University of West London Hosted Young Talent Inauguration into Disciples of Escoffier
On Monday, October 28, 2024, the culinary world gathered at the University of West London’s Pillars Restaurant to mark the 70th Anniversary of Disciples of Escoffier International. Hosted by Michael Coaker, Culinary Ambassador at the University of West London, and Lionel Strub, President of the Disciples of Escoffier UK. The event celebrated Auguste Escoffier’s timeless influence on global cuisine, drawing renowned chefs and hospitality leaders to honour his legacy.
Michael Coaker said
"We were delighted to host the 70th celebration of the Disciples D’Escoffier International.
With so many colleagues and industry friends showcasing both British and French dishes in a classical manner with a modern twist.
It was a pleasure to cook and serve to so many hospitality dignitaries with the students from University West London, they didn’t disappoint..
I look forward to working with the DoE Uk to engage and mentor the next generation of young chefs ( Jeunes Talents Escoffier )".
Michael left the audience of culinary stars with the following quote by Escoffier himself:
“Good food is the foundation of genuine happiness.”
“La bonne cuisine est la base du veritable bonheur.”
Auguste Escoffier (1846-1935
The King of Chefs and the Chef of Kings
The special evening commenced with a welcoming reception, featuring British and French-inspired canapés like Cornish crab with caviar, mini fish and chips, escargot, and Coquilles St Jacques, followed by a curated selection of hot bowl dishes and classic desserts, including a signature 70th Anniversary cake, made by Cake Girl London.
The celebration also spotlighted rising culinary talents Laura Frend and Daisy May Osbond from Bournemouth & Poole College, who were inducted as the Young Talent of Escoffier and will soon represent the UK at the DoE competition in France. Their inauguration was officiated by Pierre Alain Favre, EU President of Disciples of Escoffier, and Michel Escoffier, great-grandson of Auguste Escoffier, highlighting the organisation’s commitment to nurturing future chefs.
Guests of honour included John Williams, Executive Chef at The Ritz, who reflected on Escoffier’s foundational role in modern cuisine, noting, “Escoffier was a master of Grand Cuisine, the classic cuisine of France.”
Duncan Palmer, Managing Director of the BVLGARI Hotel in London, celebrated Escoffier’s legacy in bridging kitchen and service harmony, stating, “It is wonderful to see young talent being inaugurated into Disciples of Escoffier to continue the legacy.”
The event concluded with a toast to Escoffier and a cake cutting by Paul Askew, Vice President of the Disciples of Escoffier UK, underscoring the community’s dedication to preserving the values and traditions of Escoffier’s “Grand Cuisine” for future generations
