Tag: Culinary arts

News

Hästens and world-class tennis champion Maria Sharapova partner to launch Sleep to Perform – a talent program aimed at supporting the next generation of leaders

Sep 17, 2024 by Mansi Praharaj 0 Comments #CEO of Hästens, #Culinary arts, #Emma Webster, #fashion, #Flynn McGarry, #Grand Slam Titles, #Hästens, #Ian Padgham, #Jamie Chadwick, #Jan Ryde, #Maria, #Olympic medal, #Priya Ahluwalia:, #Sharapova, #Sports, #Visual Arts:, #world-class tennis champion

(Photo By Jordan Anthony Magtoto)

For over 170 years, Hästens has been dedicated to delivering extraordinary sleep experiences, enhancing people’s lives with exceptional awake time, and contributing to making the world a better, more peaceful, more joyful, and loving place. To further this mission, the world’s leading bed brand is teaming up with celebrated athlete and entrepreneur Maria Sharapova to launch the Sleep to Perform talent program with five selected talents across Culinary Arts, Fashion, Sports, and Visual Arts. Throughout her prolific tennis career, Sharapova understood how important it was to calibrate all aspects of performance in order to win on the court and, in partnership with Hästens, wants to ensure that emerging leaders benefit from the best possible sleep in their own pursuits of excellence.

Sharapova is a world-class tennis champion who won five Grand Slam Titles, an Olympic medal, and over 30 WTA events throughout her illustrious career. Her on-court success led to a trailblazing career in business; Sharapova became an entrepreneur early in her career, partnering and investing in a variety of companies while still in her playing days. Since retiring from professional tennis in 2020, Sharapova has focused her energy on sharing the lessons she learned and expertise she garnered throughout her 20+ year on-court career to help others achieve elite performance in their own lives. A visionary leader and a respected guide, Sharapova hopes to be a wellspring of motivation for new leaders through this program and partnership with Hästens.

Hästens and Sharapova will join forces to inspire and support a handpicked group of talents within a range of fields by providing them with the opportunity and support to feel and perform their best each day to grow their future potential. The program is founded and built on the notion that quality sleep helps people create the life they dream of upon waking, by providing benefits to both the body as well as the soul. Maria has insightfully reflected on these important synergies herself as a dedicated Hästens customer for many years.

“My love for Hästens goes back to 2004 when I went to the store in Los Angeles with my first big paycheck from a tournament I won. I had the most amazing experience. It was quite an investment at the time for me, but nonetheless, I still sleep on that bed to this day, so it shows how much love I have for Hästens beds and passion and history. I am fascinated by the process of how beds are made because of the exceptional quality that it represents.”

“Sleep is essential to performance regardless of industry or where people may be in their careers. My first big purchase after a tournament win was a Hästens mattress and even though it was an investment, it was one of the most important purchases of my career. As I focus my post-playing career on helping others achieve elite performance in their lives, I wanted to partner with Hästens to help broaden the way we think about performance with the understanding of how vital sleep is to everyone in every industry.”

Jan Ryde, fifth-generation owner, CEO of Hästens, and author of the international bestseller When Business Is Love, said there is a great alignment between Sharapova and Hästens: “At Hästens, we are on a mission to make the world a better place and make people’s lives better by providing the best beds and adjacent products for sleep. Collaborating with Maria Sharapova on the Sleep to Perform program is an amazing opportunity for everyone involved. Her unwavering dedication to excellence and performance perfectly aligns with our values and vision. We are excited to support these talented individuals and showcase the profound impact of quality sleep on achieving one’s full potential.”

The Sleep to Perform program will begin this Autumn, with Hästens providing products and support to the selected talents. Follow their journey to see how quality sleep enhances their performance and creativity.

Meet the Talent

The program will support the following talents:

Culinary Arts:

Flynn McGarry: an American chef based in New York City. He is known for being a young restaurant owner in Manhattan, opening a successful restaurant named Gem at the tender age of nineteen.

Visual Arts:

Emma Webster: a British-American painter. She refabricates nature from still life models and scenographic studies using VR technology.

Ian Padgham: a California-born, France-based artist who is a prominent figure in the world of social media art, renowned for his creative use of platforms like Vine and Instagram. His work merges traditional artistry with modern technology, resulting in a unique and engaging digital art form.

Sports:

Jamie Chadwick: a British racing driver who races for Andretti Global in Indy NXT and the first woman to win an ‪Indy NXT race since 2010. She is also a development driver for the Williams Formula One team.

Fashion:

Priya Ahluwalia: a designer and founder of the multi award-winning label Ahluwalia. Ahluwalia represents the intersection between near and far, past and present, taking elements of her dual Indian-Nigerian heritage and London roots.

About Hästens

Hästens is dedicated to delivering extraordinary sleep to people worldwide so they can be their best and create the future they dream of upon waking. That’s why our master craftsmen in Köping, Sweden, consider and handcraft every detail of our bespoke beds using the finest natural materials.

Our story started in 1852, and we are proud to be a world-class international family-run business operating in over 45 countries and a Purveyor to the Royal Court of Sweden. We have over 250 independent resellers in Europe, Asia, America, and Africa and continue to enter new markets.

Kevin Raj Silas runner up of Food Plating competition with Prof. Irfan S. Mirza, Director and Principle, VMSIIHE.
Business World

Creativity was on display at VMSIIHE’s student-led event Meraki

Mar 2, 2021 by Neel Achary 0 Comments #Culinary arts, #V. M. Salgaocar Institute of International Hospitality Education

Hyderabad, March 2021: Meraki is a word that modern Greeks often use to describe doing something with soul, creativity and love. And that’s what was evident at the event ‘Meraki’ hosted by the students of V.M. Salgaocar Institute of International Hospitality Education (VMSIIHE).

Held entirely in the virtual mode, the vibrant student-led event included a plethora of contests in photography, vegetable carving, flower arrangements, food plating, singing, fashion and more.

“It was challenging to organise, plan and conduct the entire event online but it was a tremendous learning experience for us. We had to ideate and plan the event while working remotely. The experience will help us to be able to comfortably work remotely during the pandemic and beyond”, said Sharlene Colaco a student of VMSIIHE who was part of the planning committee.

Aditya Desai runner up of Photography competition with Prof. Irfan S. Mirza, Director and Principle, VMSIIHE.
Aditya Desai runner up of Photography competition with Prof. Irfan S. Mirza, Director and Principle, VMSIIHE.
Food Plating done by Kevin Raj Silas as part of the Meraki event at VMSIIHE
Food Plating done by Kevin Raj Silas as part of the Meraki event at VMSIIHE

Meraki encouraged students to explore their creative talents to the fullest. The flower arrangement competition saw students repurpose daily objects such as teapots, ladders and even a cycle wheel into dainty and beautiful flower arrangements. The winning entry created by Dionne Gouveia included the traditional Goan grinding stone and a ladder which was adorned with colourful flowers and foliage. The bright colours of the flowers contrasted with the rustic objects. The added element of a jet black teapot with a bunch of bright pink flowers placed in it added to the drama of the creation.

Culinary Arts does not involve merely cooking a tasty dish. Plating the meal to make it look like a piece of art while adding elements which add to the gastronomic experience is a big part of the learning. Participants of the food plating contest were judged on the aesthetics, colours, balance of flavours and textures, all of which make for the perfect plate. First place winner Breanna Moraes’ submission saw a melange of colours and flavours visible on a single plate. Seafood was paired with fresh vegetables and herbs with a hint of flavours from the sauces used which culminated into a beautifully plated meal. Second place winner Kevin Raj Silas’ creation was just as fascinating with beautifully cooked prawns and the crunch of crisps coming together.

The singing and fashion themed contests required students to send in their submissions through a short video which was judged by an external guest and an internal faculty member. Breanna Moraes won the award in the singing category. The photography contest meanwhile saw submissions coming in from a number of students, many of whom had captured the beauty and landscape of Goa through their lens.

Education

Sommet Education launches École Ducasse – Paris Campus : a new benchmark location for Culinary arts training

Nov 18, 2020 by Gouri Achary 0 Comments #Adrien Cachot, #Chantal Wittmann, #Chef Alain Ducasse, #Christophe Raoux, #Culinary arts, #École Ducasse, #hristopher Coutanceau, #Paris, #Romain Meder, #Sommet Education

In conjunction with partner Ducasse Développement, Sommet Education, a leading worldwide network of prestigious higher education schools specializing in hotel management, customer experience, and the culinary and pastry arts, is creating the new École Ducasse – Paris Campus, an emblematic venue dedicated to teaching culinary and pastry arts.

An ultra-contemporary campus focused on culinary excellence, on transmission and on the promotion of world-renowned gastronomic know-how.

École Ducasse – Paris Campus is a unique 5,000 sqm space dedicated to tasting, located in Meudon-la-Forêt, 10km from the heart of Paris. Both the school building as well as its interior and exterior fittings were custom-designed by international agency Arte Charpentier Architectes (Oxygen Tower in Lyon, Shanghai Opera House, Véolia Environment Campus…), along with landlord Covivio. The interior design of the bar and the initiation restaurant was entrusted to Jouin Manku, an agency whose previous projects include the restaurant Alain Ducasse at the Plaza Athénée.

The site includes nine laboratories dedicated to culinary arts as well as to pastrymaking, baking, chocolate and ice cream; seven classrooms for academic courses (Finance, Marketing, Human Resources, etc.); a sensory analysis room dedicated to food and wine pairings and the discovery of new flavours; a knowledge centre; as well as several coworking areas. The kitchens will benefit from the fruit trees surrounding the school and aromatic plants grown in the vegetable garden.

The campus also has a store with a takeaway sales area and an initiation restaurant open to the public.

This all amounts to a high-quality environment and experiential territory in which everything is done to facilitate work and develop gustatory sensations

As Chef Alain Ducasse emphasizes: “With the opening of the Paris Campus, we are pursuing an essential mission that I believe is one of the most beautiful in the world: preparing the next generation and training leaders. This mission consists of transmitting excellence, respect for produce and seasonality, as well as the ability to recover from difficult contexts, all driven by a strong focus on perpetual reinvention.”

The school offers a wealth of varied programs including:

· A three-year Bachelor’s degrees in Culinary Arts and French Pastry Arts aimed at post-baccalaureate students and training them to become well-rounded and entrepreneurial chefs. This year, the Bachelor’s degrees are endorsed by Jessica Préalpato, Pastry Chef, Alain Ducasse, Plaza Athénée, nominated 2019 “World’s Best Pastry Chef” on the prestigious World’s 50 Best Restaurants list; and Romain Meder, Executive Chef, Alain Ducasse, Plaza Athénée.

· “Diploma” programs lasting several months and which enable students to specialize after completing their initial culinary or pastry course.

· “Essentials” programs, offering retraining opportunities for people wishing to change careers and become a chef.

· Training courses for professional chefs, including the participation of MOF and renowned chefs such as Christopher Coutanceau, Adrien Cachot, Chantal Wittmann (MOF) and Christophe Raoux (MOF).

Organized in small cohorts to ensure personalized transmission, programs are taught in French and English and last from two months to three years. All combine both academic and practical courses from managing an institution to searching for new trends, to finding the exact touch required to achieve excellence. Themes covered touch on all areas of the culinary and pastry arts and echo new culinary trends, from Green Gastronomy to vegetable-based and Mediterranean cuisine, as well as tableware and the sommelier’s art.

“Chef Alain Ducasse’s philosophy infuses our educational vision and the way we approach culinary and pastry transmission on a daily basis. Our primary objective is to train extremely well-rounded chefs with a very contemporary culinary vision, unique expertise and interpersonal skills, combined with outstanding technical know-how and a strong entrepreneurial culture” explains Elise Masurel, Managing Director, École Ducasse.

Renowned teachers and mentors

Programs are all taught by top-level Chef trainers (MOF, world champions, renowned Chefs and Pastry Chefs, etc.). The opening of the Paris Campus follows the appointment of a world reference in the world of gastronomy, Jacques Maximin, as Culinary Advisor and Chef in Residence. Students will have the privilege of being associated with the exclusive Chef in Residence dinners. In addition to this distinguished expert, two talented professionals acknowledged by their peers have been appointed: Thomas Guichard as Head of Training and Production and Guillaume Katola as Head of Restaurants.

” This new place of educational excellence is a perfect fit with our international network of prestigious schools and illustrates the development strategy to which we are committed,” says Benoît-Etienne Domenget, CEO Sommet Education.

Exclusive partnerships

“Moët Hennessy is very pleased to collaborate on this magnificent project with Ecole Ducasse, a long-standing partner with whom we share a pioneering spirit, the pursuit of excellence, and a mission to pass down our craft with a spirit of elegance and epicureanism”, commented Philippe Schaus, Chairman and CEO of Moët Hennessy.

The Master Blenders and Cellar Masters of our Maisons will train the students in the subtleties of food and wine pairings while sharing their expertise, enriched by our craftsmanship and three centuries of winemaking heritage.

In order to offer technical excellence and cutting-edge technology to the students, all laboratory equipment has been custom designed and installed by Electrolux Professional, a leading global provider of foodservice, beverage and laundry solutions for professional users, and a long-standing partner of Ducasse globally.

École Ducasse is a network of schools belonging to the Sommet Education, a major international education group for hospitality management and arts.

For more information: learn.ecole-ducasse.com