quarta-feira, 25 de abril de 2007
Assembleia Geral 25 de Abril de 2007
Hotel Riviera, Carcavelos
1. Informações acerca da constituição
2. Leitura e aprovação de estatutos
1. Informações acerca da constituição
2. Leitura e aprovação de estatutos
quarta-feira, 11 de abril de 2007
REUNIAO DE TRABALHO 11 DE ABRIL DE 2007
Pestana Palace Hotel
1. Refundação (Estatutos em tradução)
2. Trabalho das Comissões
3. Marcação de Almoço de trabalho em Santarém para discutir Jantar do III Congresso Nacional dos Profissionais de Cozinha
(FALTA COLOCAR ACTA DA REUNIÃO)
1. Refundação (Estatutos em tradução)
2. Trabalho das Comissões
3. Marcação de Almoço de trabalho em Santarém para discutir Jantar do III Congresso Nacional dos Profissionais de Cozinha
(FALTA COLOCAR ACTA DA REUNIÃO)
terça-feira, 10 de abril de 2007
A EQUIPA EM PORTUGAL
DIRECÇÃO
Henrique Mouro (Presidente) / Tel: 00351 91 40 94 052 / Fax: 00351 21 35 71 139 / E-mail: henriquemouro@yahoo.com
COMISSÕES DE TRABALHO
Constituição - Luís Carvalho, António Alexandre
Secretário - Filipe Afonso
Tesoureiro - António Alexandre
Marketing - Henrique Sá Pessoa
Internacional - Henrique Mouro
COMISSÁRIOS POR REGIÃO
AÇORES - David Jesus
MADEIRA - João Duarte
ALGARVE - Bertílio Gomes
BAIXO ALENTEJO - Ricardo Cera
ALTO ALENTEJO - Henrique Mouro
ESTREMADURA - Luís Carvalho
RIBATEJO - João Simões
BEIRA BAIXA - João Rodrigues
BEIRA ALTA - Ricardo Cera
BEIRA LITORAL - Manuel Alexandre, Tony Salgado
MINHO - Luís Rodrigues
TRÁS OS MONTES - Martinho Moniz
O QUE SOMOS / O QUE QUEREMOS
WHO ARE WE ?
Euro-Toques, The European community of chefs over 3,500 European cooks and chefs in the European Union and the world.
Created in 1986 around several « great names », Pierre Romeyer and Paul Bocuse, visionaries who were already aware of the risks of food abuses. It is now an international group, chaired by the Spanish chef, Pedro Subijana, in Brussels, coordinating a network of 18 national groups. Euro-Toques is a lobby for food issues regulated by national and European institutions. Euro-Toques’ members adhere to a code of honour which commits them to promoting the quality and traditions of each country.
Articles of association published in the Moniteur belge (Belgian statute book) govern its decision-making bodies and structures of work
A Chairman is elected for three years.
A General Meeting every year.
Board meetings held 3 times a year.
Working Committees draw up dossiers and strategies according to European orientations.
- Partners
- Fishing
- Food legislation
- Common agricultural policy
- Relations with the European Parliament
WHAT DO WE WANT?
- To protect the Quality and Flavour of foods.
- To promote the Know-how of food Craftsmen.
- To facilitate exchanges between chefs throughout Europe.
- To perpetuate the Cultures and traditions of our gastronomies.
- To raise consumer awareness through education.
- To promote health through the assurance of healthy food regarding chemical additives in food products and to instead promote natural combinations
- Not to compromise by means of new methods which are liable to generate a health risk or to alter the taste of foods.
- To make a commitment in favour of correct labelling to give consumers relevant information which they need to make their choices.
- To protect European Culinary Heritage in its diversity, origins and typicality.
A PERMANENT OFFICE IN BRUSSELS at the service of our common cause, enables us to:
- have a greater presence within the European institutions.
- Act directly with decision-makers and politicians at the European level.
- Take part directly in the network of privileged contacts with the Commission, the Council of Ministers and the European Parliament.
- Coordinate the actions of our national offices.
We take part directly in the work of:
The European Parliament Intergroup on Traditions-Quality.
AThe Food Committee of the « Health and Consumers» Directorate General in the European Commission. http://www.europa.eu.int/comm/health/index_en.htm
Our successes
Consideration of specific issues concerning traditional methods and quality.
- Game laws,
- the defence of selling cheeses made with raw milk,
- the introduction in 1992 of an AOP/IGP list of traditional and specific products,
http://www.europa.eu.int/comm/agriculture/foodqual/quali1_en.htm
- the defence of real chocolate made with cocoa butter and its labelling,
- the charter of confidence with producers and suppliers.
What will be the future issues?
« Nature and industry »
- GMOs (Genetically Modified Organisms),
- the defence of sustainable fishing of fresh produce,
- the promotion of organic and traditional production methods of specific regional origin as an access to quality products,
- labelling and restaurant,
- traditionally made foie gras threatened by Europe,
- taking part in Communication, information and safeguarding of European culinary heritage.
Euro-Toques, The European community of chefs over 3,500 European cooks and chefs in the European Union and the world.
Created in 1986 around several « great names », Pierre Romeyer and Paul Bocuse, visionaries who were already aware of the risks of food abuses. It is now an international group, chaired by the Spanish chef, Pedro Subijana, in Brussels, coordinating a network of 18 national groups. Euro-Toques is a lobby for food issues regulated by national and European institutions. Euro-Toques’ members adhere to a code of honour which commits them to promoting the quality and traditions of each country.
Articles of association published in the Moniteur belge (Belgian statute book) govern its decision-making bodies and structures of work
A Chairman is elected for three years.
A General Meeting every year.
Board meetings held 3 times a year.
Working Committees draw up dossiers and strategies according to European orientations.
- Partners
- Fishing
- Food legislation
- Common agricultural policy
- Relations with the European Parliament
WHAT DO WE WANT?
- To protect the Quality and Flavour of foods.
- To promote the Know-how of food Craftsmen.
- To facilitate exchanges between chefs throughout Europe.
- To perpetuate the Cultures and traditions of our gastronomies.
- To raise consumer awareness through education.
- To promote health through the assurance of healthy food regarding chemical additives in food products and to instead promote natural combinations
- Not to compromise by means of new methods which are liable to generate a health risk or to alter the taste of foods.
- To make a commitment in favour of correct labelling to give consumers relevant information which they need to make their choices.
- To protect European Culinary Heritage in its diversity, origins and typicality.
A PERMANENT OFFICE IN BRUSSELS at the service of our common cause, enables us to:
- have a greater presence within the European institutions.
- Act directly with decision-makers and politicians at the European level.
- Take part directly in the network of privileged contacts with the Commission, the Council of Ministers and the European Parliament.
- Coordinate the actions of our national offices.
We take part directly in the work of:
The European Parliament Intergroup on Traditions-Quality.
AThe Food Committee of the « Health and Consumers» Directorate General in the European Commission. http://www.europa.eu.int/comm/health/index_en.htm
Our successes
Consideration of specific issues concerning traditional methods and quality.
- Game laws,
- the defence of selling cheeses made with raw milk,
- the introduction in 1992 of an AOP/IGP list of traditional and specific products,
http://www.europa.eu.int/comm/agriculture/foodqual/quali1_en.htm
- the defence of real chocolate made with cocoa butter and its labelling,
- the charter of confidence with producers and suppliers.
What will be the future issues?
« Nature and industry »
- GMOs (Genetically Modified Organisms),
- the defence of sustainable fishing of fresh produce,
- the promotion of organic and traditional production methods of specific regional origin as an access to quality products,
- labelling and restaurant,
- traditionally made foie gras threatened by Europe,
- taking part in Communication, information and safeguarding of European culinary heritage.
quarta-feira, 28 de março de 2007
REUNIAO DE TRABALHO 28 DE MARÇO DE 2007
LISBOA SHERATON HOTEL & SPA
1. A Refundação
2. O trabalho das Comissões
3. Marcação de Assembleia-Geral
(FALTA COLOCAR ACTA DA REUNIÃO)
1. A Refundação
2. O trabalho das Comissões
3. Marcação de Assembleia-Geral
(FALTA COLOCAR ACTA DA REUNIÃO)
quarta-feira, 14 de março de 2007
IDEIAS EUROTOQUES PORTUGAL
Aqui se apresentam ideias resultantes das várias reuniões de trabalho. Não sabenos quando as vamos saber mas sabemos que eles podem ajudar a reforçar o espritiro da Eurotoques em Portugal.
Prémio aos Produtores
Evento que junte os cozinheiros
Feira de produtores
Promoção conjunta de um ou mais produtos pelos Chefes em simultâneo
Respeitar e envolver os mais velhos e as crianças
Boas práticas alimentares
Prémio aos Produtores
Evento que junte os cozinheiros
Feira de produtores
Promoção conjunta de um ou mais produtos pelos Chefes em simultâneo
Respeitar e envolver os mais velhos e as crianças
Boas práticas alimentares
CODIGO DE HONRA
Article 1:
Le devoir d'un chef est de respecter ses traditions culinaires et les meilleurs principes de la bonne cuisine.
Article 2:
Le chef doit travailler avec la même intégrité et conscience, quels que soient les conditions, les souhaits ou les demandes de ses consommateurs, ainsi que leurs sentiments envers eux.
Article 3:
Un chef devrait travailler sous les conditions qui ne compromette pas la qualité de son travail, de façon à ce qu'il puisse maintenir l'art de sa profession.
Article 4:
Le chef doit promouvoir l'utilisation d'aliments de qualité exceptionnelle et éviter les produits qui ont été frelatés, ou qui sont indésirables pour la consommation. De la même manière, quelconque préparation qui devienne impropre à la consommation doit être détruite.
Article 5:
Le chef doit rester complètement indépendant de ses fournisseurs, et ne pas être compromis dans l'acceptation de quelconque autre que le meilleur produit disponible.
Article 6:
Induire en erreur la confiance des goûts des consommateurs, en servant des produits qui sont inexactement décrits est interdit. De tels abus risquent d'engendrer une mauvaise image pour la profession.
Article 7:
Les chefs d'Euro-Toques devraient maintenir une bonne relation. Ils devraient fournir une assistance morale et un support professionnel les uns les autres. N'importe qui qui ait un grief professionnel avec un collègue devrait d'abord essayer de résoudre les problèmes avec ce dernier. Si l'on ne peut pas trouver de solution, le problème peut être présenter à son représentant national pour un arbitrage.
Article 8:
C'est le devoir de tout chef que de tenir au courant ses collègues d'Euro-Toques de la qualité des produits de son pays ou de sa région, dans l'esprit de la Charte d'Euro-Toques.
Le devoir d'un chef est de respecter ses traditions culinaires et les meilleurs principes de la bonne cuisine.
Article 2:
Le chef doit travailler avec la même intégrité et conscience, quels que soient les conditions, les souhaits ou les demandes de ses consommateurs, ainsi que leurs sentiments envers eux.
Article 3:
Un chef devrait travailler sous les conditions qui ne compromette pas la qualité de son travail, de façon à ce qu'il puisse maintenir l'art de sa profession.
Article 4:
Le chef doit promouvoir l'utilisation d'aliments de qualité exceptionnelle et éviter les produits qui ont été frelatés, ou qui sont indésirables pour la consommation. De la même manière, quelconque préparation qui devienne impropre à la consommation doit être détruite.
Article 5:
Le chef doit rester complètement indépendant de ses fournisseurs, et ne pas être compromis dans l'acceptation de quelconque autre que le meilleur produit disponible.
Article 6:
Induire en erreur la confiance des goûts des consommateurs, en servant des produits qui sont inexactement décrits est interdit. De tels abus risquent d'engendrer une mauvaise image pour la profession.
Article 7:
Les chefs d'Euro-Toques devraient maintenir une bonne relation. Ils devraient fournir une assistance morale et un support professionnel les uns les autres. N'importe qui qui ait un grief professionnel avec un collègue devrait d'abord essayer de résoudre les problèmes avec ce dernier. Si l'on ne peut pas trouver de solution, le problème peut être présenter à son représentant national pour un arbitrage.
Article 8:
C'est le devoir de tout chef que de tenir au courant ses collègues d'Euro-Toques de la qualité des produits de son pays ou de sa région, dans l'esprit de la Charte d'Euro-Toques.
REUNIAO DE TRABALHO 14 DE MARÇO DE 2007
Pestana Palace Hotel
1. Constituição
2. Comissões
(ACTA DA REUNIÃO A COLOCAR)
1. Constituição
2. Comissões
(ACTA DA REUNIÃO A COLOCAR)
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