MICHELIN-STARRED Chef Christian Tetedoie visited the Philippines, as he gave the introductory class to the first batch of the Center for Culinary Arts (CCA)-Institut Culinaire Disciples Escoffier (ICDE) students in the country.
Considered as one of the most talented chefs of his generation, Tetedoie discussed his passion for upholding the classic French cuisine standards and principles, while also talking about his mission to promote French gastronomy worldwide.
Tetedoie explained that learning French cuisine and its principles is a must for new generation of chefs, as well as restaurateurs, ,because it provides the tools to explore and specialize in any type of Western cuisine.
The French chef, who is also the current president of the Association of French Master Chefs Worldwide, has been a visiting guest master chef at the ICDE since the school opened its doors in Hong Kong.
Tetedoie was named Best Apprentice Chef of France at age 17, and trained under the legendary Paul Bocuse and Georges Blanc. He received highly prestigious Meilleur Ouvrier de France in 1996 and his Michelin star in 2000.
Tetedoie was joined in the two-day trip by ICDE COO Benjamin Grenier and French Chef Instructor Bruno Tirel. Grenier said he is looking forward to sharing the world-class brand of ICDE teaching to Filipino culinary learners.
Grenier said that, apart from being the first to experience Escoffier’s renowned French culinary program, students who will take advantage of this learning opportunity will also be part of Escoffier’s pioneering legacy in the Philippines.
“We look forward to training and inspiring new culinary talents in the Philippines. As Auguste Escoffier used to say, good food is the foundation of genuine happiness. We strive to share our passion for French gastronomy,” Grenier said.
The Disciples Escoffier Diploma in Culinary Arts is a 540-hour program that will focus on the essential of French classic cuisines. Each section will only have 10 students.
The CCA-ICDE partnership, which was signed in November last year, will allow enrollees to learn from renowned French chefs, including Chef Robert Fontana and ICDE Director Chef Vincent Leroux, who will handle the culinary classes and programs related to French cuisine.
The program is expected to be expanded with shorter courses in French cuisine for amateurs and professionals, and will also include French pastry courses in the coming months.
All cooking classes will be taught in English, along with basic French cooking terms. To ensure consistency and compliance with the standards of ICDE, the lectures and training facilities will adapt the same teaching delivery and state-of-the-art format.
Graduates from the program will be receiving the National Diploma in French Cuisine, which is recognized by hospitality and fine-dining establishments worldwide.
“For some beginners, French cooking may come as intimidating, but, in fact, learning French cuisine is quite easy and very enjoyable. The ICDE French cooking program, for one, is designed to suit various levels of learners. From beginners as young as senior high school to college graduates, even those who are established chefs can gain immensely from our certificate courses,” Tirel said.
Founded in Hong Kong in 2014, ICDE is affiliated with Disciples Escoffier International, a French-based nonprofit organization that has more than 25,000 members in 26 countries, counting some of the world’s most respected chefs as members.
1 comment
Tetedoie = goose head ! What a name for a chef !