Chef with 5 years of experience minimum directing a kitchen, an establishment such as Restaurant or Hotel, with a cooking diploma and must show, regarding his professional career, his implication of development of the French Cuisine or International Cuisine.
Sommelier and Restaurant and Hospitality Industry Employee and Wine Industry (“non-culinary professional”); Employee or Owner of the Hospitality Industry (“outside” of the kitchen), like Maître d’Hôtel or Chef de Rang, Sommelier. Also all the professional categories of persons related to the Wine Industry. Must show regarding his professional carrier, his implication and interest in the Gastronomy. Must be introduced by “Disciple Escoffier Red Sash” or “Disciple Escoffier Purple Sash”.
“Epicurean” (non-Hospitality Industry Professional); Person who has a strong interest in the entire world of Gastronomy, but who is not a professional of Culinary Industry; must be introduced by a “Disciple Escoffier Red Sash” or “Disciple Escoffier Purple Sash”.
Representatives of organizations or companies that are related to the culinary trade and are without voting rights. Each organization or company is eligible to send not more than 2 representatives per event to the gatherings of the Association.
Promising junior chefs who have demonstrated a strong interest in French or International cuisine, who are pursuing a career in the culinary industry and have less than 5 years of work experience in hospitality or fine dining establishments.
Chef with 5 years of experience minimum directing a kitchen, an establishment such as Restaurant or Hotel, with a cooking diploma and must show, regarding his professional career, his implication of development of the French Cuisine or International Cuisine.
Sommelier and Restaurant and Hospitality Industry Employee and Wine Industry (“non-culinary professional”); Employee or Owner of the Hospitality Industry (“outside” of the kitchen), like Maître d’Hôtel or Chef de Rang, Sommelier. Also all the professional categories of persons related to the Wine Industry. Must show regarding his professional carrier, his implication and interest in the Gastronomy. Must be introduced by “Disciple Escoffier Red Sash” or “Disciple Escoffier Purple Sash”.
“Epicurean” (non-Hospitality Industry Professional); Person who has a strong interest in the entire world of Gastronomy, but who is not a professional of Culinary Industry; must be introduced by a “Disciple Escoffier Red Sash” or “Disciple Escoffier Purple Sash”.
Representatives of organizations or companies that are related to the culinary trade and are without voting rights. Each organization or company is eligible to send not more than 2 representatives per event to the gatherings of the Association.
Promising junior chefs who have demonstrated a strong interest in French or International cuisine, who are pursuing a career in the culinary industry and have less than 5 years of work experience in hospitality or fine dining establishments.