INVITATION & GUIDELINES for HoteliersGuild's EXTRAVAGANZAculinaire | Volume No II by Selected Hotels Promotion L.C. | CHC CoutureHospitalityConcept

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culinaire

Your personal Invitation To join our Culinary Safari without Boundaries

GU I PA DELI N & A RTIC ES F I Su For PPLI PANT OR C bm S iss volu ANTS Ma ion D me II y 2 ea 5t dl ine h

Our raison d’être ReadHere: HoteliersGuild

To the rich and famous, caviar is the food of the gods . Viewed more closely, it is just food out of a tin .

U A CULINARY EXTRAVANZA WITHOUT BOUNDARIES

FEATURING

CHEFS EXTRAORDINAIRS

Dear Friends & Colleagues

It’s a tough time for our industry, but at HoteliersGuild we decided that going dark cannot be our ambition. So, when we had to cancel our Culinary Festival in Marbella, Spain, due to the Corona crisis, instead of burying the event, we thought to simply stage it virtually instead, and I am so pleased to invite you today to participate! I am thrilled to confirm that Thomas Buehner, Germany’s renowned Frank M. Pfaller Michelin Chef entrepreneur has recently joined HoteliersGuild as our President HoteliersGuild Ambassador Culinaire to actively support our cause! We would be delighted to count with your gracious participation - it’s of course free and should also provide some moral support, especially for our younger colleagues to somewhat ease their fear for a gloomy future due to the prevailing situation. It will be published digitally as an e-book and communicated to our colleagues and their loyal patrons via a special issue of our member magazine, LookBook

So, here we are and delighted to announce details and guidelines for the HoteliersGuilld’s Premier Virtual EXTRAVAGANZAculinaire Volume II, a Chefs GetTogether in a friendly culinary Safari around the globe like never seen before.

Main GuideLines for participants | DEADLINE 25/05/2020

3-course menu - starter, main course & desert as (these are SAMPLES only!) with web-res photos &

• We need to receive a explained below

preparation explanation • Chef’s short bio + head/shoulder photo + short quote re. philosophy/ cuisine…

• Obviously, we do not expect you to produce new photos etc. at this time so feel free to use existing material!

This is an invigorating fun event without boundaries which will see only winners and brings some light into those dark days of closed restaurants, hotels and our entire hospitality business! Most importantly, the event is FREE OF CHARGE, all the work done solely by us, and we are not soliciting sponsors. Furthermore, all participants will receive a complimentary double page advertisement in the event magazine plus a minimum of 4 double pages feature of their enterprise in HoteliersGuild’s next LookBook! This event will be open also to non-HoteliersGuild members, so do feel free to send us your application to attend.

Stay healthy & confident warm regards

Frank

“

I am absolutely delighted to support this noble cause

and I invite our colleagues to join us on this culinary safari without boundaries We must defy to admit defeat so Let us stand together in these challenging times & enjoy this culinary journey Tutto andrÀ bene !

https://www.thomasbuehner.de

Ambassador culinaire

“

Sample For your orie

Thomas Bühner For over 25 years, Thomas Bühner has been at the top of the league of German chefs. Born 1962 in Riesenbeck as the son of a housewife and a commercial clerk, he was first exposed to catering at his grandparents’ establishment. Here, guests were always greeted with a slice of fresh pain gris with butter and Westphalian ham, and the clattering in the kitchen and the hubbub from the pub acted as a backdrop at bedtime, late in the evening. But all the same, young Thomas Bühner had no clear idea for a long time which career to choose once he left school. Whilst his twin brother turned to carpentry, an aptitude test at the job centre came up with concrete ideas: he was facing a choice of becoming a chef, a baker or a farmer. Bühner decided to become a chef, and even back then, he announced to his parents: “So if I’m going to be a chef, then at least I want to be a good one” - and he has kept his word to this day. Bühner trained at Schweizer Haus in Paderborn. This was followed by stints with Günter Scherrer at the Hilton in Düsseldorf, Landhaus Scherrer in Hamburg, Restaurant Grand Cru in Lippstadt and Restaurant Jörg Müller in Westerland on Sylt. In 1989, Bühner became Harald Wohlfahrt‘s chef de partie at the Schwarzwaldstube in Baiersbronn. This was one of the most important stages of his career, after all, he was fascinated by Wohlfahrt’s discipline and consistency – indispensable assets in his vocation – and, above all, the down-to-earthness and benevolence the patron showed his employees day in, day out. The ideal prerequisites for taking on the position of Head Chef at the restaurant La Table in Dortmund in 1991. Five years later, he was awarded his first Michelin star, followed by a second one in 1998. Gault Millau voted Bühner “Newcomer of the Year” in 2001 and “Chef of the Year” just five years later. Together with Together with his team in Service and Kitchen, Thomas Bühner has been running the restaurant la vie in Osnabrück since April 2006. Since 2009, Thomas Bühner has been a “Grand Chef” with Relais & Chateaux. In addition, la vie has been a member of “Les Grandes Tables du Monde” since early 2010. The restaurant has been awarded 19 Gault Millau points and three Michelin stars, as well as top grades in all other German restaurant guides.

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entation only

Red King Prawn Kaki Swiss Chard

RECIPE 25 grams Lorem ipsum Â˝ liter Lorem ipsum 25 grams Lorem ipsum 5 eggs 135g caster sugar 80g vegetable oil 100ml milk 120g cake flour (if you want to achieve cotton soft, cake flour is recommended) 30g pistachio nuts (ground) Â˝ tsp cream of tartar

PREPARATION&PLATING Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos et accusam et justo duo dolores et ea rebum. Stet clita kasd gubergren, no sea takimata sanctus est Lorem ipsum dolor sit amet. Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos et accusam et justo duo dolores et ea rebum. Stet clita kasd gubergren, no sea takimata sanctus est Lorem ipsum dolor sit amet. Lorem ipsum dolor sit amet, consetetur sadipscing elitr,

Pigeon in Juniper Smoke RECIPE 25 grams Lorem ipsum Â˝ liter Lorem ipsum 25 grams Lorem ipsum 5 eggs 135g caster sugar 80g vegetable oil 100ml milk 120g cake flour (if you want to achieve cotton soft, cake flour is recommended) 30g pistachio nuts (ground) Â˝ tsp cream of tartar

Tanariva Lactee’, Cherry & Quinoa RECIPE 25 grams Lorem ipsum ½ liter Lorem ipsum 25 grams Lorem ipsum 5 eggs 135g caster sugar 80g vegetable oil 100ml milk 120g cake flour (if you want to achieve cotton soft, cake flour is recommended) 30g pistachio nuts (ground) ½ tsp cream of tartar

VOLUME I

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