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Chefs des Chefs cook up in Beijing
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An elite group of personal chefs to Kings, Princes and Presidents from 20 countries began a trip to the Chinese mainland on August 19, 2010. Organized by the Club des Chefs des Chefs d'Etat or "Chefs to Heads of State," the chefs held a series of culinary activities in Beijing from August 21 to 25.
The club, which has only about 30 members, has strict membership rules. Only chefs working for members of a royal family or a head of state are admitted. The club was formed in 1977 at Collonges au Mont d'Or in France when Gilles Bragard, the "Couturier to the Chefs" invited the chefs of several head of states to a social dinner. They decided to form an exclusive club where they could discuss the evolution of the profession and the latest innovations in the industry on a regular basis.
The club holds sessions every year in a different country. Each country, apart from the host country, sends only one representative. This year, four chefs from The Great Hall of People, where state banquets are hosted, are representing China. According to Gilles Bragard, general secretary of Club des Chefs des Chefs d'Etat, China was given special treatment in view of its long history and rich culinary culture.
Eighteen years have passed since the club held its first meeting in Beijing back in 1992. So for many of those attending, including Cristeta Comerford, chef to US President Barack Obama, it is their first visit to China. Comerford told journalists at a press conference held at the Ritz-Carlton Beijing, Financial Street, that she was overwhelmed by Chinese hospitality, and had great expectations for her visit to Beijing.
When asked about the standard of food she serves to her boss, she said "the best way to end a day is to have a warm, nice meal. So I try to provide Mr. President and his family with fresh and healthy food."
Mark Flanagan, royal chef at Buckingham Palace, agreed with her, saying that choosing top quality ingredients that are safe, healthy and fresh, is one of the most important parts of his role.
On the question of creativity, Oliver Bartsch, executive chef at the Canadian prime minister's residence, said that his cuisine has a strong Asian flavor because of the large Asian community in Canada. He hopes to help create a multicultural culinary culture in Canada.
Christian Garcia, chef to His Highness Prince Albert II of Monaco, told reporters that His Highness is a great gourmet and often visits the kitchen to talk with him and give him exotic ingredients to prepare new dishes.
Gilles Bragard said: "The purpose of this Beijing visit is to reinforce the cultural ties between more than 30 great nations, promote the culinary tradition of each country, and at the same time strengthen the cooperation between the organization and China. All members are looking forward to exploring the history of Beijing and its culture. We also look forward to an authentic Peking duck experience."
