Call For Entries For National Trophy Of Cuisine And Pastry

Season's Greetings!

Call for Entries
to the second annual National Trophee de Cuisine et Patisserie Competition

New England Culinary Institute graduate Gavin Kaysen, last year's United States Representative and second place worldwide winner, invites you to participate in this exciting international competition.

If you have at least six years of experience in a public restaurant, and are American-born, between the ages fo 23 and 37, you can compete. Six national finalists will be flown to Johnson & Wales University in Providence, RI to prepare their dishes before a panel of judges. To be considered as a finalist, chefs must submit original recipes that meet the following criteria:

1) 10 servings of a dish with chuck of lamb at the center of the plate, served hot and accomapnied by three different garnishes on a platter.

2) Dessert incorporating pastry made of sweet dough or short dough to serve 10 or 12. Presentation for 10 may be either on 10 individual plates or one large dessert on a platter; presentation for 12 is one piece for six on a platter, plus six individual plates.

Please submit your entries with the following:

1.) Application on www.Parisgourmet.com
2.) Three Photo's of the Lamb Platter
3.) Three Photo's of the Dessert
4.) One Picture of yourself
5.) Description of the food inclucing all recipe's.


DEADLINE IN MARCH 10,2004

The national winner will be flown to Paris, France, for the international competition. More information and an entry form is available at http://parisgourmet.com. You can also contact Gavin directly at chefgav99@aol.com for more information.