Seeking Spirited Recipes!

By / Wine + Drinks / July 5th, 2012 / 1

The Courvoisier Collective: Culinary Masterpieces program has officially launched with a call for submissions asking students and at-home chefs for original Courvoisier cognac-infused recipes that showcase your passion and creativity. The program is designed to ignite revolutionary gastronomic creations, while uniting the culinary community and inspiring a new generation of gourmands and cognac lovers. From July 3, 2012 until August 24, 2012, Courvoisier will be accepting recipe submissions at www.CourvoisierCollective.com.

To join the Courvoisier Collective: Culinary Masterpieces program, Ontario culinary students and at-home chefs are asked to submit original recipe creations infused with Courvoisier cognac. A panel of Toronto chefs has joined the Collective, including Ici Bistro’s JP Challet, The Grove’s Ben Heaton and TURF Lounge’s Michael Kirkwood, and will review submissions and select three finalists in each category to showcase their creations at an exclusive culinary event in October. Recipes must be infused with Courvoisier and fall under the following categories: soup, salad, hors d’oeuvres or entrée and must contain no more than 15 ingredients.

“Courvoisier Collective’s new Culinary Masterpieces campaign is about encouraging creativity in the culinary arts community and providing support and mentorship for the culinary leaders of the future,” said Deepti Gurkar, Courvoisier Canada Brand Manager. “We want established, aspiring and recreational chefs alike to see Courvoisier cognac, with its rich aromas and complex tasting notes, as an integral ingredient
that can be used to create unforgettable culinary creations.”

The winning recipes will be selected by the chef judging panel based on the recipes that best exemplify a revolutionary approach to cooking with Courvoisier and based on the following criteria: creativity, technique and originality. The top three student chefs and top three at-home chefs will be given the ultimate chance to profile their creation at an industry and media showcase event in Toronto on October 17, 2012. The celebrated chef judging panel will also vote on the night of the Culinary Showcase Event to determine an overall culinary student winner and overall at-home chef winner. All submissions will also be eligible for the People’s Choice Award, which will be chosen by online votes and featured on www.CourvoisierCollective.com.

Building on the success of last year’s Courvoisier Collective, which celebrated local visual artists and provided exposure for winning artwork throughout Toronto, the Courvoisier brand known for its ‘Revolutionary Spirit’, now aims to inspire culinary students and at-home chefs to take a revolutionary approach to gastronomy. The Courvoisier brand strives to reinvigorate and revolutionize the art of making cognac and it supports and encourages every community to embrace fresh thinking and revolutionary ideas.

The Important Dates:

August 24, 2012 – Deadline for online recipe submissions.

September 7, 2012 – Chef judging panel, consisting of three celebrated Toronto chefs select finalists for Culinary Showcase Event. Three student chef and three at-home chef finalists will be announced at CourvoisierCollective.com and contacted about their participation in the Culinary Showcase Event.

October 17, 2012 – Culinary Masterpieces Showcase Event in Toronto. The top three students and top three at-home chefs will present their winning dishes. A winner from each category will be selected by the chef judging panel and awarded $1,000 cash.

ABOUT THE AUTHOR

Looking at the small things that make life great and the people who create them.

Comments are closed.

North America's Top Food & Drink Magazine

Get Quench-ed!!!

Life never tasted any better.