THOMAS BÜHNER

"Endorsing BeyondCuisine is a matter of great pride for me.This inspiring initiative celebrates the skills and creativity of black female chefs, making our industry more diverse and inclusive. As Ambassador of the HoteliersGuild Chefs Chapter,I am thrilled to be part of this transformative journey. Let's create an industry where all talents are recognised and nurtured. I am humbled to be part of this mission and look forward to seeing the transformative impact it will have on our industry.”

CULINARY INNOVATION MEETS DIVERSITY

PASSION FOR CHEFFES NOIRES

BeyondCuisine is an initiative that celebrates the universal language of food. Food has that power to unify people, regardless of race nor gender. By promoting diversity and equality in the culinary world, BeyondCuisine is transforming the narrative by making the culinary world more inclusive for all. I urge you to support BeyondCuisine since it is crucial in inspiring future generations of female chefs.

Astrid Oberhummer Member | HoteliersGuild Academy of Hospitality Arts CEO & Founder | Lobster Experience

arla Hall, a highly celebrated personality in the culinary world, is known for her quick wit, deep culinary knowledge, and charm. Her philosophy of food being a form of love and her efforts to share soul food recipes rooted in her Nashville origins make her a revered figure. This year, she will be mentoring competitors on their Favorite Chef journey, providing them with essential tips and sharing valuable trade secrets. Hall's commitment to fostering culinary talent aligns seamlessly with BeyondCuisine, an initiative by HoteliersGuild and the Academy of Hospitality Arts SIRIUS Academy Award Campaign. Her passion for the culinary arts and dedication to mentoring the next generation of chefs underscores why BeyondCuisine supports her endeavour.

This exciting journey of culinary creators takes a new turn with Colossal, a global leader in modern giving. Colossal operates with the mission of offering extraordinary prizes and facilitating substantial donations through competitions that change lives and make the world a better place. The objective is to raise money and awareness for organisations and individuals, paving the way for impactful giving and a better tomorrow.

This noble cause of supporting aspiring female chefs directly resonates with the ethos of BeyondCuisine and the HoteliersGuild Academy of Hospitality Arts SIRIUS AcademyAwardCampaign, emphasising our shared commitment to promoting inclusivity and diversity in the culinary world.

In partnership with TASTofHOME, one of the most recognised food publications in the industry, Colossal is set to feature the 2023 Favorite Chef in their acclaimed magazine. This initiative aims to discover the next culinary legend. Culinary enthusiasts from different walks of life will come together to compete and showcase their skills, all while supporting a magnificent cause.

We, at BeyondCuisine, alongside the HoteliersGuild Academy of Hospitality Arts SIRIUSAcademyAwardCampaign, are eager to support Carla Hall and the Favorite Chef initiative. Together, we strive to uplift and celebrate the diverse and evolving culinary scene, contributing to a more inclusive, innovative, and compassionate food industry.

The heat is on for culinary experts, professional chefs, and home cooks worldwide to sharpen their knives and compete for the ultimate prize. The 2023 Favorite Chef Competition will be powered by Colossal Management, LLC, a U.S. nationally registered professional fundraiser, and will benefit James Beard Foundation.

Under Colossal, the Favorite Chef Competition is set to be bigger and better than ever. For one, two-time 'Top Chef' competitor, author, television host, member of the James Beard Foundation's Women's Leadership Advisory Committee, and champion of many child-hunger-focused charities, Carla Hall, has signed on as the Competition host. The fun-loving, always-honest personality will help guide competitors along their Favorite Chef journey by offering industry insights and tips to hone their skills.

Another prize elevation includes an in-person, one-on-one cooking experience with Hall at Platform by James Beard Foundation, a brand-new dining destination in New York City located within a reimagined Pier 57 at West 15th Street and Hudson River Park between Little Island and Chelsea Piers. A cash prize of $25,000 will be awarded to the Competition winner, who will also be featured in a two-page advertorial in Taste of Home Magazine.

The online Competition will be operated as part of a fundraising campaign where donations from votes cast during the Competition will be received directly by DTCare, a US 501(c)(3) charity organization, and then subsequently granted to the James Beard Foundation (JBF) after the conclusion of the Competition. Colossal has a strong relationship with JBF and has helped raise awareness for the organization's mission to celebrate, support, and elevate the people behind America's food culture while championing a standard of good food anchored in talent, equity, and sustainability. In addition to general support for the Foundation, Colossal has aided in JBF's National Scholars Program and Women's Leadership Workshop.

About Favorite Chef

In 2021, Favorite Chef, LLC donated over $1.1 million to Feeding America, where an estimated 11.5 million meals were dispersed to communities in need during the COVID-19 pandemic. Chef Semone Hopkins, an Institute of Culinary Education (ICE) and Culinary Institute of Virginia (CIV) alumna, took the 2021 title and was awarded the grand prize.

About Carla…

Carla Hall first won over audiences when she competed on Bravo’s “Top Chef” and “Top Chef: All Stars” and shared her philosophy to always cook with love. She believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others.

Carla spent 7 years co-hosting ABC’s Emmy award winning, popular lifestyle series “The Chew”, and is currently featured on the Food Network in shows such as “Thanksgiving, Holiday and Halloween Baking Championships” (judge), and “Worst Cooks in America”. Her latest cookbook, Carla Hall’s Soul Food: Everyday and Celebration, was published in 2018, landing on annual “Best Cookbook” lists across the country and receiving an NAACP Image Awards nomination. Hall published her debut picture book, Carla and the Christmas Cornbread, in November 2021, with Denene Millner Books, an imprint of Simon & Schuster Children’s Publishing. Illustrated by Cherise Harris, Carla and the Christmas Cornbread is a heartwarming tale loosely based on Hall’s childhood growing up in Nashville, TN, that celebrates family traditions, old and new, and also includes a child-friendly Christmas cornbread recipe perfect for the holidays.

She is active in many charitable endeavors and focuses her board member-level participation in organizations where she can make an impact advocating for children such as with 4H, Pajama Program, GenYouth, and Helen Keller International. In addition, Carla volunteers time to promote other non profit organizations such as: The James Beard Foundation, FEED America, Jacques Pepin Foundation, The Smithsonian Institutes and their membership of museums, and many others.

The HoteliersGuild BeyondCuisine initiative is instrumental in promoting a more inclusive environment for women in the food and beverage industry worldwide, especially for black female chefs. By championing diversity, we’re also accelerating innovation.

Sonu Shivdasani INTL. AMBASSADOR | HoteliersGuild FOUNDER & CEO | OF SONEVA

Culinary

INNOVATION MEETS DIVERSITY PASSION FOR CHEFFES NOIRES

It fills me with immense pride to endorse the Beyond Cuisine initiative. This inspiring project celebrates the incredible talent of black female chefs, fostering diversity in our industry. I stand fi rmly with Beyond Cuisine, championing their cause to uplift these culinary talents. This initiative is a stepping stone to a more inclusive future. Together, let's make this vision a reality.

Eva Maltröm-Shivdasani INTL. AMBASSADOR | HoteliersGuild Creative Director and Co-Founder | SONEVA

celebrating extraordinary Black Cheffes united by devotion

Caribbean cuisine, for Michelle Trusselle, is the epitome of joyous moments and lasting memories! Those fortunate enough to experience one of Michelle's supper clubs will attest to the unparalleled atmosphere and delightful memories that are quintessential to each gathering. An alumnus of the esteemed Westminster Kingsway College, Michelle's culinary journey has taken her through esteemed establishments such as The Savoy London and Claridges Hotel. Today, she stands as the Executive Chef and proprietor of Myristica, a London-based supper club that gloriously celebrates Caribbean cuisine. Through Myristica, she introduces Caribbean food in unique, inventive ways while honouring the traditional flavours and techniques that form its foundation.

Michelle's culinary persona is a direct reflection of her own life experience and passions. She infuses her soul into her cuisine, a commitment that does not go unnoticed or unappreciated.

In the spirit of BeyondCuisine, her words ring true: “ To me, Caribbean food means good vibes and happy memories! Maybe my love for spices stems from my grandmother hailing from the Isle of Spice, Grenada. Or perhaps it's the lasting impression left by family gatherings at my grandmother's home, where the aroma of dishes prepared with island spices filled the air. These spices symbolize delectable food and delightful memories.

I am a staunch believer in the extraordinary character of Caribbean cuisine, and I believe its charm should be shared far and wide. We at BeyondCuisine, along with Michelle, encourage everyone to bring a slice of the Caribbean into their homes, using our hand-blended Caribbean spice mixes. Upon opening a container of these spices, you'll be met with an irresistible, fresh aroma that promises the creation of joyful memories. We eagerly look forward to the delectable dishes you'll create and share. One love, " – Michelle Trusselle

ABOUT MICHELLE: A Gastronomic Journey Rooted in Passion and Dedication

Michelle, a native of London, has shared an extraordinary bond with food from a very young age. This passion prompted her, at the tender age of 16, to step into the esteemed corridors of Westminster Culinary Arts College immediately after completing her schooling. Her culinary journey, marked by dedication and an innate love for food, led her through the hallowed kitchens of illustrious London establishments like The Savoy and Claridges, all within three years of graduating college.

Her culinary saga was enriched with the knowledge and skills she honed in various Michelin-starred kitchens. Among these was the revered one Michelin-starred restaurant La Trompette, where she had the privilege to learn from acclaimed chef Bruce Poole. Michelle's tenure at La Trompette was significant, as she was part of the team both before and after they secured their respected Michelin star recognition.

In a testament to her extraordinary talent and versatility, Michelle served as the Head Chef for the Hospitality/Fine Dining at McKinsey & Company’s London office. Her culinary excellence did not stop at boardroom lunches. She carried her gourmet prowess forward under her own brand, catering to an elite clientele that included lords, royalty, fashion designers, former Prime Ministers, and film directors.

With years of diverse experience under her belt, Michelle launched Myristica, her own monthly Supper Club that seamlessly weaves in the rich heritage of the Caribbean into its menu. It is here, at Myristica, that her well-crafted dishes come alive to excite, stimulate, and intrigue her guests, leading them on a gastronomic journey that transcends the ordinary.

Adding to her glowing achievements, Michelle was a Semi-Finalist at MasterChef: The Professionals 2018 and in 2019, she was heralded as 'one of the most successful contestants who have transformed their career since being on the show.' She also featured in MasterChef: The Professionals - The Rematch 2019.

Today, as Michelle joins the BeyondCuisine initiative, she brings with her a wealth of culinary expertise and an unyielding passion for her craft. Her presence promises to elevate our efforts to celebrate diversity and inclusivity through the universal language of food.

Myristica, the innovative London based supper club’s and Michelelle’s raison d’être resonates with the BeyondCuisine initiative in many ways. With monthly events that include a welcome cocktail, canapés, and a five-course tasting menu, this dining experience blends the vibrant flavors of the Caribbean with the freshness of local English ingredients.

This dining institution serves as a gateway to the rich traditions and fl avors of Caribbean cuisine, while simultaneously celebrating the bounty of seasonal offerings in England. Myristica offers a warm and friendly environment where attendees can indulge in homely, soulsatisfying Caribbean meals, presented with a unique and modern twist.

Myristica is not only presenting familiar island dishes in new, exciting ways but also pushing culinary boundaries while remaining faithful to the core flavors that define Caribbean cuisine. The careful consideration in menu crafting guarantees diners an authentic and rewarding experience. Every guest can anticipate a culinary journey delivered with warmth, authenticity, and a genuine smile.