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Worldchefs’ President Thomas Gugler and Board of Directors, the office team, and our entire community of chefs worldwide mourn the loss of Michel Roux. The culinary industry has lost a true titan. Echoing the sentiment of the Roux Scholarship, “Michel’s star will shine forever lighting the way for a generation of chefs to follow.”
Our thoughts are with his friends and family, his son Alain and daughters, Francine and Christine.
Legendary Chef Michel Roux Dies Aged 78
*from CNN
CNN, 9th of March 2020 – Chef Michel Roux, who opened Britain’s first three Michelin-star restaurant, has died at the age of 78.
He had been diagnosed with the lung disease idiopathic pulmonary fibrosis, his family said in a statement Thursday.
He died on Wednesday night at his home in Berkshire, southeast England, his family confirmed.
“It is with deep sadness that the Roux family announces the passing of our beloved grandfather, father, brother and uncle, Michel Roux OBE. The family would like to thank everyone for their support during his illness,” his children Alain, Francine and Christine said in a statement.
“We are grateful to have shared our lives with this extraordinary man and we’re so proud of all he’s achieved. A humble genius, legendary chef, popular author and charismatic teacher, Michel leaves the world reeling in his wake. For many, he was a father figure inspiring all with his insatiable appetite for life and irresistible enthusiasm. But above all, we will miss his mischievous sense of fun, his huge, bottomless heart and generosity and kindness that knew no bounds. Michel’s star will shine forever lighting the way for a generation of chefs to follow.”
Born in Burgundy, France, Roux left school at the age of 14 to become a pastry apprentice, his family said, before moving to Britain in 1967.
There he opened the world-famous London restaurant, Le Gavroche, which went on to become the first British restaurant to win three Michelin stars.
In 1972 he opened The Waterside Inn in Bray, Berkshire, which was awarded its third Michelin star in 1985 and is the only restaurant in the world outside France to have retained three stars ever since.
A prolific author, Roux published 15 books, which sold millions of copies worldwide.
In 1982 he and his brother Albert Roux founded the Roux Scholarship, a prestigious cooking competition for chefs that enables them to train in the greatest restaurants in the world.
The Roux Scholarship posted on Instagram that it was “deeply saddened” by his death.
The Michelin Guide said in a tweet: “Michel Roux OBE was a true titan of the hospitality industry. He inspired a whole generation of chefs and the UK restaurant scene would not be what it is today were it not for his influence.
“Our thoughts are with his family and the many who worked with this legendary chef.”
-end-
ABOUT WORLDCHEFS
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in hospitality, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through four core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the globe through their online community platform and provides a gateway for industry networking opportunities through endorsed events, Worldchefs Village, and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules and endorsemetn of key culinary competitions worldwide, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
For more information about Worldchefs, visit us at www.worldchefs.org.
ABOUT WORLDCHEFS CONGRESS 2020
The biennial event for industry leaders and culinary innovators, Worldchefs Congress & Expo unites thousands of chefs and celebrated voices in gastronomy for a dynamic four-day forum designed to transform an industry into an inspired community.
Hear from leading experts, experience masterclasses with top chefs, learn about the latest trends in HoReCa innovation, watch the world’s best culinary teams compete in the final of the Global Chefs Challenge, and connect with industry professionals from around the globe at Worldchefs networking and dining events.
Worldchefs Congress & Expo 2020 will be held in St. Petersburg, Russia, 29th July – 1st August. Network and expand your professional bonds with the most influential culinary body worldwide. Register now at www.worldchefscongress.org.
____________________________________________________________________
For any media inquiries, contact:
Clare Pettersson
Communications Manager, Worldchefs
T. +33 1 80 06 58 30
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Legendary Fine Dining Chef Gray Kunz Has Died
New York, 9th of March 2020 – One of the most influential chefs operating in New York City’s fine dining scene, chef Gray Kunz, has died. The news was confirmed on the website of Cafe Gray Deluxe, Kunz’s longstanding restaurant located within Swire Hotel properties in Hong Kong and Shanghai. The cause of death was not disclosed.
Kunz was a fixture on the New York City dining scene in the ’90s, where he led the kitchen at the critically-acclaimed Lespinasse, a luxurious Manhattan institution that received four stars from the Times during Kunz’s eight-year tenure. Aside from receiving a slew of awards, Kunz also trained several chefs who have gone on to make their own high-profile marks on the city’s dining scene, including prolific restaurateur Andrew Carmellini of Locanda Verde and Floyd Cardoz of Tabla and Bombay Bread Bar.
“The world never got to know your true genius in cooking like the few of us who worked with you closely,” Cardoz wrote in a tribute to Kunz posted on Instagram late last night. “You knew flavor like no one I know.”
Born in Singapore and raised in Switzerland, Kunz was known for bringing diverse, global perspectives and an uncompromising take on fresh ingredients and sustainable sourcing to his dishes, long before that was a regular part of the city’s dining lexicon. In an interview with the Times in 1994, Kunz displayed the Asian fusion cooking on Lespinasse’s menu that was groundbreaking at the time — marinated crab meat paired with a melon-citrus sauce, squab ragout with turmeric served with a rice-flour crepe — and the painstaking methods he would use to develop flavor on the plate. This was also the time period in which Kunz developed the Spoon, a beloved, perfect kitchen tool that has been praised by subsequent chefs and home cooks for decades.
After Lespinasse, Kunz opened and closed a few restaurants in New York City — including a version of Cafe Gray that ran for four years at the Time Warner Center — before moving back to Hong Kong. He also briefly returned to the states in 2016 to open Salt & Char, an American steakhouse in Saratoga Springs.
“In a career that spanned more than four decades over three continents, he was revered as the chefs’ chef,” the tribute posted on Cafe Gray Deluxe’s website reads. “His contribution to Swire Hotels, and the wider culinary world, is immeasurable.”
-end-
ABOUT WORLDCHEFS
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in hospitality, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through four core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the globe through their online community platform and provides a gateway for industry networking opportunities through endorsed events, Worldchefs Village, and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules and endorsemetn of key culinary competitions worldwide, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
For more information about Worldchefs, visit us at www.worldchefs.org.
ABOUT WORLDCHEFS CONGRESS 2020
The biennial event for industry leaders and culinary innovators, Worldchefs Congress & Expo unites thousands of chefs and celebrated voices in gastronomy for a dynamic four-day forum designed to transform an industry into an inspired community.
Hear from leading experts, experience masterclasses with top chefs, learn about the latest trends in HoReCa innovation, watch the world’s best culinary teams compete in the final of the Global Chefs Challenge, and connect with industry professionals from around the globe at Worldchefs networking and dining events.
Worldchefs Congress & Expo 2020 will be held in St. Petersburg, Russia, 29th July – 1st August. Network and expand your professional bonds with the most influential culinary body worldwide. Register now at www.worldchefscongress.org.
____________________________________________________________________
For any media inquiries, contact:
Clare Pettersson
Communications Manager, Worldchefs
T. +33 1 80 06 58 30
Paris · 8 March 2020 · Karime López is first female Mexican chef to win Michelin star
The Querétaro native is head chef at a restaurant in Florence, Italy
The original link can be found below.
Karime López has become Mexico’s first woman chef to be awarded a Michelin star.
Head chef at the restaurant Gucci Osteria in Florence, Italy, owned by famous Italian restaurateur Massimo Bottura, López was the only woman in the Italian entries to be awarded a star this year.
A post on the restaurant’s Instagram account to celebrate the achievement said López’s menu “challenges the traditional perception of Italian cuisine, creating playful takes on classic dishes.”
“I am so happy for the entire team at Gucci Osteria . . . this award is a tribute to them and we are thrilled that our passion and commitment have been recognized in this prestigious guide,” López was quoted in the post. “I will continue to challenge myself and to create new experiences for our guests and I am excited for what the next year will bring.”
With this prestigious recognition, the young chef joins the ranks of other illustrious Mexican chefs who have also been awarded a Michelin star, including Carlos Gaytán, Indra Carrillo, Paco Méndez, Cosme Aguilar and Roberto Ruíz.
A native of Querétaro, López has worked in the kitchens of world-famous chefs such as Enrique Olvera of Pujol in Mexico City; Virgilio Martínez of Central in Lima, Peru; René Redzepi of Noma in Copenhagen, Denmark; and Seiji Yamamoto of RyuGin in Tokyo.
She is married to the Japanese chef Takahiko Kondo, head chef at Bottura’s three-Michelin-star restaurant Osteria Francescana in Modena, Italy. The two met while working together at Central, in Lima.
Image
Michelin-winning chef Karime López.
The original article can be found here.
ABOUT WORLDCHEFS
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;
Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
For more information about Worldchefs, visit us at www.worldchefs.org.
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First Class of Vegan Competition Seminar Graduates in Italy
Paris, 3rd of March 2020 – Worldchefs is thrilled to announce that the 1st Vegan Competition Seminar was held in Palermo, Sicily, during Expocook 2020, an annual restaurant business exhibition.
Federazione Italiana Cuochi (FIC) President Rocco Pozzulo attended Expocook 2020 and provided the opportunity for Worldchefs seminar history to be made in Italy!
With 17 graduates trained and prepared to work towards receiving their certification status in vegan competitions, Worldchefs can expect to see an increasing number of vegan competition categories at national, regional, international and global competitions. It can also expect to receive an increasing demand for vegan competition seminars.
Cornelia Volino, Worldchefs Secretary General and Instructor of the Vegan Competition Seminar stated, “The vegan diet and lifestyle choice is rapidly increasing worldwide. It is important for chefs to provide plant-based dining options on their menu to meet the needs of this growing customer base. In order to ensure customer satisfaction and remain current in an ever-evolving industry, chefs must prepare or do their mise en place to be ahead of the shifting demands, and to be frontrunners in the evolution of gastronomy.” She further stated, “Worldchefs developed the Vegan Competition Seminar to provide competition standards for the new vegan/plant-based cuisine categories.”
Domenico Maggi, Continental Director Europe South was instrumental in the success of the seminar in Palermo, providing significant coordination and the Italian translations. Gert Klotzke, Chairman of the Culinary Competition Committee made a guest appearance to share an overview of the National Team’s Chef’s Table vegan intermediate course entries from the recently held IKA Culinary Olympics in Stuttgart, Germany.
During the seminar, selected vegan/plant-based products from Worldchefs partners’ Koppert Cress, Birra Morena and Les Vergers Boiron were introduced and sampled by the participants.
The local host, Associazione Cuochi e Pasticceri di Palermo provided logistics, hospitality and ongoing support. Worldchefs would like to recognize President Giacomo Perna, Giuseppe Giuliano, Mario Puccio, Rosario Seidita and Benedetto Priolo.
Special appreciation to FIC Secretary Alessandro Laudadio for travelling from Rome to provide national support during the seminar.
For more information on the Worldchefs Vegan Competition Seminar, visit www.worldchefs.org/competitionseminar.
-end-
ABOUT WORLDCHEFS
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in hospitality, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through four core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the globe through their online community platform and provides a gateway for industry networking opportunities through endorsed events, Worldchefs Village, and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules and endorsemetn of key culinary competitions worldwide, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
For more information about Worldchefs, visit us at www.worldchefs.org.
