Culinary Program Offers Education And Excitement At Ih/m&rs 2002

WHITE PLAINS, NY, A top-notch line-up of elite chefs and savvy newcomers will participate in a series of culinary competitions, demonstrations and displays, providing continual education and entertainment at the 87th annual International Hotel/Motel & Restaurant Show (IH/M&RS), November 9-12, 2002, at New York Citys Jacob K. Javits Convention Center.

The IH/M&RS offers a culinary program that showcases the skills of some of the worlds best chefs and pastry chefs, while also discovering new talents of those breaking into the industry, said Christian Falkenberg, show manager.

The 7th annual IH/M&RS Chefs Championships will feature a select group of chefs and students. Each day of the Show, chefs will compete in flights for cash prizes and American Culinary Federation (ACF) certification points. Individual competitive flight categories include chicken, using Campbells culinary foundations as an ingredient, and American alligator. A student flight will feature two students and an instructor preparing two dishes, one sweet and one savory, with Grand Marnier as an ingredient. The team competition will feature a chef, sous chef and apprentice preparing a veal entrie, along with an appetizer that uses American alligator and Florida clams and oysters as main ingredients. All prize money from the team competition will be donated, in the winners names, to the Windows of Hope Family Relief Fund.

The IH/M&RS Demonstration Kitchen, hosted by Food Arts magazine and Steve Klc of Pastryarts.com, will present some of the most accomplished chefs and pastry chefs in the world preparing traditional and pastry dishes. Six intensive culinary programs will demonstrate how to create distinctive desserts, get the most out of ingredients, use modern techniques and trends, and the prepare duck, New York Strip steak and lamb tenderloin. Each chef will prepare a chosen specialty, demonstrate its preparation, and provide a tasting of the finished product to attendees. Each demonstration will be followed by a question and answer period, with recipes available at the conclusion.

Providing a backdrop for this exciting Show-floor activity is the Salon of Culinary Art, organized by the Societe Culinaire Philanthropique. As the worlds largest freelance culinary arts exhibit, the Salon will feature some 300 breathtaking, static food displays, such as buffet tables, decorated fish and poultry, pastry work and other artistically prepared foods, showcasing the talents of master chefs, pastry chefs, bakers, butchers, culinarians and apprentices from around the globe. Participants will compete for the Marc L. Sarazin Trophy, a traveling trophy presented each year at the IH/M&RS, the Medal of the French Government, and, for the first time, cash prizes. Prizes will be awarded at the Chefs Day Celebration, on Monday, November 11, from 4:00  5:00 p.m. in the Salon of Culinary Art.

The 87th annual IH/M&RS is sponsored by the New York State Hospitality & Tourism Association, the Hotel Association of New York City, and the American Hotel & Lodging Association and is managed by George Little Management, LLC (GLMR). The Show will be held Saturday, November 9, through Tuesday, November 12, 2002, at New York Citys Jacob K. Javits Convention Center. The IH/M&RS will feature more than 1,750 hospitality industry suppliers and will attract approximately 45,000 in total trade attendance.

For IH/M&RS exhibitor information, contact Christian Falkenberg, show manager, at GLM, Ten Bank Street, White Plains, NY 10606-1954.
Telephone (914) 421-3296
Fax (914) 948-6180
E-mail: christian_falkenberg@glmshows.com.

IH/M&RS attendee registration is $40 per person. Additional information and registration may be obtained online at www.ihmrs.com, or by calling GLMs Customer Service Department at (914) 421-3206.

Show hours are 10:00 a.m.-5:00 p.m. from Saturday, November 9, through Monday, November 11, a