CULINARY EXTRAVAGANZA | GUIDELINES FOR PARTICIPANTS

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Our raison d’être ReadHere: HoteliersGuild

To the rich and famous, caviar is the food of the gods .

Viewed more closely, it is just food out of a tin .

C

U A CULINARY EXTRAVANZA WITHOUT BOUNDARIES

FEATURING

CHEFS EXTRAORDINAIRS

S

I

N

IE

Dear Friends & Colleagues

,

It’s a tough time for our industry, but at HoteliersGuild we decided that going dark cannot be our ambition. So, when we had to cancel our Culinary Festival in Marbella, Spain, due to the Corona crisis, instead of burying the event, we thought to simply stage it virtually instead, and I am so pleased to invite you today to participate!

I am thrilled to confirm that Thomas Buehner, Germany’s renowned Frank M. Pfaller Michelin Chef entrepreneur has joined HoteliersGuild as our President HoteliersGuild Ambassador Culinaire to actively support our cause! We would be delighted to count with your gracious participation - it’s of course free and should also provide some moral support, especially for our younger colleagues to somewhat ease their fear for a gloomy future due to the prevailing situation.

It will be published digitally as an e-book and communicated to our colleagues and their loyal patrons via a special issue of our member magazine, LookBook

So, here we are and delighted to officially announce details and guidelines for the Premier Virtual EXTRAVAGANZAculinaire, a Chefs GetTogether in a friendly culinary Safari around the globe like never seen before.

GuideLines for participants

3-course menu - starter, main course & desert as (these are SAMPLES only!) with web-res photos &

• We need to receive a explained below

preparation explanation

• Obviously, we do not expect you to produce new photos etc. at this time so feel free to use existing material!

This is an invigorating fun event without boundaries which will see only winners and bring some light into those dark days of closes restaurants and hotels! Most importantly, the event is FREE OF CHARGE, all the work done solely by us, and we are not soliciting sponsors. Furthermore, all participants will receive a complimentary double page advertisement in the event magazine plus a minimum of 4 double pages feature of their enterprise in HoteliersGuild’s next LookBook!

This event will be open also to non-HoteliersGuild members, so do feel free to send us your application to attend.

Stay healthy & confident warm regards

Frank

Extraordin

Let the Extrav

Angel Leon

APONIENTE

Puerto Santa Maria

Spain Alfredo russo

Dolce stil novo

Torino

Zeljko

knenzovic

regent

Montenegro

Roberto del seno

Aquerello

st. .regis, venice

Angelo sabatelli

Angelo sabatelli ristorante

Marie menieur

salt

Mauritius

nary Chefs

vaganza begin!

MARSIA TAHA

Gustu

La Paz, Bolivia

Thomas Buehner

La vie

Germany

Luis Ronzón

Ixi’im ChablÉ

Mexico

Lakana Suakeaw

137 pillars house

Bangkok

Giorgio Diana

SOLAYA

Alessandro Breda

Egellius

Italy

“

I am absolutely delighted to support this noble cause

and I invite our colleagues to join us on this culinary safari without boundaries We must defy to admit defeat so Let us stand together in these challenging times & enjoy this culinary journey Tutto andrÁ bene !

https://www.thomasbuehner.de

Ambassador culinaire

“

Sample For your orie

Thomas Bühner For over 25 years, Thomas Bühner has been at the top of the league of German chefs. Born 1962 in Riesenbeck as the son of a housewife and a commercial clerk, he was first exposed to catering at his grandparents’ establishment. Here, guests were always greeted with a slice of fresh pain gris with butter and Westphalian ham, and the clattering in the kitchen and the hubbub from the pub acted as a backdrop at bedtime, late in the evening. But all the same, young Thomas Bühner had no clear idea for a long time which career to choose once he left school. Whilst his twin brother turned to carpentry, an aptitude test at the job centre came up with concrete ideas: he was facing a choice of becoming a chef, a baker or a farmer. Bühner decided to become a chef, and even back then, he announced to his parents: “So if I’m going to be a chef, then at least I want to be a good one” - and he has kept his word to this day.

Bühner trained at Schweizer Haus in Paderborn. This was followed by stints with Günter Scherrer at the Hilton in Düsseldorf, Landhaus Scherrer in Hamburg, Restaurant Grand Cru in Lippstadt and Restaurant Jörg Müller in Westerland on Sylt. In 1989, Bühner became Harald Wohlfahrt‘s chef de partie at the Schwarzwaldstube in Baiersbronn. This was one of the most important stages of his career, after all, he was fascinated by Wohlfahrt’s discipline and consistency – indispensable assets in his vocation – and, above all, the down-to-earthness and benevolence the patron showed his employees day in, day out.

The ideal prerequisites for taking on the position of Head Chef at the restaurant La Table in Dortmund in 1991. Five years later, he was awarded his first Michelin star, followed by a second one in 1998. Gault Millau voted Bühner “Newcomer of the Year” in 2001 and “Chef of the Year” just five years later.

Together with Together with his team in Service and Kitchen, Thomas Bühner has been running the restaurant la vie in Osnabrück since April 2006. Since 2009, Thomas Bühner has been a “Grand Chef” with Relais & Chateaux. In addition, la vie has been a member of “Les Grandes Tables du Monde” since early 2010. The restaurant has been awarded 19 Gault Millau points and three Michelin stars, as well as top grades in all other German restaurant guides.

format

entation only

Red King Prawn Kaki Swiss Chard

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Tanariva Lactee’, Cherry & Quinoa

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Thank you!

For your gracious support

Hoteliersguild members

And all our new friends !

“

Dear Frank, Thank you for your message. You can count on me to participate on this most worthy endeavor. In addition to this, I am also extending a 4 nights complimentary stay at the Peninsula Hongkong to HoteliersGuild, as a small contribution for the organization to utilize for members or patrons.

Copying on this email is Cecilia Lui, whom you have also met when we had our lunch in Shanghai in coordinating this endeavour and the sponsored accommodation voucher.

Cecilia – please ensure that we provide Frank with all the necessary support.

With my best wishes to all members of HoteliersGuild !

Warm regards Joseph

Ambassador Greater China & Asia

Joseph W.Y. Chong AREA VICE PRESIDENT, GREATER CHINA MANAGING DIRECTOR, THE PENINSULA HONG KONG Salisbury Road, Kowloon, Hong Kong General: +852 2920 2888 | Fax: +852 2721 6609 josephchong@peninsula.c om | peninsula.c om

“

Read [Here]

Read [Here]