Six chefs were recently inducted this year into Maitres Cuisiniers de France or Master Chef of France at the Annual meeting held in Lyon, France.
In order to become a Master Chef of France, nominees must have 10 years of working experience, the last two of these must be at the same restaurant. Nominees must be featured in three leading food guides, and comply to the charter of the MCF. Once these requirements have been fulfilled, nominees must find two MCF members to act as sponsors. Announced and unannounced visits are made to the Chef’s restaurant in order to ascertain the quality of their work. If nominees meet all criteria, they are brought to the selection board undergo an ethical review.
The 2013 Inductees Are:
Gilles Arzur, Executve Chef, Beverly Wilshire, Beverly Hills, CA
Serge Devesa, Executive Chef, Intercontinental New York Barclay, New York, NY
Olivier Gaupin, Executive Chef, Loews Atlanta Hotel, Atlanta, GA
Herve Malivert, Culinary Chef Coordinator, The international culinary center of New York – Home of the French Culinary Institute, New York
David Serus, Executive Chef, The Ritz-Carlton, Dove Mountain, Marana, Arizona
Stephane Verdille, Chef de Cuisine, Consulat général de France, New York