
#####################
THE WORLD'S MOST EXPENSIVE SPICE:
SAFFRON
In today's market place, with accompanying
inflationary prices, Saffron is fast becoming priced
out of the Market! Have you checked with your
purveyor lately? You will be surprised at today's
asking prices. In-as-much as ever so many culinary
students and apprentices have no opportunity to
cook with Saffron. We need to take a look at this
fascinating spice.
Saffron comes from, the orange colored
stigmas of a mauve, flowering Crocus. It is a native
of Southern Europe, but since ancient times have
been cultivated in France, Spain, Turkey, Greece,
Iran, Kashmir and China. It is also raised in the
United States, but merely as an ornamental.
Common thought is that it real], originated in ancient
Persia and was brought to Europe by the Arabic
invasion of Spain and the return of the Crusaders.
The Crocus for many years has also been
extensively cultivated in England! The
Arms" still have three Crocus flowers pictured within
the turreted walls. Also, Saffron Hill, now a London
thoroughfare, once formed a part of Ely Place
Gardens where the Saffron Crocus was cultivated.
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GOLDEN TOQUE NEWSLETTER
JUNE 2005
It was much used as a spice and flavoring agent
and was said to have beneficial qualities. Sir Francis
Bacon once said: "What made English people so sprightly
was the liberal use of Saffron in their broths and
sweetmeats." Needless to say, it was also used
extensively, prescribed as an aphrodisiac!!!
Prior to the extensive English cultivation, it was
coming into usage in medicines and in dyes. Both the
Greeks and then the Romans prized it highly and the
Mogul Emperors of India held Crocus blooms in high
esteem. It was the Persians who cultivated it extensively
for export. To this day, when one is asked' "Where does
Saffron come from?” Most will say: Persia (Iran).
Saffron is an expensive spice because the
Crocus stigmas have to be picked by hand. Over 200,000
of them have to be picked to make one pound of Saffron.
Also, they must be picked in the one-day bloom of the
Crocus!
Only a small quantity of Saffron is used in
cookery. As it comes in two ways, care must be taken in
its use. It comes as the dried stigmas and as a powder,
made from the broken and deformed stigmas. The
powder is not as strong as the stigmas; thus more must
be used. A pinch is heated in a small pot or fry pan and
then combined in the food while cooking. The aroma
gives certain dishes their traditional flavor and the
yellowish color. Most cooks measure to their taste and
are aware that a broth or custard takes less Saffron than
a cake or rice dish.
Traditional used of Saffron varies. In Spain it
flavors Paella, in Italy it flavors Rissoto Milanese, and in
France the renowned Bouillabaise. The Welsh favors it
highly for their use in custards, puddings, biscuits, breads
and cakes. The Indians use it in, certain curry dishes.
Still, the most popular dishes are those of the Arabic
countries.
A good quality Saffron must be a dark orange in
color (all over) with no white or yellowish streaks. It is
sometime falsified with Safflower, which is known in the
trade as Bastard Saffron. Safflower is much redder in
color than Saffron.
Chef John Kempf submits this history of
Saffron. Thank you John for sharing.
************************
PROPOSED BY-LAWS CHANGES:
Please post the following in the newsletter for the months
between now and the annual meeting. These are by-laws
changes that need to be voted on for the coming meeting.
Old: SECTION 6.6.2
The completed applicant’s portfolio must be examined by
All Members of the Board of Directors during one of the
bi-annual Board Meetings held either the day before the
annual meeting or the day after the Annual Meeting.
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New: SECTION 6.6.2
The completed applicant’s portfolio must be
examined by All Members of the Board of Directors
during the semi-annual Board Meeting held in
January or February.
Old: SECTION 14.5
Upon the Call of the Grand Commander and
within (60) sixty days notice, the Grand
Commander shall call MEETINGS OF THE
BOARD OF DIRECTORS the day before and
the day after the Annual meeting at a Time,
Place and Method so designated by this Notice.
New: SECTION 14.5
Upon the Call of the Grand Commander and
Within (60) sixty days notice, the Grand
Commander shall call MEETINGS OF THE
BOARD OF DIRECTORS the day before the
Annual meeting and the semi-annual Board Meeting
held in January or February at a Time, Place and
method so designated by this Notice.
###############
GEORGES AUGUSTE ESCOFFIER
(Submitted by Jan Verdonkschot and will be
continued next month)
THE FIRST OF ESCOFFIER'S BOOKS
Between 1883 and 1889 Escoffier spent his
time between Lucerne and Monte Carlo, and
decided to writ a small book containing the principles
of cooking giving the service personnel a handbook
to explain menu and dishes to the customer.
In the beginning towards this effort he
received much support from Chef Urbain DuBois,
whom he had learned to know through the owners of
the Grand Hotel at Monte Carlo, DuBois had already
established himself writing his own books of great
knowledge in the art of cooking. It was DuBois who
supplied many of his own recipes to give the book
more backbone, as Escoffier was only 36 and had
not become known yet.
The editing and composing of the gathered
Information scared Escoffier, as he had never before
attempted such a major project. Much information
had been collected and the unfinished book lay
around for years unedited until the headwaiter,
DaGouret, a known professional, gathered the notes
and had them published under the title”Le Petit
DaGouret". It should have been called "Le Petit
Escoffier”.
The book contained everything from A to Z,
including anatomical meat cutting to the layout of a
wine collar,
GOLDEN TOQUE NEWSLETTER
JUNE 2005
HOW THE SAVOY WAS SAVED
The position of Manager of the Savoy Hotel in
London had been offered to Cesar Ritz but he had
refused the position. After 6 months, the Savoy had not
produced the results as expected by the owners, so once
again the position was offered. This time he accepted.
Much preliminary work had to be done but soon enough
Ritz found it to his liking and he sent for Escoffier who
had in the meantime been employed by Baron Phyffer at
the Grand Rational in Lucerne, Switzerland. Escoffier
agreed to join the Savoy staff, but only for a short term as
to organize the kitchen and the brigade and to place its
operation in the right direction before turning it over to
another chef, but his success was so great that he stayed
much longer.
By now we may picture Escoffier as a kind and
gentleperson, having much compassion and feeling for
his fellow colleagues and/or staffs. Truly it was far from
that. He had a very tough streak in him and demanded
perfection.
The art of cooking was, more important to him
than his private and personal life. It was between the
Moulin Rouge where he was the Head Chef and his
arrival in London at the Savoy, which is between the age
of 27 and 42 that he married. His wife was from the
Monaco area and she accompanied him to London, but
England was not her cup of tea and she returned home
shortly. She never had the desire to return to England
and her husband visited her on rare visits to his home
near Monaco. His home life and his professional life had
become practically the same. The hotel where he worked,
and the cuisine was so important that he excluded
everything else. He spent little of his married life (46
years) with his wife and as far as I know they had no
children. (August 1976 issue of Hoteliers noted that a
grandson exists).
The impact of Escoffier and Ritz upon the London
culinary scene was a great happening. One must first of
all understand the eating habits of the English hotels and
restaurants at that time. The well to do only could afford
to eat out and even for then it was hard to find a really
outstanding place. The men socialized and dined at their
clubs and the women who disliked to be seen in public
restaurants stayed at home, but Ritz and Escoffier shortly
changed the scene. As in France, the wealthy society
followed Ritz wherever he went. Suddenly, out of the
gloomy London sky appeared this bright star where the
finest French cuisine was presented with a superb hotel
not known by the London finery. The cream of London
society began to flock to the Savoy to stay and to dine
there; followed by kings, princes, Russian grand dukes
and the stars of opera and theatre. The formula of
success was simple. Here was the best chef in Europe
and the best hotel manager. The rich customers surely
followed.
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This new following presented some
problems for Escoffier, namely –the brigade
organization and to keep the true gourmets
continuously satisfied at the Savoy Restaurant, he
had to create new dishes to keep the menus
interesting and novel. He had to anticipate the
arrival of customers day and night to make sure that
their favorite dishes were available for them should
they be asked for. He also had to keep an eye on
the businessman and the theatre goer trade who
had only a short time In which to eat before returning
to work or attending a show. This meant that he had
to work a full 18-hour day, seldom, if ever out of the
kitchen. To ensure a high preparation and service
speed he had to organize a system of kitchen
management, while not detracting from the quality of
the food. He devised the party system, by which
every hotel, club or restaurant kitchen runs today,
meaning preparation stations. Food buying he did
himself, but again a system had to be developed.
Only the best was to enter his kitchen. England was
not producing quality produce and supplies as
compared to France in those days. Regardless,
because of his dedication and skill and with a great
brigade he succeeded.
The story of Escoffier's culinary life is one of
success. His work was described as brilliant and his
skills praised to the highest. Those statements may
seem to be exaggerated. No one was as great an
Escoffier, no one was equal, and no one surpassed
him. It may be unlikely that one man could have so
much success and so little failure. Maybe his
failures have been forgotten leaving only his
triumphs to be remembered? The fact is that this
man Escoffier devoted his entire life as a religious
monk would to his work. He had no distractions, no
home to worry about, no nagging or loving wife and
family, no outside life at all, and just the hotel where
he worked. May it be known that his skills have been
equaled by chefs like DuBois, Fetu, Herbodeau and
countless other fine chefs whose names are not
known. None of these great chefs were able to
devote such an enormous time to their work. They
enjoyed time off at home with their wives and
children. Escoffier on the other hand talked and
thought about his work all his making hours for the
best part of 75 years, his skill has been often
equaled by many of the best chefs but his religious
time he spent improving his skill can seldom be
equaled and that placed him ahead of all the others,
Society challenged Escoffier at the Savoy.
(Now true of today, when the membership of a
private club challenges the chef and how well I know
having spent 12 years in a situation an such at the
Missouri Athletic Club. Alas, who am I to compare?)
GOLDEN TOQUE NEWSLETTER
JUNE 2005
It demanded better than the best. It demanded speed,
invention and quality and, these Escoffier gave with ease,
so much so, that he had both London and Europe at his
feet. Escoffier mentioned the following in his Guide
Culinaire.
“Innovation was very much in demand by the
outgoing public. We do know that supply of nutritious
products was small in those days and that the number of
combinations is not unending and the amount of raw
material placed either by art or nature at the disposal of a
cook does not grow, in proportion to the whims of the
public. What feats of ingenuity have we not been forced
to perform at times in order to meet our customers
wishes, explains Escoffier.”
Only those who have had charge of a large
kitchen can tell the story. Personally I have ceased
counting the nights spent in the attempt to discover new
combinations when completely broken with the wear and
tear of the day my body ought to have been at rest. Yet
the chef who has had the fortune to succeed in turning
out an original and skillful preparation approved by his
customers and producing a style, cannot even for a time,
claim the monopoly of his secret discovery or derive any
profit therefrom. Law protects the painter, sculptor, writer
and musician. So are inventors, but the chef has
absolutely no right for plagiarism on his work; on the
contrary, the more the latter is liked and appreciated, the
more will people have request for his recipes. May hours
of hard work are involved in a creation. If a degree of
perfection is the goal of the creator he may have forfeited
his re-creation or even his night's rest and have labored
without a break over his combinations and as a reward he
finds himself compelled, morally at least, to convoy the
results of his study to the first person who asks and who,
very often subsequently claims the invention of the recipe
to the injury caused to the real author's chances and
reputation".
How true this is today, of all the hundreds of
cookbooks published I wonder how many of them are the
result of many years of hard work and experience in
professional kitchens?
Presented by:
Jan G. Verdonkschot CEC, AAC, HOF
CONTINUED IN Next Issue:
Famous Dishes for Famous People.
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*******NOTE
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RESERVATIONS FOR AUGUST 2005 MEETING
HAVE A GREAT FOURTH OF JULY AND
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Member Chefs if you want news about what is
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THANKS
by jean e. clary