Paul Askew, Culinary Arts Representative on the Liverpool City Region Destination Partnership Board, Chef Patron and owner of The Art School Restaurant, and President of Disciples Escoffier UK, has been awarded the prestigious Gilbert Lef\u00e8vre Memorial Cup.<\/p>\n
It was presented to Paul by Sue Kenyon, President of\u00a0The Association Culinaire Fran\u00e7aise North-West, on Friday 6th\u00a0November in Liverpool at The Art School. The award is in recognition of Paul\u2019s immense contributions to the hospitality industry, his ongoing dedication to training the next generation of chefs and his devotion to classical cooking made over many decades in Liverpool, the UK and globally.<\/p>\n
Sue Kenyon said:<\/p>\n
\u201cWe\u2019re delighted to award Gilbert Lef\u00e8vre Memorial Cup to Paul. This historic award recognises the work he has done developing and mentoring the next generation in the workplace, colleges and competitions regionally and nationally. We see his ongoing work and commitment internationally, including as President Of The Disciples Escoffier UK, shows his love of food culture development in our great industry. This includes the Jeune Talents Escoffier, an international competition celebrating the young chefs and dining service professionals of 27 member countries, with the final taking place in Normandy 2028. We look forward to working together and supporting each other in the future.\u201d<\/p>\n
The Association Culinaire Fran\u00e7aise North-West was founded 49 years ago to provide a professional networking opportunity for chefs in the hospitality industry and catering colleges.\u00a0 It celebrates its 50th anniversary in 2027.<\/p>\n
Chef Patron Paul Askew said:<\/p>\n
\u201cI\u2019m tremendously proud of this huge honour from\u00a0The Association Culinaire Fran\u00e7aise North-West and it\u2019s very humbling to receive it. As a chef I try not to think of accolades and awards, I instead dedicate myself to setting the highest standards and maintaining them for all my staff and to the customers we serve. Gilbert was one of a small group of inspirational chefs back in the 1970s who formed the foundations of fine-dining and classical cooking in the UK that we know today. So to be recognised by Sue and her team in this way emboldens my passion even further for supporting our wonderful industry, and to celebrate the legacy of Gilbert.\u201d<\/p>\n
Gilbert Lef\u00e8vre was the chef behind The French\u2019s success at The Midland in Manchester in the 1970s, whose gastronomic principles were embedded in classical cooking. He originally joined the kitchen staff at The French back in 1962 and set out almost straight away to do away with his inherited \u201cold boy\u201d staff and instead train a whole new legion of trainee chefs and young apprentices \u2013 shaping them to realise his vision and also provide somewhere for a team of young working-class lads to learn an invaluable trade. By the early 1970s the kitchen was a world-class powerhouse delivering creative dishes to an increasingly switched-on clientele.<\/p>\n
This led to The French being featured in the first ever Michelin Guide for restaurants in 1974 and it was Gilbert\u2019s ethos which helped tell the first chapter of fine dining in Manchester which then spread across the North-West. The Gilbert Lef\u00e8vre Memorial Cup was created to recognise the efforts of pivotal figures in hospitality. It\u2019s chefs like Gilbert and the Roux Brothers who set Paul on his own gastronomic journey early on in his career, eventually leading him to Liverpool and to create The Art School in 2014 and more recently Barnacle Restaurant and Bar.<\/p>\n
Chef Patron Paul Askew concludes:<\/p>\n
\u201cIn my youth I read\u00a0New Classic Cuisine\u00a0by the Roux Brothers umpteen times. To me and so many other chefs, it\u2019s the absolute definitive writing on classic French cuisine and a seminal work which inspired me in ways I did not think possible. Their influence and Gilbert\u2019s enduring legacy guided me deeper into classical cooking, learning the standards I discovered back then which I still set for myself and all my staff today, too. I also impart this on the next generation of chefs I work with and train, both at The Art School and Barnacle and also culinary colleges across the UK.\u201d<\/p>\n
For more information on the Liverpool City Region Destination Partnership Board, click HERE.<\/p>\n
For more information on the Art School Restaurant, click HERE.<\/p>\n
\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
Paul Askew, Culinary Arts Representative on the Liverpool City Region Destination Partnership Board, Chef Patron and owner of The Art School Restaurant, and President of Disciples Escoffier UK, has been awarded the prestigious Gilbert Lef\u00e8vre Memorial Cup. It was presented to Paul by Sue Kenyon, President of\u00a0The Association Culinaire Fran\u00e7aise North-West, on Friday 6th\u00a0November in<\/p>\n","protected":false},"author":2,"featured_media":13693,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[5],"class_list":["post-13692","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chefs","tag-chef"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117586994369496153","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/13692","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=13692"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/13692\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/13693"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=13692"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=13692"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=13692"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}