Culinary battle: Russia versus Holland. Professional chef competitions, culinary and service championships Cooking competitions

Russian Vladimir Pak won the international sushi-making tournament in Japan. Now he runs a restaurant in Norway and is taking part in the championship for the third time, NTD reports. The participants tried to impress the jury and guests of the competition as much as possible and even made sushi in the shape of exotic birds and flowers.

The World Sushi Making Championship was held in Tokyo. Dozens of chefs have taken it upon themselves to get creative when creating traditional Japanese cuisine.

US PARTICIPANT: Thanks to the championship, I can learn from other chefs and get different ideas for the future.

The process of making sushi has not changed for many decades. It is made from specially processed rice, adding various ingredients. With their help, various recipes are born. It all depends on the imagination of the cook.

VISITOR: Sushi is a dish of Japanese cuisine. But I am very happy and even grateful that so many people are putting so much effort into developing food culture.

The championship participants tried to surprise the jury and even prepared sushi in the shape of birds and flowers.

JUMI TEMAMOTO, nutrition specialist:I think sushi in Japan doesn't look as sophisticated because Japanese chefs are more focused on the flavor of the dish. I think at the championship they made Japanese sushi more visually pleasing.

In a difficult competition, Russian Vladimir Pak emerged victorious. He took first place. Vladimir runs a restaurant in Norway and is coming to the international sushi-making championship for the third time.

VLADIMIR PAK, championship winner:When I first competed, my hands were shaking. This time they trembled again. Thank you very much!

source NTD USA North America tags

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What championships should a strong Ukrainian confectioner pay attention to today - in the report of DGF International Culinary School.

Ukrainian Championship “BISCOTTI chef confectioner 2015”

The first National Championship of Ukraine in confectionery art “BISCOTTI chef confectioner 2015” invites professional confectioners of Ukraine to write their name in the culinary history of the country. The organizers of the championship, which will take place in Lviv on October 17 - 18, as part of the “National Holy Chocolate”, are accepting applications from candidates with an advanced level of skill until September 25. The goal of the competition is to be as close as possible to European standards: at the competition, the eight strongest participants must realize 1 chocolate sculpture, prepare 1 entremet cake with two types of fillings and flavors, and 1 type of sweets.

The skill of the eight participants according to key criteria (taste, appearance, idea and cleanliness of work) will be assessed by the jury - World Champion in Confectionery Art, specially invited pastry chef from France - Patrick Casula, domestic experts in gastronomy and confectionery art and representatives of the culinary school DGF International Culinary School, including Zaza Kassashvili, Alexander Brazhevsky, Valery Sozanovsky, Valentin Stefano and others.

The organizers of the event are pursuing a noble mission! Firstly, a championship of this level creates a unique platform for the exchange of experience and knowledge, improvement of the industry and its representatives, and also popularizes the art of confectionery in Ukraine. In addition, "BISCOTTI chef confectioner 2015" will be the first step towards forming a Ukrainian team of real talents for worthy performance at world-scale competitions (such as, for example, Mondial des arts sucres).

Mondial des arts sucres (World Championship of Pastry Arts)

The World Pastry Championship is one of the key confectionery championships in France, which is held every two years in Paris as part of the professional exhibition of confectionery art and equipment, Europain.

In 2016, the world championship is scheduled for February 5-8. Over the course of 4 days, competitors from 16 countries will present their original products corresponding to a specific theme. The peculiarity of Mondial des arts sucres is that each team must have 2 participants, always a man and a woman. The teams’ task is much more difficult: in addition to the “BISCOTTI chef confectioner 2015” competition set, each team must present a dessert on a plate, mini-cakes and sculptures made of chocolate and caramel.

The competition is monitored by 32 judges and 60 commissioners, independent experts, holders of the most honorable professional titles in France, including “Best Pastry Chef of France”, “World Champion in Confectionery Art” and so on. The prize fund is impressive and encouraging - it includes a pleasant cash reward and many prizes from partners and sponsors of the event.

Coupe du monde de la patisserie (World Cup of Pastry)

Coupe du monde de la patisserie is a famous competition within the framework of the largest gastronomic exhibition in Lyon, Sirha. While chefs are fighting for the Bocuse d'Or, a competition of the world's strongest confectioners is taking place in the neighboring pavilion of the salon.

The Coupe du monde de la patisserie involves 22 national teams, which are carefully selected through multi-stage national and continental competitions. Teams consist of three participants, an ice cream master, a chocolatier and a pastry chef (regardless of gender, orientation and religion).

Competitors prepare for the jury three chocolate entremets, three ice cream entremets, 12 desserts on a plate, 1 caramel sculpture, 1 chocolate sculpture and 1 ice sculpture. Let us note that the ice sculpture on the Coupe du monde de la patisserie is something very special! The figures are displayed in special illuminated refrigerators so that everyone can admire the unique ice art.

And if the recruitment of participants for the next season of the Mondial des arts sucres is already closed, for the Coupe du monde de la patisserie everything is just beginning - the final of the championship is scheduled for January 22 - 23, 2017.

Chocolate sculpture competition in Mougins Le concours Sculptures les Etoiles de Mougins

For 10 years now, in the autumn, the French town of Mougins has become a gastronomic Mecca, because it is there that the International Gastronomic Festival Les Etoiles de Mougins takes place over three days. This year, the international culinary festival took place on September 18 - 20 and one of its participants was Valery Sozanovsky, an honorary judge of the National Championship of Ukraine in confectionery art “BISCOTTI chef confectioner 2015”.

The chocolate sculpture competition here is simplified to the maximum and is ideal for those who are not yet ready for hard work under the watchful gaze of judges: participants just need to provide the festival organizing committee with their chocolate sculpture that meets the specified requirements (size and theme). There, during Les Etoiles de Mougins, the works will be available to the viewer and will be appreciated by the Best Pastry Chef of France, Christophe Renoux, and his assistants, teachers of the chocolate academy. Despite the remote format of work, the organizers’ reward is worthy. The winner receives prizes worth 3500 Euros, of which 1800 is a check). Prizes of 1700 and 1300 Euros go to the silver and bronze medalists, respectively).

Believe in your strength, friends, and take part in professional championships! We wish you good luck!

Competitions in any field are a great incentive for development and self-improvement. For the sake of demonstrating our talents and seeking appreciation and recognition for them, we are ready to do a lot. Special cooking competitions are created for such people. The most famous and prestigious of them are described in the article below.

"Bocuse d'Or" / "Golden Bocuse", International Chef Competition "Global Chef Challenge", International Kremlin Culinary Cup, Russian Championship in Culinary and Service, Competitions within the framework of the culinary salon "Restaurant World", Cup "Baltic Culinary Star" ", and other Russian, European and world competitions.

International Competition of Haute Cuisine Chefs "Bocuse d'Or"/ “Golden Bocuse” The most prestigious international culinary competition was organized in 1987 by the famous French chef and restaurateur Paul Bocuse. Held every two years in Lyon (France). Russian chefs have been taking part in this competition since 2003.

World Cup of Confectionery “La Coupe du Monde de la Patisserie”
The prestigious international competition was organized in 1989 by the famous French pastry chef Gabriel Payasson. Held every two years in Lyon (France). Russian specialists have been taking part in this competition since 2005.

International chef competition “Global Chef Challenge” (“GCC”)
The organizer of the competition is the World Association of Chefs (WACS). Final competitions are held once every 2 years. Chefs from Russia take part in the regional semi-final (region - Northern Europe)

International Kremlin Culinary Cup
The “International Kremlin Culinary Cup” competitions are held in Moscow, as part of the International Exhibition “PIR. Hospitality Industry". An independent part of the competition is the “Russian Culinary and Service Championship”. Since 2009, the Cup has been an official competition of the World Association of Chef Societies (WACS).

Culinary championships and competitions within the framework of the International Culinary Salon “Restaurant World”
Open Russian Championship in Cooking Art, Open Russian Championship in Confectionery Art, All-Russian Bakery Competition; Competition for the best sandwich; Iced Tea Competition; Sushi competition; Competition for the best cocktail using beer; Oyster opening competition.

International Culinary and Service Championship “Golden Kulina”
The competition is held annually (since 2001) in St. Petersburg. Organizers: Committee for Economic Development, Industrial Policy and Trade of St. Petersburg, VO "RESTEK", Association of Culinary Artists and Restaurateurs of St. Petersburg, St. Petersburg Association of Bartenders

Cup "Baltic Culinary Star" and other competitions within the framework of the exhibition "ExpoHoReCa" (St. Petersburg)
International professional competition of chefs from Russia and the Baltic Sea countries. Held since 2005, in St. Petersburg as part of the ExpoHoReCa exhibition. The organizer of the Cup is the “Academy of Hospitality”

Young chef competition "Silver Triangle"
Competition for the title of the best young chef. Held annually (since 2010) as part of the Moscow Gastronomic Festival.

“Best Chef of Estonia” and other culinary championships and competitions within the framework of the Tallinn Food Fair “Tallinna Toidumess”
Estonian championship among waiters and chefs, Estonian championship among confectioners and bakers

As well as regional competitions and competitions:

Competition “Best in Profession”, category “Public Catering”
Held in St. Petersburg annually since 2009. Organizer - Committee for Economic Development, Industrial Policy and Trade of the Government of St. Petersburg (KERPPiT).

Pskov regional competition "Best Chef"
Held in Pskov since 2011. Organizers: State Committee of the Pskov Region for Investments and Spatial Development and Non-Profit Partnership “Food Enterprises of the Pskov Region”

Festival of chocolate art "Chocolatemania"
The chocolate art festival “Chocolatemania” has been held in St. Petersburg since 2008.

Competition "Constellation of Ladoga"
Competition among specialists from small businesses in the Leningrad region in culinary arts. Organizer - Committee for the Development of Small, Medium Business and Consumer Market of the Leningrad Region.

Interregional culinary arts competition "Caucasian health resort"
The main goal of the interregional competition “Caucasian Health Resort” is to conduct a review of achievements in the development of public catering in the Stavropol Territory, as well as in the regions of the Russian Federation. Organizer - North Caucasus Culinary Association. Conducted since 2008

Interregional festival of culinary excellence "Kostroma Snow Maiden"
Competitions in culinary, confectionery and service arts “Kostroma Snow Maiden” have been held in Kostroma since 2006. Organizers: Administration of the Kostroma Region and the Kostroma Culinary Association.

International culinary competition of chefs “One World” / “One World”
The competition is held under the auspices of the World Association of Chefs (WACS), and no more than 7 chefs from each continent participate in it. The host country cannot have its own candidate. The competition has been held since 2006, Russian chefs have been taking part since 2007.

Championships within the framework of the Russian Cuisine Festival “Culinary Heritage”
The festival is held in 22 regions of Russia - from Petropavlovsk to Kaliningrad. Final competitions - in Moscow

Competitions within the framework of the Professional Assembly "EXPO Showcase"
Moscow, St. Petersburg, Yekaterinburg. Competition for young chefs “Chef-Junior” and competition for students of professional colleges “Waiter-Junior”. Organizer – Publishing House “Vitrina”

Competition "Best Pizzaiolo of St. Petersburg"
The competition is held on the initiative of the State Institution “St. Petersburg Center for International Cooperation” and with the support of the Consulate General of the Italian Republic in St. Petersburg as part of the annual Festival “Italy on Italianskaya Street”

International competition of young chefs of the Guild of Gastronomers
Organizer: “International Guild of Gastronomers”. The competition was first organized in Switzerland in 1977 with the aim of supporting aspiring chefs by giving them the opportunity to develop and demonstrate their talent.

:) If this article was useful to you, click "I like", so you will express your gratitude to the author. (author of the article: Artur Protchenko

If for film actors the highest award is an Oscar, for athletes - medals at the Olympic Games, then for masters of haute cuisine it is a victory at the culinary battle "Golden Bocuse". Everyone dreams of receiving a chef figurine, but for most participants it remains a dream.

History of the competition

The unique competition “Bocuse d’Or” was first held in 1987. The honorary president of the exhibition for professional chefs, Paul Bocuse, decided to organize gastronomic competitions among chefs from all over the world in Leon. He invited the press and many guests to watch the culinary competitions of young talented chefs, and a competent jury to evaluate them. The World Chef Championship is now held every 2 years and is a huge success. Russian chefs have been taking part in the battle of the best chefs since 2003. Not too successful yet.

Now the organizer of haute cuisine competitions is the French company GL events Exhibitions.

What are the rules?

24 chefs from different countries compete in the culinary ring. Everyone must prepare 2 dishes (meat and fish), and the time is given five and a half hours. Everything is prepared directly during the competition, under the supervision of representatives of a special committee.

The team consists of a manager, a chef, a sous-chef and a trainer who can provide advice. The process of creating gastronomic masterpieces takes place in a separate box. There are always restrictions on the use of products and methods of preparing dishes. Interestingly, the chefs are told what they will be cooking with a month before the competition. And they go to the market for herbs an hour and a half before the start of the competition.

How to become a member?

Only those chefs who have won the qualifying rounds in their country can participate in the prestigious competition. The chef must have the citizenship of the country he intends to represent. There is an age limit, the participant must be over 24 years old (the assistant must be under 22 years old). He must have experience working as a chef, sous chef or cook in his country. All other criteria are not very important.

Where to start? Prepare a unique team. Win the regional competition, then win the national qualifying round and welcome to Leon for the grand Bocuse d’Or.

Qualifying rounds

They are held in every country; Russia also has a representative office of this prestigious competition.

The masters who will compete in 2017 at the “Bocuse d’Or” in French Leon have already been determined. The qualifying rounds in Russia were held in Moscow in June 2015, the European semi-finals in Budapest in May 2016. Hungary won, our chefs are only in 18th place.

The next regional qualifying rounds will be held for the opportunity to become a participant in the Golden Bocuse 2019 competition.

To prepare for and participate in such competitions, you need an impressive amount of knowledge and good financial support. If you still decide to participate, I’m ready to help you, contacts can be found on the main page