Newsletter September
INACAP received the “ Merito Turistico 2016 ” ( Tourist Merit 2016 )
As part of the 2016 World Tourism Day , INACAP and its Hospitality , Tourism and Gastronomy Area received the “ Merito Turistico 2016 ” ( Tourist Merit 2016 ) award . The Chilean university , member of the Worldwide Alliance since 2008 , was congratulated for its way of teaching and for its training programs dedicated to future professionals in the field of tourism .
The Minister of Economy , Luis Felipe Cespedes , hosted the award official ceremony at Cerro Santa Lucía with the attendance of many influential people . During the ceremony , Mr . Luis Felipe Cespedes explained how tourism is important for the development of the country and how it gives value to each region of Chile . On his side , Franklin Carpenter , Director of the Hospitality , Tourism and Gastronomy Area of INACAP , was honored to receive such a distinction and said that it was the first time since years that it has been given to a higher education institution as part of the World Tourism Day . Mr . Franklin Carpenter added that the “ Merito Turistico 2016 ” award illustrates perfectly the terrific work done by all the university ( i . e . staff members , instructors , students , Alumni ...). A huge congratulations to INACAP !
CHEF SUR 2016
Fifteen years ago , the Gastronomy team of INACAP Concepción-Talcahuano led by Luis Endías launched Torneo Chef Sur , a culinary contest gathering chefs and professionals of the field . From October 1 st to October 6 th 2016 , the new edition will aim “ to promote regional cuisine , to boost participation and interaction . Through time , the contest has become the heritage of the city ” as Luis Endía explains . This year , students of ESDAI and their chef instructor will represent ESDAI Guadalajara at the contest . More information in the Newsletter of October !
Jean-Paul Bourgeois , Alliance Alumni 2005 , returns for Halloween Bite Night !
Chef Jean-Paul Bourgeois , Alliance Alumni 2005 , will return to Thibodaux to direct students of Chef John Folse Culinary Institute preparing food for Halloween Bite Night fund raiser on October 29 th 2016 . The menu for the evening will feature diverse culinary traditions of the American South and focus on a variety of Chef Bourgeois ' barbecue classics . Entertainment will be provided by the band Soul Survivor and there will be several items available for auction . Funds raised at this event support CJFCI students attending Institut Paul Bocuse and growing the culinary arts program at Nicholls State University .
Graduate of Chef John Folse Culinary Institute ( Louisiana , United States of America ), Chef Jean-Paul Bourgeois enrolled in the Institut Paul Bocuse Worldwide Alliance student program in 2005 . After four months spent in France , Chef Bourgeois was hired as a Sous-Chef at EPIC Roasthouse , San Francisco , California . In 2010 , he became Chef de Cuisine at Gramercy Terrace , New York City . He is now Executive Chef at Blue Smoke , New York City , since 2014 .
What did the Summer Program bring and give you ? J . P . Moving to Lyon and being part of the Institut Paul Bocuse allowed me to get a world perspective on what food can mean to people . Food not only is a large part of sustaining one ’ s own life , but it literally has the power to bring people of all backgrounds , races , and social classes around the dinner table for one purpose : to EAT !... And enjoy the company of others who share those same passions . I learned so many technical skills while living in Ecully . While attending Institut Paul Bocuse , I was surrounded by students from around the world and we were all willing to share our cultures and foods with each other . Now that is first hand learning ! I will never forget this eye-opening experience .