Courvoisier Collective Provides Inspiring New Platform for Students and At-Home Chefs

Courvoisier Collective Provides Inspiring New Platform for Students and 
At-Home Chefs 
Culinary Masterpieces program seeking revolutionary recipes and spirited ideas 
to inspire a new generation with Courvoisier 
TORONTO, July 3, 2012 /CNW/ - The Courvoisier Collective: Culinary 
Masterpieces program officially launches today with a call for submissions 
asking students and at-home chefs for original Courvoisier cognac-infused 
recipes that showcase their passion and creativity.The program is designed 
to ignite revolutionary gastronomic creations, while uniting the culinary 
community and inspiring a new generation of gourmands and cognac lovers. From 
July 3, 2012 until August 24, 2012, Courvoisier will be accepting recipe 
submissions at www.CourvoisierCollective.com. 
To join the Courvoisier Collective: Culinary Masterpieces program, Ontario 
culinary students and at-home chefs are asked to submit original recipe 
creations infused with Courvoisier cognac at www.CourvoisierCollective.com, an 
online forum where the creative ideas generated by the Collective are 
shared. An esteemed panel of Toronto chefs who have joined the Collective, 
including Ici Bistro's JP Challet, The Grove's Ben Heaton and TURF Lounge's 
Michael Kirkwood, will review submissions and select three finalists in each 
category to showcase their creations at an exclusive culinary event in 
October. Recipes must be infused with Courvoisier and fall under the 
following categories: soup, salad, hors d'oeuvres or entrée and must contain 
no more than 15 ingredients. 
"Courvoisier Collective's new Culinary Masterpieces campaign is about 
encouraging creativity in the culinary arts community and providing support 
and mentorship for the culinary leaders of the future," said Deepti Gurkar, 
Courvoisier Canada Brand Manager. "We want established, aspiring and 
recreational chefs alike to see Courvoisier cognac, with its rich aromas and 
complex tasting notes, as an integral ingredient that can be used to create 
unforgettable culinary creations." 
The winning recipes will be selected by the chef judging panel based on the 
recipes that best exemplify a revolutionary approach to cooking with 
Courvoisier and based on the following criteria: creativity, technique and 
originality. The top three student chefs and top three at-home chefs will be 
given the ultimate chance to profile their creation at an industry and media 
showcase event in Toronto on October 17, 2012. The celebrated chef judging 
panel will also vote on the night of the Culinary Showcase Event to determine 
an overall culinary student winner and overall at-home chef winner. All 
submissions will also be eligible for the People's Choice Award, which will be 
chosen by online votes and featured on www.CourvoisierCollective.com. 
Building on the success of last year's Courvoisier Collective, which 
celebrated local visual artists and provided exposure for winning artwork 
throughout Toronto, the Courvoisier brand known for its 'Revolutionary 
Spirit', now aims to inspire culinary students and at-home chefs to take a 
revolutionary approach to gastronomy. The Courvoisier brand strives to 
reinvigorate and revolutionize the art of making cognac and it supports and 
encourages every community to embrace fresh thinking and revolutionary ideas. 
Key Dates: 


    --  July 3, 2012 - Call for Courvoisier-infused culinary
        submissions announced.  Original recipes can be submitted at
        www.CourvoisierCollective.com.
    --  August 24, 2012 - Deadline for online recipe submissions.
    --  September 7, 2012 - Chef judging panel, consisting of three
        celebrated Toronto chefs select finalists for Culinary Showcase
        Event.  Three student chef and three at-home chef finalists
        will be announced at CourvoisierCollective.com and contacted
        about their participation in the Culinary Showcase Event.
    --  October 17, 2012 - Culinary Masterpieces Showcase Event in
        Toronto.  The top three students and top three at-home chefs
        will present their winning dishes.  A winner from each category
        will be selected by the chef judging panel and awarded $1,000
        cash.

About Courvoisier
Founded in the early 19(th) century, Courvoisier is renowned for producing the 
finest cognacs. Considered a pioneer in the industry, Courvoisier is the 
only cognac to be awarded France's highest honour for excellence - the 
Prestige de la France. Courvoisier's heritage can be traced back to Napoleonic 
times.

About Beam Canada Inc. 
As one of the world's leading premium spirits companies, Beam is Crafting the 
Spirits that Stir the World. Consumers from all corners of the globe call for 
the company's brands, including Jim Beam Bourbon ,Canadian Club Whisky,Sauza 
Tequila, Pinnacle Vodka, Courvoisier Cognac, Maker's Mark Bourbon,Knob Creek 
Bourbon, Laphroaig Single Malt Scotch Whisky, Teachers Scotch Whisky, 
Kilbeggan Irish Whiskey, Cruzan Rum, Banff Ice vodka, Alberta Premium Canadian 
Whisky and Skinnygirl Cocktails. Distribution partnerships in Canada 
include: The Macallan and Highland Park Single Malt Scotches, The Famous 
Grouse, Brugal Rum, Russian Standard Vodka and Bols Liqueurs.

Beam Inc. is focused on delivering superior performance with its unique 
combination of scale with agility and a strategy of Creating Famous Brands, 
Building Winning Markets and Fueling Our Growth. Beam and its 3,200 passionate 
associates worldwide generated 2011 sales of $2.8 billion, volume of 34 
million 9-liter cases and some of the industry's fastest growing innovations.

Headquartered in Deerfield, Illinois, Beam is traded on the New York Stock 
Exchange under the ticker symbol BEAM and is included in the S&P 500 Index and 
the MSCI World Index. For more information on Beam, its brands, and its 
commitment to social responsibility, please visit www.beamglobal.com and 
www.drinksmart.com.

For further information about the Courvoisier Collective: Culinary  
Masterpieces program or to arrange an interview about the program with  Deepti 
Gurkar, Brand Manager of Courvoisier Canada, please contact:

Rebecca Fair/ Christina Oreskovich PRAXIS 905.949.8255 Ext: 224/238 
rebecca@praxispr.ca/christina@praxispr.ca

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CO: Courvoisier
ST: Ontario
NI: FBR FOD 

-0- Jul/03/2012 15:13 GMT