More Irvine
It’s 9:17 on Friday night. What am I doing? Lurking around foodie sites trying to get a sense of what the American Academy of Hospitality Sciences (the bequeathor of the Star Diamond Awards, of which Robert Irvine is a recipient) is all about. I look at the list of trustees. I don’t know these people. Are they chefs? Donald Trump, the wind always coming strongly from his left, is on the list. George Schwab out of Palm Beach. But someone interesting catches my eye.
Jean-Pierre Duteron, one-time maitre d’ to the late French president Francois Mitterand, is on the list. He’s been at the Waldorf-Astoria most recently, but his stint there has been sullied by accusations. Waiters Francois Spach and Claude Waryniak say sexual harassment was on the menu in 2006, charging Duteron grabbed their private parts and made unseemly comments about their anatomy.
Hmm.
Another of Irvine's awards, La Toque Blanche International award, I could find no links for. What is this award and who gives it? In a Google search, only Irvine’s bio comes up. Surely, if it’s a legitimate award, someone else has received it?
"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise." 
I found three references other than a bazillion for Irvine...
http://www.chic.edu/faculty.asp in the Lloyd Kirsch bio.
http://www.rocqcatering.com/ just under Eddy Rocq's pic.
http://www.professionalchef.com/FrontoftheHouse/ChefBoard/Board-Dirctors.htm in the Christian Rassinoux bio.
It _appears_ to be some sort of chef's association. I didn't find a direct reference to it on google.
Posted by: John Hicks | February 22, 2008 at 10:56 PM
Thanks for those, John. Still a little fishy that the organization that gives the awards has no web presence.
Posted by: The Mouth | February 23, 2008 at 08:53 AM
Here is an interesting little feature on the American Academy of Hospitality Sciences, which is apparently "neither an academy, nor a practitioner of the sciences, hospitality or otherwise."
http://radaronline.com/features/2006/09/five_star_diamond.php
Posted by: Sue T. | February 23, 2008 at 06:33 PM
"Les Toques Blanches International Club" was founded in 1978 by Jean Rougie, a French
Agriculturist who recognized a need for a practical amalgamation of talent, expertise,
and communication among culinary professionals practicing around the world. The
objectives and philosophy of "Les Toques Blanches International" are to group together
the cognoscente of the culinary industry in social fellowship and mutual exchange of
ideas for the benefit and advancement of the gastronomical industry in its most
important aspects. Membership in this elite professional association epitomes the peak
of professional knowledge and experience. The ultimate goal is best summed up in the
word "fraternal," and its keystone is elitism at its finest, which translates into
camaraderie, and recognition of each member for what he or she is, the proven best.
Prospective members are categorized as: CHEF PROFESSIONAL [Chefs and Sous Chefs on the
Executive level (Chefs, Butchers, Pastry) Sous Chefs and Chef de Partie (European
standards)]; AFFILIATE (Food & Beverage Directors, General Managers, Maitre'd's,
Sommeliers, Banquet Managers); And ASSOCIATE (Supporters of the profession, Supporting
Producers, Industry, Patrons of the Art, Sponsors of the association through monetary
funds).
Posted by: Amy H. | February 25, 2008 at 12:29 PM