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.

2013 New Members MCF USA Chefs

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

Ray Navis of the independent recently paid visit to New York City’s Midtown to explore everything it had to offer. During the visit, Navis visited all of Manhattan’s most famous landmarks including Rockefeller Center, Central Park, Radio City Music Hall, Carnegie Hall, Times Square, and stopped at the Intercontinental Barclay where Master Chef Serge Devesa crafts dishes that harken back to his native home of Marseille. For the complete piece, click here.

The Intercontinental New York Barclay is located at 111 East 48th Street in Midtown NY.

MCF-USA member Guy Reuge, chef-owner of Mirabelle in Stony Brook, Long Island, was recently featured in the NY Times dining section. Following is an excerpt from the article:

THERE was a collective sigh across Long Island last New Year’s Eve when Mirabelle Restaurant in St. James closed its doors. For 25 years it had been the place to celebrate life’s milestones.

Duck dressed with endive orange compote, polenta and clementines.

Last spring those sighs turned to cheers when a new Mirabelle opened in Stony Brook at the Three Village Inn. In fact, two Mirabelles have opened: the casual Mirabelle Tavern (reviewed May 24), followed a few months later by the more formal Mirabelle at Three Village Inn, a worthy successor to the St. James restaurant.

Guy Reuge, who was the chef-owner of Mirabelle in St. James, is executive chef at the new Stony Brook spot. Lessing’s Hospitality, of Great River, which has six other Long Island restaurants, is the owner of the Three Village Inn.

The new Mirabelle is larger and lovelier than the original. Each of its two dining rooms has a fireplace, which adds cozy warmth. Walls are covered in a deep rose wallpaper; seating is on soft beige chairs and banquettes. This is a serene restaurant where you can actually have a conversation.

Read the whole article here.