Jean Val Jean Emmanuel Delcour , Emmanuel Delcour

Jean Val Jean Emmanuel Delcour , Emmanuel Delcour: If you are wondering, yes, Emmanuel DelCour is Jean Val Jean (pictures above). Emmanuel DelCour on Bravo’s Chef Acadmey is Jean Val Jean, notable film “actor”.

In fact, Emmanuel DelCour background as Jean Val Jean is starting to sound like the same Bravo publicity machine of recent months. Note to Bravo – it’s getting old, very old. Enough is enough.

Bravo is back to the same storyline of “one of our stars has dirt on the net, can you find it”. How many Bravo shows are going to do this?

It seems to have started with Kim Zolciak. Who is Kim’s Big Popa! Can you find his pic online? OMG – Danielle Staub has a secret book about her hidden past! Can you find it online? Gretchen Rossi has compromising pictures online? Wow – really?! Can you find them online?

And now, introducing … Chef Academy’s Emmanuel DelCour. Can you find his ….

…. recipe for roasted duck online with the orange glaze and crumbled peppercorn online?

Yes, that wouldn’t a recipe for publicity success. Jean Val Jean is.
Source: news.lalate.com

Bocuse D Or Top Chef

latest news about, Bocuse D Or Top Chef: Bocuse d’Or? Top Chef’s challenge tonight is based upon … Beaucop D’or, or Bocuse Dor, or Beaucopus D’or? The correct word is Bocuse d’Or!
Bocuse d’Or is the Olympics of culinary arts and tonight the final five get a challenge based upon the famed competition.

The Bocuse d’Or competition is described as follows:

“Chef Paul Bocuse created the Bocuse d’Or World Cuisine Contest in 1987, in order to broaden the public’s understanding of the extraordinary dedication, hard work, practice and precision required to execute the very finest cuisine.

“The Bocuse d’Or World Cuisine Contest is the most rigorous international culinary competition, held every two years in Lyon, France.  Twenty-four countries are selected to compete, and each country’s team is comprised of one chef and one commis assistant.

“Each team is provided five and a half hours to create two elaborate platter presentations, one centered around seafood and one on meat, each accompanied by three original garnishes.   The platters are presented before twenty four judges, each of whom is among the most esteemed chefs in his/her owncountry.  The judges evaluate the overall harmony of flavors in the dish,  the presentation of the platter, the techniques employed and the efficiency in which the teams work.

“The intensity of the spectator’s enthusiasm is unique.   Thousands of fans attend the event and are seated in sections in front of their competitors’ booth, waving flags, singing national chants, and providing general encouragement.  The noise level of the arena elevates as the candidates race to complete their presentations to the judges. Hundreds of international photo and film journalists canvas the location, broadcasting thecompetition live around the world.

“The day following the competition, Chef Bocuse hosts a breakfast at his Michelin 3-star restaurant  in Collonges which includes a ceremony to honor the top three teams by installing a plaque engraved with their names and countries on the front walkway into the restaurant.

In the USA, the selection process is as follows:

“During the course of one day, sixteen, two member teams will present one protein dish to a panel of chef judges for evaluation of overall promise as a Bocuse d’Or team.  The team will have approximately 2 hours for completion ofthe dish. The strongest eight teams will advance to a Finalist competition during the following two days.  Based on competition performance, the top candidate and his or her commis will be selected to go on to Lyon in 2011 as the US representatives.

“The Bocuse d’Or USA Foundation will select 16 chef/commis teams from amongst all the applicants to enter the domestic Semi-final and Final competitions at the Culinary Institute of America at Hyde Park on February 4-6, 2010. Notification will be provided on December 7th, 2009. The Bocuse d’Or USA competitions will be hosted in a live public setting at the CIA before an audience of hundreds of spectators & press. “
Source: news.lalate.com

Charlie Palmer

Since the beginning of his celebrated career, Master Chef and hospitality entrepreneur Charlie Palmer has received critical acclaim for his signature Progressive American Cooking, a style built on rambunctious flavors and unexpected combinations with a deep and lasting infusion of classical French cuisine.
Influenced by his childhood experiences working in his family’s vegetable garden, Palmer was an early advocate of farm over factory food. In 1988, he made a landmark commitment to creating dishes featuring regional American ingredients at his sublime three-star Aureole, situated in a historic townhouse off Manhattan’s Madison Avenue.

Over the years, Palmer combined his creative cooking spirit and flair for business to open twelve notable restaurants across the country, a growing chain of food-forward wine shops and award-winning boutique hotels. But even today, the chef still steps in the kitchen with reinvention on his mind. “Without a doubt, people eat with their eye long before they put fork to food, so I continue to look for a playful yet respectful way to create excitement on the plate.”

A frequent guest on NBC’s Today Show, Charlie Palmer is also the author of four cookbooks, Great American Food (Random House/1996), Charlie Palmer’s Casual Cooking (Harper Collins/2001), The Art of Aureole, (Ten Speed Press/2002), and Charlie Palmer’s Practical Guide to the New American Kitchen (Melcher Media/2006).
Source: carnivaleduvin.com

Aniston-Pitt meeting “never happened”

Jennifer Aniston has denied reports that she met former hubby Brad Pitt at his suite in the Essex House hotel near Central Park in September.

British tabloid Grazia had reported that Pitt met the ‘Break-Up’ star to share the problems in his relationship with his current partner Angelina Jolie.

However, a rep for Aniston said the rendezvous “never happened,” Us magazine reports.

But the report on the tabloid claimed that Aniston avoided being a part of Pitt’s split with Jolie.

The supposed insider told the tabloid: “She was quick to tell him she wanted no part in his breakup with Angelina.”

Also, reports came earlier this year that Aniston and Pitt were hanging out together.

Janet Jackson swears off newspaper after MJ’s death

Janet Jackson has revealed that she has stopped reading newspaper after the death of his brother/singer Michael in order to avoid grief caused by speculations on his tragic demise.

“It will drive you crazy. People can have rhinoceros skin, but there’’s a point when something’’s going to hurt you,” the Sun quoted her as telling Harper’s Bazaar.

The singer apparently keeps herself updated about news around the world with the help of her chef.

She said: “I haven”t watched the news in weeks. I had to ask my chef, ”How’’s Obama doing?” I haven”t read a newspaper.”

Janet mentioned that she used to take care of the King of Pop in his earlier days whenever their mother Katherine was away.

Recollecting the time when the ‘Thriller’ hitmaker was just 21, she said: “When I was 14 years old, I would shop for him. I washed his clothes, cleaned his room. When Mother would go out of town, she”d say, ”I”m leaving you in charge. Take care of Mike.”

“I would head home from school, see what he needed, then go straight to the stores.”