Courvoisier Collective Provides Inspiring New Platform for Students and At-Home Chefs

Culinary Masterpieces program seeking revolutionary recipes and spirited ideas to inspire a new generation with Courvoisier

TORONTO, July 3, 2012 /CNW/ - The Courvoisier Collective: Culinary Masterpieces program officially launches today with a call for submissions asking students and at-home chefs for original Courvoisier cognac-infused recipes that showcase their passion and creativity. The program is designed to ignite revolutionary gastronomic creations, while uniting the culinary community and inspiring a new generation of gourmands and cognac lovers. From July 3, 2012 until August 24, 2012, Courvoisier will be accepting recipe submissions at www.CourvoisierCollective.com.

To join the Courvoisier Collective: Culinary Masterpieces program, Ontario culinary students and at-home chefs are asked to submit original recipe creations infused with Courvoisier cognac at www.CourvoisierCollective.com, an online forum where the creative ideas generated by the Collective are shared.  An esteemed panel of Toronto chefs who have joined the Collective, including Ici Bistro's JP Challet, The Grove's Ben Heaton and TURF Lounge's Michael Kirkwood, will review submissions and select three finalists in each category to showcase their creations at an exclusive culinary event in October.  Recipes must be infused with Courvoisier and fall under the following categories: soup, salad, hors d'oeuvres or entrée and must contain no more than 15 ingredients.

"Courvoisier Collective's new Culinary Masterpieces campaign is about encouraging creativity in the culinary arts community and providing support and mentorship for the culinary leaders of the future," said Deepti Gurkar, Courvoisier Canada Brand Manager.  "We want established, aspiring and recreational chefs alike to see Courvoisier cognac, with its rich aromas and complex tasting notes, as an integral ingredient that can be used to create unforgettable culinary creations."

The winning recipes will be selected by the chef judging panel based on the recipes that best exemplify a revolutionary approach to cooking with Courvoisier and based on the following criteria: creativity, technique and originality.  The top three student chefs and top three at-home chefs will be given the ultimate chance to profile their creation at an industry and media showcase event in Toronto on October 17, 2012. The celebrated chef judging panel will also vote on the night of the Culinary Showcase Event to determine an overall culinary student winner and overall at-home chef winner.  All submissions will also be eligible for the People's Choice Award, which will be chosen by online votes and featured on www.CourvoisierCollective.com.

Building on the success of last year's Courvoisier Collective, which celebrated local visual artists and provided exposure for winning artwork throughout Toronto, the Courvoisier brand known for its 'Revolutionary Spirit', now aims to inspire culinary students and at-home chefs to take a revolutionary approach to gastronomy. The Courvoisier brand strives to reinvigorate and revolutionize the art of making cognac and it supports and encourages every community to embrace fresh thinking and revolutionary ideas.

Key Dates:

• July 3, 2012 - Call for Courvoisier-infused culinary submissions announced.  Original recipes can be submitted at www.CourvoisierCollective.com.
• August 24, 2012 - Deadline for online recipe submissions.
• September 7, 2012 - Chef judging panel, consisting of three celebrated Toronto chefs select finalists for Culinary Showcase Event.  Three student chef and three at-home chef finalists will be announced at CourvoisierCollective.com and contacted about their participation in the Culinary Showcase Event.
• October 17, 2012 - Culinary Masterpieces Showcase Event in Toronto.  The top three students and top three at-home chefs will present their winning dishes.  A winner from each category will be selected by the chef judging panel and awarded $1,000 cash.

About Courvoisier
Founded in the early 19^th century, Courvoisier is renowned for producing the finest cognacs.  Considered a pioneer in the industry, Courvoisier is the only cognac to be awarded France's highest honour for excellence - the Prestige de la France. Courvoisier's heritage can be traced back to Napoleonic times.

About Beam Canada Inc.
As one of the world's leading premium spirits companies, Beam is Crafting the Spirits that Stir the World. Consumers from all corners of the globe call for the company's brands, including Jim Beam Bourbon ,Canadian Club Whisky,Sauza Tequila, Pinnacle Vodka, Courvoisier Cognac, Maker's Mark Bourbon,Knob Creek Bourbon, Laphroaig Single Malt Scotch Whisky, Teachers Scotch Whisky, Kilbeggan Irish Whiskey, Cruzan Rum, Banff Ice vodka, Alberta Premium Canadian Whisky and Skinnygirl Cocktails.  Distribution partnerships in Canada include: The Macallan and Highland Park Single Malt Scotches, The Famous Grouse, Brugal Rum, Russian Standard Vodka and Bols Liqueurs.

Beam Inc. is focused on delivering superior performance with its unique combination of scale with agility and a strategy of Creating Famous Brands, Building Winning Markets and Fueling Our Growth. Beam and its 3,200 passionate associates worldwide generated 2011 sales of $2.8 billion, volume of 34 million 9-liter cases and some of the industry's fastest growing innovations.

Headquartered in Deerfield, Illinois, Beam is traded on the New York Stock Exchange under the ticker symbol BEAM and is included in the S&P 500 Index and the MSCI World Index. For more information on Beam, its brands, and its commitment to social responsibility, please visit www.beamglobal.com and www.drinksmart.com.

For further information about the Courvoisier Collective: Culinary Masterpieces program or to arrange an interview about the program with Deepti Gurkar, Brand Manager of Courvoisier Canada, please contact:

Rebecca Fair/ Christina Oreskovich
PRAXIS
905.949.8255 Ext: 224/238
[email protected]/[email protected]