Le Diner d'Epicure

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Le Dîner d'Epicure 2002

On April 10, 2002, the second international, interactive, Dinner d'Epicure took place in the dining room of La Friandise, the culinary classroom restaurant of GCCC and in the advanced restaurant of the Lycée d'Hôtelier et de Tourisme in Biarritz, France. The guests in America were served the identical meal as were the guests in France, at exactly the same time, while both parties viewed and spoke with each other via PicTel. The seven hour time difference set the dinner stage in France, while service in Panama City took place at the luncheon hour.

Dignitaries and administrators from each country attended and a friendly meal was shared in a true spirit of camaraderie. 

Click here to view Le Menu (this is an Adobe Acrobat document)

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Le Dîner d’Epicure 1999 

Inspired by the Grande Master Chef Escoffier

From The GCCC Clipper:

The Culinary Management Program hosted its first bi-continental dinner on April 9 in conjunction with the Lycée Hôtelier et de Tourisme in Biarritz, France.

"This elegant dinner, Le Dîner d’Epicure, united Gulf Coast with the culinary school in France with whom the college’s culinary program has enjoyed an exchange relationship. Every year for the past four years, one or two of our culinary students have traveled to France to study, and French students have studied here. This dinner is the culmination of this strong relationship," explained Dr. Bob McSpadden, president of Gulf Coast Community College.

Thirty-five people at La Friandise enjoyed the six-course menu for the event which was inspired by a dinner designed by the legendary French chef, Auguste Escoffier one month prior to the 1912 sailing of the Titanic. It also combines the artistic and culinary flavors of other great chefs including Michel Guérard, Joël Robuchon and Gaston Leôntre.

At the same time Gulf Coast served courses at La Friandise, the Lycée’s restaurant served identical courses. The two sites were linked by interactive video and; participants from both schools communicated via Sony technology. David "Cecil" Paris, a GCCC culinary student, participated in the event from Biarritz, while France’s Nicholas Naribitz participated from La Friandise. Both expressed appreciation for the opportunity to study abroad and for the valuable knowledge gained. Dr. Sandra Preston, a professor of French at Gulf Coast, translated for guests in Florida, and Viviane Zanel, proviseur (president) of the Lycée Hôtelier de Biarritz, translated in France.

 

"This outstanding event comes directly from the vision and hard work of Associate Vice President Lewis Baber and the staff of the Culinary Management Program," said Dr. McSpadden. "Over the years, our culinary program has received regional and national acclaim. We have now taken that recognition to an international level.

Gulf Coast Culinary staff collaborated closely with the Lycée’s representatives in Biarritz. Also of note in re-creating history, in 1912, Escoffier arranged for this dinner to be served in multiple cities throughout Europe. Every aspect of the meal was timed and synchronized from each menu preparation and presentation detail to the service techniques in the dining room. Lycée de Biarritz, Chef Denis Herrera and Dining Room and service professor, Gil Galasso organized the French service of the event. The students who participated in this event volunteered to assist and each did an outstanding job.

The menu  served in 1999 was:

Chartreuse de Ris de Veau 

( a veal and sweetbread appetizer)

Pot au Feu de la Mer 

(a French seafood dish similar to Bouilliabase)

Pigeonneau aux deux Cuissons 

(a savory fowl entrée)

Douceur aux Fruits 

(a dessert of several layers of sweets)

Mignardises 

(freshly-prepared petit fours)

Following the event, the Coordinator of Culinary Management at GCCC, praised the students for their efforts, "The students have done a great job. It is the most complex menu we’ve ever done and with no practice, they did a good job of it." Dr. Lewis Baber commented, "Our customs are different, but we have much in common. This special relationship is one that will establish personal relationships that will last a lifetime." It was Dr. Baber who initiated the French Exchange and he should be proud of the development and growth of this very worthwhile and lasting endeavor.

Encouraged by Dr. Baber to travel to France five years ago, Chef Herr spent five weeks in the southwest of France with a group from the Panama City Rotary. He located the Lycée, saw similarities between their university and GCCC and first discussed the possibility of the exchange with Biarritz. That trip and his subsequent efforts and communication resulted in what is now a structured yearly event.

GCCC culinary student and Spring 1999 graduate, Doug Mostyn, himself a benefactor of the exchange program told the Panama City News Herald that the exchange opportunities influenced his decision to travel to Panama City to attend GCCC. "That and the fact that my research found this school was rated very high. The smaller classes give you more hands-on"