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Baker College of Muskegon Dean of Culinary Inducted Into Desciples Escoffier International - USA

August 27, 2012


Dean of CIM Recognized For French Cuisine
Left to right, Chef Rajeev Patgaonkar,CEC AAC, Lansing, Mich., Chef Reimund Pitz, CEC CCE AAC, owner of Le Coq au Vin restaurant in Orlando, and Robb White, CEC, CCA, AAC, dean of culinary, Baker College of Muskegon Culinary Institute of Michigan, proudly wear their official Disciples Escoffier International sash after being inducted into the prestigious organization on July 18, 2012.

Robb White, Dean of Culinary for the Baker College of Muskegon Culinary Institute of Michigan (CIM), was inducted into the Disciples Escoffier International – USA, on July 18, 2012. White and 16 other inductees were honored during the Disciples d’Escoffier Society of Florida’s Annual Dinner. The gastronomic society is a nonprofit organization dedicated to the promotion of professional chefs and cooks.

“To be inducted into this prestigious organization is indeed an honor,” said White. “The concurrent induction of Chef Reimund Pitz made this event even more special and exciting, as he was my mentor when I attended culinary school.”

Disciples Escoffier International was established in France to maintain the good name and traditions of French cuisine. The names of the new members will be recorded as USA members with the Disciples Escoffier International in France. The goals of the Disciples Escoffier International are to honor the memory of Auguste Escoffier in France and worldwide; promote and preserve his work, maintaining the great culinary traditions; promote culinary education and apprenticeship by encouraging young people to discover the desire and motivation to work as a professional chef. The Disciples Escoffier International continues to work in close cooperation with schools, establishing contacts between professionals and students, to organize culinary events worthy of these traditions and to honor those in the culinary profession who work to maintain the high standards of French haute cuisine.

Today there are more than 20,000 members from countries around the world, including France, China, Hungary, Italy, Japan, the Benelux, Canada, Mexico, Portugal, Thailand, Germany, South Africa, Russia and the United States.

The Baker College System
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