Newsletter - Societe Culinaire Philanthropique

Volume 4, Issue 39
Winter 2015
ME SSA GE FR OM THE PRES IDEN T
Dear Friends,
As the end of the year approaches, I want to take this opportunity to thank everyone who helped
out at the various SCP events throughout the year as well as coming to the monthly meetings.
As we all know, time is precious and there never seems to be enough hours in a day to accomplish
all we have to do. However, it is only through everyone’s dedication and efforts that we can continue
to improve and move forward.
This year’s changes have been implemented. These changes will benefit the SCP and its members. The SCP has
been in existence for 150 years as a strong vibrant chef association and we want to make sure we continue its legacy.
When we become complacent the fire in our association will die. As chefs, we know that in order to create a wonderful
meal you must have all the best ingredients. That is why I am calling on all of you today to get involved, exchange ideas,
and attend meetings. We have to shake things up in order to continue to grow and strengthen the SCP and its members.
Finally, I want to wish all of you a safe, happy holiday season and a very happy new year! Enjoy your time spent
with family and friends and let’s make 2016 an unforgettable year! I personally could not be more excited about the future of the SCP and working with all of you! See you all at the first quarterly meeting of 2016, which is on Thursday,
January 7th at 3:00 p.m.
Joyeux Noël & Bonne Année!
Pascal Guillotin
CHAPTERS & OFFICE NEWS
Long Island Chapter Meeting
From Our NY Office,
Ms. Natalia Stricker gave
birth to a healthy baby boy
on November 3rd
A meeting was held Sunday, October
25th at Mr. James Mollitor’s house
Wes Angelo Nero
7 lbs. 2.2 oz..
21 inches
Volume 4, Issue 39
Salon of Culinary Art 2015
The 147th Annual Salon of Culinary Art, sponsored by the
Société Culinaire Philanthropique was held at the Jacob Javits
Convention Center in conjunction with the HX - The Hotel
Experience Trade Show (formerly IHMRS).
Best All Occasion Cake awarded to Lisa Mansour, Instructor at
NY Cake.
Best Wedding Cake awarded to Eliana Morales.
Chefs and pastry chefs as well as students showcased their
skills in various competition categories. Professionalism and expertise were all-pervading.
This year the Salon featured a Chef’s demonstration area.
Among the demonstrators were; Lisa Mansour from New York
Cake Academy, demonstrating decorative cake techniques; Chef
Kathryn Gordon demonstrating passion cream macarons; Chef
Ted Siegel demonstrating quick salt cured foie gras; Chef Madison Lee demonstrating sophisticated wedding cakes; Chef
Biagio Settepani demonstrating Cannoli; Chef Charlie Tola
demonstrating holiday decorating techniques.
The chairman of the jury was Steve Evetts, Executive Pastry
Chef of the Marriott Marquis. The judges for culinary were Yves
Busnel, Jacques Coustar, Jean-Louis Dumonet, Jean-Louis
Gerin, John Halligan, Sylvain Harribey and George McNeill.
Judges for pastry were Toba Garrett, Nick Malgieri, Gary Passero and Frank Vollkommer.
An awards reception was organized on Monday night at Club
101 where the Salon participants mingled and enjoyed an array
of delicious hors d’oeuvres before the honors were announced.
Grand Prize of the Salon for Buffet
Marc Sarrazin Trophy
New York City College of Technology
The categories and winners in Cooking were:
Best Hors d ’Oeuvres Platter awarded to Carlos Villanueva from
Cloud Catering & Events.
Best Fish Platter awarded to Tyler Lyne from Cloud Catering &
Events.
Best Vegetable/Fruit Carving Centerpiece awarded to Peerarsri
Montreeprasat from Sugar Club.
Best Hors d ’Oeuvres
Platter
Best Meat Platter awarded to Eric Pellizzari from Monroe College.
The winners of the categories in Pastry were:
Best Chocolate Table awarded to Monroe Chocolat from Monroe College.
Best Sugar Showpiece awarded to New York City College of
Technology.
Carlos Villanueva,
Cloud Catering & Events
Best Wedding Cake
Eliana Morales
Congratulations to all the participants for their dedication
and talents.
Best Pastillage Piece awarded to Ebow Dadzie from Monroe
College.
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Société Culinaire Philanthropique
Winter 2015
A Tale of Two Waffles…Installment 1
by Chef Alain V. De Coster CEC, CCA, BMCA
Once upon a time, there were two waffles… One originated in Brussels while the other one was born in
Liege… And they lived happily ever after…! Come on now, this is no fairy tale! Well at least not THAT type of
fairy tale. As you may (or may not) know Belgium produces quite an array of products enjoyed worldwide. This
small country, nestled in the heart of the EEC (European Economic Community), roughly the size of Maryland,
is famous for its chocolate (by confectioners such as Léonidas, Mannon, Chocolats Jacques, Côte d’Or, Corné
la Toison d’Or, Nihoul, Pierre Jacques Marcolini and countless others less known artisans), its delicate hand
made lace (from Bruges and Brussels), its beers (just about 400 types from 90 breweries or so), its delicate
pastries (Wittamer is often compared to and only rivaled by Fauchon in Paris), its cuisine (I will address this
mouthwatering topic in another article), its Antwerpen world famous diamond cutting technology, its casinos
(Spa and Knokke), its world famous race track at Spa Francorchamps, Vanhool buses, unique state of the art
tramways, its universities and medical research centers (Brussels, Liège and Louvain to name just a few), the
Ardennes and Bastogne (where 4 star General Patton engaged in the battle of the Bulge) and of course its
unique, one of a kind “gaufre” or as we know them here in the US, Belgian waffle.
Brussels Waffles
Belgians are surely proud of their waffles! If pancakes are considered everyday food (for breakfast or as a
snack) waffle making is a serious business and considered more special. Waffles almost always signal a celebration
of some sort, even if only to break up the boredom of a rainy afternoon (it rains often and hard in Belgium, yearround). I remember looking forward to this one waffle shop, on my way home from elementary school, where I
would stop and ask for a”gaufre Liégeoise”. That shop had been there for years, a kind of Mom and Pop operation
which had the entire family contributing to its success. Nothing fancy though. The focus was on the product itself. Around 4 o’clock, when school ended, the smell of sweet, lightly caramelized sugar filled the air. What a
temptation this was! There was no way I would pass on the opportunity to savor such a delight. Even though I
stopped almost everyday at the same time, the merchant always asked if I wanted it hot, warm or lukewarm.
Warm it was, for me at least. A sizable, mouthwatering stack of waffles were pre-cooked in order to answer to
the staggering demand from scholars, regulars customers and passer by’s alike. Upon my request, the lady behind
the counter would insert a long, thin fork like utensil into the top waffle and almost mechanically, transfer it to a
hot iron. Boy, were those irons hot! I could see the blue flames underneath gently spreading the necessary heat to
the cast iron waffle maker. And there it was, my waffle being heated. Just for a minutes that is, until it was
warm, not hot. When hot, the sugar coating would often burn your lips. I certainly did not enjoy that feeling.
Nothing could, can or will ever compare to this soothing feeling of comfort! Wrapped in soft parchment paper, it
was a daily treat! To this day, whenever I have a chance to travel home, I make it a point to visit this unique waffle shop. Although faces and surroundings have changed a bit, the waffle shop and the quality of the product itself haven’t. (To be continued)
www.societe culinaire.com
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The Plaza’s Famous Cheesecake by Thomas Santamaria
Preparation
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Ingredients
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3 lb. cream cheese
12 oz. sugar
3 oz. heavy cream
1 lb. sour cream
6 whole eggs
1 tbsp. vanilla extract
1 tsp. lemon extract
1 12’’ mold
Approx. 20 large strawberries
6 oz. strawberry jam
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Assembly
In a large bowl, or mixer machine
bowl, put in the cream cheese,
sour cream and sugar.
Mix them well, add heavy cream,
eggs and both extracts, mix very
well
Prepare the mold – Spray with
cooking spray only around the
mold, then make a base with thin
sponge cake
Then fill the mold with the mix
Fill up baking tray with 2 inches
of warm water
Place this in the mold and then
bake at 350 degrees for 2 hours
45 minutes
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Let the mold cool for a day
Next day, turn it upside down,
and lay the strawberries, cut in
half, landside up on the sponge
cake.
Make sure it looks nice and press
the strawberries.
In a small pot, cook the strawberry jam for a few minutes, bring to
a boil, and then let it cool.
Once it has cooled down, brush
the strawberries with the jam.
Refrigerate for 30 minutes
Enjoy!
In Memoriam
Clodomir Ané
3/5/1931 — 1/23/2015
Bernard Sailhac
11/15/1939 — 3/19/2015
Henri Deltieure
7/12/1925 — 07/11/2015
Roland Rickenbach
12/06/1935 — 04/10/2015
Willy Rossel
4/4/1925 — 9/14/2015
Georgette Roux
1915 — 11/26/2015
CALENDAR
 Thursday, February 4, 2016
 Thursday, March 3, 2016

Quarterly Membership Meeting &
New Year’s Party
Thursday, January 7, 2016
Office of the Société Culinaire
New York, NY
All are welcome! Please contact the
office to confirm dates & times.
Members are invited to attend as observers.
Société Culinaire Philanthropique
47th
305 East
Street, Suite 11B
New York, NY 10017
Phone: (212) 308-0628
Email: info@societeculinaire.com
www.societeculinaire.com
Newsletter Committee
COMING EVENTS
Officers Meetings

Jean Broué
5/2/1928 — 06/26/2015
Annual Dinner Dance
Sunday, April 17, 2016
at
The Yale Club
Bernard Launay, Chairman
Pascal Guillotin
Louise Hoffman
Alain Quirin
Editors
Cassandre Cothias
Hanane Hanguir
Susan Lifrieri-Lowry
Natalia Stricker
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