Skip to main content

Test Your Chef Skills for a Chance to Win a Mentorship from Rémy Martin & Iron Chef Marc Forgione

rémy martin
Image used with permission by copyright holder
Are you the one who wows friends with elaborate dishes when there’s a pot luck? Do you use words and phrases like “deglaze the pan” and “sous vide” in everyday conversation?

As a way of celebrating National Cognac Day while also showcasing the newest mentor in their Circle of Centaurs mentorship program, Cognac producer Rémy Martin may have the answer for you.

From now through March 15, you have the chance to win a mentorship from Iron Chef Marc Forgione (plus a cash prize to put towards growing your culinary skills) by simply creating and showing off a recipe that highlights how well Rémy Martin 1738 goes with food.

“The chef with the recipe that pairs best with Rémy Martin 1738 will win a mentorship with me and will cook alongside me for a National Cognac Day dinner in May,” Forgione explained.

This opportunity for one-on-one mentorship is at the core of Rémy Martin’s Circle of Centaurs program, which taps celebrities from various fields to inspire and encourage young up-and-comers to experiment, experience, and above all, achieve through creativity.

“I had the benefit of great mentors as I grew and learned in the industry and I believe that it’s important to give back and help the next emerging chef,” Forgione said, looking back on his own experience as an up-and-coming chef. “The early years in a young chef’s career are extremely important. Any great chef whose name you know, 99% of the time was mentored by someone great. When you find a good one, absorb as much as you can before you move on,” Forgione said of his own mentorship experiences.

Entering the contest is simple. If you’re over twenty-five years old, upload a photo of your original appetizer recipe once on one of the following platforms: Instagram or Remy Martin’s official Facebook page. You need to include the complete recipe and instructions in the caption of your post for review. Finally, tag with #RemyChef and @RemyMartin for your chance to win. The contest closes on March 15, 2017, at 11:59:59 and winner will be announced on March 30, 2017.

In thinking about what a winning recipe will look like, Forgione said he’s seeking a few key things. First, they’ll be looking for flavor and creativity. Perhaps more importantly, though, is showing off your personality.

“Try to show who you are on the plate,” Forgione said.

Do you have what it takes to try your hand at becoming the next big celebrity chef? If so, what are you waiting for? Get cooking!

Sam Slaughter
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
Dogfish Head and Northern Monk are collabing for a trans-Atlantic rye IPA
dogfish head northern monk collab screenshot 2024 06 10 184512

Iconic U.S. craft brewery Dogfish Head is collaborating with hip British brewery Northern Monk to create a rye session IPA that brings together the best of each brewery. The collaboration is the first in a series from Northern Monk, working with a group of friends called Endless Hum, aiming to celebrate bands and artists beloved by the brewers and to create the perfect beer for watching your favorite musicians live.

The rye session IPA is citrusy with orange and resin, plus juniper, sage, and other spices and features a hint of tropical fruit.  "Monk and Dogfish Head came up with the concept over two shared ideas; firstly, we both have enjoyed playing with small percentages of rye in the grist of session beers for that extra depth of flavor and mouthfeel it can bring, and secondly, we both enjoyed the white sage twist we added to last year's Hop City collaborative release," Northern Monk writes.

Read more
These new whiskies from Chivas Brothers can only be found in duty free
Pick up a bottle the next time you travel
Scotch drams

Two new whisky collections from Chivas Brothers are on their way to release, but if you want to pick up a bottle from either, then you'll need to check your airport next time you're flying. The new releases are exclusive to "global travel retail" -- or duty-free to you and me.
Royal Salute Small Batch Collection
The first of the pair comes from Royal Salute, which is debuting its Small Batch collection. The idea is to showcase rare and unusual whiskies that have been aged for several decades in various casks. Eight whiskies are in the collection, all presented in distinctive purple packaging and each aged between 25 and 28 years. Some of the casks used include rye, French oak, and Pedro Ximénez sherry, and the bottles will sell for between $450 and $750.

“Each of the eight whiskies available in this Small Batch collection were matured in special casks which I have personally selected on my travels around the world," said Sandy Hyslop, master blender at Chivas Brothers. "This is a truly unique collection, with each individual whisky having a unique flavor profile, providing an array of choice to suit different preferences and open up new tasting experiences.”
Ballantine's Golden Hour
The second release is from Ballantine's, which is introducing a 23-year-old Golden Hour series. The series features blended Scotches aged for 23 years, with the first release aged in Cognac casks. This 40% abv bottle will be released first in travel retail in the Asia Pacific region, selling for $279.

Read more
Grab some pastis and try a Mauresque cocktail
The Mauresque cocktail is perfect for a hot summer day
pastis mauresque cocktail stephan coudassot fbzljy8kmpy unsplash

One of the great delights of being a cocktail enthusiast is trying new flavors and drinks from around the world that you might be not exposed to otherwise. One drink that's popular in its home country of France but rarely seen outside it is pastis -- an anise-flavored spirit that's commonly enjoyed as an aperetif (and occasionally used in cooking as well). Flavor-wise, pastis is similar to its better-known cousin, absinthe, but it doesn't have such pronounced bitterness and uses milder star anise for flavoring rather than the brash green anise.

That makes pastis a more sippable, mellow alternative to absinthe. On hot days, it's commonly mixed with water and ice for a pre-dinner drink. This preparation is also responsible for the drink's most distinctive feature: when water is added, it turns from clear yellow to soft, milky white.

Read more