Courvoisier Collective Provides Inspiring New Platform for Students and
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.
-- July 3, 2012 - Call for Courvoisier-infused culinary
submissions announced. Original recipes can be submitted at
-- 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
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
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
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
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