Electrolux announced today that the company will sponsor the U.S. representative to the Bocuse d'Or 2003 international culinary competition January 28-29 in Lyon, France.
Electrolux is a Platinum sponsor of Chef Hartmut Handke, Certified Master Chef (CMC) and owner of Handke's Cuisine of Columbus, OH, U.S. Mr. Handke will compete in the Bocuse against 23 other chefs on an international roster that includes France, Germany, Sweden, Italy, and Russia.
The Bocuse d'Or is considered by many to be the world's most prestigious culinary competition. It is a biennial event at the International Food Trade Fair.
Chef Handke won the honor to compete at Bocuse 2003 by placing first in several U.S. preliminaries, including the 2002 National Restaurant Association Competition in Chicago.
"We are very pleased to sponsor Chef Handke for the Bocuse d'Or," said Tony Evans, vice president of communications for Electrolux North America. "Electrolux has been a long-standing equipment supplier to restaurants around the world. Now that Electrolux is adding its name to appliances in North America, it is fitting that we extend our support to Chef Handke as the U.S. representative in this unparalleled international competition."
Helping To Launch the Electrolux Brand In America
In October 2002 Electrolux began adding its logo to nameplates on Frigidaire stainless steel Professional Series® appliances in North America as part of a global branding initiative. In 2003 the company will introduce an Electrolux branded line in North America.
Chef Handke will appear in April at the National Kitchen/Bath Association's Kitchen and Bath Industry Show to help introduce the new Electrolux line.
Chef Handke was trained in Europe and has over 40 years of culinary experience. He is one of only 71 chefs certified as a Master Chef by the American Culinary Federation and he has competed in over 50 national and international culinary competitions during his career. He holds 36 culinary gold medals.
In 1995, Chef Handke won the Auguste Escoffier USA Grand Prix and went on to place second overall at the Grand Prix Culinaire Internationale Auguste Escoffier in Nice. He was a member of the U.S. Culinary Olympic Teams in 1984 and 1988, both of which won gold medals in the cold foods competition, and was declared world champion in the hot foods competition.
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