DEI Induction Dinner Information

Michel presents Disciple sach and mediallion to Dame Candy Wallace

The San Diego Chapter of Les Dames d’Escoffier International will hold the first Disciples Escoffier International Induction and Celebration Dinner for Southern California chefs and culinary professionals on Monday, Oct. 8, at the Marine Room Restaurant in La Jolla.

Tickets are limited.  Purchase your tickets NOW at Eventbrite

The premier Southern California Induction Ceremony and Celebration Dinner honoring acclaimed San Diego Chefs.  The induction ceremony will be presided over by Michel Escoffier, great-grandson of Auguste Escoffier and president of the Foundation Escoffier in France.  The event will honor Southern California chefs including Bernard Guillas, executive chef at the Marine Room; Patrick Ponsaty, chef de cuisine at 1500 Ocean; Jeffrey Strauss, owner/ executive chef of Pamplemousse Grille; Mark Kropczynski, Executive Chef of U.S. Grant Hotel; Javier Plascencia, Executive Chef/Owner of Mision 19, Finca Altozano, Jazamando, Erizo and Cafe Saverios;  Luis Gonzalez, Executive Chef/Owner of Puesto Restaurant Group; Dame Flor Franco, owner of Indulge and Franco’s on Fifth; as well as, Dame Michelle Ciccarelli Lerach, Founder of Berry Good Food Foundation; Dame Maria Gomez Laurens, Past President of LDEI International/Hospitality Professional/Philanthropist; and Dame Araceli Ramos, Director of Worldwide PR for Mundo Cuervo.

The event, which will also be the last High Tide dinner of the season at the Marine Room, will begin with a champagne and appetizer reception followed by a three-course dinner with paired wines and a silent auction. Seating for this grand culinary evening is limited. Early Bird tickets are $150 if purchased prior to September 24, 2018. Price will increase to $179 after this date. Order by calling 619-838-5040 or at Eventbrite.   Last day to purchase tickets: September 26, 2018. Proceeds will fund culinary and educational scholarships in addition to grant programs in San Diego.

Disciples Escoffier International is an invitation only society of professional chefs, food and wine producers, sommeliers, Maitre d’Hotel, restaurateurs, hospitality industry professionals, epicures and food industry media.

The mission of Disciples Escoffier International is to honor the memory of Auguste Escoffier, the iconic French chef, restaurateur and culinary writer, who popularized and updated traditional French cooking methods, and to preserve and honor the kitchen, its culture and its continuing evolution.

Today, there is a worldwide membership of more than 30,000. It is in this spirit that the Disciples Escoffier International USA strives to develop its national membership, establish a culinary scholarship fund and continue its charitable endeavors.

San Diego Chef/Dame Candy Wallace, founder and executive director of the American Personal and Private Chef Institute and Association was inducted into Disciples Escoffier International
USA in October 2014, said presenting the first induction ceremony in Southern California highlights the significant contributions being made by area culinary professionals.

Along with Wallace, recent inductees into Disciples Escoffier include Thomas Keller, Jeremiah Tower, Mark Franz, Nancy Oakes, Fred Dame, David Fink, and Cyril Chappellet.