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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What are you doing Oct. 8? In San Diego, Candy will be seeing the fruits of her hard labor come to life. She’s been organizing the first Disciples Escoffier International Induction and Celebration Dinner for Southern California and Baja chefs and culinary professionals. The event, presented by the San Diego chapter of Les Dames d’Escoffier International, a group Candy is active in, will be held at The Marine Room Restaurant in La Jolla and presided over by Michel Escoffier, great-grandson of the renowned August Escoffier and president of the Foundation Escoffier in France.

This year’s inductees include 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;  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; as well as, Dame Michelle Ciccarelli Lerach, Founder of Berry Good Food Foundation; Dame Maria Gomez Laurens, Past President of LDEI International/Hospitality Professional/Philanthropist; and Dame Araceli Ramos, Director of Worldwide PR for Mundo Cuervo.

Chef Bernard Guillas

Guillas described the menu:

“I have designed an Escoffier “Evolution” menu based on classic recipes from the early 1900s Escoffier cookbooks from my collection in memory of the Grand Maitre Auguste Escoffier. The highlights will include porcini veloute cappuccino, wild steelhead tartare, purple haze goat cheese pot de crème, Brandt farm beef cheeks bourguignon and, for dessert, passion fruit macadamia Dacquoise, paired with wines from the Languedoc Region of France, which is the birthplace of Escoffier.”

Candy’s Induction Ceremony in 2014

For Candy, who is already a Disciple d’Escoffier, this is a hugely important milestone. “Presenting the first induction ceremony in Southern California highlights the significant contributions being made by area culinary professionals,” she said. “San Diego and Baja California have become dining destinations and they are now receiving their richly deserved acknowledgement, both chefs and food and wine purveyors.”

These new inductees are in exemplary company. Along with Candy, who was inducted in 2014, recent inductees into Disciples Escoffier include Thomas Keller, Jeremiah Tower, Mark Franz, Nancy Oakes, Fred Dame, David Fink, and Cyril Chappellet.

Disciples Escoffier International is an invitation-only society of professional chefs, food and wine producers, sommeliers, Maitre d’Hotel, restaurateurs, hospitality industry professionals, epicures and food industry media. Its mission is to honor Auguste Escoffier’s memory and preserve and honor the kitchen, its culture and its continuing evolution. The iconic French chef, restaurateur and culinary writer popularized and updated traditional French cooking methods. Today, Disciples Escoffier has a worldwide membership of more than 30,000. It is in this spirit that the Disciples Escoffier International USA strives to develop its national membership, establish a culinary scholarship fund, and continue its charitable endeavors.

Want to join us? The event, which will also be the last High Tide dinner of the season at The Marine Room, will begin with a champagne and appetizer reception followed by a three-course dinner with paired wines and a silent auction.  Seating for this grand culinary evening is limited. Tickets are $179 and can be purchased on Eventbrite or by calling 619-838-5040. Proceeds will fund educational scholarships and grant programs in San Diego.

On Oct. 19 one of the most prestigious moments of my culinary career took place when–with the smack of a spatula–I was inducted into the Disciples of Escoffier. At a magnificent gala at the InterContinental The Clement on Cannery Row in Monterey (which I actually also co-emceed along with Disciple and Les Dames d’Escoffier’s Mary Chamberlin), nine of us were brought into this premier international gastronomic society, established in France, which honors the memory of Auguste Escoffier, the father of modern French cuisine. The society’s mission is to promote and preserve his work, and promote culinary education and apprenticeships encouraging young people to discover the desire and motivation to work as professional chefs.

Escoffier Gathering of the Gourmands

Proceeds from the gala, hosted by The American Institute of Wine & Food and Les Dames d’Escoffier Monterey chapter are slated to provide a full culinary scholarship to a Northern California student to the Auguste Escoffier School of Culinary Arts. My friend Michel Escoffier, Auguste Escoffier’s great-grandson, oversaw the induction.

Michel Escoffier

And, in fact, I received my Red Disciples of Escoffier chef sash from him, as Mary looked on.

Candy being inducted by Michel Escoffier

So, what kind of company was I in? The other inductees included:

  • Executive chef Thomas Keller of the French Laundry and Per Se
  • Chief Pierre Bain of Fandangos
  • Executive Chef Nathan Beriau of the Ritz Carlton, San Francisco
  • Wine Producer and Owner Bill Stahl of River Ranch Vineyards
  • Chef Tene Shake, President of the American Culinary Federation
  • Executive Chef Robert Mancuso of the Bohemian Club
  • Chef John Pisto, Restaurateur and host of “Monterey’s Cookin’ Pisto Style”
  • Executive Chef Ben Diaz of Rosa Mexicano

Induction Ceremony

Additionally, Chef Cal Stamenov of Bernardus Lodge & Spa, and a Disciple of Escoffier, was honored. And, Mary presented a donation to chef Paul Lee from the Drummond Culinary Academy at Rancho Cielo Youth Campus, a Salinas nonprofit that works with at-risk youth, teaching them the skills to work in our local culinary and hospitality industry. Dennis and I donated a full live seminar experience, a year’s personal mentoring, and a full year membership in APPCA to a graduate of the Drummond Culinary Academy.

Candy's induction

As wonderful as the event was–and it was special–my take aways from being inducted into such a high-profile and exclusive culinary society are two-fold. Personally, it was a humbling, enlivening, and deeply meaningful experience. Only the cream of the culinary industry is ever considered or invited to participate in this society that protects and practices the legacy, philosophy, and culinary skill of Auguste Escoffier. I simply didn’t see it coming, especially since traditionally they haven’t inducted women. So, it was enlivening from the standpoint that I am one of the few women–and the only one in this group–inducted into the society to date. And, of course, it was meaningful as a public recognition of a lifelong career that has focused on establishing a different kind of career for chefs.

That, in turn, makes this an honor that reflects on the worthiness of our organization and the success of our members. It’s a clear validation of the personal chef career path. It’s validation that the level of skill and commitment to professionalism held by personal and private chefs is as real as it is for executive chefs in the commercial kitchens of the finest restaurants and hotels and private clubs throughout the world. The Disciples of Escoffier recognize this–and recognize the value of our organization as a means of building, promoting, and protecting this career path. In being honored with this induction into this great society, APPCA and its members have also been honored.

Wine opener

Now I can’t duplicate the breathtaking champagne toast by saber from that evening, but I raise a virtual glass to all of you, our APPCA members, who have also dedicated your lives to a career that seeks to bring joy, health, and well-being to clients through the food we create for them. Whenever you have a moment when life is just too crazy or you’re feeling frustrated–and we all have them–you can fend off that negativity by telling yourself that you are doing good work and that your path has been acknowledged by the best in your industry as being special and worthy of the highest honor.

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

 

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