A taste of France



        Disciples Escoffier International USA              

                         2016 Disciples Holiday Message


                                            English - French                          


                                          Mission Statement

                                     Benefits of Membership                                    `


                                     Membership Application

All completed membership applications must be submitted to Disciples Escoffier International - USA, P.O. Box 13344, Chicago, IL. 60613.


                                                  USA Members

                                      Contact Information Change

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“Over 20 years ago, we started offering our unique style

of adventure travel by creating tours with a unique personality. Our small groups result in luxury travel that captures the spontaneity of personal travel, and opens the door to the kind of authentic, personal

experiences you crave when you travel.”




Chicago Calendar of Events

Monday September 16

 Dinner & Inductions

Michael Jordan's Steak House

505 N. Michigan Ave.

Chicago, Il. 60611

6:00 pm

Menu & Reservations


Soon we will unveil our 2017 calendar of events



40th Disciples Chapter is now history!

Left to right:  Michel Bouit, President, Disciples Escoffier International USA, our new members, Michael Hicks, Vice President of Sales, Allen Bros., Chicago, IL, Jeff Lemke, Executive Chef & Sales, Fortune Fish & Gourmet, Bensenville, IL, David Aviles, Executive Chef & Owner, Del Campo Restaurant, Chicago, IL, Joel Vasquez, Executive Chef, Kiki Bistro ChicagoJoe Aiello, President ACF Chicago Chefs & Secretary Les Amis  d’Escoffier Society of Chicago, Elizabeth Bergin, Vice President, The World of MBI, Marketing Director, Disciples Escoffier International USA & Les Amis d’Escoffier Society of Chicago and John Kaufmann, Chairman, Les Amis d’Escoffier Society of Chicago & Past President, ACF Chicago Chefs.


September 14

Dinner & Inductions

Gathering of the Gourmands

   Portola Hotel    

Monterey, CA

2nd row, left to right: Chef Louis Solano, Chef Liz Bergin, Chef Paul Lee, Wine Producer Bill Stahl, Epicure David Fink, Disciples West Coast Representative Mary Chamberlin, Michel Escoffier, Sommelier Jacque Melac, Disciples U.S.A. President Michel Bouit

1st row, left to right, our newest Disciples: Chef Tony Baker, Wine Producer Jack Galante, Chef Rich Pepe & Chef Colin Moody

Thursday September 10

875 N. Michigan, Chicago

Dinner, Inductions & Great View of Chicago

                                                   6:00 pm

The following chefs & industry professional will be inducted:



                                   Chef Host Cardel Reid

                          The Signature Room at the 95th

                                      Benjamin Hardy
                                    Pastry-Chef Instructor

                                      The Chefs Academy

                                    Executive Pastry Chef

                    The Country Club of Indianapolis, IN

                                     Larry Alexander, Jr.

                                          Executive Chef

                    Wheeling Island Hotel - Delaware North

                                         Wheeling, WV


                                        Thomas A. Iannucci


                                    Advocate Medical Group

                                            Park Ridge, IL

                          Hospitality Industry Professional

                                             Caroline Schutz
                                  Consumer Meat Packing Co.

                                           Melrose Park, IL



Tuesday August 4

Gala Dinner & Inductions

in conjunction with

               Les Amis d’Escoffier Société de Floride

                                               Le Coq au Vin

                                4800 South Orange Avenue

                                        Orlando, FL. 32806


                                      Reservations & Menu

Congratulations to all our new Disciples                 

Special thank you to our hosts & their staff for a fabulous dinner Sandy & Reimund Pitz Proprietors

The following chefs & industry professional were inducted:

Stephane Caporal

Executive Chef

Fisher Island Club, Miami, FL

Roberta Clare


Le Cordon Bleu College of Culinary Arts

Orlando, FL


Richard Crisanti, CEC, CCA

Executive Chef

Shadow Wood Country Club

Bonita Springs, FL

Jennifer Denlinger


Le Cordon Bleu College of Culinary Arts

Orlando, FL

Noralyn Galdiano


Sysco Central Florida

Ocoee, FL

Heinz Hofmann

U.S. National Vice-President

Confrerie Chaine des Rotisseurs

Laguna Beach, CA

Kareen  Linton


Le Cordon Bleu College of Culinary Arts

Atlanta, GA

Michael Moench

Chef-Educator Culinary Arts

Keiser University

Sarasota, FL


Mark Spelman, CEC, AAC

Corporate Executive Chef

Helen of Troy

El Paso, TX

Alejandro Ocanto Uzcategui


Epcot Center

Orlando, FL

Elizabeth Wessman


Le Cordon Bleu College of Culinary Arts

Orlando, FL

Mark Wright, CEC, AAC

Professor/Department Chair

Erie Community College

Buffalo, NY

Sean Bokalo

Executive Sous-Chef

Le Coq au Vin

Orlando, FL

Cory Maxson


Le Coq au Vin

Orlando, FL

Harold S. Small

 U.S. National President

Confrerie Chaine des Rotisseurs

Rancho Santa Fe, CA

Donna DeCambra

Hospitality Specialist

Wind Creek Hotel & Casino

Atmore, AL


Sandy Pitz


Le Coq au Vin

Orlando, FL  


Tuesday May 12

Dinner & Inductions

Dinner prepared by the newly acclaimed Restaurant 1833 Chef Jason Franey

Monterey, CA

6:30 pm 

Honoring new inductees

49er Chef Sal Campagna

Chef Ben Diaz

Chef Arlene Mead

Chef & Monterey Dame Sharon Van Meter

                 Congratulations to our newest inductees!

From left to right: Arlene Mead, Mary Chamberlin, Bert Cutino, Michel Escoffier, Tene Shake, Wendy Brodie, Jacques Melac, Ben Diaz, Luis Solano, Sharon Van Meter & Sal Campagna

                Tuesday May 5                    

Celebration Dinner & Inductions at Baffo Ristorante

44 E. Grand Ave., Chicago

Hosted by Triumph Higher Education Group & Michel Escoffier


Seated, left to right: Austin Yancey, Michael Pythoud, Kevin Gawronski & Bob Saiz, our newest inductees; standing, left to right: Michel Bouit, Randall Sansom, Mary Chamberlin, Michel Escoffier, Elizabeth Bergin, Kirk Bachmann, Susie Wolak, Michel Lama, Greg Tornatore & Jack Larson

We pleased to share a slide show of pictures of the festivities at Baffo. Enjoy!                               

Thursday April 23

Seasons 52

55 E. Grand, Chicago

Dinner & Induction

Congratulations & Welcome to our new inductees

Chefs Dwight Evans & Adam Houska & Epicure Mark Bronkhorst

1st row, from left to right: Carolyn Evans, Dwight Evans (chef inductee), Mark Bronkhorst (epicure inductee), Adam Houska (chef inductee) & Michel Bouit.

2nd row, left to right: Hani Saleh, Dwight Evans Sr., Silvio Gray, Greg Tornatore, Randall Sansom, Joanne Madura, Jim Kallas, Robert Michalak, Joe Aiello, Liz Bergin & Michael Duffell.

                                                       Monday March 16

Musee de l'Art Culinaire

Villeneuve-Loubet, France

While leading a culinary group from the Auguste Escoffier School of Culinary Arts, we inducted a professional chef and an epicure into the society. Michel Escoffier, Daniel Dorchies & Bernard-Louis Jaunet were in attendance.


Professional Chef

Antonio Perez

Executive Chef

Oro Verde Hotel

Guayaquil, Ecuador


Marcus McMellon


Auguste Escoffier School of Culinary Arts

Austin, TX

From left to right: Michel Escoffier, President, Auguste Escoffier Foundation, Michel Bouit, President, Disciples Escoffier International USA; Marcus McMellon, President, Auguste Escoffier Schools of Culinary Arts, Austin, TX, inducted as Epicure on March 16 at the Musée de l’Art Culinaire in Villeneuve-Loubet, France; Kirk Bachmann,  President, Auguste Escoffier Schools of Culinary Arts, Boulder, CO. and Antonio Perez, Executive Chef, Hotel Ore Verde, Guayaquil, Ecuador, also inducted on March 16 as Professional Chef. Congratulations to all!


Also during our visit to the Musee de l'Art Culinaire, as President of the Disciples Escoffier International USA and on behalf of all the USA Disciples, I made a donation of 1000.00 euros to the Auguste Escoffier Foundation and to 1000.00 euros to the Disciples Escoffier International.


                                           2014 EVENTS


Thursday November 6

Savor the Season

Dinner & Induction

   Kiki Bistro Chicago

900 N. Franklin St.

6:00 PM

At this dinner, President Bouit opened

the 32nd chapter of the Disciples Escoffier International USA and inducted 6 new members.

Disciples Chef

George Castaneda

Executive Chef


Nashville, TN

Sylvio Gray


Catered by Design

Monton Grove, IL

James Kallas

Division President

Compass Group - Eurest

Elmhurst, IL

Greg Mueller

Executive Chef


Aiken, SC

Disciples Epicure

Hani Jacob Saleh


Evanston, IL

Stanley Loula


Riverside, IL

Member Les Gourmets of Chicago

    a fine dining & wine appreciation club for men                                                                                                        

                                     Sunday October 19

              AIWF & Les Dames d'Escoffier International

Monterey Bay Chapter


Gathering of the Gourmands


Dinner & Disciples Inductions


From left to right: Sommelier Jacque Melac, Chef Tim Woods, Winemaker Bill Stahl, Chef Michael Lama, Chef Paul Lee, Chef Tene Shake, Chef Candy Wallace, Chef Robert Mancuso, Chef Liz Bergin, Chef Mary Chamberlin, Michal Escoffier, Chef Michel Bouit, President, Chef & Honoree Cal Stamenov,Chef Peter Armellino and Chef Luis Solano


From left to right: Executive Chef Paul Lee, Susie Brusa, Executive Director of Rancho Cielo, Elizabeth Bergin, Secretary-Treasurer, D & E USA, Michel Escoffier, President, Auguste Escoffier Foundationand Michel Bouit, President, D & E USA. President Bouit announces & presents a scholarship of $1000.00 to Rancho Cielo, a complete learning center and social services for underserved youth in the Monterey region; their objective is to transform the lives of at-risk youth and empower them to become responsible, competent, productive and responsible citizens.

                                   Thursday October 16

Auguste Escoffier School of Culinary Arts

Austin, TX

Reception & Inductions

                                   Disciples inductions

David Bull, Bekki CallawayHarlan Scott, Eddie Rodriguez & Carla Williams 





                                    Thursday October 9

Auguste Escoffier School of Culinary Arts

Boulder, CO

Reception & Inductions

                                    Disciples inductions

                                       Kirk T. Bachmann

                                        Joan Brewster                                          

                                 Jean Claude Cavalera 

                                       Jesper Jonsson

                                         Eric Skokan


1st row, left to right

Jesper Jonsson, Executive Chef, Warwick Hotel Denver; Joan Brewster, Executive Director, Colorado Chefs Association; Eric Skokan, Chef-Owner, Black Cat Farm Boulder; Kirk Bachman, President, Auguste Escoffier School of Culinary Arts Boulder & Jean-Claude Cavalera,

Chef-Instructor, Auguste Escoffier School of Culinary Arts Boulder.

2nd row, left to right

Graham Mitchell, Auguste Escoffier School of Culinary Arts; Daniel Dorchies, Secretary General International Assistant, Disciples Escoffier International; Michel Escoffier, President, Escoffier Foundation; Jack Larson, Chairman, Triumph Higher Education Group; Michael Scott, Chef-Instructor, Auguste Escoffier School of Culinary Arts Boulder; & Michel Bouit, President, Disciples Escoffier International USA.


September 13


USA Meet Switzerland – Friendship at its best !

On September 13, Michel Bouit, President, Escoffier Disciples International USA & his wife Elizabeth, also a Disciple welcomed to Chicago a new friend Hans Steiger, a colleague and Disciples Escoffier from Switzerland. The friendly afternoon started with an extended lunch at Bar Toma, followed by a visit of our beautiful city and closing out with “verre de l’amitié” at our home with Maitre Escoffier looking on. Hans was on this way to discover the West passing through Flagstaff, AZ and ending in San Francisco.

                                 Tuesday September 9

                                      Congratulations to:

                                      Debbie G. Goulding

                                         Sarah F. Huskey

                                           Megan Ketover

                                          Brian Whisman

                                      Dr. Bob Dahlhausen

                                               Dan Cayse

on their induction as Disciples  of Escoffier. The induction took place at the Hilton Cincinnati Netherland Plaza during the Inauguration Dinner of the Cincinnati Culinary Hall of Fame.  


Front row, left to right: Dan Cayse, Dr. Bob Dahlhausen,

Debbie Goulding, Sarah Huskey, John Kinsella, Chairman,

Les Amis d’Escoffier Society of Cincinnati, Megan Ketover

& Todd Kelly

Back row, left to right: Brian Whisman, Gregory    Skibinski                           


                        Watch Highlights of our 2002 Trip

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