The annual Towersey folk festival’s application for funding was also rejected.Ī spokesman said: ‘We guess a 56-year-old festival (the oldest independent in the country) that has never needed funding, handouts or grants, always paid wages and bills and been financially viable every single year, is not worth saving.’īrighton-based Mr Ikediashi, 38, was given the cash as part of a second round of bailouts worth £76 million announced by the council last week. It said a grant would have meant ‘everything’ to its survival plans, but it was deemed not to be ‘culturally significant’. You can read all about these certified organic ingredients and what makes them healthier then processed foods in our How It’s Made page.While snubbing popular cash-strapped venues applying for a share of its £500 million pot, Arts Council England gave the huge grant to George Ikediashi - aka Le Gateau Chocolat - who describes himself as ‘fat, black and bearded’. Other ingredients include certified organic eggs, USDA organic certified sugar, certified organic butter and a couple others. The Rain Forest Alliance, Organic Certified, 100% single-origin rare, Ecuadorian chocolate is the feature ingredient in this cake and lays the base for everything Gateau O Chocolat is about. These organically certified ingredients are sensitive to the people, animals and plantation that help produce them.
When friends and restaurant regulars began requesting his gluten free chocolate cake for birthdays, holidays and special events, Chef Roux decided it was time to let the rest of the world experience what has been coined as “heaven’s chocolate cake.” Gateau O Chocolat was born from many decades of Chef Roux perfecting his signature French flour-less chocolate, gluten free cake in several of his restaurants in the St. Both, appropriately, care for a chocolate lab named Max. He also serves on the board of the Tampa Bay Slow Food chapter. He is a vocal advocate of permaculture and urban agriculture. You can read some of his blog postings on this site.Įmmanuel spends his free time cultivating two organic community gardens which he was instrumental in developing and where he is raising small flocks of urban chickens. He particularly enjoys entertaining and sharing a good glass of wine with new and old friends. After numerous requests from his regulars and friends, Emmanuel began selling his cake directly to chocolate lovers.įood has been a life-passion, and he has an extensive knowledge of agriculture, food production, distribution and cooking and enjoying the fruit of his labors. It was in these restaurants where he refined his version of the classic French flour-less chocolate cake. Since 1993, Emmanuel Roux has owned several restaurants in St Petersburg, Florida. In 1979 he moved to Savannah, Georgia where he founded Gaston Dupre Inc., the first high-end flavored gourmet pasta company. In 1975 Roux moved to New York as general manager of the Lotos Club – an exclusive arts and literature private club, one of the oldest in Manhattan. Roux also worked for an American oil research company in desolate parts of the Sahara in Algeria, Niger, and Mali in Africa. He sailed the world while serving in the French Navy on the famed helicopter carrier Jeanne d’Arc. He studied in France, in England and more specifically hotel management in Switzerland. In 1961, the Roux family moved back to France. His parents, French expatriates, owned the farm. It was built over a Roman villa and was also the site of a major battlefield during the second World War. He was born and raised in Tunisia on a farm very rich in history. Chef Emmanuel Roux has been involved with creating, making and enjoying delicious food throughout his life.