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The Global
History:
The International organisation
"Les Toques Blanches" began in 1978 in Paris,
France when Jean Rougie realized there was
very little communication among culinary
specialists practicing their craft, not only
in France but all over the world, with many
professional chefs working outside their
country of origin. Identifying that chefs need
a worldwide formal organisation. Jean and his
conferees launched their fledging organisation
in Paris, France and called it, "Les Toques
Blanches" which translated means:
"The White Hat"
About a year after Rougie announced his
ambitious concept, he was joined by such colleagues as food
journalist George Prade and premier chefs; Jean Delaveyne and
Charles Janon. Also part of the new organisation were other
distinguished cuisiniers, such as Nichole Troullet, Jacques
Bruel and George Dury.
This group set up an association of
professional chefs to conform with French laws. Plans were
made to extend and develop the organisation worldwide.
Originally, all members of Les Toques Blanches International
Club were required to be working outside of their country of
origin.
By 2004, Les Toques Blanches International
Club had grown to in more than eighty-seven countries. There
were more than sixty organized autonomous chapters operating
around the world. Les Toques Blanches flourishes with many
chapters in Africa, Asia, Australia, Canada, Central and South
America, Europe, The Middle East and United States of America.
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