Global Mala Samui 2008A Community Festival for a Clean and Green SamuiSeptember 21st is the United Nations International Day of Peace and organizations across the globe will hold fund and awareness-raising celebrations for the most essential issues of our times: environment, health and human rights. This is called the Global Mala Project.The Global Mala was an event intended to raise consciousness and raise funds for environmental issues on Samui.
Last year the event incurred few costs, with most businesses and individuals donating either time, money or prizes. With these funds the Mala team have mainly supported pilot educational projects. Global Mala has supported Khun Diaw (Cholnachakorn Anumart), who some of you may know from BioRock, who has also created a group called ‘The Seedling Club’ as she is out ‘seeding’ young minds about the environment, and hoping tall strong green supporters will grow from it! Diaw’s approach is to use fun activities, but with serious intent.
We have called these activities ‘pilot projects’ because they are trial runs – we are trying to see which activities yield the most in terms of awareness and real benefits. Our hope is that this knowledge can be applied to include more children in the future if more funds are raised in the future.
For more information, please contact : www.globalmalasamui.org
Showing posts with label News. Show all posts
Showing posts with label News. Show all posts
2008-09-14
Fortrop II International Conference
Fortrop II International Conference
The FORTROP II International Conference “Tropical Forestry Change in a Changing World” will be held at Kassetsart University, Bangkok, by Kasetsart University Faculty of Forest (KUFF) during 17 – 20 November 2008. The conference is being organized not only to commemorate the 72nd anniversary of forestry education in Thailand but also to motivate exchanges of technology and experience in various aspects of tropical forestry among stakeholders, researchers, technicians, and involved professionals. The conference comprises 11 symposia 1. Tropical forests and climate change 2. GIS/GPS/RS: Applications in natural resources and environmental management 3. International Long-Term Ecological Research 4. Dry Forest Ecology and Conservation 5. Mangrove and Wetland Ecosystems 6. Commercial Plantation Forestry 7. Urban Forestry and Urban Greening 8. Trends and Issues in Community Forestry 9. Protected Areas and Sustainable Tourism 10. Forest Products and Bio-Based Materials 11. ASEAN Forestry Student Association (AFSA)
FORTROP II also includes the following event: - Keynote speaker/plenary lectures - Poster session - Exhibition - Post-conference excursionsFor the further information, please contact: FORTROP II Secretariat Kasetsart University Faculty of Forestry(KUFF) 50 Phaholyothin Rd. Chatuchak Bangkok 10900 THAILAND Phone: (662) 579 0170 Fax: (662) 561 4246 E-mail: FORTROP2008@ku.ac.th http://www.forest.ku.ac.th/fortrop2008
The FORTROP II International Conference “Tropical Forestry Change in a Changing World” will be held at Kassetsart University, Bangkok, by Kasetsart University Faculty of Forest (KUFF) during 17 – 20 November 2008. The conference is being organized not only to commemorate the 72nd anniversary of forestry education in Thailand but also to motivate exchanges of technology and experience in various aspects of tropical forestry among stakeholders, researchers, technicians, and involved professionals. The conference comprises 11 symposia 1. Tropical forests and climate change 2. GIS/GPS/RS: Applications in natural resources and environmental management 3. International Long-Term Ecological Research 4. Dry Forest Ecology and Conservation 5. Mangrove and Wetland Ecosystems 6. Commercial Plantation Forestry 7. Urban Forestry and Urban Greening 8. Trends and Issues in Community Forestry 9. Protected Areas and Sustainable Tourism 10. Forest Products and Bio-Based Materials 11. ASEAN Forestry Student Association (AFSA)
FORTROP II also includes the following event: - Keynote speaker/plenary lectures - Poster session - Exhibition - Post-conference excursionsFor the further information, please contact: FORTROP II Secretariat Kasetsart University Faculty of Forestry(KUFF) 50 Phaholyothin Rd. Chatuchak Bangkok 10900 THAILAND Phone: (662) 579 0170 Fax: (662) 561 4246 E-mail: FORTROP2008@ku.ac.th http://www.forest.ku.ac.th/fortrop2008
2008-09-02
World Gourmet Festival 2008
World Gourmet Festival 2008
THE 9TH ANNUAL WORLD GOURMET FESTIVAL AT FOUR SEASONS HOTEL BANGKOKBangkok, August 2008: The 9th Annual World Gourmet Festival will take place 22-28 September 2008 at Four Seasons Hotel Bangkok. Since its inception nine years ago, the World Gourmet Festival has grown in prominence to feature an extraordinary line up of some of the world’s best chefs from all continents. Several food festivals are hosted throughout the world, however, Four Seasons Hotel Bangkok is the only hotel to bring award winning Master Chefs under one roof for a week long celebration of outstanding food, superb wines and to share tips and information on how to create award-winning cuisine. The full line up of chefs is as follows:• Jeffrey Jake, The Carneros Inn, Napa Valley, California, USA• Michael Ginor, Hudson Valley Foie Gras, USA• Maurizio Quaranta, La Speranza, Alba, Italy • Glen Ballis, Nedal’nij Vostok, Moscow, Russia• Siggi Hall, Siggi Hall Restaurant, Reykjavik, Iceland• Celina Tio, The American Restaurant, Kansas City, USA• Michael Laiskonis, Executive Pastry Chef, Le Bernardin, New York, USAPROFILES:JEFFREY JAKETHE CARNEROS INN, NAPA VALLEY, CALIFORNIA, USAA Napa Valley native, Jake began his culinary career at the venerable Domaine Chandon as a sous chef. In his role as executive chef for The Carneros Inn, Jake is inspired by the abundance of fresh local ingredients that abound in Napa Valley’s Carneros winegrowing region. He oversees the Inn’s private dining restaurant; the sophisticated wine country restaurant FARM; local favorite The Boon Fly Café; and all catering and room service for the Inn. One of his main responsibilities is managing the seasonally-changing menus at both restaurants -- created primarily from the Carneros region’s bountiful array of top-quality produce, cattle ranches, and award-winning cheese producers, found within a 150-mile radius of the Carneros region to ensure food that is at the peak of its season and flavor. Many of the ingredients are sourced on-property including herbs, apples, figs, pears and pomegranates.Prior to his arrival at The Carneros Inn, Jake achieved national acclaim in his role as executive chef at The Lodge at Pebble Beach, where he played an integral role in organizing and executing prestigious, high-profile events that include the AT&T Pro Am Golf Tournament and the Concours d’ Elegance. Jake has also served as chef de cuisine at Pebble Beach, Beach and Tennis Club, Sonoma Mission Inn, and as the executive chef at The Old Bath House Restaurant, which was named “Outstanding Restaurant” by the California Writers Association during his tenure. Jake has also conducted cooking courses at the Culinary Center of Monterey and taught California cuisine cooking classes in Japan. Jake has been the recipient of a number of awards and accolades during his career, including Conde Nast Traveler “Best Resort in North America” award (The Lodge at Pebble Beach, ’03), three stars from the San Francisco Chronicle (Sonoma Mission Inn, ’97), and Gourmet Magazine’s “Top Ten Wine Country Restaurant” (Sonoma Mission Inn, ’98).
MICHAEL GINORHUDSON VALLEY FOIE GRAS, USAAn integral part of the World Gourmet Festival from its beginning, Michael joins us again for a record 9th time. Michael and his business partner Izzy Yanay established Hudson Valley Foie Gras, the major foie gras producer in the world today, and since 1998, have distributed its moulard duck products through a network of domestic distributors extending throughout the United States, and beyond to Argentina, Canada, Hong Kong, Japan, Singapore and Venezuela. Hudson Valley Foie Gras received the 1993 Gold Merit Award from Chefs in America and the 1996 Award for Excellence from The James Beard Foundation. In 1996, Hudson Valley received the Five Star Diamond Award from the American Academy of Hospitality Sciences and in 1998 the Award of Excellence from the American Tasting Institute. In 1996, Michael received the first Olive Branch Award from the Jewish National Fund for humanitarian and professional achievements. He was honoured with the 1997 Angel Award from The James Beard Foundation and in 1998 received the American Master Taster Award from the American Tasting Institute. Both Michael and Izzy Yanay were inducted into the James Beard Foundation 2001 Who’s Who of Food and Beverage. MAURIZIO QUARANTALA SPERANZA, ALBA, ITALY Born in Valgrana Small Village near Cuneo, Piedmont and growing up in the northern part of Italy Maurizio joined the culinary school in Mondovi in 1983. During his diploma course he started to perfect his culinary skills by working part time in St. Moritz, Switzerland, the Cote de D”Azur in France as well as in Central Italy. In 1995 Maurizo opened his first restaurant "Locanda dell’Angelo" near Cuneo which was well recognized by national restaurant guide. In 2000 he opened his second restaurant "Locanda del Pilone" near Alba and was honored with his first Michelin Star in 2002. Maurizio left the restaurant at the end of his contract in May 2008 and is currently working on plans for a new restaurant. Throughout the years, Maurizio has been through different trainings with several well-known chefs such as Sergio Mei, Giorgio Nardelli, Oriol Castra of "El Bulli" as well as the team at "Balzi Rossi", a 2 Michelin star restaurant in Ventimiglia.GLEN BALLISNEDAL’NIJ VOSTOK, MOSCOW, RUSSIAGlen Ballis was born in Melbourne, Australia where he received his culinary education at the local college. He started in the restaurant business some 25 years ago including running his own restaurant for two years in Northern Australia. Glen broadened his culinary expertise in Thailand with Banyan Tree Hotels and stints in Shanghai, Malaysia and Guadeloupe. He also supervised all restaurants at Harrods, London’s premier department store for some time.At "Nedal’nij Vostok" Glen describes his menu as fresh, light, with new smells, tastes and textures and unusual combinations from different cuisines. He believes that a chef’s experience plays a crucial role and he travels twice a year to get acquainted with new dishes and to bring new ideas back to Russia. According to Glen a good chef works with enthusiasm and is always ready to learn and grow. A chef’s work must be creative and he needs to able to pass the enthusiasm on to his team.
SIGGI HALLSIGGI HALL RESTAURANT, REYKJAVIK, ICELANDSigurdur Larus Hall, aka “Siggi Hall”has been a Certified Master Chef since 1982 and while he is now an Ambassador for New Nordic Food as appointed by the Nordic Minister Council he actually started as a trainee in classical french cooking in Reykavik. During the following years he worked both in Norway and Denmark but returned to his native Iceland in 1990. Siggi’s passion is to promote icelandic or nordic food to other cultures. He has been a chef and consultant for the Icelandic Trade Council and has lead the Icelandic Culinary Team from 1991-1996 in international competitions and he appeared in over 60 TV shows in USA, Canada and Europe since 2000. Such as CBS Early Morning Show, Fox morning show et alia. His signature restaurant “Siggi Hall Restaurant”, has been situated in Hotel Odinsve in Reykjavik old city center since 2000 and will be moving to the Reykjavik National Theater later this year. The restaurant has achieved many international and domestic awards and top ratings and was recently cited as one of the “100 most exciting new restaurants in the world” by Condé Nast Traveler. CELINA TIOTHE AMERICAN RESTAURANT, KANSAS CITY, USAA typical day for Celina Tio used to involve shopping lists, Julia Child and The Galloping Gourmet reruns, baking and cooking for family and friends. That was when she was eight. Inheriting her passion for cooking and learning her culinary skills from the men in her life - her brother, father and grandfather - Celina knew at that early age that she wanted to be a chef. Having seen a woman with a TV cooking show, the thought never crossed her mind that she couldn’t make a career of it.While growing up Celina would save her allowance and birthday money to dine at some of the finest restaurants in Philadelphia. At 15 she started her career in the hospitality business as a bus girl in a hotel restaurant dining room where she began to learn the fine details of service and to anticipate the needs of the guests. After two years Celina moved on to serving. Then at 18 years of age, and having been accepted to Drexel University’s Hospitality program, she begged her Kitchen Manager at Bennigan’s to let her work in the kitchen: her “official” culinary beginning.After graduating from Drexel University with a B.S. in Hotel and Restaurant Management and Minors in Business and Psychology, Celina contemplated going to culinary school but opted for the “hands on” experience of working her way up at The Ritz-Carlton Hotel, Philadelphia. She started as the breakfast cook and in just under two years - at the age of 23 - became the Chef of The Grill Room.From the Ritz-Carlton, Celina moved to Orlando to work for Walt Disney World where she opened two of their specialty restaurants: Spoodles, which features Mediterranean cuisine, and Citricos, specializing in dishes from the south of France. She was chosen to be the Task Force Chef for Palo, the fine dining Italian restaurant aboard the M.S. Magic. Celina was then Chef of Narcoossee’s for two years prior to accepting her current position as Executive Chef of The American Restaurant in Kansas City, Missouri.Having been at The American Restaurant just over four years Celina has already garnered many accolades and has been featured in local and national press. The Kansas City Star’s food critic, Lauren Chapin, wrote: “Consider the skills necessary to ascend a peak: balance, calmness, concentration, focus and forethought ... Tio brings the same attributes to her professional life. Her dishes are composed and understated; her flavors balanced and concentrated.” Chapin went on to say that every dish she sampled was “technically flawless and perfectly flavored.” Celina has not only wowed local critics, but was named one of thirteen “Chefs to keep your eye on” in Esquire magazine. John Mariani also praised his dining experience at The American Restaurant as one of seven “Best Meals in the USA” in his Virtual Gourmet column and recently wrote in Wine Spectator, “…Tio has matured into one of the more outstanding chefs in the United States today, with a style of her own ..." Celina was named 2005 Chef of the Year by Chef magazine and was recently garnered 2007 Best Chef: Midwest by the James Beard Foundation. Chef Celina still keeps her days busy with shopping lists and cooking for her loyal guests, friends and family, much as she did when she was eight.MICHAEL LAISKONISLE BERNARDIN, NEW YORK, USAAs executive pastry chef at New York’s four star Le Bernardin, Michael Laiskonis produces exquisite desserts that are an elegant balance of art and science. Recently awarded Outstanding Pastry Chef of 2007 by the James Beard Foundation, Laiskonis is celebrated for signature desserts that gracefully layer textures and flavors. New York Times reviewer Frank Bruni proclaims Laiskonis’ desserts are “exemplary…They are sophisticated without being pretentious, multifaceted but not unduly fanciful.”A native of Michigan, Laiskonis’ culinary training is primarily self-directed. As a fine arts student in college, he discovered his passion for pastries while working at a bakery. Initially fascinated by the science of bread, its Zen-like process, and its living, breathing nature, Laiskonis immersed himself in learning everything he could about baking and pastry. Realizing the architectural nature of dessert, with its foundation in flavor and form, Laiskonis was finally able to unite his passions for art and science. After two years, he was appointed pastry chef and sous chef under Rick Halberg at Emily’s in Northville, MI. In 1997 he joined Tribute restaurant, starting as a line cook before assuming the role of pastry chef. Influenced by this experience in both culinary realms, Laiskonis’ approach to dessert often combines tastes that are both savory and sweet. In his five-year tenure as pastry chef at Tribute, Pastry Art and Design twice named him one of the “10 Best Pastry Chefs in America” (2002, 2003).Now at Le Bernardin since 2004, 35-year-old Laiskonis finds the perfect venue to express his ideas through the alchemy of his unique desserts. Eric Ripert, Le Bernardin executive chef and co-owner, says, “Michael’s sensibilities perfectly complement the Le Bernardin style of light, inventive, elegant food.” In addition to his work at Le Bernardin, Laiskonis acts as a consultant and participates in numerous “celebrity chef” events. He served as the moderator of the pastry forum at eGullet.com and also participated as a challenger on Food Network’s first season of Iron Chef America. Since 2006, Laiskonis has consulted for pastry shops in Tokyo and Osaka, Japan and has also worked with the National Peanut Board developing dessert ideas using health conscious techniques and ingredients.Laiskonis has been featured in numerous television and radio appearances, including most recently The Today Show and The Martha Stewart Show. He was the recipient of Bon Appétit magazine’s prestigious 2004 American Food & Entertaining Award and Starchefs.com acknowledged him as one its Rising Stars in 2006. Laiskonis has received accolades from luminaries such as Patricia Wells in the International Herald Tribune, and has been noted by the GQ, Wall Street Journal, the New York Times, Quarterly Review of Wines, Forbes, Food & Wine, Gourmet, and Details, as well as in leading industry publications such as Art Culinaire, Food Arts and Chocolatier.The event is coordinated and overseen by Four Seasons Hotel Bangkok Executive Chef Nicolas Schneller and Shintaro Chef, Satoshi Sawada and Biscotti Chef, Danilo Aiassa.Each chef will host two evenings in one of the hotel’s restaurants; and a cooking demonstration either for lunch or dinner. You may catch them all at one time at the seven-course Gala dinner on Friday, 26h September 2008.The World Gourmet Gala Dinner promises to be a unique and memorable affair. A cocktail reception will take place from 7:00 pm followed by a seven-course dinner and entertainment. A live auction will feature exciting travel prizes that showcase sister Four Seasons hotels around the globe. Four Seasons Hotel Bangkok is proud to support HRH Princess Soamsawali’s “Save a Child’s Life from AIDS Project” under the auspices of the Thai Red Cross Society which provides medicine for pregnant mothers who are afflicted with AIDS. A portion of all proceeds from the Gala dinner will be donated to this charity.To enjoy this culinary sojourn, Four Seasons Hotel Bangkok has created a Gourmet Package which includes deluxe overnight accommodation, full access to the Executive Club (including breakfast, evening cocktails and free internet access) and a featured dinner of choice for each night booked. Packages start at THB13,650 per night plus tax for double occupancy. For gala dinner, please add Baht 3,000++ per person.
For more information and reservations please contact the hotel on +66 (0) 2 250 1000 or reservations.bangkok@fourseasons.com. Individual dinner tickets can be booked through wgf.bangkok@fourseasons.com. The full Festival schedule is available on www.fourseasons.com/bangkok/worldgourmetfestival
For further information, please contact:Annabelle S. Daokaew or Yanisa RatanakositPublic Relations DepartmentTel: (02) 250 1000 / Fax: (02) 254 5390E-mail: annabelle.daokaew@fourseasons.com or yanisa.ratanakosit@fourseasons.com
THE 9TH ANNUAL WORLD GOURMET FESTIVAL AT FOUR SEASONS HOTEL BANGKOKBangkok, August 2008: The 9th Annual World Gourmet Festival will take place 22-28 September 2008 at Four Seasons Hotel Bangkok. Since its inception nine years ago, the World Gourmet Festival has grown in prominence to feature an extraordinary line up of some of the world’s best chefs from all continents. Several food festivals are hosted throughout the world, however, Four Seasons Hotel Bangkok is the only hotel to bring award winning Master Chefs under one roof for a week long celebration of outstanding food, superb wines and to share tips and information on how to create award-winning cuisine. The full line up of chefs is as follows:• Jeffrey Jake, The Carneros Inn, Napa Valley, California, USA• Michael Ginor, Hudson Valley Foie Gras, USA• Maurizio Quaranta, La Speranza, Alba, Italy • Glen Ballis, Nedal’nij Vostok, Moscow, Russia• Siggi Hall, Siggi Hall Restaurant, Reykjavik, Iceland• Celina Tio, The American Restaurant, Kansas City, USA• Michael Laiskonis, Executive Pastry Chef, Le Bernardin, New York, USAPROFILES:JEFFREY JAKETHE CARNEROS INN, NAPA VALLEY, CALIFORNIA, USAA Napa Valley native, Jake began his culinary career at the venerable Domaine Chandon as a sous chef. In his role as executive chef for The Carneros Inn, Jake is inspired by the abundance of fresh local ingredients that abound in Napa Valley’s Carneros winegrowing region. He oversees the Inn’s private dining restaurant; the sophisticated wine country restaurant FARM; local favorite The Boon Fly Café; and all catering and room service for the Inn. One of his main responsibilities is managing the seasonally-changing menus at both restaurants -- created primarily from the Carneros region’s bountiful array of top-quality produce, cattle ranches, and award-winning cheese producers, found within a 150-mile radius of the Carneros region to ensure food that is at the peak of its season and flavor. Many of the ingredients are sourced on-property including herbs, apples, figs, pears and pomegranates.Prior to his arrival at The Carneros Inn, Jake achieved national acclaim in his role as executive chef at The Lodge at Pebble Beach, where he played an integral role in organizing and executing prestigious, high-profile events that include the AT&T Pro Am Golf Tournament and the Concours d’ Elegance. Jake has also served as chef de cuisine at Pebble Beach, Beach and Tennis Club, Sonoma Mission Inn, and as the executive chef at The Old Bath House Restaurant, which was named “Outstanding Restaurant” by the California Writers Association during his tenure. Jake has also conducted cooking courses at the Culinary Center of Monterey and taught California cuisine cooking classes in Japan. Jake has been the recipient of a number of awards and accolades during his career, including Conde Nast Traveler “Best Resort in North America” award (The Lodge at Pebble Beach, ’03), three stars from the San Francisco Chronicle (Sonoma Mission Inn, ’97), and Gourmet Magazine’s “Top Ten Wine Country Restaurant” (Sonoma Mission Inn, ’98).
MICHAEL GINORHUDSON VALLEY FOIE GRAS, USAAn integral part of the World Gourmet Festival from its beginning, Michael joins us again for a record 9th time. Michael and his business partner Izzy Yanay established Hudson Valley Foie Gras, the major foie gras producer in the world today, and since 1998, have distributed its moulard duck products through a network of domestic distributors extending throughout the United States, and beyond to Argentina, Canada, Hong Kong, Japan, Singapore and Venezuela. Hudson Valley Foie Gras received the 1993 Gold Merit Award from Chefs in America and the 1996 Award for Excellence from The James Beard Foundation. In 1996, Hudson Valley received the Five Star Diamond Award from the American Academy of Hospitality Sciences and in 1998 the Award of Excellence from the American Tasting Institute. In 1996, Michael received the first Olive Branch Award from the Jewish National Fund for humanitarian and professional achievements. He was honoured with the 1997 Angel Award from The James Beard Foundation and in 1998 received the American Master Taster Award from the American Tasting Institute. Both Michael and Izzy Yanay were inducted into the James Beard Foundation 2001 Who’s Who of Food and Beverage. MAURIZIO QUARANTALA SPERANZA, ALBA, ITALY Born in Valgrana Small Village near Cuneo, Piedmont and growing up in the northern part of Italy Maurizio joined the culinary school in Mondovi in 1983. During his diploma course he started to perfect his culinary skills by working part time in St. Moritz, Switzerland, the Cote de D”Azur in France as well as in Central Italy. In 1995 Maurizo opened his first restaurant "Locanda dell’Angelo" near Cuneo which was well recognized by national restaurant guide. In 2000 he opened his second restaurant "Locanda del Pilone" near Alba and was honored with his first Michelin Star in 2002. Maurizio left the restaurant at the end of his contract in May 2008 and is currently working on plans for a new restaurant. Throughout the years, Maurizio has been through different trainings with several well-known chefs such as Sergio Mei, Giorgio Nardelli, Oriol Castra of "El Bulli" as well as the team at "Balzi Rossi", a 2 Michelin star restaurant in Ventimiglia.GLEN BALLISNEDAL’NIJ VOSTOK, MOSCOW, RUSSIAGlen Ballis was born in Melbourne, Australia where he received his culinary education at the local college. He started in the restaurant business some 25 years ago including running his own restaurant for two years in Northern Australia. Glen broadened his culinary expertise in Thailand with Banyan Tree Hotels and stints in Shanghai, Malaysia and Guadeloupe. He also supervised all restaurants at Harrods, London’s premier department store for some time.At "Nedal’nij Vostok" Glen describes his menu as fresh, light, with new smells, tastes and textures and unusual combinations from different cuisines. He believes that a chef’s experience plays a crucial role and he travels twice a year to get acquainted with new dishes and to bring new ideas back to Russia. According to Glen a good chef works with enthusiasm and is always ready to learn and grow. A chef’s work must be creative and he needs to able to pass the enthusiasm on to his team.
SIGGI HALLSIGGI HALL RESTAURANT, REYKJAVIK, ICELANDSigurdur Larus Hall, aka “Siggi Hall”has been a Certified Master Chef since 1982 and while he is now an Ambassador for New Nordic Food as appointed by the Nordic Minister Council he actually started as a trainee in classical french cooking in Reykavik. During the following years he worked both in Norway and Denmark but returned to his native Iceland in 1990. Siggi’s passion is to promote icelandic or nordic food to other cultures. He has been a chef and consultant for the Icelandic Trade Council and has lead the Icelandic Culinary Team from 1991-1996 in international competitions and he appeared in over 60 TV shows in USA, Canada and Europe since 2000. Such as CBS Early Morning Show, Fox morning show et alia. His signature restaurant “Siggi Hall Restaurant”, has been situated in Hotel Odinsve in Reykjavik old city center since 2000 and will be moving to the Reykjavik National Theater later this year. The restaurant has achieved many international and domestic awards and top ratings and was recently cited as one of the “100 most exciting new restaurants in the world” by Condé Nast Traveler. CELINA TIOTHE AMERICAN RESTAURANT, KANSAS CITY, USAA typical day for Celina Tio used to involve shopping lists, Julia Child and The Galloping Gourmet reruns, baking and cooking for family and friends. That was when she was eight. Inheriting her passion for cooking and learning her culinary skills from the men in her life - her brother, father and grandfather - Celina knew at that early age that she wanted to be a chef. Having seen a woman with a TV cooking show, the thought never crossed her mind that she couldn’t make a career of it.While growing up Celina would save her allowance and birthday money to dine at some of the finest restaurants in Philadelphia. At 15 she started her career in the hospitality business as a bus girl in a hotel restaurant dining room where she began to learn the fine details of service and to anticipate the needs of the guests. After two years Celina moved on to serving. Then at 18 years of age, and having been accepted to Drexel University’s Hospitality program, she begged her Kitchen Manager at Bennigan’s to let her work in the kitchen: her “official” culinary beginning.After graduating from Drexel University with a B.S. in Hotel and Restaurant Management and Minors in Business and Psychology, Celina contemplated going to culinary school but opted for the “hands on” experience of working her way up at The Ritz-Carlton Hotel, Philadelphia. She started as the breakfast cook and in just under two years - at the age of 23 - became the Chef of The Grill Room.From the Ritz-Carlton, Celina moved to Orlando to work for Walt Disney World where she opened two of their specialty restaurants: Spoodles, which features Mediterranean cuisine, and Citricos, specializing in dishes from the south of France. She was chosen to be the Task Force Chef for Palo, the fine dining Italian restaurant aboard the M.S. Magic. Celina was then Chef of Narcoossee’s for two years prior to accepting her current position as Executive Chef of The American Restaurant in Kansas City, Missouri.Having been at The American Restaurant just over four years Celina has already garnered many accolades and has been featured in local and national press. The Kansas City Star’s food critic, Lauren Chapin, wrote: “Consider the skills necessary to ascend a peak: balance, calmness, concentration, focus and forethought ... Tio brings the same attributes to her professional life. Her dishes are composed and understated; her flavors balanced and concentrated.” Chapin went on to say that every dish she sampled was “technically flawless and perfectly flavored.” Celina has not only wowed local critics, but was named one of thirteen “Chefs to keep your eye on” in Esquire magazine. John Mariani also praised his dining experience at The American Restaurant as one of seven “Best Meals in the USA” in his Virtual Gourmet column and recently wrote in Wine Spectator, “…Tio has matured into one of the more outstanding chefs in the United States today, with a style of her own ..." Celina was named 2005 Chef of the Year by Chef magazine and was recently garnered 2007 Best Chef: Midwest by the James Beard Foundation. Chef Celina still keeps her days busy with shopping lists and cooking for her loyal guests, friends and family, much as she did when she was eight.MICHAEL LAISKONISLE BERNARDIN, NEW YORK, USAAs executive pastry chef at New York’s four star Le Bernardin, Michael Laiskonis produces exquisite desserts that are an elegant balance of art and science. Recently awarded Outstanding Pastry Chef of 2007 by the James Beard Foundation, Laiskonis is celebrated for signature desserts that gracefully layer textures and flavors. New York Times reviewer Frank Bruni proclaims Laiskonis’ desserts are “exemplary…They are sophisticated without being pretentious, multifaceted but not unduly fanciful.”A native of Michigan, Laiskonis’ culinary training is primarily self-directed. As a fine arts student in college, he discovered his passion for pastries while working at a bakery. Initially fascinated by the science of bread, its Zen-like process, and its living, breathing nature, Laiskonis immersed himself in learning everything he could about baking and pastry. Realizing the architectural nature of dessert, with its foundation in flavor and form, Laiskonis was finally able to unite his passions for art and science. After two years, he was appointed pastry chef and sous chef under Rick Halberg at Emily’s in Northville, MI. In 1997 he joined Tribute restaurant, starting as a line cook before assuming the role of pastry chef. Influenced by this experience in both culinary realms, Laiskonis’ approach to dessert often combines tastes that are both savory and sweet. In his five-year tenure as pastry chef at Tribute, Pastry Art and Design twice named him one of the “10 Best Pastry Chefs in America” (2002, 2003).Now at Le Bernardin since 2004, 35-year-old Laiskonis finds the perfect venue to express his ideas through the alchemy of his unique desserts. Eric Ripert, Le Bernardin executive chef and co-owner, says, “Michael’s sensibilities perfectly complement the Le Bernardin style of light, inventive, elegant food.” In addition to his work at Le Bernardin, Laiskonis acts as a consultant and participates in numerous “celebrity chef” events. He served as the moderator of the pastry forum at eGullet.com and also participated as a challenger on Food Network’s first season of Iron Chef America. Since 2006, Laiskonis has consulted for pastry shops in Tokyo and Osaka, Japan and has also worked with the National Peanut Board developing dessert ideas using health conscious techniques and ingredients.Laiskonis has been featured in numerous television and radio appearances, including most recently The Today Show and The Martha Stewart Show. He was the recipient of Bon Appétit magazine’s prestigious 2004 American Food & Entertaining Award and Starchefs.com acknowledged him as one its Rising Stars in 2006. Laiskonis has received accolades from luminaries such as Patricia Wells in the International Herald Tribune, and has been noted by the GQ, Wall Street Journal, the New York Times, Quarterly Review of Wines, Forbes, Food & Wine, Gourmet, and Details, as well as in leading industry publications such as Art Culinaire, Food Arts and Chocolatier.The event is coordinated and overseen by Four Seasons Hotel Bangkok Executive Chef Nicolas Schneller and Shintaro Chef, Satoshi Sawada and Biscotti Chef, Danilo Aiassa.Each chef will host two evenings in one of the hotel’s restaurants; and a cooking demonstration either for lunch or dinner. You may catch them all at one time at the seven-course Gala dinner on Friday, 26h September 2008.The World Gourmet Gala Dinner promises to be a unique and memorable affair. A cocktail reception will take place from 7:00 pm followed by a seven-course dinner and entertainment. A live auction will feature exciting travel prizes that showcase sister Four Seasons hotels around the globe. Four Seasons Hotel Bangkok is proud to support HRH Princess Soamsawali’s “Save a Child’s Life from AIDS Project” under the auspices of the Thai Red Cross Society which provides medicine for pregnant mothers who are afflicted with AIDS. A portion of all proceeds from the Gala dinner will be donated to this charity.To enjoy this culinary sojourn, Four Seasons Hotel Bangkok has created a Gourmet Package which includes deluxe overnight accommodation, full access to the Executive Club (including breakfast, evening cocktails and free internet access) and a featured dinner of choice for each night booked. Packages start at THB13,650 per night plus tax for double occupancy. For gala dinner, please add Baht 3,000++ per person.
For more information and reservations please contact the hotel on +66 (0) 2 250 1000 or reservations.bangkok@fourseasons.com. Individual dinner tickets can be booked through wgf.bangkok@fourseasons.com. The full Festival schedule is available on www.fourseasons.com/bangkok/worldgourmetfestival
For further information, please contact:Annabelle S. Daokaew or Yanisa RatanakositPublic Relations DepartmentTel: (02) 250 1000 / Fax: (02) 254 5390E-mail: annabelle.daokaew@fourseasons.com or yanisa.ratanakosit@fourseasons.com
THAILAND TRADE MART TOUR VISIT THAILAND TRADE MART FASHION AVENUE
Bangkok International Fashion Fair and Bangkok International Leather Fair 2008
THAILAND TRADE MART TOUR VISIT THAILAND TRADE MART FASHION AVENUE AUGUST 29th, 2008/ 09.00 A.M. - 05.30 P.M.
SPECIAL ACTIVITIES
During your visit to our Bangkok International Fashion Fair and Bangkok International Leather Fair 2008 (BIFF+BIL 2008), the Department of Export Promotion would like to invite you to join “Thailand Trade Mart Tour” to visit Wholesale and Retail Shoppers Haven for Street Fashion on Friday 29th August 2008 at 09.00 a.m. - 05.30 p.m.
Looking for merchandise to your shop? Why not cut the expense adding channels with our Thailand Trade Mart Tour. You’ll be able to find everything you need from whether it’s the hip-chic earrings, casual ttops, sexy lingerie, denim skirts, sporty shoes, and even that little black dress. Don’t let Thailand’s tropical climate fool you, if it’s heavy winter coats or the small bikini here’s the place to look. Bobae Market Back to the Origins
For thirty years Bobae Market on Krung Kasem Road has served as the center for wholesale garments. It is the oldest and largest wholesale fashion district. This is where it starts if you’re an aspiring designer looking for experience. If you’re looking to buy goods to sell back home, this is your lottery ticket. With so many goods on offer in a wide range of inexpensive products such as t-shirts, dress shirts, and Muslim attire for men and women, Bobae will cater to your needs. With over 700 shops under one roof, pick and choose at Babae Tower. Pratunam (Pratunam Complex, Platinum Mall, Baiyok and Indra Square) Fashion with in Reach (Tangible Fashion) Not to be forgotten, Pratunam sure is for those who have a thirst for variety. If you’re not sure where to start shopping, try Platinum Mall. The latest addition to the area, Platinum offers the latest fashion updates in an air-conditioned environment. If you’re looking for children’s clothing, men and women fashion clothing and accessories, try Indra Square. Other Malls in the area which always have good offers are Baiyok and Pratunam Complex. With stall packed alleys to air-conditioned Malls, Pratunam caters to those looking for great fashion styles at wholesale prices. Shops here will let you mix your orders if you want to buy more than three. Pratunam (Pratunam Complex, Platinum Mall, Baiyok and Indra Square) Fashion with in Reach (Tangible Fashion) Not to be forgotten, Pratunam sure is for those who have a thirst for variety. If you’re not sure where to start shopping, try Platinum Mall. The latest addition to the area, Platinum offers the latest fashion updates in an air-conditioned environment.
If you’re looking for children’s clothing, men and women fashion clothing and accessories, try Indra SquareWalk in Registration: At Trade Mart Tour Counter, next to Trade Mission Counter (27-28th August 2008BITEC (Bangna)
Organizer: Department of Export Promotion, Ministry of Commerce International Business Consulting Center Contact person: Miss Gornthong Taetiangtam Trade Advisor, Trade Mart Division+66 81 930 4046, +66 86 700 2307E-mail: gornthongt@depthai.go.th FAX. +66 (2) 5120328) Or Trade Mart Tour Counter, Street Fashion Runway Pavilion, . Other Malls in the area which always have good offers are Baiyok and Pratunam Complex. With stall packed alleys to air-conditioned Malls, Pratunam caters to those looking for great fashion styles at wholesale prices. Shops here will let you mix your orders if you want to buy more than three. Call 1169
THAILAND TRADE MART TOUR VISIT THAILAND TRADE MART FASHION AVENUE AUGUST 29th, 2008/ 09.00 A.M. - 05.30 P.M.
SPECIAL ACTIVITIES
During your visit to our Bangkok International Fashion Fair and Bangkok International Leather Fair 2008 (BIFF+BIL 2008), the Department of Export Promotion would like to invite you to join “Thailand Trade Mart Tour” to visit Wholesale and Retail Shoppers Haven for Street Fashion on Friday 29th August 2008 at 09.00 a.m. - 05.30 p.m.
Looking for merchandise to your shop? Why not cut the expense adding channels with our Thailand Trade Mart Tour. You’ll be able to find everything you need from whether it’s the hip-chic earrings, casual ttops, sexy lingerie, denim skirts, sporty shoes, and even that little black dress. Don’t let Thailand’s tropical climate fool you, if it’s heavy winter coats or the small bikini here’s the place to look. Bobae Market Back to the Origins
For thirty years Bobae Market on Krung Kasem Road has served as the center for wholesale garments. It is the oldest and largest wholesale fashion district. This is where it starts if you’re an aspiring designer looking for experience. If you’re looking to buy goods to sell back home, this is your lottery ticket. With so many goods on offer in a wide range of inexpensive products such as t-shirts, dress shirts, and Muslim attire for men and women, Bobae will cater to your needs. With over 700 shops under one roof, pick and choose at Babae Tower. Pratunam (Pratunam Complex, Platinum Mall, Baiyok and Indra Square) Fashion with in Reach (Tangible Fashion) Not to be forgotten, Pratunam sure is for those who have a thirst for variety. If you’re not sure where to start shopping, try Platinum Mall. The latest addition to the area, Platinum offers the latest fashion updates in an air-conditioned environment. If you’re looking for children’s clothing, men and women fashion clothing and accessories, try Indra Square. Other Malls in the area which always have good offers are Baiyok and Pratunam Complex. With stall packed alleys to air-conditioned Malls, Pratunam caters to those looking for great fashion styles at wholesale prices. Shops here will let you mix your orders if you want to buy more than three. Pratunam (Pratunam Complex, Platinum Mall, Baiyok and Indra Square) Fashion with in Reach (Tangible Fashion) Not to be forgotten, Pratunam sure is for those who have a thirst for variety. If you’re not sure where to start shopping, try Platinum Mall. The latest addition to the area, Platinum offers the latest fashion updates in an air-conditioned environment.
If you’re looking for children’s clothing, men and women fashion clothing and accessories, try Indra SquareWalk in Registration: At Trade Mart Tour Counter, next to Trade Mission Counter (27-28th August 2008BITEC (Bangna)
Organizer: Department of Export Promotion, Ministry of Commerce International Business Consulting Center Contact person: Miss Gornthong Taetiangtam Trade Advisor, Trade Mart Division+66 81 930 4046, +66 86 700 2307E-mail: gornthongt@depthai.go.th FAX. +66 (2) 5120328) Or Trade Mart Tour Counter, Street Fashion Runway Pavilion, . Other Malls in the area which always have good offers are Baiyok and Pratunam Complex. With stall packed alleys to air-conditioned Malls, Pratunam caters to those looking for great fashion styles at wholesale prices. Shops here will let you mix your orders if you want to buy more than three. Call 1169
The 10th Lunar Month Making Merit 2008
The 10th Lunar Month Making Merit 2008
The 10th Lunar Month Making Merit 2008Date : 23 September – 2 October, 2008Venue : Wat Phra Mahathat Woramahawihan and Suan Somdej Phra Sinagarindra 84 (Thung Tha Lat Park), Amphoe Mueang, Nakhon Si Thammarat
Features a large and splendorous event of Nakhon Si Thammarat,experience the spectacular procession on 28 September, 2008,from Sanam Na Mueang to Wat Phra Mahathat Woramahawihan.Purchase various local products on sale and enjoy various forms of entertainment.
For further information, please contact: TAT Nakhon Si Thammarat Office Tel. 66 (0) 7534 6515-6
The 10th Lunar Month Making Merit 2008Date : 23 September – 2 October, 2008Venue : Wat Phra Mahathat Woramahawihan and Suan Somdej Phra Sinagarindra 84 (Thung Tha Lat Park), Amphoe Mueang, Nakhon Si Thammarat
Features a large and splendorous event of Nakhon Si Thammarat,experience the spectacular procession on 28 September, 2008,from Sanam Na Mueang to Wat Phra Mahathat Woramahawihan.Purchase various local products on sale and enjoy various forms of entertainment.
For further information, please contact: TAT Nakhon Si Thammarat Office Tel. 66 (0) 7534 6515-6
2008 Bangkok International Film Festival
2008 Bangkok International Film Festival
2008 Bangkok International Film Festival
Date : September 23rd to 30th 2008Venue : SF World Cinema, CentralWorld and Pullman HotelSeptember 23rd 2008 : Opening Reception at SF World Cinema and CentralWorldSeptember 26th 2008 : Red Carpet and Gala Screening at SF World Cinema and CentralWorldSeptember 28th 2008 : Kinnaree Award Ceremony at Pullman HotelSeptember 30th 2008 : Closing Ceremony at SF World Cinema and CentralWorldSeptember 27th to 29th 2008 : Seminars at Pullman HotelSeptember 23rd to 30th 2008 : Screening at SF World Cinema and CentralWorldwww.bangkokfilm.org (will activate soon)
Contact : The Federation of Nation Film Associations of Thailand Tel.: 66 (0) 2641 5917, 66 (0) 2203 0624 Fax : 0 2641 5919E-mail : thainationalfilm@thaimail.comWebsite: www.thainationalfilm.com
2008 Bangkok International Film Festival
Date : September 23rd to 30th 2008Venue : SF World Cinema, CentralWorld and Pullman HotelSeptember 23rd 2008 : Opening Reception at SF World Cinema and CentralWorldSeptember 26th 2008 : Red Carpet and Gala Screening at SF World Cinema and CentralWorldSeptember 28th 2008 : Kinnaree Award Ceremony at Pullman HotelSeptember 30th 2008 : Closing Ceremony at SF World Cinema and CentralWorldSeptember 27th to 29th 2008 : Seminars at Pullman HotelSeptember 23rd to 30th 2008 : Screening at SF World Cinema and CentralWorldwww.bangkokfilm.org (will activate soon)
Contact : The Federation of Nation Film Associations of Thailand Tel.: 66 (0) 2641 5917, 66 (0) 2203 0624 Fax : 0 2641 5919E-mail : thainationalfilm@thaimail.comWebsite: www.thainationalfilm.com
2008-08-26
TRADE MART FASHION AVENUE
TRADE MART FASHION AVENUE
Bangkok’s Trade Mart Fashion Avenue is home to Thailand’s world renowned fashion talent. From the industry’s most famous designers to its most promising entrepreneurs, fashion makers locate their businesses here, taking advantage of Bangkok’s unlimited creative resources.
Department of Export Promotion (DEP) realizes the importance of this area, which generating over $10 billion in annual sales, and setting design trends that are mirrored worldwide. The industry sustains tens of thousands of jobs in the city, and brings hundreds of millions of dollars to Bangkok through conferences, expositions and tourism.
Shopping in Bangkok’s Trade Mart Fashion Avenue is not limited to one or two major streets, and there are many areas throughout the city affording ample choice and easy access. Here’s just a selection of some of the places to go shopping!
Bangkok’s Trade Mart Fashion Avenue is home to Thailand’s world renowned fashion talent. From the industry’s most famous designers to its most promising entrepreneurs, fashion makers locate their businesses here, taking advantage of Bangkok’s unlimited creative resources.
Department of Export Promotion (DEP) realizes the importance of this area, which generating over $10 billion in annual sales, and setting design trends that are mirrored worldwide. The industry sustains tens of thousands of jobs in the city, and brings hundreds of millions of dollars to Bangkok through conferences, expositions and tourism.
Shopping in Bangkok’s Trade Mart Fashion Avenue is not limited to one or two major streets, and there are many areas throughout the city affording ample choice and easy access. Here’s just a selection of some of the places to go shopping!
2008-08-18
The 10th Central International Watch Fair 2008
The 10th Central International Watch Fair 2008
Date : August – September 2008Venue : The Event Hall, 3rd Fl., Central Chidlom Bangkok The International Watch Fair where brands and many exclusive collections from over 170 World-Class watchmakers presented.
Contact: Public Relations Department, Central Chidlom Tel. : 66 (0) 2793 7420Website : www.central.co.th
Bangkok Yosakoi carnival 2008
Yosakoi Festival have been started in Kochi Prefecture in Japan since 1954 and one of a impressive festival to be made up of NARUKO , CLOTHS , MELODY , DANCE and Fesital Car.This festival will be in Bangkok at National Stadium on 29 and 30 November 2008. General Infomation- The Title of event : 2008 Bangkok Yosakoi Carnival- Date : 29 and 30 November 2008- The Site : National Stadium more infomation : http://www.yosakoi.co.th
2008-07-30
Bangkok Film Festival 2008
Bangkok Film Festival 2008
Date September 23rd to 30th 2008
Venue SF World Cinema, CentralWorld
and Pullman Hotel
Partner The Federation of National Film Associations of Thailand
31/9 UMG Theater 2nd Fl., Royal City Avenue, New Phetchaburi Road,
Bangkapi, Huay Khwang, Bangkok 10310, Thailand
E-mail: thainationalfilm@thaimail.com
Website: www.thainationalfilm.com
Tel. 66 2 641 5917 Fax 66 2 641 5919
Program
September 23rd 2008 Opening Reception at SF World Cinema, CentralWorld
September 26th 2008 Red Carpet and Gala Screening at SF World Cinema, CentralWorld
September 28th 2008 Kinnaree Award Ceremony at Pullman Hotel
September 30th 2008 Closing Ceremony at SF World Cinema, CentralWorld
September 27th- 29th 2008 Seminars at Pullman Hotel
September 23rd- 30th 2008 Screening at SF World Cinema, CentralWorld
Official Website: www.bangkokfilm.org (will activate soon) For more detail : Please contact by phone no. 02 641 5917 or FAX. no. 02 641 5919 or
e-mail: thainationalfilm@thaimail.com
Website: www.thainationalfilm.com
Date September 23rd to 30th 2008
Venue SF World Cinema, CentralWorld
and Pullman Hotel
Partner The Federation of National Film Associations of Thailand
31/9 UMG Theater 2nd Fl., Royal City Avenue, New Phetchaburi Road,
Bangkapi, Huay Khwang, Bangkok 10310, Thailand
E-mail: thainationalfilm@thaimail.com
Website: www.thainationalfilm.com
Tel. 66 2 641 5917 Fax 66 2 641 5919
Program
September 23rd 2008 Opening Reception at SF World Cinema, CentralWorld
September 26th 2008 Red Carpet and Gala Screening at SF World Cinema, CentralWorld
September 28th 2008 Kinnaree Award Ceremony at Pullman Hotel
September 30th 2008 Closing Ceremony at SF World Cinema, CentralWorld
September 27th- 29th 2008 Seminars at Pullman Hotel
September 23rd- 30th 2008 Screening at SF World Cinema, CentralWorld
Official Website: www.bangkokfilm.org (will activate soon) For more detail : Please contact by phone no. 02 641 5917 or FAX. no. 02 641 5919 or
e-mail: thainationalfilm@thaimail.com
Website: www.thainationalfilm.com
The Beluga School for Life
The Beluga School for Life (BSfL) is an aid project in Thailand for children in need. On December 26th, 2004, a tsunami caused devastating damages throughout wide areas of coastal regions in Southeast Asia - the south of Thailand and primarily the region surrounding Khao Lak was also affected. Among the survivors were numerous children, who lost their mother, their father, or even both parents and many relatives. These children required urgent help!
Subscribe to:
Posts (Atom)