Press Pack 16 September 2014 Château de Septfontaines de Villeroy & Boch Gold Sponsors : Organized by : Supported by : WORLD ASSO C I AT C H E FS I O N O F SO C I E T I E S
Contents General presentation 3 The organisers 4 The sponsors 5 The Villeroy & Boch Culinary World Cup 6 Practical information 10 The press 11 Acknowledgements to sponsors and partners 12 2
General presentation EVERY 4 YEARS Like major sporting events, EXPOGAST gives expression to a true art de vivre : the catering professions are vital to the enrichment of life and our heritage. In a world where time saving and productivity rule our lives, gastronomy and great food in particular appear as a homage to the present and to great moments spent with friends. THE CHALLENGE OF EXPOGAST The challenge is to set the catering sector as a vector for exchange and discovery, and professionals in that sector as actors and promoters essential to that economy. It is also to be a means of communication, commercial exchange and encounter above all else both for the general public and for sector professionals. As a salon for creators, the aim of which is foresee future trends, this outstanding event stimulates the competitive spirit of its participants, presents new technologies, spotlights national gastronomy and guarantees it a solid future by promoting professional training. THE FIGURES FOR 2010 200 20 000 45 exhibitors m 2 000 8 000 visitors professionals 54 countries 26 national teams 9 military teams 10 national junior teams 3
The organisers LUXEXPO Luxexpo is a platform for encounter and for the promotion of economic activity, made available to businesses wishing to position themselves in Luxembourg, the Greater Region or internationally. The conference and exhibition centre is characterised by its central geographical position, its ease of access and the modular nature of its infrastructure and the professionalism of its team and its partners. EXPOGAST, organised by Luxexpo in collaboration with Brain & More and the Vatel Club Luxembourg, is held a stone s throw from the European institution buildings, in Luxembourg s business and financial district. BRAIN&MORE Relying on its considerable experience in the communication sector and in creating events for the HORESCA sector and tourism in particular, the agency Brain&More is involved in the project by providing all of its expertise in commercial terms. VATEL CLUB LUXEMBOURG Founded in 1931, the cooperative of catering professionals was renamed the Vatel Club Luxembourg in 1958. With the objective of uniting and bringing together the interests and aspirations of all those involved in the culinary arts, in 1972 it organised the first salon of gastronomy, culinary arts and confectionery. Today the Vatel Club organises the Villeroy & Boch Culinary World Cup, the exhibition of cold dishes, and manages the gastronomic restaurant at the show. The Vatel Club also provides Luxexpo with its HORESCA sector know-how. 4
The sponsors CULINARY WORLD CUP As the historic partner to culinary professionals, Villeroy & Boch officially sponsors EXPOGAST as the exclusive partner for the Culinary World Cup 2014. By associating its fine reputation and image with this international event, Villeroy & Boch shares the life of the project, adopting the values which characterise the culinary professions, gastronomy and the Culinary World Cup in particular. GOLD & SILVER As key HORESCA operators in the Grand Duchy, the majority of Gold and Silver partners have been associated with the event and involved themselves in the project at several levels for many years. Without them, EXPOGAST as well as Villeroy & Boch and the Culinary World would not be able to continue the project. Nevertheless, each year the team becomes larger. The culinary professions in Luxembourg and the attraction of EXPOGAST in particular bring new partners, wishing to take their place on the market or to confirm their leadership. The organisers thank them most sincerely for their unfailing involvement. 5
The Villeroy & Boch Culinary World Cup As with every event since its creation, the Villeroy & Boch Culinary World Cup welcomes competitors from around the world. From the Scandinavian countries, via Taiwan, to Hong Kong, the 2014 event already promises to be a great success. For 5 days, more than 105 teams representing 5 continents, and 1,000 chefs and confectioners, in individual challenges, will make this a most outstanding culinary competition. These competitions, and their international allure, present an extraordinary challenge to professionals, and an exceptional opportunity to the public to observe their skills, their creative senses and their talent. THE COMPETITIONS National Team Competition National Junior Team Competition Community Catering Competition Regional Team Competition Regional Junior Team Competition Individual Chef Competition Confectioner Competition THE EXHIBITION OF COLD DISHES A gastronomic and visual spectacle, the exhibition of cold dishes is dedicated to the creations of the teams and the individual chefs. They can be admired by visitors, and are judged by an international jury consisting of experts in the profession. An ephemeral exhibition, the dishes change each day, with new masterpieces appearing every time. The jury will judge the presentation, composition, preparation, and much more. 6
The Villeroy & Boch Culinary World Cup Competition 1 Programme for teams participating the Villeroy & Boch Culinary World Cup 2014. National Teams Saturday 22 November Sunday 23 November Monday 24 November Tuesday 25 November Wednesday 26 November USA Netherlands Canada Sweden Denmark England Switzerland Norway Singapore Germany Wales South Korea Portugal Finland Hong Kong Hungary Italy Czech Republic Slovenia Luxembourg Spain Cyprus Slovak Republic Mexico Croatia Romania Iceland Poland United Arab Emirates Lithuania National Junior Teams Saturday 22 November Sunday 23 November Monday 24 November Tuesday 25 November Wednesday 26 November Germany Switzerland Sweden Canada Netherlands Wales England Denmark Czech Republic Norway Slovenia Thailand Poland Austria Luxembourg 1 additional information at: www.vatel.lu 7
The Villeroy & Boch Culinary World Cup Community Catering Saturday 22 November Sunday 23 November Monday 24 November Tuesday 25 November Wednesday 26 November ZithaKlinik Luxembourg Frazer Culinary Team Sweden PIVA Culinary Team Belgium Thailand Culinary Academy Kochnationalmannschaft der Bundeswehr Gastgewerbefachschule Wien Swiss SVH Trophy Swedish School Restaurants Combined Services Culinary Arts Team Silkeborg College Team Denmark Judging criteria Dishes will be judged in line with international competition rules imposed by the World Association of Cook Societies. The judging criteria take account of: appearance; composition; correct and professional preparation; service (execution of service, portions, innovation and choice of materials). The products & cooking equipment Teams will be judged at the highest gastronomic level and will therefore use first-class produce of various origins. The fixed equipment provided by the organiser may neither be dismounted nor moved. Nevertheless, teams will be free to add to the equipment as they wish, in line with the requirements of their preparation. The sole constraint is one of energy, which may not exceed a maximum additional current of 10 KW. 8
The Villeroy & Boch Culinary World Cup New provisions in the regulations for the 2014 event The regulations have evolved and now contain some new provisions: One of the major innovations is the organisation of the new competition for regional junior teams. This programme highlights the efforts made in training, research and so on of young chefs. Cold dishes will be presented for consumption after they have been judged by the jury. This will spotlight the dishes prepared as well as the young chefs who will serve their dishes directly to visitors, thereby having direct contact with the end consumer. The preparation technique (knife-use, cooking, etc.) will be of greatest importance in judging the dishes. New organisational provision: introduction of an application enabling competitors to be monitored from their online registration, by mailing shots and electronic mails with the aid of an automated database. The jury will thus be able to give marks directly via tablet to the various teams in order to establish winners. The Jury An international jury consisting of 55 grand chefs will ensure that the competition observes the rules of the culinary arts. Aloyse Jacoby Jury President Carlo Sauber Chairman Jury Hot Camille Schumacher Chairman Jury Pastry Roberto Beltramini Chairman Jury Cold Family Sidon Jury Administration 9
Practical information ACCESS Visitors may access the event via two entrances. The South Entrance is located in the Rue Carlo Hemmer, opposite the shopping centre and the North Entrance can be accesses from the Luxexpo car park. DATES From 22 to 26 November 2014 PUBLIC ENTRY TIMES From 11.00 to 21.00 TARIFFS Entry: 12 E Catalogue free PLACE Luxexpo 10, circuit de la Foire Internationale L-1347 Luxembourg-Kirchberg 10
The press A press office will be open for journalists directly at the show. Here they will find all the necessary material, news, daily results, official photographs and advice on organising their stay in Luxembourg. This area will provide free WiFi connections. Adjoining the press office will be an interview area, specially laid out to enable face-to-face interviews to be held in a relaxed atmosphere. For any information requests, a press coordinator will be present each day. LUXEXPO Ariane Petit - Head of Communication 10, circuit de la Foire Internationale L 1347 Luxembourg T : +352 43 99 364 E : ariane.petit@luxexpo.lu BRAIN&MORE Ghislain Ludwig - Director 100a route d Arlon L 1150 Luxembourg T : +352 26 84 71 1 E : ghislain.ludwig@brain.lu VATEL CLUB LUXEMBOURG Alain Hostert - Head of Communication T : +352 621 26 63 13 E : ahostert@pt.lu VILLEROY & BOCH Jessika Maria Rauch - Global PR Manager Hotel T : +49 (0) 68 64 81 13 44 F : +49 (0) 68 64 81 7 13 44 E : rauch.jessika@villeroy-boch.com 11
EXPOGAST 12th INTERNATIONAL Acknowledgments to sponsors and partners CULINARY WORLD CUP GOLD SILVER AVEC LE SUPPORT DE ORGANISATEURS WO R L I D A SS O C O AT I I C H E F S SO C 12 N ET OF IE S