LTB Korea
Les Toques Blanches Seoul Korea
LTB
 21 AUGUST 2008 
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Our Sponsors
Meat and Live Stock Australia
Cafe des Verts
Gourmet F&B Korea Co, Ltd
Bake Plus
11620041 
LTB Korea
 
Members
In order to maintain the Les Toques Blanches status and influence as a working association, all members are expected to invest their time to participating in the LTB's various initiatives and adhering to the LTB Policy.

Les Toques Blanches has many objectives and we achieve these with member support and the generous sponsorship from many companies. We gratefully acknowledge our sponsors below and take this opportunity to thank them for their commitment to both excellence in the industry service.

Admission to the Les Toques Blanches is open to professionals working in Korea upon application.

Since its inauguration, membership has grown considerably with the most notable Executive Chefs, Exec Sous Chefs, Executive Pastry Chefs, General Managers, F&B Managers, Counselors, Trade Organisations and Suppliers, as follows:-

Board Members Board Members
Senior members elected not only for length of membership but also for their commitment to the LTB's activities and committee work.
Chef / F&B Members Chef / F&B Members
The main body of the LTB comprises of senior members of cookery and service disciplines.
Suppliers Suppliers
Selected suppliers of quality foods, wines, services and equipment.
Affiliated Affiliated
Members of a Trade Organisation, Hospitality Educators or Members of Hospitality related Industries.
   
Download Membership Form Here PDF Download Membership Form Here
Download Membership Form Here PDF Download Membership Form Here

If you are interested to join the LTB or support in any way please contact us

Club History
The LTB Global History
The International organisation "Les Toques Blanches" began in 1978 in Paris, France when Jean Rougie realised there was very little communication among culinary specialists practicing their craft, not only in France but all over the world, with many professional chefs working outside their country of origin.
Identifying chefs needed a worldwide formal organisation. Jean and his conferees launched their fledging organisation in Paris, France and called it, "Les Toques Blanches" which translated means: The White Hat


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