DISCIPLES ESCOFFIER TEAM TROPHY

1. DISCIPLES ESCOFFIER TEAM TROPHY 2013

2. 2nd Disciples Escoffier Team Contest – Asia A word from Disciples Escoffier International Asia’s Chairman, Chef Robert Fontana : “It is a real pleasure to announce the 2nd “Disciples Escoffier Team” competition in Asia which will be held during the “Auguste Escoffier’s Day”, on the 26th of October 2013, in Shanghai. We were so surprised about the success of the 1st edition ! Year after year, event after event, our Association is getting stronger and offers more and more visibility for our Chefs and the Partners and Sponsors who follow us with conviction. We all dedicate our aims and efforts to improve the Culinary Arts all around the world, and for us, in Asia, we can see great potentials for Future, This Contest is open to teams from Restaurants and Hotels which would like to show case their talents and creativity in front of the Hospitality Industry of Asia. The enclosed general guidelines are layed down out with the vision that all teams will have equal opportunity. I cannot wait to see you all, in Shanghai, and I wish you all the best.” With my culinary regards, Robert Fontana, Chairman – Disciples Escoffier International Asia

3. Team China Award-winning Executive Chef David-Jean Marteau has been cooking and traveling around the world for over twenty years. David’s recipes aim to awaken the senses, turn the ordinary into the spectacular, and educate the palettes of his international clientele Linda Fu, the award-winning Pastry Chef joined our culinary team in 1999. She has successfully completed various overseas tenures in France, Hong Kong, Singapore and Switzerland. She is a native Shanghainese and loves to incorporate her vast experience into the creation of her authentic yet innovative desserts and pastries. Bonnie Chen F &B Maitre D’ in Parkyard Hotel She was unanimously voted as Miss Parkyard Hotel during year 2012 for her exceptional Job erformance, recommendations and excellent Service commented by numerous numbers of our hotel guest

4. Team Hong Kong From France, USA to CHINA, Chef Bertrand is highly recognized for is passion and love pastry. After working for three different Michelin Star restaurants in Paris, he moved to Shanghai for Hilton and Shangri La hotel.Chef Bertrand is now MONIN Chef Patissier for all Asia Pacific. Jeremy BIASOL, 1 Star Michelin Chef, runs Mirror in Hong Kong, a restaurant that was awarded Asia’s top 300 best restaurants in the Miele Guide 2012. He is the new President of Disciples Escoffier Hong Kong Delegation since September 2013. Laurent POUSSE has been in the Catering & Hospitality Industries since his beginnings and he arrived in Asia in 1998 ; talentuous in Service and Wine Expert ; today, he is the Development Director of an important Australian Wines Company…

5. Team Macau FAM KEAN WAH, Wilson started his culinary career in Malaysia when he was 15 years old. With around 12 years F&B and culinary experience, Wilson participated in many regional and international competitions and attended many exchange programs in different countries. CHONG HIU TUNG has been engaging in the Pastry Industry for over 10 years, gaining experiences from various well known Hotels in Hong Kong & Macau. His talent was quickly recognized when he won the Awards in the 2007 WGA Chocolate Showpiece and the 2011 WGA live Chocolate Showpiece. Albino Jennefer DELOS SANTOS started her career in Dubai and has over 10 years F&B experience. She is currently Supervisor in the 1 Michelin Star Restaurant “The Tasting Room” in Macau.

6. Team Vietnam Xuan Tam LE was graduated in 1992 from Gia Hoi School in Hue, he worked since in several famous restaurants in Vietnam like L'Olivier Sofitel Plaza Saigon, The Boathouse. Currently he is the Sous Chef of Reflection Restaurant - Caravelle Hotel. He won several championships in Vietnam and he is an Iron Chef Vietnam. Ngo Lam Khanh TRAN was graduated in 2001 from Saigon University (Domestic Sciences), she joined the Sofitel Plaza Saigon Hotel where she is currently the Sous Chef Pastry. In domestic and international competitions, she won several Gold and Silver medals. Quoc Thanh TRAN was graduated in 2001 from Huflit University - Hotel Management Major. He worked since in several famous five Stars Hotels and restaurants in Vietnam like New World Hotel Saigon. Currently he is the Sommelier Wine Specialist of Metro Cash and Carry Vietnam. He won several domestic competitions in Vietnam.

7. Accomodation One of the best-located hotels in Shanghai, the Jin Jiang Hotel is conveniently situated close to Huaihai Road, the "Champs-Elyses" of Shanghai. Its accommodations overlook 16,500 square meters of beautiful gardens and are spread across three unique buildings, the historic Cathay Building (built in 1929), the lavish mid-1930s suite-only Grosvenor House and the modern Cathay Garden executive wing. The Jin Jiang Hotel, with its many facets, flavors and features, is a reminder of what a truly "grand" hotel should be. ADDRESS: 59 Mao Ming Road(S), Shanghai, China Telephone: （86-21）32189888 http://www.jinjianghotels.com/hotel/location/540 Quoc Thanh TRAN was graduated in 2001 from Huflit University - Hotel Management Major. He worked since in several famous five Stars Hotels and restaurants in Vietnam like New World Hotel Saigon, The Park Hyatt Saigon, The Mandarin Restaurant, The Khai Silk Corporation. Currently he is the Sommelier Wine Specialist of Metro Cash and Carry Vietnam. He won several domestic competitions in Vietnam. Ngo Lam Khanh TRAN was graduated in 2001 from Saigon University (Domestic Sciences), she joined the Sofitel Plaza Saigon Hotel where she is currently the Sous Chef Pastry. In domestic and international competitions, she won several Gold and Silver medals.

8. Competition Location Established in 1985, Shanghai Cao Yang Vocational School is a China’s key vocational senior high school at the national level approved by the Ministry of Education, while once gaining the achievement of Shanghai Advanced Vocational Education Unit, Shanghai Municipal Safe and Civilized Campus, Model Unit of Pu Tuo District.With investment of RMB 230 million yuan on the infrastructure, the school has a construction space of 68200 square meters while with occupancy of 65 acre. Boasting the four well- equipped teaching buildings for different specialities. ADDRESS: 240 Qing Jian Road, Shanghai, China Telephone: （86-21） 52768266 Quoc Thanh TRAN was graduated in 2001 from Huflit University - Hotel Management Major. He worked since in several famous five Stars Hotels and restaurants in Vietnam like New World Hotel Saigon, The Park Hyatt Saigon, The Mandarin Restaurant, The Khai Silk Corporation. Currently he is the Sommelier Wine Specialist of Metro Cash and Carry Vietnam. He won several domestic competitions in Vietnam.

9. The Menu… STARTER : « Darne de Saumon à la Royale » ; Norvegian Salmon Steak with Royal Sauce (free style) (Guide Culinaire, page 197, recipe N°1672) MAIN COURSE : « Filet de Boeuf Saint-Germain » ; Canadian Beef Tenderloin, Saint Germain (free style) (Guide Culinaire, page 277, recipe N°2275) DESSERTS : a) « entremet » with 4 compulsory ingredients : (free style) - 1 ingredient solid : white chocolate - 1 ingredient liquid : organic soja sauce HONA - 1 ingredient in powder : ground cinnamon - 1 fruit : kiwi b) « Pèche Melba » (free style) (Guide Culinaire, page 557, recipe N°4674) OTHERS : a) The Sommelier or Maître d‘Hôtel will have to pair the 4 dishes with wines selected in our Partner “MontRose” wine list b) The dishes will be served in 6 plates similar, and 1 presentation of 6 portions on a service tray

10. DETT Rundown

11. DETT Rundown

12. DETT Rundown

13. DETT Rundown

14. Our VIPs & Guests… Chef Yves THURIES France French General Consul of Shanghai Mr. Emmanuel LENAIN Mr. Jean-Luc PETITRENAUD French TV Journalist Chef Paul PAIRET « UV » & « Mr & Mrs Bund », Shanghai

15. Main Sponsors 2013

16. to contact us Disciples Escoffier International Asia www.disciples-escoffier-asia.com www.disciples-escoffier.com e-mail : louis-antoine-giroud@hotmail.fr