{"id":3305,"date":"2017-12-11T07:48:24","date_gmt":"2017-12-11T07:48:24","guid":{"rendered":"https:\/\/www2.ift.edu.mo\/NewsPortal\/?p=3305"},"modified":"2017-12-11T07:49:46","modified_gmt":"2017-12-11T07:49:46","slug":"ift-students-hear-how-to-cook-a-real-power-lunch","status":"publish","type":"post","link":"https:\/\/www.utm.edu.mo\/NewsPortal\/ift-students-hear-how-to-cook-a-real-power-lunch\/","title":{"rendered":"IFT students hear how to cook a real power lunch"},"content":{"rendered":"<div id='gallery-1' class='gallery galleryid-3305 gallery-columns-3 gallery-size-herald-lay-c1'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a class=\"herald-popup\" href='https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_1.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"470\" height=\"313\" src=\"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_1-470x313.jpg\" class=\"attachment-herald-lay-c1 size-herald-lay-c1\" alt=\"\" aria-describedby=\"gallery-1-3307\" srcset=\"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_1-470x313.jpg 470w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_1-300x200.jpg 300w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_1-768x512.jpg 768w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_1-414x276.jpg 414w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_1-640x426.jpg 640w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_1-130x86.jpg 130w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_1-187x124.jpg 187w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_1.jpg 990w\" sizes=\"auto, (max-width: 470px) 100vw, 470px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-3307'>\n\t\t\t\tA party representing Le Club des Chefs des Chefs visited IFT on 30 October\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a class=\"herald-popup\" href='https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_2.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"470\" height=\"313\" src=\"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_2-470x313.jpg\" class=\"attachment-herald-lay-c1 size-herald-lay-c1\" alt=\"\" aria-describedby=\"gallery-1-3308\" srcset=\"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_2-470x313.jpg 470w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_2-300x200.jpg 300w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_2-768x512.jpg 768w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_2-414x276.jpg 414w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_2-640x426.jpg 640w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_2-130x86.jpg 130w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_2-187x124.jpg 187w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_2.jpg 990w\" sizes=\"auto, (max-width: 470px) 100vw, 470px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-3308'>\n\t\t\t\tMeeting with students from the IFT Culinary Arts Management Programme\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a class=\"herald-popup\" href='https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_3.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"470\" height=\"313\" src=\"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_3-470x313.jpg\" class=\"attachment-herald-lay-c1 size-herald-lay-c1\" alt=\"\" aria-describedby=\"gallery-1-3306\" srcset=\"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_3-470x313.jpg 470w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_3-300x200.jpg 300w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_3-768x512.jpg 768w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_3-414x276.jpg 414w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_3-640x426.jpg 640w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_3-130x86.jpg 130w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_3-187x124.jpg 187w, https:\/\/www.utm.edu.mo\/NewsPortal\/wp-content\/uploads\/2017\/12\/Chefs_3.jpg 990w\" sizes=\"auto, (max-width: 470px) 100vw, 470px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-3306'>\n\t\t\t\tGroup photo\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<span class='pum-trigger  popmake-3310  text-center font-blue' data-do-default=''>\u4e2d\u6587\u6458\u8981 \/ Summary in Chinese<\/span>\n<p>French statesman Jean-Jacques R\u00e9gis de Cambac\u00e9r\u00e8s famously asked: \u201cHow can one make friends without exquisite dishes? It is mainly through the table that one governs.\u201d Today, good food and wielding influence from the pinnacle of political power still go together, much as he observed 200 years ago. Just ask the members of Le Club des Chefs des Chefs, an association of the chefs de cuisine to some of the most important heads of state in the world.<\/p>\n<p>The club\u2019s founder, Gilles Bragard, says being chef to a president or monarch is exceptional. \u201cThere is only one person per country doing this job,\u201d he says. \u201cThese are not chefs from a regular restaurant or TV celebrities. They are serving their country.\u201d<\/p>\n<p>A party representing Le Club des Chefs des Chefs visited IFT on 30 October. It included 6 chefs who related tales of their experiences at the summit of power to a gathering of more than 90 students studying for a Bachelor\u2019s Degree in Culinary Arts Management.<\/p>\n<p>\u201cIn every country that we go to for our annual meetings, the respective head of state receives the chefs, to pay tribute to those working hard to serve their presidents, kings or princes, and to facilitate diplomatic relationships between heads of state when they meet,\u201d Mr. Bragard says. \u201cThe table is very important in politics.\u201d<\/p>\n<p>Le Club des Chefs des Chefs was established in 1977. Its name is French for \u201cthe club for head cooks of heads of state\u201d. Among the main purposes of the club are the preservation of important culinary traditions and the protection of the origins of each national cuisine.<\/p>\n<p>\u201cWe consider the club as the G-20 of cuisine,\u201d Mr. Bragard says. \u201cIt is a restricted club. We have around 25 member-chefs. To be a member, you need to be chef to an incumbent head of state.\u201d<\/p>\n<p>The founder says the club promotes friendship and cooperation among its members. \u201cFor instance, when the President of France visits Monaco, the chef of the Prince of Monaco calls his colleague from the Elys\u00e9e Palace to know what food the French President likes,\u201d Mr. Bragard says. \u201cIt is what we call the Blue Line; a direct line between the chefs of heads of state, for them to communicate.\u201d<\/p>\n<p>The club also puts on events for charity. While in Macao, its representatives prepared a gala dinner at the Ritz-Carlton, Macau hotel. Some of proceeds went to Orbis, the charity dedicated to preserving the eyesight of people in developing countries.<\/p>\n<p><strong>Singular focus<\/strong><\/p>\n<p>The President of Le Club des Chefs des Chefs is Chef Christian Garcia, Executive Chef to Prince Albert II of Monaco. Chef Garcia was among the members of the club that gave accounts of their experiences to IFT students.<\/p>\n<p>Chef Garcia says being chef to a head of state is a constant challenge. He says a day at work can consist of putting together a grand luncheon for a visiting foreign dignitary and later preparing a snack for the Prince to eat informally, instead of dinner. \u201cEvery day is different,\u201d he says. \u201cThat is what makes this job great.\u201d<\/p>\n<p>But being the chef to a head of state does have at least one peculiarity. \u201cWe have the same guest every day,\u201d he says. The dishes must suit the tastes of the diner, rather than the chef\u2019s personal preferences. \u201cWe need to be creative,\u201d Chef Garcia says.<\/p>\n<p>The chef has worked for more than 30 years in the kitchen of the Prince\u2019s Palace of Monaco, the official residence of the head of state. He began as an intern. Chef Garcia says there is no obvious career path that leads to a position such as his. He advises would-be chefs to heads of state to work hard and make the most of every opportunity they are given to show off their talents.<\/p>\n<p>Working in the Prince\u2019s Palace of Monaco has given Chef Garcia opportunities to cook for some notable politicians, among them the late Nelson Mandela, the anti-Apartheid leader in South Africa who eventually became head of government and head of state.<\/p>\n<p>Chef Garcia loves his job. \u201cWhat I like the most is when, at the end of a reception, the Prince asks me to meet the guests and they thank me for the food. Having satisfied them is the most important thing for me,\u201d he says.<\/p>\n<p>Chef Garcia is just as gratified by preparing a successful private lunch for the Prince\u2019s children. \u201cThey come to the kitchen to thank us,\u201d he says. \u201cThat is our job: to satisfy guests both in official and private settings.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>French statesman Jean-Jacques R\u00e9gis de Cambac\u00e9r\u00e8s famously asked: \u201cHow can one make friends without exquisite dishes? It is mainly through the table that one governs.\u201d Today, good food and wielding [&hellip;]<\/p>\n","protected":false},"author":18,"featured_media":3308,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[50,136],"tags":[633,199,632,631,634],"class_list":["post-3305","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-degrees-offered-in-english","category-main_headline","tag-christian-garcia","tag-culinary-arts-management","tag-gilles-bragard","tag-le-club-des-chefs-des-chefs","tag-prince-albert-ii-of-monaco","post_format-post-format-gallery"],"views":1273,"_links":{"self":[{"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/posts\/3305","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/comments?post=3305"}],"version-history":[{"count":2,"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/posts\/3305\/revisions"}],"predecessor-version":[{"id":3312,"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/posts\/3305\/revisions\/3312"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/media\/3308"}],"wp:attachment":[{"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/media?parent=3305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/categories?post=3305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.utm.edu.mo\/NewsPortal\/wp-json\/wp\/v2\/tags?post=3305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}