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Mission Statement
Les Toques Blanches is an Association of Executive Chefs dedicated to the dissemination of Knowledge of Professional Cookery, the Professional Attitude between chefs and cooks, while assisting in the education and training of apprentices and trainees and promotion of the Culinary Arts.


	Statement of Purpose
Les Toques Blanches is a Professional Chefs Association, aiming to group throughout the World, Australia and in Queensland the professional elite in all sectors of the Hospitality Industry regardless of nationality, religion or creed our friendly and vocational meetings guided by the following seven objectives: Create links of friendship with professional chapters throughout the world with co-operation and mutual understanding. Promote cooking, recipes, high quality products and technical equipment. Foster training, information and communication among members throughout Australia and the world. Organise professional exchanges and make available all advantages reserved to professional chefs interstate and overseas. Assist with the changing environmental and technological advancements within the Hospitality Industry. Promote and encourage social interaction between all members. Work together to gain respect within the broader community assisting those in need LTB in Queensland \| LTB International.

About Us

The Queensland Chapter of Les Toques Blanches was founded on Monday 21st November 1988.

Les Toques Blanches International is an Association of Executive Chefs and Practitioners chosen from their peers by invitation only.
The selection criteria for membership is based on quality not quantity and comprises of Expatriate Executive Chefs, Executive Sous Chefs, Executive Trainers, Resident Chefs and Associate Members consisting of Representatives, Companies, Suppliers, Sponsors and Individuals deemed appropriate by LTB members.

Aside from the basic goals of the Global and International Club by the World Wide Chapters of Les Toques Blanches the Queensland Chapter presently led by President Chef Romain Bapst has been instrumental in promoting the art of professional cookery to new levels within the State.

The Association has established what is believed to be a first in establishing three tiers of Professional Association.

The LTB has seed funded, formed inaugural committees and led the formation of two other associations.

Members have been involved in liaising with Government departments to assist and give their views, opinions and advice with training.

Organised and participated in workshops for students training in hospitality in the Schools, Institutes and Industry.

Constantly liaised with Les Toques Blanches Chapters here in Australia and Overseas.

Built up and established networks and communication channels to assist all chefs and chefs in training in the industry.

Constantly worked together both professionally and socially for the benefit of all members and those within need in the community

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History

Les Toques Blanche International is an Association of Executive Chefs Chosen from their peers by invitation only.

The selection criteria for membership is based on quality not quantity and comprises of Expatriate Executive Chefs, Executive Sous Chefs, Executive Trainers, Resident Chefs and Associate Members consisting of Representatives, Companies, Suppliers, Sponsors and Individuals deemed appropriate by LTB members.

In 1975 an Industry supplier Jean Rougie while traveling on business in Europe and Overseas realized that Executive Chefs were often an isolated and solitary group who controlled the purchasing power of the Catering Industry, therefore he conceived the Idea for Les Toques Blanche (Toque is a unique word for a chefs hat and Blanche means white, therefore the English equivalent is "The White Chefs Hat Association or Club'). Along with a colleague Jacques Bruel he founded the first chapter of Les Toques Blanches in Paris France.

Since this time L.T.B. has grown Internationally to over 2500 members World Wide with control having transferred to Lucerne Switzerland and presently to the United States of America.

Once established the L.T.B. expanded throughout Europe and by 1978/79 had become entrenched in Asia by Expatriate Chefs. The L.T.B. did not reach Australia until 1984 and Queensland in 1988 when Chef Christian Jean Satre set up a meeting with Executive Chefs and Expatriates, which resulted in the formation on Monday 21st November of the Queensland Chapter of Les Toques Blanche.

In 1988 a visit to Queensland by a member of the French Branch of the Les Toques Blanches Association of International Chefs, Christian Satre sort out Chefs in an effort to establish a Chapter here in Queensland.

The Association initially sought to bring together a body of elite chefs chosen by their peers. The Associations intention was not to seek numbers but to seek quality. In selecting and inviting their members they initially had to have served more than six consecutive months outside one's native country of origin.

With Jean Satre taking permanent residence in Queensland meetings were held with Herbert Klinkhammer (Executive Chef Gold Coast International Hotel), Patrick Biddlecome (Executive Chef-Royal Pines Resort), Mike Kirry (President Gold Coast Chefs), Pascal Champeaux (Sheraton). Joe Borsellino MBE (Manager Brisbane Club), Georges Auclair (Ansett), Gary Johnson (Lennon's), Roland Reyer, Rick Stephen and Herbert Franceschini (Hilton).

The outcome of these meetings led to the Queensland Chapter of Les Toques Blanches being formed with Christian Jean Satre as the first president presiding over the Inaugural Gala Dinner at Denison's Restaurant Sheraton Hotel Towers on Monday 21st November 1988.

Since that date all the following have served as president:

Herbert Klinkhammer

Patrick Biddlecombe

Mike Kirry

Manfred Woeller

Romain Bapst Current President