as part of Sirha Eurexpo Lyon, France

Transcription

1 4 th edition The International Catering Cup, the world challenge for caterers! Contest for the best international caterer organised by the CNCT Friday 23 rd January 2015 Catering School François Rabelais, Dardilly, France Saturday 24 th January 2015 as part of Sirha Eurexpo Lyon, France PRESS RELEASE Press contact: Agence VA BENE: +33 (0) Natalie Jolly: Camille Poignon (international contacts) : presse@vabene-rp.com

2 Foreword The challenge is a success. When we created the International Catering Cup, the objective was to highlight and promote the men and women in the Catering trade. Today, each edition of the contest draws an increasing number of entrants and has imposed itself as the event not to be missed. It showcases the excellence of our trade and its multiples aspects to the world. But it also illustrates values that are dear to me : teamwork and the desire to surpass oneself. Joël Mauvigney, President Founder of the International Catering Cup, President of the CNCT Meilleur Ouvrier de France Charcutier-Traiteur The catering profession involves a mix of competences. Once more, in this edition the participants in the ICC will have to pay great attention to the accuracy of their cooking, respect tight deadlines, and manage the stress of the competition. They are well prepared, highly motivated and competitive. This holds the promise of a tight match and a beautiful performance! Regardless of the winners, the great family of Caterers thanks each of the teams for their contribution in driving our trade to the highest levels of gastronomy. Joël Mauvigney P2

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4 Brazil The selection process of the International Catering Cup An eclectic selection in 2015 where 12 countries are ready to compete and try to win the Gold Award! USA France Italy Japan Madagascar Mexico Netherlands At the heart of the Sirha, the fate of 12 international teams of caterers is at stake with the prestigious title of best reception caterer in the world awarded after two days of events. Spectacular buffets and precision in the plates have contributed to the reputation of the contest which has now become the reference event. Created in 2008, it brings together the winners of very demanding national selection events. By teams of 2, with their coach (optional) all caterers currently working in the trade and aged 23 or above have their chance! Except for holders of the Meilleur Ouvriers de France distinction in order to open the contest to a maximum of entrants and to ensure a measure of fairness. The ICC is an extraordinary springboard for the winners and brings an exciting momentum to the great family that are the professional Caterers. The event also offer an opportunity to promote to the general public a trade that has many aspects and requires multiple skills and competences... On January 23rd and 24th 2015, the 12 teams will at last present the result of their training and preparations. The event is a veritable show in its own right and naturally finds its place alongside the prestigious Coupe du Monde de la Pâtisserie and Bocuse d Or. Czech Republic Switzerland Ukraine After 8 years, the CNCT, founder and organiser of the contest, boasts a trio of winning teams that have very diversified influences and present the trends of the trade worldwide. Vietnam P4

5 International Catering Cup / 4th edition / 23rd-24th January 2015/ Prizes and rewards worthy of the event The International Catering Cup is a contest of an international standing. Several prizes are awarded, including the most prestigious, the Gold Trophy, awarded to the winning team. This year, several new points are introduced: the prize money awarded to the winners is on the up. New prizes have been created to promote the intensive work put in over the two days of the event, in which the candidates will be required to tackle the complete management of a reception. These higher prizes and new awards have been introduced in order to keep abreast of the contest s growing popularity and reputation. 1st place: The Gold Trophy The title of Best Caterer of the International Catering Cup 8,000 in prize money The diploma of the International Catering Cup 2nd place: The Silver Trophy 4,000 in prize money The diploma of the International Catering Cup 3rd place: The Bronze Trophy 2,000 in prize money The diploma of the International Catering Cup Additional prizes: Prize for the Most Beautiful Catering Buffet Prize for Best Taste Fish Prize for Best Taste Pork A.Piéchaud P5

6 Programme 2 days of events: 1 - Preparation in the preparation kitchens, specific to the catering trade where time management and arranging the various elements is essential. 2 - Transporting the creations to the venue. 3 - Adding the final touches to the dishes, assembling the buffets and sending the plates for tasting to the jury members, live at the venue. Friday 23rd January 2015: Catering School - Lycée François Rabelais: 12 hours of preparation in the preparation kitchens 7.30 am - 8 am: Beginning of the trials 8 am 6 pm: Work in the preparation kitchens with the help of one commis per team 6 pm: End of trials 6 pm 7 pm: Loading of the creations in the refrigerated trucks Saturday 24th January 2015: At the Sirha venue: 7 am 10 am: Assembly of the structures and buffets; unloading of the trucks to arrange the products and equipment, entrance of the teams am: Opening of the contest 11 am pm: Sending of the 4 dishes and tasting by the Jury 3.15 pm 4.30 pm: Arranging of the products on the buffets and marking by the Jury 4.30 pm 5 pm: Deliberation by the Jury 5.30 pm pm: Announcement of the results 7.30: Closing ceremony and cocktail A.Piéchaud P6

7 International Catering Cup / 4th edition / 23rd-24th January 2015/ Rules and regulations * A cold buffet composed of 4 dishes prepared according to imposed criteria 1 ENTRÉE Pâtés en croûte 100% duck and exotic fruit chutney Jean Stalaven partner supplier of the duck and foie gras BIZAC 2 COLD FISH Complete trout, stuffed with cod and scallops with cold emulsion sauce DAVIGEL supplier-partner for the trout, scallops and cod, products from the Terre & Mer range. 3 HOT DISH Pork: 3 free interpretations based on pork French pork certified by our partner INAPORC Cured ham and Chorizo supplied by our partner LOSTE TRADI-France 4 DESSERT Dark chocolate, Victoria pineapple, coconut and lime Chocolate supplied by our partner VALRHONA * The full rules and regulations are available at P7

8 Don t miss the 4 th edition of the contest for the best international caterer organised by the CNCT Friday 23rd January 2015 Catering School Lycée François Rabelais, Dardilly, France Saturday 24th January 2015 Sirha trade exhibition Eurexpo Lyon, France About the CNCT The Confédération Nationale des Charcutiers-Traiteurs et Traiteurs professional association was created in 1891 in order to represent and defend the collective interests of the caterers and pork butchers trade on the national level.the profession boasts no less than 6,500 artisan catering businesses generating a turnover of around 2 billion euro. / About the Sirha trade exhibition The Sirha is the event not-to-be-missed for players in the food service and hotel sectors worldwide. Businesses look forward to the Sirha as they come to test their latest products and innovations there first! Gastronomy, fast-food, mass catering, food services Sirha is the only trade exhibition in the world to be open to all types of catering. The Sirha is held in Lyon France every two years. Press Contact: Agence VA BENE: +33 (0) Natalie Jolly: njolly@vabene-rp.com Camille Poignon (international contacts): presse@vabene-rp.com