Renowned Chef Paul Bocuse and Team of International Chefs Host Exclusive Culinary Event at Cuisinart Resort in Anguilla


**Join Celebrated Chefs in Culinary Paradise**

New York, New York, May 30, 2006 — CuisinArt Resort & Spa, regarded worldwide as the perfect fusion of gourmet dining and tropical oasis, will host Bocuse Caribbean 2006, an exclusive and extraordinary culinary experience to be held from July 22 through July 27.

The six-day, five-night event will feature four internationally renowned chefs, led by nouvelle cuisine master Paul Bocuse, owner of the famed l’Auberge du Pont de Collonges in Lyon, France. Bocuse, one of the greatest and most respected names in the world of gastronomy, is the author of seven international best-selling cookbooks, as well as the namesake of the most prestigious cooking award in the world, the Bocuse d’Or.

Led by Bocuse, the team of master chefs will demonstrate their specialties and reveal culinary secrets during the event, which features three Celebrity Chef Dinners, one Hands-on-Lunch Cooking Class and one Master Cooking Class. Complementary chef’s jackets and aprons are provided, and a Cuisinart food processor will be shipped to guests’ homes so they can recreate the gourmet brilliance on display. In addition, wine pairings selected by Wine Spectator magazine will be offered as an option at each of the Celebrity Chef Dinners.

Bocuse will be joined by Michael A. Goodman, Jean-Louis Gerin and Philippe Lusseau. Goodman is CuisinArt’s current executive chef and brings a world flavor to his cooking, having worked in locales from New York hotspot Moomba to exotic ports like Bali. His most recent post was in Dubai, where he was head chef at Napa in the Madinat Jumeirah Resort. His diverse experiences have helped form his unique “Zen cooking” philosophy. Gerin is a French-born, award-winning chef who owns Jean-Louis in Greenwich, Connecticut. He was recently presented the James Beard Award for best chef in the Northeast. Lusseau, meanwhile, is Bocuse’s protégé at l’Auberge du Pont de Collonges.

The six-day/five-night package includes accommodations, three Celebrity Chef Dinners, one Hands-on-Lunch Cooking Class and one Master Cooking Class. Chef’s jackets and aprons are provided and a CuisinArt food processor will be shipped home to participants of this gastronomic event. Packages start from $2625 single and $3,335 double occupancy, excluding a 10% service charge and 10% government tax. Beverages and gratuities not included. Reservations are limited for this exclusive experience and should be made by June 23, 2006.

Since its inception in 1999, Anguilla’s CuisinArt Resort & Spa has quickly gained an international reputation for culinary excellence and uncompromising luxury amidst a majestic setting. For more information, please call the CuisinArt New York sales office at 1-800-943-3210 or 212-972-0880 or visit www.CuisinArt.com .

PHOTO CREDIT: Cuisinart Resort & Spa

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