Volume 4, Issue 31 Winter 2013 The Newsletter of the SCP

Grand Prize of

the Salon for Buffet

Marc Sar-razin Tro-

phy

Monroe College

Best Piece of the Show

Robert

Zielinski, J&W

University

MESSAGE FROM THE MESSAGE FROM THE MESSAGE FROM THE MESSAGE FROM THE CHAIRMAN OF THE CHAIRMAN OF THE CHAIRMAN OF THE CHAIRMAN OF THE

NEWSLETTERNEWSLETTERNEWSLETTERNEWSLETTER

Dear All,

On behalf of the Newsletter committee, we wish

you a Merry Christmas and a Happy New Year.

Thank you to those that have put so much work and love into creating the Newsletter four times a year. We appreciate all those that have contributed; you stepped up and gave your time, energy and expertise. It would not be possible without our dedicated and hardworking office staff, too.

I am proud of what we have accomplished and it could not have been done without you. I am proud of where we are and look forward to improving and hearing from more members in the future.

Let’s bid farewell to the old year and welcome in the new one with optimism and hope.

Wishing you a happy and prosperous 2014, full of health, love, joy, wisdom… and lots of laughs!

Bernard Launay Bernard Launay Bernard Launay Bernard Launay

Fondant, aspic and fears and tears.

In this our 145th year of the salon and as chair-man, I found myself dwelling on the process our Chef exhibitors pass through. That process is so vital to their professional development and for some this shared pro-cess leads them to our Salon and the Presentation of

Awards where we join as peers to acknowledge their hard work and suc-cess. This year, as in years past, there is an impressive representation of knowledge and experience at our Salon. As I penned my John Hancock upon the diplomas I was reminded of the chefs, cakes and platters I have seen at the salon over the years. Apprentices have taken leadership roles in the kitchen and now their cooks are exhibiting.

This is my opportunity to recognize all the chefs, bakers, pastry and cake designers who have presented at the salon through the years, and applaud those of you who have encouraged, mentored, cajoled and/ or pushed your cooks, interns, and apprentice chefs to participate in this demonstration of skill and sharing with their peers.

The Salon itself has matured, and with an infusion of new talent and ideas, responds much like the apprentice to experience and knowledge.

This year we have implemented a revised application and more clear articulation of each category requirements.

The jury pool under the leadership of Mr.. Jean LE ROUZIC and his co-chair Mr.. Joseph BOLJONIS has been expanded to include expertise in cake and baking design as well as expertise in contemporary Garde Manger perspectives.

The education committee chair, Joelle MAHONEY, produced an outstanding roster of demonstrations this year as this committee continues to target education and professional development as key to peer review and performance.

This year we had a change of show management from GLM (George Little Management) to HMG (Hospitality Media Group) under the leadership of Phil ROBINSON, formerly GLM President. Our office team of Hanane HANGUIR and Natalia STRICKER were fantastic smoothly navigating this change and they worked tirelessly to get the back office process in shape for the salon. One of the biggest changes was to carry out the Presentation of Awards in conjunction with our customary Chefs Day celebration. Diplomas, medals, plaques and bowls – all with personal in-scriptions - were successfully delivered Monday night at CLUB 101 in midtown Manhattan and awarded by our MC Mr. Marc-John SARRAZIN.

The evening at CLUB 101 was a popular success and our thanks go to Chef DECKER and GM Gilles GUILLOU for a terrific evening.

On behalf of the Steering committee I would like to thank two committee members who have, after these many years of service, stepped down from the salon committee. Jury chair Jean LE ROUZIC and honor-ary salon co-chair Jean-Pierre STOEHR are taking time off. We wish them well in their endeavors, our many thanks, as they will be missed.

Please take a moment to write or email us a memory from your salon experience, past or present, and I will ask our archivist to include them in our library. Thank you again for your support of the salon and best wishes for a happy and healthy 2014!!

Thomas SmythThomas SmythThomas SmythThomas Smyth Chairman Salon of Culinary Art and Exhibition

145145145145 thththth Salon of Culinary Art Salon of Culinary Art Salon of Culinary Art Salon of Culinary Art

If by any chance you missed the Salon, please visit our website at: http://www.societeculinaire.com/salon (Pictures will be uploaded soon)

Volume 4, Issue 27 Page 2

Once more, 38 US Veterans were hon-

ored for their part and deed during World War

II. They were bestowed with the French Le-

gion of Honor. This ceremony took place at the

Lycee Français in New York on Friday, Novem-

ber 8, 2013.

To my surprise I met there Mr. & Mrs. Henri Deltieure.

I myself accompanied my friend John Smith who landed as a US

soldier on Utah Beach on D-day 1944 and remained in Europe

till the end of the war.

The ceremony started at 2pm with the traditional wel-

come speeches by some of5icials, among them, Ambassador Mr.

François Delattre.

The ninth grades of the Lycee sang the national an-

them of the US and France. During that time the 5lags were

raised by the French war Veterans, among whom our friends

Messieurs Yves Busnel and Henry Dubarry. The ninth graders

followed by individually presenting each one of the US Veter-

ans with a short summary of their duty in France.

The medals were then presented to each US Veterans

by Messieurs Delattre, Wildenstein and Lortholary, Consul of

France in New York.

A minute of silence was observed for the French sol-

diers of New York who died during the war.

After closing the ceremony, a reception took place.

That’s when I had a short conversation with Ambassador Delat-

tre. He remembered me very well from his time as Consul in

New York and he sent his regards to the Société.

by Roger Le Bosser, President

For many years, our property east of route

32, had a section of 37.8 acres, unused and not in-

cluded in our forest tax exemption.

We are happy to announce that in January

2013, we have entered in a 5 years agreement with

our neighbors Briar Creek Farm and Rykowski Live-

stock. The contract allows them to use most of our

neglected land for grazing pasture for their cows.

They have agreed to secure and care for the

property, including fencing. We will be receiving a tax

reduction as it is considered agricultural exemption.

The legality of the deal has been approved by

our local attorney. This agreement improves the area,

gives us tax savings and promotes good will between

the Culinarians’ Home and the community.

Upstate News from the Culinarians’ Home Upstate News from the Culinarians’ Home Upstate News from the Culinarians’ Home Upstate News from the Culinarians’ Home

Foundation Foundation Foundation Foundation –––– New PaltzNew PaltzNew PaltzNew Paltz

ACENTENERIANATTHEPICNIC

by Alain Quirin

Isabelle Lacassagne celebrated her 100th Birthday on February 27, 2013. On September 8,

2013 she was amongst friends and family at the annual picnic in New Paltz, an event she

has rarely missed for the last 55 years. When President Pierre Baran announced that there

was a centenarian among us, Isabelle proudly stood up and smiled as everyone applauded.

Isabelle attended many of the dinner dances held by the Societe Culinaire Philanthropique

with her husband Lucien Lacassagne who worked at Sardi’s and Club 21 in the late 1940’s. Many of their friends

were chefs and restaurant owners who were members that participated in the events of the Societe Culinaire

Philanthropique. Later she attended the picnics in New Paltz with both of her daughters Monica Lacassagne and

Denise Loheac as they were both 5lag bearers with Lafayette Cadette, in the mid 1960’s. During her later years she

would come to the picnic as a member of L’Age D’Or.

Over the years, the picnic has enabled Isabelle to visit old friends who were living in the Culinarians' residence. At

the age of 100 Isabelle has seen the passing of her contemporaries who were involved in the earliest days of the

Societe Culinaire Philanthropique, but she still cherishes their memories.

Each year she continues to enjoy seeing members of her family and friends who are part of the Societe Culinaire

Philanthropique. Isabelle counts each day as a blessing and if she is able to, she will attend next year’s picnic.

FrancethankstheUnitedStatesofAmerica

by Jean-Pierre Stoehr

Volume 4, Issue 31 Page 3

Welcome to our New MembersWelcome to our New MembersWelcome to our New MembersWelcome to our New Members

VINCENT RAITH VINCENT RAITH VINCENT RAITH VINCENT RAITH (right) CHRISTOPHE LACHAVANNCHRISTOPHE LACHAVANNCHRISTOPHE LACHAVANNCHRISTOPHE LACHAVANNE E E E (left)

Franco-GermanParade

To commemorate the 50th Anniversary of the Elysee Trea-

ty, or the France-German Treaty, signed by Charles de

Gaulle and Konrad Adenauer the French delegations were

asked to join their German counterparts in this years Ger-

man-American parade on September 21st. As a result of

this request, the Societe Culinaire Philanthropique was

well represented with several members marching up

Fifth Avenue. It was a beautiful, cool autumnal day and it

was an honor to represent our association with our Ger-

man comrades.

Taste of France Taste of France Taste of France Taste of France

This year’s Second Annual Taste of France was held the week-

end of September 28th and 29th.

After a successful but lower turnout last

year, this year's event was sponsored by

many major companies such as Air France,

L'Oreal and D'Artagnan. It was held in Bry-

ant Park, in the middle of New York City

where the venue was able to spread accom-

modating over 100,000 people.

This year many of the members of the Societe Culinaire Philan-

thropique, Academie Culinaire de France and the Maitre Cui-

siniers volunteered their time to help serve the thousands of

meals needed for the guests attending this years event.

Not only was there food from different parts of France but also

a great deal of vendors were showcasing their 5ine products

from the various regions of France.

There was a stand where "French kisses" were offered by the

owners of French bulldogs who also had their dogs participate

in the "best looking" French bulldog competition.

The company’s President made a 6 foot tall Eiffel Tower out of

butter. The only thing missing were baguettes! The weather

held out; it was a warm beautiful weekend and we look for-

ward to an even better, more successful event next year.

MEMBERS’NEWS

byPascalGuillotin

The Trustees and Staff gathered together and shared a deli-

cious lunch with members AndréSoltner& AlainSailhac,

at the InternationalCulinaryCenter on December 11th.

Congratulations to

SUSAN LIFRIERI-

LOWRY

She is now a member of

Les Dames d’Escoffier !

CALENDARCALENDARCALENDARCALENDAR

Volume 4, Issue 31 Page 4

Société Culinaire Philanthropique 305 East 47th Street, Suite 11B

New York, NY 10017

Phone: (212) 308-0628

Email: info@societeculinaire.com

NEWSLETTER COMMITTEENEWSLETTER COMMITTEENEWSLETTER COMMITTEENEWSLETTER COMMITTEE

EDITORSEDITORSEDITORSEDITORS

Hanane Hanguir

Susan Lifrieri-Lowry

Natalia Stricker

Officers Meetings

♦ Thursday, February 6th, 2014

♦ Thursday, March 6th, 2014

All are welcome! Please contact the

office to confirm dates & times.

Members are invited to attend as observers.

COMING EVENTS

• Quarterly Membership Meeting & New Year’s Party

Thursday, January 9th, 2014

Office of the Société Culinaire

New York, NY

• Annual Dinner Dance Sunday, April 27th, 2014

at

The Intercontinental Times Square

MID-HUDSONCHAPTER

heldOctober27,2013

NEWJERSEYCHAPTERheldDecember10,2013

Bernard Launay, Chairman

Pierre Baran

Pascal Guillotin

Louise Hoffman

Alain Quirin

In Memoriam

Albert Le Crann

10/15/1927 — 02/10/2013

Pascal Dirringer

11/01/1955 — 07/10/2013

Hans Seitz

06/20/1928 — 07/15/2013

André Pujol 9/12/1924 — 11/01/2013

Jean Banchet 03/07/1941 — 11/24/2013

CHAPTERS’NEWS

Members of the New Jersey chapter gath-

ered at The Joe Jefferson Club, in New

Jersey to celebrate Christmas.

LongIslandChapterMeeting

On Sunday, October 20th the

Long Island Chapter meeting

took place at The Galleria Res-

taurant in Westbury. The new

President, JamesMollitor, host-

ed and arranged this meet-

ing. It was well attended by

members of the LI Chapter as

well as invited guests from the

Societe Culinaire Philanthropique.

The various issues of the LI Chapter were discussed as well as the

progress and future plans of the Societe. A total of sixteen chefs at-

tended, ideas were exchanged and we all left feeling the meeting was

productive. Chef Mollitor and his staff prepared an early dinner for

the members - Amuse of duck prosciutto, foie gras on brioche and

pate started the meal. The appetizer was a chilled Moroccan octopus

with virgin olive oil and herbs followed by an entree of wild doar

osso buco with pumpkin gnocchi in sage butter. We all enjoyed es-

presso coffees and ended the meeting with a home-made pumpkin-

cello. Sante!

FLORIDACHAPTER heldDecember16,2013

Our deepest condolences to our

Vice President, Pascal Guillotin, for the passing of his father Mr.

Andre Guillotin, friend of the

Societe Culinaire Philanthropique and past owner of the bakery La

Marjolaine.

Mr. Jean-Paul Picot, friend of the

Societe Culinaire Philanthropique, past President of the Stade Breton,

elected representative at the Assembly of French citizens

abroad and owner of Restaurant La Bonne Soupe passed away last

November.

Memorandum

The Mid-Hudson chapter members at

the Culinarians Home Foundation,

New Paltz.

A Christmas dinner was held on Decem-

ber 16th, 2013 at the Restaurant Ben-

venuto in Boyton Beach.