Candy Wallace making introductions

Disciples Escoffier International has 10 new members. On Monday, October 8, the San Diego Chapter of Les Dames d’Escoffier International held the first Disciples Escoffier International Induction and Celebration Dinner in Southern California.

Michel Escoffier with Chef Sharon Van Meter of Dallas, Texas

Presided over by Michel Escoffier, great-grandson of Auguste Escoffier and president of the Foundation Escoffier in France, the event–held at the Marine Room in La Jolla–honored:

  • Bernard Guillas, executive chef at the Marine Room
  • Patrick Ponsaty, chef de cuisine at 1500 Ocean
  • Jeffrey Strauss, owner/executive chef of Pamplemousse Grille
  • Mark Kropczynski, executive chef of U.S. Grant Hotel

2018 inductees with Michel Escoffier, Candy Wallace, and Mary Chamberlin

  • Javier Plascencia, executive chef/owner of Mision 19, Finca Altozano, Jazamando, Erizo and Cafe Saverios
  • Luis Gonzalez, executive chef/owner of Puesto Restaurant Group
  • Dame Flor Franco, executive chef/owner of Indulge and Franco’s on Fifth
  • Dame Michelle Ciccarelli Lerach, founder of Berry Good Food Foundation
  • Dame Maria Gomez Laurens, Past President of LDEI International/Hospitality Professional/Philanthropist
  • Dame Araceli Ramos, Director of Worldwide PR for Mundo Cuervo

Candy with her long-time friend Chef Jeremiah Tower

The event also drew culinary luminaries including Jeremiah Tower.

And who organized this stunning sunset evening? Our own Candy Wallace. Candy, of course, is not only a Dame, but she was inducted into Disciples Escoffier International USA in October 2014. Candy handled the behind-the-scenes work, from getting Guillas to hold the event at the Marine Room and managing the publicity to serving as the MC that evening. It was a stunning evening with a menu designed by Guillas and inspired by his early 1900’s Auguste Escoffier cookbooks.

Following the meal and induction ceremony presided over by Michel Escoffier, Candy, and Mary Chamberlin, there was both a silent auction and live auction run by Candy and Gomez-Laurens. Proceeds will fund educational scholarships and grant programs in San Diego.

Candy and Dennis Wallace

All I can say is you should have been there! You should be so proud of Candy!

What would you consider your greatest contributions to the culinary field? What do you aspire to?

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