8 & 9 May 2023
Bike to Care
An event to support
the catering and hotel industry!
Bike to Care : Why?
In 2022, Pierre-Henry Gagey of Louis Jadot company and his Burgundian friends* created an event called “Bike to Care” to raise funds for associations in the restaurant and hospitality sectors in general that care for people in difficulty, encourage new vocations and support the training of upcoming talent.
During its first edition, in Burgundy, 250,000€ was raised for charities around the world.
A delegation of Bordeaux estates (Haut-Bailly, Giscours and Lynch-Bages) took part in the first edition. They are committed to taking up the torch to organize this sporting and charitable challenge in Bordeaux on 8th and 9th May 2023. Médoc, Graves and Sauternes will be the focus of a course of almost 200 km through the Bordeaux countryside.
Bike to Care : for who?
The aim of each individual racer will not be to reach the finishing post first, but to take up the challenge of completing the course. In addition, each competitor will be expected to raise a significant amount of money which will become part of a kitty.
The entire sum of money raised by the participating teams will be handed over to organisations working towards the training of up-and-coming young chefs and sommeliers.
The team of producers from Burgundy and Bordeaux as well as the team of French chefs and sommeliers participating in the race are raising funds for the Association Jean-Claude Vrinat Association. Created in 2019, this association’s main objective is to promote the value of the catering professions and in particular the profession of service.
The team of chefs and sommeliers includes Jean-Marie Ancher, Frédéric Pedrono, Sarah Bodianu, Pierre Villa-Palleja, Stéphane Guénaud, Edouard Gilbert, Philippe Gomez, Apollonia Poilâne, Sudeep Rangi, Rodolphe Lesueur.
🇬🇧 United Kingdom: Hospitality Action
The wine group Hatch Mansfield has chosen the charity Hospitality Action. This association was established in 1837 and has since offered vital assistance to all who work, or have worked within hospitality in the UK.
Hatch Mansfield’s team is composed of Mark Calver, Aaron Turner, Richard Davies, Richard Ball, Joanne Taylor-Stagg, Peter Dean, Nicholas Davies, Rob Flinter, James Hiley-Jones, John Stimpfig, Patrick Schmitt, Danny Pecorelli.
The La Paulée team chose Sommelier Scholarship Fund, an association that has been developing educational initiatives for sommeliers since 2014. Many Sommelier Scholarship trips have since taken place in Burgundy and Champagne… and in the future in Bordeaux!
The team is composed of Daniel Johnnes (Team Captain), Jaime Dutton, Edouard Bourgeois, Richard Betts, Bobby Stuckey, Craig Lewis, Larry Stone, Andy Chabot, Andre Mack.
Chef Marc Murphy and a group of American chefs – Mary Sue Milliken, Gabrielle Hamilton, Neal Fraser, Aarón Sánchez, David Rose, Elizabeth Falkner and Heather Freyer – have chosen RE:Her a national non- profit organisation whose mission is to advance women-identifying and non-binary food and beverage industry leaders through innovative programs that boost business, support community and advocate for industry.
The Chef team is composed of Aaron Sanchez, Marc Murphy, Heather Freyer, Elizabeth Falkner, Mary Sue Milliken, Neal Fraser, Rocco Dispirito, David Rose.
USA: Harlan Estate: Cameron Thomspon Legacy Foundation
Californian wine producer Harlan Estate has chosen the Cameron Thompson Legacy Foundation. The Legacy Scholarship is designed to facilitate access to professional culinary training and pave the way to strong careers in food and hospitality for aspiring African American chefs.
The Harlan Estate’s team is composed of Aurélie Badel, Gaelle Cook, Marco Gressi, Amanda Harlan, Anthony Mendelson, François Vignaud, Charlie Williams, David Milarezi, Brett Anderson.
De Bruijn in Wijnen has selected Voedselbank an organization that groups 172 food banks. The food bank helps 120,000 people every week with food aid and thus prevents food waste.
De Brujin in Wijnen’s team is composed of Koen Van Der Plas, Dick Middleweerd, Soenil Bahadoer, Ralf Benda, Erik Tas, Jozua Jaring, Mario Ridder, Wout Jans, Thomas Geerlings, Jesaja Alberto, Robert Pham, Eric de Bruijn, Marianne de Bruijn.
The Belgian team of sommeliers and chefs led by Thienpont Wine has chosen to support the association Eat vzw, which aims to help vulnerable people and accompany them towards the labour market through work experience and training. The Thienpont Wine team of sommeliers and chefs consists of Frederic Nerinckx, Tanguy de Turck, Geoffrey Adam, Andy de Bouwer, Ignace Wattenberge, Willima Thienpont, Maxime Hadji, Tom Smet.
The Chinese team is raising funds to support and train young sommeliers in China. The team is composed of Philip Tinari, Luluc Huang, Watson Hu, Grave Yuan, Ling Huang, Shouye Yang, Declan Tang.