Great Culinary Artists Catch Glitter from Movie Stars
By Kirk Bangstad
Chef School Review Columnist
Although Tommy Lee Jones and Hannah Laslo were the big winners at the Cannes Film Festival last May, those that arguably get the most out of the festival each year are the local restaurants. International movie stars often create a scene wherever they grab dinner on the French Riviera, and this can help boost a culinary institution's image long after the best actor/actress prizes are given away.
...But Also Create Their Own Stardust Starting at Culinary Art School How do today's rich and famous choose where to eat? Word spreads quickly about top-notch chefs in France, many of whom settle in the balmy Riviera. Some of France's most innovative culinary art school graduates are snatched up by famous restaurants in Cannes, Nice, and St. Tropez.
Among culinary education aficionados, the chefs at some of the restaurants in the South of France are almost more famous than those who can afford to sample their fare. These chefs often make splashes in the culinary arts world by pairing unlikely foods and surprising critics. Their reputations grow as word spreads about their new concoctions. Culinary creativity is the name of the game, and culinary schools across the country follow what is happening in this region to keep up with culinary trends.
Chef School Review Columnist
Although Tommy Lee Jones and Hannah Laslo were the big winners at the Cannes Film Festival last May, those that arguably get the most out of the festival each year are the local restaurants. International movie stars often create a scene wherever they grab dinner on the French Riviera, and this can help boost a culinary institution's image long after the best actor/actress prizes are given away.
The Cooking and Hospitality Institute of Chicago (CHIC) prepares more students in the Chicago area for successful careers in food service than any other culinary school — using the traditional, European hands-on approach to culinary education that was previously difficult to obtain in the Midwest. Affiliated with the prestigious Le Cordon Bleu, CHIC combines classical cooking techniques with leading-edge American technology.
...But Also Create Their Own Stardust Starting at Culinary Art School How do today's rich and famous choose where to eat? Word spreads quickly about top-notch chefs in France, many of whom settle in the balmy Riviera. Some of France's most innovative culinary art school graduates are snatched up by famous restaurants in Cannes, Nice, and St. Tropez.
Among culinary education aficionados, the chefs at some of the restaurants in the South of France are almost more famous than those who can afford to sample their fare. These chefs often make splashes in the culinary arts world by pairing unlikely foods and surprising critics. Their reputations grow as word spreads about their new concoctions. Culinary creativity is the name of the game, and culinary schools across the country follow what is happening in this region to keep up with culinary trends.
Jumpstarting a Culinary Reputation
Many restaurants tempt fate by giving incentives to the rich and famous to eat with them, hoping that the buzz created by these high profile people will pay off in increased business and culinary recognition down the road. However, even though a star may help the paparazzi discover a new chef, that chef's reputation will ultimately depend on his or her culinary creativity.About the Author
Kirk Bangstad is an artist manager and singer working in Chicago, IL. His previous experience includes consulting for technology companies in the Silicon Valley and serving as a field director and publicist for a statewide political campaign. Kirk holds a B.A. in government from Harvard University.Posted on August 29, 2005 at 11:55 AM
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