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Xperiencias ofrece comida a miembros de la Academia de Artes Culinarias de Inglaterra @AcadCulArts Presidente InterContinental Mérida @InterContiMID

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Xperiencias by Gusto Buen Vivir ha sido seleccionado por la Secretaría de Turismo del Estado de Yucatán para ofrecer una comida este Miércoles 21 de Noviembre a miembros de la  Academia de Artes Culinarias de Inglaterra quienes se encuentran de visita en el Estado de Yucatán y cuyo objetivo es el conocer y visitar las zonas de producción de productos yucatecos.

Xperiencias ha creado un programa integral con productores del estado de Yucatán para la difusión, uso y consumo de productos en peligro de extinción como es el Venado Cola Blanca y Cerdo Pelón, además de contar en exclusiva con la representación del Pulpo Baby del Mayab producido en Sisal Yucatán y Sal de Celestún MR.

 Biografía Miembros de la Academia Culinaria de Artes de Inglaterra

Jack Sayward Galliano 1st May 1993 British

Jack trained at Westminster Kingsway collage and completed his study 18 months ago. Jack has been at ‘Claridges’ since, starting as a 2nd Commis and now as a Demi Chef de Partie in the fish department. Jack has had some great work experience with Tom Aikens Restaurant, Chelsea, and Benares Restaurant and Bar, Mayfair. Jack is proving to be a very competent chef with a promising future, beginning with the Annual Awards of Excellence next year.

 Martyn Nail, Executive Head Chef, Claridge’s

Born in 1966 in rural Hampshire, Martyn was inspired to cook by his grandmother and was baking his own cakes by the age of eight. After finishing school, Martyn attended Catering College at Highbury College of Technology. He passed his diploma in 1986 top in his field with distinction.

 Martyn started work at Claridge’s in 1988 as Third Commis Chef under Maître Chef des Cuisines, Marjan Lesnik and later under John Williams.  Through the years Martyn rose through the ranks to become highly respected Executive Head Chef in June 2004.

 2005 was a year of achievements for Martyn.  In May he hosted the MCA dinner for 220 of his peers. The menu was a masterpiece and sweeter still were the complimentary letters and phone calls which continued to come for weeks afterwards. Then in July, Martyn was awarded Banqueting Chef of the Year by Craft Guild of Chefs Awards 2005.

 Martyn currently chairs the kitchen discipline of the Annual Awards of Excellence and took over from Henry Brosi as team leader of the NRD chefs this year.  Martyn has been a member of the Academy of Culinary Arts since 2003.

 Under Martyn’s direction, Claridge’s iconic afternoon tea won the British Tea Guild ‘Best Afternoon Tea’ award in 2006 and 2011. Martyn has worked tirelessly to make the Claridge’s Foyer and Reading Room into one of London’s most happening venues for lunch and dinner. For his menu, Martyn uses only the finest ingredients, most of which are grown organically in Britain.

Richard Stanes has been a wine merchant for over 30 years.  He is currently working with Sterling Wines who specialises in Spanish wines.  He is also a fund raiser for the Academy of Culinary Arts and Chefs Adopt a School.  He has an avid interest in Mexico and its history.

 Sam Ward has been working in the Hospitality industry for a number of years.  He won the major Academy prize of Annual Awards of Excellence Young Waiter of the Year when he was working at The Ritz.  He is currently Restaurant Manager of the 2 Michelin star L’Enclume in the Lake District.

Sara Jayne Stanes OBE is Chief Executive of the Academy of Culinary Arts; food writer, author of award winning book Chocolate – the Definitive Guide and Chocolate ‘Evangelist’. Sara is also Founder member and Chairman of the Academy of Chocolate. As a food writer and chocolate truffle maker, Sara’s love affair with fine chocolate has endured for the past 25 years, evangelising about it whenever she can and to whomever will listen! She is passionate about provenance of ingredients, origins, varieties, breeds, organics, etc and particularly CHOCOLATE.

Sara is the author of Chocolate the Definitive Guide, published in October 1999 and revised in 2005 by Grub Street and currently under third revision for publication in 2013. It is the story of three and a half thousand years of cocoa to chocolate from pod to palate; its history, geography, social and religious applications, its nutritional values, tastings, wine pairings, ‘dos and don’ts’ and many recipes.  It won the Guild Food Writers’ Jeremy Round Award 2000; was nominated for the 2000 André Simon Awards; winner of Best Book in the English language in the 2000 World Cookbook Fair Awards in Perigueux; and was nominated for a ‘Ladle’ in the 2001 Australian Jacob’s Creek Media Awards.

Sara also wrote Chocolate: Discovering*Exploring*Enjoying, published by Ryland Peters & Small and sold over 40,000 copies in the UK, Europe and the USA October 2005 and won a World Cookbook Fair Awards in 2006.

Sara regularly broadcasts and writes about chocolate and gives lectures, seminars and tastings. Sara was awarded an OBE in the Queen’s Birthday Honours in June of 2007. She lives with her chocolate loving wine merchant husband Richard Stanes and their Battersea dog, Montezuma.

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