EDITION PRESS RELEASE International Catering Cup, World s Best Caterer 2017 organized by the CNCT Friday 20th January 2017 Lycée-CFA François Rabelais - Dardilly Saturday 21st January 2017 Sirha - Eurexpo - Lyon Prize presentation - Espace des Chefs: 17:30 www.cateringcup.com Press contact: Agence VA BENE : 01 45 30 63 00 Natalie Jolly : njolly@vabene-rp.com Pauline Calvano (international contact) : pcalvano@vabene-rp.com
AG2R LA MONDIALE is very pleased to support the International Catering Cup once again for this new edition! Together with the French «Confédération Nationale des Charcutiers-Traiteurs et Traiteurs» we are proud to have this opportunity to promote gastronomy, this that art transcends the products from our regions! What an honour it is to be the main partner of the 2017 edition! Since its launch in 2008, this championship has highlighted the actual work conditions of culinary artists who proudly endeavour to share their unique savoir-faire. Today it represents a token of excellence for its winners. Presenting the Gold Trophy to the team that will win the title of best caterers in the world will be a great pleasure for me. André RENAUDIN Managing Director - AG2R LA MONDIALE P2
2017: 5th edition of the ICC, an amazing anniversary 10 years! 10 years of a superb International Catering Cup adventure that brings together men and women from all over the world! Who would have believed it, when in 2007 I proposed that our trade also deserved to demonstrate its excellence and savoir-faire? It was quite a gamble, but the stakes were well worth it: reveal to the whole world the talent of the passionate men and women who stop at nothing to promote and highlight the rich diversity of the catering work. The enthusiasm shown by the candidates and the top level of the creations achieved in the contest soon convinced us that we needed to expand beyond the European borders and open up the event to all countries in the world: the World championships for the Best Caterer was born. Joël Mauvigney President Founder of the International Catering Cup, President of the CNCT, Holder of the Meilleur Ouvrier de France Charcutier- Traiteur distinction Today, after rigorous national selection events, 12 teams will be competing in the final of the contest over a period of two days. Although the candidates have in common the fundamentals of their profession, this is an opportunity for them to demonstrate their specificities, creative talent, and ingenuity, all to the benefit of international gastronomy. However, the true added value of the International Catering Cup goes beyond the preparations and creations. Consider the performance of these men and women who have chosen to come and pit their skills against one another. To achieve excellence they must possess exceptional qualities, including impeccable skills of course, which requires months of preparations and rehearsals, reinventing the basics of the trade; humility to approach the subject with respect; then also perseverance to resist discouragement in the face of difficulty; determination to keep on going regardless of what happens; and finally a sense of perspective to cope with the intense pressure. Throughout the selection process, in addition to professional consecration, the candidates will have won a beautiful victory, a victory on themselves. But victory is not merely individual. Indeed, for the ICC there would be no success without the dedication of our partners. From the beginning, because they had faith in the future of this competition, their unwavering contribution has been key to the success of the event. In standing by our side they have demonstrated that all the components of our profession were capable of joining forces to serve a superb project. Thank you all. Let us enjoy together the fifth anniversary of our wonderful contest! Let us continue our efforts to ensure that our beautiful trade finds its rightful place and that I may have many more opportunities to celebrate with you. P3
Programme A contest with a very unique programme In order to remain as close as possible to the caterers everyday activities, the contest reproduces the actual working conditions of the trade. Consequently, after a day of work in the development kitchens of the CFA François Rabelais catering school in Dardilly, the candidates will face the stage that is typical to their trade: transporting their products in refrigerated vans. The candidates will need to call upon specific experience and skills to anticipate and organize the logistics involved. This requires ensuring that both the quality and presentation of their creations are preserved, but also guaranteeing the respect of food standards. Then the 12 teams will set up and add the finishing touches to their creations and buffets in the Espace des Chefs at the Sirha - Eurexpo show for tasting. This is performed facing the stands packed with enthusiastic supporters. Friday 20 th January 2017 Lycée-CFA François Rabelais - Dardilly 1 Preparation in the kitchens, specific to the caterer s trade, when managing time and arranging the elements will be decisive for the next stage. The teams get together for 12 hours of trials and marking in the kitchens. 8:00: Beginning of the tests 8:00-18:00: Work in the kitchens, aided by one commis per team detached by CEPROC* 18:00: End of the tests in the kitchens 18:00-19:00: Loading of the finished/semi-finished products in the refrigerated vans. 19h00-20h00: Cleaning of the development kitchens Saturday 21 st January 2017 Sirha - Espaces des Chefs - Eurexpo - Lyon 2 3 Transportation of the creation in refrigerated vans. 6:00: Departure of the vans for the Sirha show 7:00-10:00: Unloading of the vans setting up of the creations and equipment, assembly of the structures and buffets Finishing touches to the dishes, assembling of the buffets and sending of the plates for tasting by the judges, live in the contest area Hall 6. 10:00: Official inauguration of the contest with the entrance of the teams 11:00-15:00: Tasting and marking of the 4 dishes by the Jury 15:00-16:30: Arrangement of the products on the buffets, then marking by the Jury 16:30-17:00: Deliberation by the Jury 17:00: Group photography 17:30-18:30: Announcement of the results *European Center of Culinary Professions- P14 P4
Rules * 1 FIRST COURSE ROYALE OF FOIE GRAS AND DUCK JEAN STALAVEN, partner suppliers of duck and foie gras 2 HOT FISH RECIPE TROUT AND COD-IN PASTRY CROUTE & QUENELLE OF SCALLOPS WHITE WINE SAUCE DAVIGEL, partner supplier for trout, cod and scallops, products from the Terre & Mer range 3 HOT DISH TRILOGY OF PORK METRO, partner supplier for pork, certified «le Porc Français» LOSTE Tradi-France, partner supplier of pork belly bacon and tomato preserves 4 DESSERT APPLE, PEAR & CHOCOLATE VALRHONA, partner supplier of chocolate *Full rules and regulations available at www.cateringcup.com F.Taillade A.Piéchaud P5
International Catering Cup 2015 GOLDEN Trophy: France SILVER Trophy: USA BRONZE Trophy: Switzerland 2013 GOLDEN Trophy: Spain SILVER Trophy: France BRONZE Trophy: Luxembourg 2011 GOLDEN Trophy: Spain SILVER Trophy: France BRONZE Trophy: Italy 2008 GOLDEN Trophy: Luxembourg SILVER Trophy: Italy BRONZE Trophy: France P6
The trophies Prizes rewarding excellence Winning the prize for the best caterer of the world by climbing onto the top platform of the podium is the Holy Grail for the teams. However, all participants come to the International Catering Cup to draw from the event s incomparable creative energy. Through this ceremony the Organisers and partners wish to highlight the technical quality, the commitment of the teams, the human respect and also the culture of beautiful products and work. The teams will have to pull out all the stops and display wonders of creativity in order to make the difference, as the level of the competition is very high! 1st prize: GOLD Trophy The title of: Best International Catering Cup Caterer 8,000 in prize money The International Catering Cup certificate 2nd prize: SILVER Trophy 4,000 in prize money The International Catering Cup certificate 3rd prize: BRONZE Trophy 2,000 in prize money The International Catering Cup certificate Other prizes: Prize for the highest total of marks for the «Fish» dish Prize for the highest total of marks for the «Pork» dish Prize for the best «Dessert» Prize for the best presented «Caterer Buffet» P7
The Presidents This year, the International Catering Cup once more brings together a total of 18 top professionals, holders of the «Meilleurs Ouvriers de France» distinction among the Presidents, Jury members and Coaches. Joël Mauvigney is the President Founder of the event and the conductor of this international competition. He spends many months preparing the different stages of the contest and takes part in the review of the candidates application dossiers. He alone can approve the composition of the international jury. As soon as the previous edition was finished, he was already thinking about the theme for the next edition, together with Christophe Tourneux and its expertise. When mobilising the teams for the final show, the two Meilleurs Ouvriers de France guide their peers toward excellence and ensure the smooth running of the event. Joël MAUVIGNEY President Founder - President of the Jury - President of Honour distinction Christophe TOURNEUX President of the Jury distinction Bernard LEPRINCE President of Honour MOF Cuisine distinction The President of the Jury will contribute his experience as a former participant. He will offer his support to the teams and will coordinate the general management of the contest. Christophe Tourneux is especially delighted when the participants surpass themselves in order to prepare truly exceptional creations. «I have come a very long way. The first time I came to discover the contest, then I filled in for Arnaud Nicolas as President of the Jury and here I am today, President du Jury for this new edition. I have witnessed first-hand the rise and progress of the ICC. The contest has never been so rigorous and there is real excitement on the part of the teams who are eager to take part in the event that is a reference in the catering world. As members of the jury we have also discovered new countries boasting unique savoir-faire that surprised us by revisiting the themes and interpreting them in the light of their gastronomic culture and techniques that were unfamiliar to us. We endeavour to continuously drive the contest forward, together with the Catering trade. To this effect, as soon as the final of the contest is over, we start working with Joël Mauvigney on preparing the next edition of this exceptional event. The contest represents an unusual showcase for our trade, as it highlights what happens backstage if you want, whereas typically you would only see the final result. Looking to the future, I wish for the values of kinship, friendship and cooperation to stay at the heart of this beautiful contest that brings together every two years the international family of Caterers.» Christophe TOURNEUX The President of Honour plays a decisive role, as the marks he awards for the participants creations will be taken into account in the case of a tie between the teams. As is the case with all competitions where the stakes are so high, the ICC endeavours to ensure perfect fairness. «The participants enthusiasm, their competitive spirit and satisfaction for work well done, with a generous approach illustrate the path followed since the creation of the contest. From the candidates to the Organizing Team, everyone is filled with emotion and adrenalin. For me it is obvious that beautiful products, human values, technical mastery, intelligence at the service of skills, and generosity are the key values of the contest!» Bernard LEPRINCE P8
The Jury Two juries are set up to oversee the different stages: a Work Jury and a Tasting Jury. These are composed of professionals who are recognized in their respective trades: caterers, chefs, pastry chefs... The Work Jury is composed of five talented professionals whose task it to judge the preparation of the recipes at each stage. This jury is also in charge of ensuring the smooth running of the event with the participants despite the intense stress inherent to the contest. David BRET distinction Caterer and Teacher at Campus des Métiers CMA17 Jauffrey MAUVIGNEY distinction CEO - Mauvigney Ltd Charcuterie - Merignac André AUDOUY Deputy President - CNCT Chef and Caterer La Prolongation by Moustache - Colomiers Fabien PAIRON distinction, Senior Trainer at Lausanne Hospitality Management School - Lausanne Laurent LALVÉE distinction Chef and founder of L Echoppe Caterer - Essey-Les-Nancy The Tasting and Presentation Jury for its part is composed of 12 professionals from all over the world and focuses essentially on the final stages that are the tasting and the buffet presentation. Their mission: assess and mark the respect of cooking methods, seasoning, taste, assembly work, finishing and the final arrangement. The contest rules impose unrelenting rigour. Only the very best teams can hope to stand out and achieve a place on the podium. New in 2017: Prize for the best Dessert For the 10 years of the International Catering Cup, Fabrice Prochasson joins the contest team. He will present the prize for the «Best Dessert» that will reward the team that prepared the dessert featuring the best combination in terms of presentation, tasting and innovation. Fabrice PROCHASSON MOF Cuisine distinction Judge for the «Best dessert» prize Director for Europe - Innovation & Creation - Aryzta Food Solution, President of the Académie Culinaire de France, President of honour - Toques Françaises Special thanks to the ICC 2017 staff members who ensure that everything runs smoothly when sending the plates for the tasting. Romain PELLET distinction In charge of the Training Kitchen and Catering Shop, Lecturer at Lausanne Hospitality Management School Benoit BELGY Deputy President - CNCT Manager of two Charcuterie stores Belgy Traiteur Bernard-Marie FRANÇOIS distinction Fabien FOARE distinction Chef and Trainer - Académie de Cuisine Benoit Violier, Hôtel de Ville Crissier*** Julien DENJEAN and Traiteur distinction Manager of Julien Denjean Charcutier-Traiteur at Aix- Les-Bains Stacy CEZ distinction In charge of Charcuterie for the Joël Robuchon group (France and International) and Manager of Equation Gastronomique Consulting P9
The Participants Brazil Paulo ARAUJO Executive Chef Restaurant Nori - Rio de Janeiro Luiz GUILHERME Chef in charge of buffets - Copacabana Palace Rio de Janeiro Coach David MANSAUD Executive Chef in charge of restaurants and events - Copacabana Palace Rio de Janeiro Judge Alain UZAN Chef de cuisine - Sao Paulo Canada Alexandre PERNETTA Executive Chef - Latina Gourmet Store - Montreal Bruno DIDIER-LAURENT In charge of butchery production - Boucherie Bailly de Père en Fils - Chalindre Coach & Judge Eric GONZALEZ Executive Chef - restaurant L Atelier de Joël Robuchon - Casino de Montréal Czech Republic Radek DAVID Executive Chef at restaurant La Véranda - Prague and restaurant Babiččina Zahrada - Průhonice Jan HORKY Executive Chef at restaurant Cantinetta Fiorentina Prague Coach Tomáš POPP Chef and Manager of Farm shops Pilsen Judge Martin SVATEK Chef and Director of Catering Hotel Natilus - Tabor P10
France Sébastien ZOZAYA Chef and Manager of Inopia Caterer - Biarritz Yoann FOURNIER Sous-chef -Hôtel du Palais Biarritz Coach Arnaud NICOLAS distinction, Chef at the Boudoir - Paris Judge Bernard PEROT distinction, President of the CEPROC Italy Fabio POTENZANO Chef and consultant - Pescantina Andrea MANTOVANELLI Culinary consultant - Sommacampagna Coach Pietro Luca ARDITO Executive Chef - Grand Hôtel La Chiusa Di Chietria Alberobello Judge Mattéo MANSI Chef and manager of the restaurant l Auberge de Theo - Nice Luxemburg Damien GRANDCLAUDE Pastry chef at Le Cercle Munster restaurant Luxemburg Victor CRENDEZ-BERRENDERO Chef de partie at restaurant La Cristallerie* - Hôtel Le Place d Armes - Luxemburg Coach Edouard BEAUFILS Sous-chef at restaurants: La Cristallerie* and Le Pless - Hôtel Le Place d Armes - Luxemburg Judge Fabrice SALVADOR Cooking Chef at the restaurants: La Cristallerie*, Le Pless and Le Café de Paris of Le Place d Armes Hotel - Luxemburg P11
The Participants Madagascar Antonio Mick RAZAKANDRAINY Sous-chef cooking - Carlton Madagascar Herilanto ANDRIANAINARIVONY Sous-chef pastry - Carlton Madagascar Coach & Judge Lalaina RAVELOMANANA Restaurant Chef: Lartistika Cuisine et Passion - Madagascar Mexico Raúl HERNANDEZ MARTINEZ Executive Chef at restaurant Sinaia - Mexico Omar CUELLAR BUSTOS Chef at restaurant Banquetes Ambrosia - Mexico Coach Sergio CAMACHO OCAMPO Director of Catering - Group Ambrosia - Mexico Judge Guy SANTORO Corporate Chef Group Brisas Mexico Singapore Patrick HEUBERGER Second in charge of Huber s Butchery In charge of Charcuterie Dot - Singapore Brandon Wei Khong FOO Chef and Manager - Bistrot du Sommelier - Singapore Coach & Judge Michel ANINAT Chef pork butcher - Charcuterie Aninat Frères Cabrie - Herepian P12
Switzerland David ALESSANDRIA Trainer at Lausanne Hospitality Management School - Lausanne Julien GRADOZ Trainer at Lausanne Hospitality Management School - Lausanne Coach Christian SEGUI distinction, Production Chef, Senior Trainer at Lausanne Hospitality Management School - Lausanne Judge Philippe GOBET MOF Cuisine distinction, Executive Chef, Trainer at Lausanne Hospitality Management School - Lausanne United States George CASTANEDA Executive Chef - Sodexo Franklin (Tennessee) Jason HALL Executive Chef - Myers Park Country Club, Charlotte (North Carolina) Coach & Judge Steven JILLEBA Executive Chef Northern America - Unilever Food Solutions Vietnam Anh DUONG Chef, Founder of The T-Art, Columnist for I Love Cook Book Thuy NGUYEN Pastry Chef at restaurant Uu Dam Chay - Hanoi Judge Thierry BAUCHER MOF Traiteur distinction Chef at the restaurant «Les 5 Sens» - Avignon P13
And also... The hosts: Chef DAMIEN founder of the website 750g teacher at Amiens CFA vocational training institute and owner of two restaurants in Paris - is from the South East of France and has lost nothing of the gastronomic culture of his region of origin. His co-host, Fabien PAIRON, holder of distinction - will be replying in English during the contest. Once the contest kicks off they will muster their enthusiasm and energy, playing with the supporters in the tiers, sharing and commenting the techniques used by the teams and shedding additional light on this international event. 12 students from the CEPROC School of Catering were selected to assist their allotted team and thus learn at their side. Their task: make things easier for their team by performing simple yet fundamental tasks that are essential to the preparations. Trained at the European Center for Culinary Professions pork butcher/caterer track these young technicians are the futures talents of the trade. There is no better experience than working alongside more experienced and skilled tradesmen and women, under extreme conditions where time is a source of stress and where the language barrier gives way to movements and signs. P14
Sirha, the world Hospitality and Food Service event. Every two years, over a period of five days, the Sirha show - the crossroad of world Food Service - live and concrete laboratory is held at Eurexpo, Lyon. Sirha is the only show to welcome more than 3,000 exhibitors and brands covering a surface of 130,000 m2. It is structured into 11 sectors of products, equipment and services dedicated to catering, hospitality and food service. 1,600 demonstrations are proposed by the exhibitors and partners and illustrate the exhaustive offering available at the show. Sirha is also a venue for contests celebrating all trades (International Catering Cup, Festival of Gastronomic Creativity, Gargantua, Maître d Hôtel Trophy, etc.), including the most prestigious: Bocuse d Or and Coupe du Monde de la Pâtisserie. Chefs from all over the world meet at the show to share their passion for gastronomy, decrypt the latest trends, and also find new products and solutions for their restaurants and businesses. With 189,000 professionals in 2015, Sirha 2017 announces thousands of encounters and opportunities to consolidate networks, federate new partners and conquer new markets. The Confédération Nationale des Charcutiers Traiteurs (CNCT) represents the artisan Caterer/pork butcher trade (5,500 companies representing approximately 20,000 employees) with the public authorities and players in the social and economic areas. It adopts an active policy in order to defend the interests of tradesmen both collectively and individually, accompany businesses and promote the trade. By organising a contest such as the International Catering Cup it offers men and women of the trade the possibility to illustrate the very best of their profession and of themselves. From January 21st to the 25th of 2017, meet the CNCT on the Sirha at their stand in the Espace des Chefs - Hall 6. P15
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