AS 12 French chefs-to-be from the Lycée Hotelier in Dinard (Brittany) are starting their tour of the Scottish larder today as part of the Budding Chefs programme 2013, Alyn Smith MEP said:
“The Budding Chefs exchange programme is a fantastic showcase for Scottish produce. It’s also a great opportunity to introduce Scotland to some young French chefs and will let our young chefs show off their culinary skills in France later in the year.
“This year’s event is set to be a huge success with two of the great champions of Scottish ingredients – Mark Greenway and Fred Berkmiller – sharing their passion in some of Edinburgh’s finest restaurants.
“This is a wonderful initiative which benefits all involved from the local producers to our budding young chefs. It’s a great example of how we can work together across borders with our colleagues in other European nations and learn from their cultures while sharing our own.
“I congratulate Institut français d’Ecosse on organising such a unique and fantastic opportunity for young chefs.”
Initiated in 2011 by the Institut francais d’Ecosse and Fred Berkmiller from L’Escargot Bleu and Escargot Blanc restaurants, the Budding Chefs programme aims at developing the gastronomic connections between Scottish and French budding chefs to showcase the best of both larders.
Now in its third year, the Budding Chefs programme 2013 has started on Tuesday 12 March with a group of 12 French chefs-to-be from Dinard starting their tour of Scotland.
Over the next few days, the Budding Chefs will be exploring the Scottish larder, meet the producers and work with the best Chefs in Edinburgh, before hosting their own pop-up restaurant with mentors Mark Greenaway and Frederic Berkmiller at The Hub in Edinburgh of Friday 15 March.
The Budding Chefs exchange programme is a two-ways project. Scottish Budding Chefs will be invited to France later in 2013 to discover the Gallic terroir and meet the chefs who are making the most of it everyday in their restaurants.
ENDS
For further information, interviews, and images, please contact Vanessa Bismuth: 0131 2207751 or pr@ifecosse.org.uk
For more info about the Budding Chefs programme and the Pop-Up restaurant, please visit www.buddingchefs.net
Follow the Budding Chefs on twitter: @BuddingChefs #buddingchefs
Programme partners
Institut français d’Ecosse
L’Escargot Restaurants
Lycée hôtelier de Dinard
Funding partner
Région Bretagne
Bordeaux Wines
Campbells Prime Meat
Societé des Amis de l’Institut français d’Ecosse
L’Art du Vin
Fresh Direct
MEDIA RELEASE posted by Institut français d’Ecosse. You too can post media releases (aka press releases) on allmediascotland.com. For more information, email here.
Contact: Vanessa Bismuth
Email: pr@ifecosse.org.uk
Website: http://www.buddingchefs.net
