CORNER /# Culinary Boot Camp (NAPSA)—Whenthe uniforms are chef’s whites and toques, and the weaponsare ladles and paring knives, how can any cook resist a “tour of duty” at the bucolic Hyde Park, NY campusof America's top culinary school, where he or she will be drilled on the secrets of preparing meals like the pros? An all-expense-paid, five-day stint at the Culinary Institute of America’s “Boot Camp”—the only boot camp where you can w(hjine— awaits two lucky “foodies” who win the Baron Philippe de Rothschild Recipe Contest that runs from July through October, 2001. In addition to submitting an original recipe for either an appetizer or entre, amateur chefs also should suggest a pairing of their recipe with any Baron Philippe de Rothschild wine. The judges, including experts from Food & Wine Magazine, will be looking for both recipe originality and how well the food matches with the proposed wine. One winner will be chosen for the best appetizer, another for best entre. Runners-up will receive either dinner for two at the nearest Food & Wine “new chefs” restaurant or a collection of cookbooks by top chefs. Entry blanks are available, where legal, at retailers where Baron Philippe de Rothschild wines are sold, via www.caravelle wines.com or by writing to: Baron Philippe de Rothschild Boot Camp Contest, c/o Caravelle Wine Selections, 60 Avon Meadow Lane, Avon, CT 06001.
