INTERNATIONAL CATERING CUP

Transcription

1 INTERNATIONAL CATERING CUP COUPE DU MONDE DES TRAITEURS LES PARTENAIRES JANUARY 24TH TO 26TH, SIRHA LYON Main Sponsor

2 FOREWORD For 12 years the International Catering Cup has brought together in Lyon, as part of the Sirha trade exhibition, top professionals from all countries that are keen to promote their excellence and talent to the whole world. These passionate and dedicated men and women are ready to sacrifice much time and energy to highlight the richness of their profession and are ready to take up the challenge of this 6 th edition. A new edition with new features: For this 6 th edition, two countries will be participating for the first time in the contest: Hungary and Russia. Another major change is that the International Catering Cup will no longer be held over two days as in the previous editions but three days. Of course, the participants will still be performing in real-life conditions. Three days of competition during which the teams will demonstrate all the creativity, skills and mastery of products required in this trade. Beyond the performance, the human values are also very important. Determination, generosity, exchanges and talent are qualities that are essential in order to succeed in the International Catering Cup. Participants learn to push beyond their limits for the benefit of international gastronomy. Victory is not an individual achievement. This contest would not be possible without the involvement and commitment of our partners. Their unwavering support is one of the keys to the success of the International Catering Cup. Thank you all. Long live the ICC 2019! Let us continue our efforts to ensure that our beautiful trade asserts its rightful standing in France and on the international scene. JOËL MAUVIGNEY President-Founder of the International Catering Cup President of the Confédération Nationale des Charcutiers-Traiteurs holder of Meilleur Ouvrier de France Charcutier-Traiteur distinction

3 THE INTERNATIONAL CATERING CUP This prestigious contest is held every 2 years. It brings a token of recognition and notoriety and, since its creation in 2008, has established itself as a reference event in the industry. The final stage of the ICC will be held on Saturday 26 th, January 2019 as part of the Sirha trade exhibition in Lyon. In this grand finale, 12 teams including France, Belgium, Czech Republic, Luxemburg, Italy, Singapore, Vietnam, Brazil, Mexico, United States and for their first participation Hungary and Russia will compete for the title of Best Caterers of the World The International Catering Cup (ICC) aims to create momentum in the catering trade by revealing new culinary inspiration. It also seeks to federate the talent of the best professional caterers so as to orchestrate a gastronomy style specific to events on an international scale.

4 PRIZES AND AWARDS 1 st Place The winning team will be presented with the Gold Trophy and the title of BEST CATERER IN THE WORLD The team will also receive 8,000 in prize money to be shared equally among the team members who will also be presented with a diploma. 2 nd Place The team will be presented with the Silver Trophy, 4,000 in prize money to be shared equally among the members of the team who also be presented with a diploma. 3 rd Place The team will be presented with the Bronze Trophy, 2,000 in prize money to be shared equally among the members of the team who also be presented with a diploma. Other Awards Four additional trophies will be awarded: Prize for the Most Aesthetic Caterer Buffet Prize for the Best Taste Fish Prize for the Best Taste Pork Prize for the Best Dessert

5 2019 PROGRAMME THURSDAY 24 th, JANUARY 2019 MORNING: Entrepôt METRO / Parc d activités de Limonest Chemin de la Bruyère Limonest. 9 am 1 pm: The participants will be followed and supervised by the Work Jury when they select the fruits and vegetables for the creation of the garnishes to accompany the 2 hot dishes. THURSDAY 24 th AFTERNOON TO FRIDAY 25 th JANUARY 2019: LYCEE Hôtelier François Rabelais Chemin du Dodin Dardilly. These two days of preparation in the kitchen are an important test in the complete management of a reception which is specific to the events catering trade. The teams will be assessed by a Work Jury over more than 15 hours. Thursday 24 th January 2 pm 4 pm: Attribution of a commis by CEPROC (European Centre of Culinary Professions in Paris) to each team by drawing of lots. Checking in, with no preparation of the fish, meats, and no cooking. Time used exclusively to peel, weigh, no cutting of the fruit and vegetables. 4 pm 5 pm: Cleaning of the work area 5 pm 6.30 pm: Participants briefing Coaches are not allowed during the day Friday 25 th January 7.30 am: The contest resumes - installation of the 12 teams at their workstations 8 am - 6 pm: Work in the kitchen assisted by the commis 6 pm: End of the tests 6 pm 7 pm: Loading of the culinary preparations into the refrigerated vans On Friday all day a press room is available to the coaches. The team leader can confer with the coach in this room. The coaches can also support their teams in the preparation kitchens for two time slots of ten minutes during the day.

6 2019 PROGRAMME SATURDAY 26 TH, JANUARY 2019: Sirha Espace des Chefs / Hall 6 Paul Bocuse / EUREXPO Lyon The installation/arrangement of the buffets, the tasting and assessment of the participants creations as well as the announcement of the results will be made live in front of an audience of more than 3,000 supporters from all over the world. 7 am - 8 am: Unloading of the refrigerated vans and installation of products and equipment in the contest kitchens 8 am 9 am: Assembling of the buffet structures (dressing, decor, presentation aids...) 9 am 10 am: Successive installation of the teams in their contest kitchens allotted by drawing of lots (published on the website before the event). Finishing touches made to the creations in the kitchen and preparations for sending to tasting am: Opening of the contest and entrance of the Tasting Jury members 11 am 12 noon: Sending of the 1 st tasting STARTER 12 noon 1 pm: Sending of the hot dish 2 nd tasting FISH 1.15 pm 2.15 pm: Sending of the hot dish 3 rd tasting - PORK 3 pm 3.15 pm: Sending of the 4 th tasting - DESSERT 3.15 pm 4.30 pm: The teams arrange their creations on their buffet and marking of the buffets by the judges 4.30 pm pm: Deliberation by the jury and validation of results by an official bailiff 5.30 pm 6.30: Announcement of the results

7 2019 THEMES 1 STARTER Duck with foie gras New the plate prepared for the tasting will be composed of 4 starters: 2 cold, 2 hot. METRO, partner supplier of the duck and foie gras. 2 HOT FISH DISH Portion of trout soufflé with accompanying sauce DAVIGEL, TERRE & MER range, partner supplier for the trout and gambas METRO partner supplier for the whiting, scallops, mussels and fruits & vegetables 3 HOT DISH Stuffed glazed rack of pork with cromesquis, sauce and garnish METRO partner supplier for pork (rack, cheek, feet), farm-raised chicken fillets, fruits & vegetables. LOSTE Tradi-France, ppartner supplier of ham and bacon. French pork certified by INAPORC. 4 DESSERT Chocolate-mango as an entremets and soufflé New: Sending for tasting of a hot dessert. The plate will be composed of an individual hot soufflé and a portion of entremets VALRHONA, supplier partner for chocolate

8 THE TEAMS KITCHEN 1 BRAZIL VIETNAM KITCHEN 3 Daniel Nguyen Winner of the Bocuse d'or Vietnam in 2018 and former Chef of Coco Restaurant and Wine Bar in Auckland, Daniel is now a catering consultant for Chefs and major catering groups. He also organises many gastronomic events in New Zealand. KITCHEN 2 HUNGARY Paulo Araujo László Kasuba Sous-chef for Albatros Party catering business, he worked at the Hungarian Parliament before joining hotel Boscolo and restaurant Borkonyha (Cave à vin, 1 Michelin star). He is proud to represent Hungary for their first participation in the International Catering Cup. Executive Chef of restaurant Nori for 12 years in Leblon, Rio de Janeiro (modern Japanese cuisine), he also teaches gastronomy and gives lectures in schools throughout the country. In 2017, he represented Brazil in the previous edition of the International Catering Cup with his coach Luiz Guilherme. Chau Lai Buu She is a pastry and bakery chef and teaches at the Savory Baking School as a specialist in baking and preparation of pastry and bakery products. In parallel she also creates buffets for companies and private parties on special occasions such as Xmas or Valentine Day. Eduardo Ribeiro Gergo Zoltán Balázs Chef at Rio de Janeiro restaurant "Pow Espumanteria" he began his career working at several restaurants in France: Trois Gros, Potel et Chabot and La Maison de Bois with Chef Marc Veyrat. His experience in France also brought him to work with Alain Ducasse. Thierry Baucher Head Chef at Stefania Palace Cultural Centre in Honvéd, he also works for the permanent Hungarian delegation to NATO. He has worked for 3 years in France at Chamonix and Belle Plagne and has written two books on cookery. Meilleur Ouvrier de France Charcutier Traiteur, holder of the International trophy of Culinary Art Creators in Paris. Thierry is currently the Chef at his restaurant, 2 Toques in the Gault&Millau guide and 1 fork in the guide Michelin. He regularly officiates as a judge for national caterer/pork butcher/ fine foods contests. Rafael Gomes István Volenter Chef at the Restaurant & Bistro 67 in Hungary, 14/20 in the Gault&Millau, he is also vice-president of the National Hungarian Gastronomy Association. He achieved 2 nd place in the Hungarian Bocuse d'or selection rounds in The young Brazilian chef of restaurant "Chez Itacoa" in Paris proposes dishes with a Mediterranean touch that also reflect his experience working in Brazil, New-York, France, etc. He has acquired an excellent reputation and has worked as part of major international events.

9 THE TEAMS KITCHEN 4 ITALY Andrea Mantovanelli Enrico Magro Coach Fabio Tacchella Judge Théo Mansi 1 star chef at restaurant la Ruccola 2.0 in Sirmione, he loves taking part in contests where he often achieve 1 st or 2 nd place. He was finalist in the previous edition of the International Catering Cup in This year he will endeavour to do even better to improve on his performance with his team. After working in Dubai he returned home to Italy to work as a commis at Bristol Buja hotel in Terme, then as a pastry chef. He is currently head pastry chef. Enrico has taken part in many contests and has won a gold medal and two silver medals in the Italian Dessert championship. Chef at restaurant "12 Apostoli" in Verona, writer and video blogger, he is also an expert in new technologies and food processing, in particular with a cooking method. He has won many awards, including Best Chef of the Year 2000 presented by the Italian Academy of Gastronomy. Iconic Italian Chef of the Auberge de Théo in Nice and Vice-President of the Maîtres Restaurateurs des Alpes Maritimes association, he officiated on the tasting jury of the ICC in A keen enthusiast of Mediterranean products he is proud to accompany Italy, his country of origin. KITCHEN 5 CZECH REPUBLIC Jan Horky Elected Czech Chef of the Year 2008, he is currently Chef at Zlata Praha Hotel InterContinental. He is also a member of the Czech National Culinary Team like his coach and took part in the previous edition of the International Catering Cup with his. Radek David Chef at restaurant La Veranda in Prague, he is no newcomer to the International Catering Cup! In 2011, he officiated on the tasting jury, in 2013, he took part in the contest alongside his team mate Jan Horky and achieved 4 th place. This year he is back, he is just as motivated and will redouble his efforts to win the title. Coach Tomáš Popp Member of the Czech Culinary Team, gastronomy contests are a challenge that he really enjoys. In parallel, he coordinates contacts between Czech famers and Chefs and manages projects for the education of young chefs. Judge Martin Svatek Chef at Restaurant Goldie Hotel Nautilus in Prague elected one of the best restaurants in the country he took part in the ICC in 2011 then 2013 as a coach and member of the tasting jury. He concocts Czech and international dishes with a modern and light style using fresh local products. KITCHEN 6 FRANCE Philippe Brizet Laurent Pizano Jean-Marie Gautier He is a pork-butcher/caterer trained at CEPROC and is currently teaching catering at In'Sav school of catering (Institut des saveurs) in Bordeaux. He also works with several artisan porkbutchers, catering and fine foods companies. A teacher in pastry at the Institut des Saveurs in Bordeaux, he has worked alongside many M.O.F during his career such as Stéphane Glacier, Jean-Jacques Borne and encore Jean-Michel Perruchon. After working for prestigious establishments such as Maxim's in Paris and the Martinez in Cannes, he obtained the Meilleur Ouvrier de France distinction when he was 36 years old. In 1991, he joined the Hotel du Palais in Biarritz, which is considered to be one of the best restaurants on the west coast of France where he still works today. He was elected Toque of the Year 2016.

10 THE TEAMS KITCHEN 7 MEXICO Carlos Alberto Cano León Paulina Aguilar Burgos Coach Azari Cuenca Maitret Judge Frédéric Lejeune. Chef and owner of restaurant Potzolcano that serves traditional Mexican cuisine, he has recently been awarded the Vatel Club prize. He views his participation in the 2019 edition of the ICC as an honour and aims to promote and establish Mexican gastronomy on the international scene. Sous-chef at her team mates restaurant Potzolcano she is also an active member of the Vatel club in Mexico. She has been awarded a prize by the Association des Maîtres cuisiniers de France, she trained with her team leader and is also learning French patisserie in parallel. He began his career at the Hotel Presidente Intercontinental, then at Four Seasons Mexico before travelling to Europe to work with the greatest Chefs: Paul Bocuse, Jean Fleury or Juan Mari Arzak. Creator of many restaurants, he is also a member of the Vatel Club and was the coach of the Mexican team in the Bocuse d'or US in Executive Chef at Bliss Gourmet, he has worked for French President François Mitterand and for several years with Joël Robuchon and Paul Bocuse. He is a member of the Vatel Club and is keen to promote and establish Mexican gastronomy on the international scene. KITCHEN 8 UNITED STATES Aurélien Dufour Born in Bordeaux, France, he has been working for nearly 15 years, including six in New York as Chef pork butcher and caterer for Chef Daniel Boulud and his group of restaurants. In 2013, he was recognized as a rising star in the artisan category and in 2016, was accepted to the prestigious association Académie Culinaire de France. Since 2017, he has created his own artisan pork butcher and catering business in New York: Dufour Gourmet. David Malbequi Associate Chef at David's Cafe and formerly at Restaurant Daniel and BLT Market Ritz where he offers the possibility for the customers to create their own rillettes. He has worked as chef pork butcher caterer for the group of restaurants Daniel Boulud for many years. Jean Louis Gerin President of the delegation of the Académie Culinaire de France in the USA, COO and Executive Chef of the New England Culinary Institute, Chef of restaurant Jean- Louis in Greenwich, today he is one of the most recognised French Chefs in America. KITCHEN 9 RUSSIA Roman Eiskov Aleksandr Kurto Veronika Eiskova Executive Chef for Gurmade, his wife Veronika s (who is also a judge in the ICC) catering firm since 2011, former Chef at the National Congress Palace in St Petersburg, he was keen to take part in this 2019 edition of ICC after discovering the contest during Sirha He is very proud to represent Russia that will be participating for the first time in the International Catering Cup. Executive Chef at Rocco Forte Hotel Astoria in Saint Petersburg, he also works as an extra for the catering firm Gurmade with this Team Leader. He has also worked with famous chefs including Serge Féry and David Ayraul. Manager and co-owner of Gurmade catering firm with her husband since 2010, she organises many private events in Russia, including weddings and corporate events, banquets and cocktails but also receptions at prestigious Russian palaces and venues.

11 THE TEAMS KITCHEN 10 LUXEMBOURG Damien Grandclaude Pastry chef for the Cercle Munster, Master pastry chef and pastry chef to former French Prime minister Edouard Balladur, he was awarded the title of Best Dessert in the International Catering Cup Born in Lorraine, he is the magician of entremets, chocolate and petits fours. Julien Naegely Chef de partie at La Cristallerie, the restaurant owned by his coach and jury member, he was finalist in previous editions of the contests Alsace Qualité and Trophy Henry Huck Jeune Espoir. He worked as sous-chef at restaurant L'atelier des Augustins in Lyon for many years. Mathieu Morvan Executive sous-chef at La Cristallerie in Luxemburg, he has worked at prestigious establishments: Restaurant L'Ecrivain* in Dublin, Les Ambassadeurs** - Hôtel de Crillon, Pavillon Ledoyen*** and Hôtel Ritz Paris. Immediately after completing his training he joined Jérôme Banctel who was in charge of the Restaurant Senderens**. KITCHEN 11 BELGIUM Nicolas Tournay He began his career working at restaurant L'Essentiel before joining Vincent Gardinal s Prieuré in Saint-Géry. He then joined Stéphanie Thunus at Gré du Vent in Seneffe where he worked as pastry chef. In 2016, he became Chef at Mont à Gourmet, a wellknown establishment in Gouylez-Piéton that is owned by his friend and team mate. Arnaud Hamoline A chef-caterer by trade, in 2016 he took over his father s catering business, Mont à Gourmet and transformed it into a reputed gourmet restaurant. To help him in the kitchen he called upon a classmate Nicolas Tournay. His restaurant also has a a floor dedicated to function rooms where he organises banquets and events. Dany Lombart A keen connoisseur of products and quality work, of generosity in the plate and taste, he is the owner Chef of restaurant Le Val d'heure at Montigny Le Tilleul since 2015 awarded 15/20 by the Gault&Millau. He was also finalist and Silver Spoon in the Bocuse d'or Belgium selection event in KITCHEN 12 SINGAPORE Azrin Rahman He decided to take part in the International Catering Cup 2019 when he discovered the ranking of team Singapore in the previous edition of the contest. He has great admiration for Chef Patrick Heuberger, and is catering chef to private events for which he prepares gastronomic dishes based on French and Italian cuisine, but also modern cuisine from the Middle East. Sudy Hen Executive pastry chef at restaurant "Atout", with a diploma in culinary art and artisanship in 2006 and in bakery and pastry from At- Sunrice Academy Singapore, he has worked at Joel Robuchon s restaurant Resort World Sentosa for many years. Patrick Heuberger Chef and owner of restaurant "Atout" and second in charge of Huber's Butchery responsible for charcuterie in Singapore, he was born in Geneva and has worked at prestigious establishments in Europe: Trois Gros (three Michelin stars) in Roanne, LaRive (two Michelin stars) in the Netherlands, Le Neptune (two Michelin stars) in Geneva. He was also the team leader for Team Singapore in the previous edition of the International Catering Cup.

12 THE JURY Joël Mauvigney (Meilleur Ouvrier de France Charcutier Traiteur and Caterer), President- Founder of the contest and President of the CNCT, supported by Christophe Tourneux (Meilleur Ouvrier de France Charcutier Traiteur and Caterer) as President of the Jury. Two honorary guests will assist the judges for the 6th edition of the International Catering Cup: Fabrice Prochasson (Meilleur Ouvrier de France Cook) and Pierre Mirgalet (Meilleur Ouvrier de France Chocolatier-Confectioner). Christophe Tourneux Fabrice Prochasson Pierre Mirgalet The jury will be overseen by Christophe Tourneux who will not take part in the marking. However, in the case of a tie between 2 teams, Fabrice Prochasson and Pierre Mirgalet will have the task of determining the winners. Two juries will assess and mark the different stages: a Work Jury and a Tasting and Presentation Jury. Both panels are composed of recognised professionals: pork butchers- caterers, cooks, pastry chefs. The Work Jury For this edition the Work Jury will be composed of four pork butchers-caterers holders of the MOF distinction whose role will be to mark the creation of the recipes at each stage of their preparation (skill, mastery, hygiene, food safety...): Bernard Pérot MOF Pork Butcher-Caterer President of CEPROC Paris David Bret MOF Pork Butcher-Caterer President of the Association of MOF Pork Butcher-Caterers Laurent Lalvée MOF Pork Butcher-Caterer Julien Denjean MOF Pork Butcher-Caterer

13 THE JURY FOREWORD The Tasting-Presentation Jury The jury is composed of 12 professionals from all over the world including a woman, appointed by the President Founder of the contest, with one judge per participating country. The judges will not mark the work of the teams representing their own country. Their task: award marks for respect of cooking methods, seasoning, taste, assembly, finishing and presentation. We wish to thank the staff members of the 2019 edition for their support with the logistics of the contest and their contribution to the smooth running of the tasting tests: Romain Pellet MOF Pork Butcher-Caterer Jauffrey Mauvigney MOF Pork Butcher-Caterer Bernard-Marie François MOF Pork Butcher-Caterer Alexis Caquelard MOF Butcher No less than 14 holders of the MOF Meilleurs Ouvriers de France distinction compose the staff of the 2019 edition of the ICC to the great benefit of international gastronomy!

14 LES PARTENAIRES Main Sponsor Partenaires Officiels Partenaires Exclusifs Partenaires Privilèges En collaboration avec 2019 S I R H A - L Y O N

15 ABOUT SIRHA & CNCT Sirha (World Hospitality & Food Service Event) brings together professionals from the food service industry as a whole and features the latest products, innovations and trends in the sector around the world. The event is held at the Lyon Eurexpo venue in January in odd years. For more than thirty years it is host to the most prestigious international gastronomy contests: International Catering Cup, Bocuse d'or and Coupe du Monde de la Pâtisserie. Today, Sirha is exported internationally. The next edition of Sirha Lyon will take place from 26 th to 30 th January 2019 at Eurexpo Lyon (France). The Confédération Nationale des Charcutiers Traiteurs (CNCT) represents the artisan pork butcher-catering trade in France (6,000 companies, approximately 18,000 employees) with the public authorities and social and economic bodies. It actively promotes the interests of artisans on an individual and collective level. It also aims to support companies in the trade and promote the trade in general. In organising contests such as the International Catering Cup it offers an opportunity for professionals to illustrate the very best of their talent before the world. CNCT Communication Department: communication@lacnct.fr +33 (0)

16 SAVE THE DATE FOR JANUARY 2021 FOR THE 7 TH EDITION OF THE INTERNATIONAL CATERING CUP - SIRHA LYON - PRESS CONTACT MELCHIOR COMMUNICATIONS AGENCY Pauline Barras pauline@agencemelchior.com // +33 (0)