INTERNATIONAL CATERING CUP - COUPE DU MONDE DES TRAITEURS - LES PARTENAIRES
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INTERNATIONAL
CATERING CUP
COUPE DU MONDE
DES TRAITEURS
LES PARTENAIRES
JANUARY 24TH TO 26TH, 2019 - SIRHA LYON
Main Sponsor
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 6th edition.
A new edition with new features: For this 6th 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’
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 26th, 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 2019. 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.
PRIZES AND AWARDS
1st 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.
2nd 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.
3rd 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
2019 PROGRAMME THURSDAY 24th, JANUARY 2019 – MORNING: Entrepôt METRO / Parc d’activités de Limonest Chemin de la Bruyère - 69760 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 24th AFTERNOON TO FRIDAY 25th JANUARY 2019: LYCEE Hôtelier François Rabelais Chemin du Dodin - 69570 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 24th 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 25th 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.
2019 PROGRAMME SATURDAY 26TH, JANUARY 2019: Sirha Espace des Chefs / Hall 6 Paul Bocuse / EUREXPO- 69000 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. 10.15 am: Opening of the contest and entrance of the Tasting Jury members 11 am – 12 noon: Sending of the 1st tasting – STARTER 12 noon – 1 pm: Sending of the hot dish 2nd tasting – FISH 1.15 pm – 2.15 pm: Sending of the hot dish 3rd tasting - PORK 3 pm – 3.15 pm: Sending of the 4th 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 - 4.50 pm: Deliberation by the jury and validation of results by an official bailiff 5.30 pm – 6.30: Announcement of the results
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
THE TEAMS
KITCHEN 1
VIETNAM
Team leader Team member Coach and Judge
Daniel Nguyen Chau Lai Buu Thierry Baucher
Winner of the Bocuse d'Or She is a pastry and bakery Meilleur Ouvrier de France
Vietnam in 2018 and former Chef chef and teaches at the Savory Charcutier Traiteur, holder of the
of Coco Restaurant and Wine Baking School as a specialist in International trophy of Culinary
Bar in Auckland, Daniel is now baking and preparation of pastry Art Creators in Paris. Thierry is
a catering consultant for Chefs and bakery products. In parallel currently the Chef at his restaurant,
and major catering groups. He she also creates buffets for 2 Toques in the Gault&Millau guide
also organises many gastronomic companies and private parties on and 1 fork in the guide Michelin.
events in New Zealand. special occasions such as Xmas He regularly officiates as a judge
or Valentine Day. for national caterer/pork butcher/
fine foods contests.
KITCHEN 2
HUNGARY
Team leader Team member Coach and Judge
László Kasuba Gergo Zoltán Balázs István Volenter
Sous-chef for Albatros Party Head Chef at Stefania Palace – Chef at the Restaurant & Bistro 67 in
catering business, he worked Cultural Centre in Honvéd, he Hungary, 14/20 in the Gault&Millau,
at the Hungarian Parliament also works for the permanent he is also vice-president of the
before joining hotel Boscolo and Hungarian delegation to NATO. National Hungarian Gastronomy
restaurant Borkonyha (Cave à vin, He has worked for 3 years in Association. He achieved 2nd place
1 Michelin star). He is proud to France at Chamonix and Belle in the Hungarian Bocuse d'Or
represent Hungary for their first Plagne and has written two books selection rounds in 2018.
participation in the International on cookery.
Catering Cup.
KITCHEN 3
BRAZIL
Team leader Team member Coach and Judge
Paulo Araujo Eduardo Ribeiro Rafael Gomes
Executive Chef of restaurant Chef at Rio de Janeiro restaurant The young Brazilian chef of
Nori for 12 years in Leblon, Rio "Pow Espumanteria" he began restaurant "Chez Itacoa" in
de Janeiro (modern Japanese his career working at several Paris proposes dishes with a
cuisine), he also teaches restaurants in France: Trois Gros, Mediterranean touch that also
gastronomy and gives lectures in Potel et Chabot and La Maison de reflect his experience working
schools throughout the country. Bois with Chef Marc Veyrat. His in Brazil, New-York, France, etc.
In 2017, he represented Brazil experience in France also brought He has acquired an excellent
in the previous edition of the him to work with Alain Ducasse. reputation and has worked as part
International Catering Cup with of major international events.
his coach Luiz Guilherme.
THE TEAMS
KITCHEN 4
ITALY
Team leader Team member Coach Judge
Andrea Mantovanelli Enrico Magro Fabio Tacchella Théo Mansi
1 star chef at restaurant la Ruccola After working in Dubai he returned Chef at restaurant "12 Apostoli" Iconic Italian Chef of the Auberge
2.0 in Sirmione, he loves taking home to Italy to work as a commis in Verona, writer and video de Théo in Nice and Vice-President
part in contests where he often at Bristol Buja hotel in Terme, then blogger, he is also an expert of the Maîtres Restaurateurs des
achieve 1st or 2nd place. He was as a pastry chef. He is currently in new technologies and food Alpes Maritimes association, he
finalist in the previous edition of head pastry chef. Enrico has processing, in particular with a officiated on the tasting jury of
the International Catering Cup in taken part in many contests and cooking method. He has won the ICC in 2013. A keen enthusiast
2017. This year he will endeavour has won a gold medal and two many awards, including Best Chef of Mediterranean products he
to do even better to improve on silver medals in the Italian Dessert of the Year 2000 presented by the is proud to accompany Italy, his
his performance with his team. championship. Italian Academy of Gastronomy. country of origin.
KITCHEN 5
CZECH
REPUBLIC
Team leader Team member Coach Judge
Jan Horky Radek David Tomáš Popp Martin Svatek
Elected Czech Chef of the Year Chef at restaurant La Veranda in Member of the Czech Culinary Chef at Restaurant Goldie Hotel
2008, he is currently Chef at Zlata Prague, he is no newcomer to Team, gastronomy contests are a Nautilus in Prague – elected one
Praha Hotel InterContinental. the International Catering Cup! In challenge that he really enjoys. In of the best restaurants in the
He is also a member of the 2011, he officiated on the tasting parallel, he coordinates contacts country – he took part in the ICC
Czech National Culinary Team jury, in 2013, he took part in the between Czech famers and Chefs in 2011 then 2013 as a coach and
like his coach and took part contest alongside his team mate and manages projects for the member of the tasting jury. He
in the previous edition of the Jan Horky and achieved 4th place. education of young chefs. concocts Czech and international
International Catering Cup with This year he is back, he is just as dishes with a modern and light
his Team member. motivated and will redouble his style using fresh local products.
efforts to win the title.
KITCHEN 6
FRANCE
Team leader Team member Coach and Judge
Philippe Brizet Laurent Pizano Jean-Marie Gautier
He is a pork-butcher/caterer A teacher in pastry at the Institut After working for prestigious
trained at CEPROC and is des Saveurs in Bordeaux, he establishments such as Maxim's in
currently teaching catering at has worked alongside many Paris and the Martinez in Cannes,
In'Sav school of catering (Institut M.O.F during his career such as he obtained the Meilleur Ouvrier
des saveurs) in Bordeaux. He also Stéphane Glacier, Jean-Jacques de France distinction when he
works with several artisan pork- Borne and encore Jean-Michel was 36 years old. In 1991, he
butchers, catering and fine foods Perruchon. joined the Hotel du Palais in
companies. 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.
THE TEAMS
KITCHEN 7
MEXICO
Team leader Team member Coach Judge
Carlos Alberto Cano León Paulina Aguilar Burgos Azari Cuenca Maitret Frédéric Lejeune.
Chef and owner of restaurant Sous-chef at her team mates’ He began his career at the Hotel Executive Chef at Bliss Gourmet,
Potzolcano that serves traditional restaurant Potzolcano she Presidente Intercontinental, then he has worked for French
Mexican cuisine, he has recently is also an active member of at Four Seasons Mexico before President François Mitterand
been awarded the Vatel Club the Vatel club in Mexico. She travelling to Europe to work with and for several years with Joël
prize. He views his participation in has been awarded a prize by the greatest Chefs: Paul Bocuse, Robuchon and Paul Bocuse. He is
the 2019 edition of the ICC as an the ‘Association des Maîtres Jean Fleury or Juan Mari Arzak. a member of the Vatel Club and
honour and aims to promote and cuisiniers de France’, she trained Creator of many restaurants, he is keen to promote and establish
establish Mexican gastronomy on with her team leader and is also is also a member of the Vatel Mexican gastronomy on the
the international scene. learning French patisserie in Club and was the coach of the international scene.
parallel. Mexican team in the Bocuse d'Or
US in 2017.
KITCHEN 8
UNITED STATES
Team leader Team member Coach and Judge
Aurélien Dufour David Malbequi Jean Louis Gerin
Born in Bordeaux, France, he has Associate Chef at David's Cafe President of the delegation of the
been working for nearly 15 years, and formerly at Restaurant Daniel Académie Culinaire de France
including six in New York as Chef pork and BLT Market Ritz where he in the USA, COO and Executive
butcher and caterer for Chef Daniel offers the possibility for the Chef of the New England Culinary
Boulud and his group of restaurants. customers to create their own Institute, Chef of restaurant Jean-
In 2013, he was recognized as a rillettes. He has worked as chef Louis in Greenwich, today he
rising star in the artisan category pork butcher caterer for the group is one of the most recognised
and in 2016, was accepted to the of restaurants Daniel Boulud for French Chefs in America.
prestigious association ‘Académie many years.
Culinaire de France’. Since 2017,
he has created his own artisan pork
butcher and catering business in
New York: Dufour Gourmet.
KITCHEN 9
RUSSIA
Team leader Team member Coach and Judge
Roman Eiskov Aleksandr Kurto Veronika Eiskova
Executive Chef for Gurmade, Executive Chef at Rocco Forte Manager and co-owner of
his wife Veronika’s (who is also Hotel Astoria in Saint Petersburg, Gurmade catering firm with
a judge in the ICC) catering firm he also works as an extra for the her husband since 2010, she
since 2011, former Chef at the catering firm Gurmade with this organises many private events in
National Congress Palace in St Team Leader. He has also worked Russia, including weddings and
Petersburg, he was keen to take with famous chefs including Serge corporate events, banquets and
part in this 2019 edition of ICC Féry and David Ayraul. cocktails but also receptions at
after discovering the contest prestigious Russian palaces and
during Sirha 2017. He is very venues.
proud to represent Russia that will
be participating for the first time
in the International Catering Cup.THE TEAMS
KITCHEN 10
LUXEMBOURG
Team leader Team member Coach and Judge
Damien Grandclaude Julien Naegely Mathieu Morvan
Pastry chef for the Cercle Munster, Chef de partie at La Cristallerie, Executive sous-chef at La Cristallerie in
Master pastry chef and pastry the restaurant owned by his coach Luxemburg, he has worked at prestigious
chef to former French Prime and jury member, he was finalist in establishments: Restaurant L'Ecrivain* in
minister Edouard Balladur, he was previous editions of the contests Dublin, Les Ambassadeurs** - Hôtel de
awarded the title of Best Dessert Alsace Qualité and Trophy Henry Crillon, Pavillon Ledoyen*** and Hôtel
in the International Catering Cup Huck Jeune Espoir. He worked as Ritz Paris. Immediately after completing
2017. Born in Lorraine, he is the sous-chef at restaurant L'atelier his training he joined Jérôme Banctel
magician of entremets, chocolate des Augustins in Lyon for many who was in charge of the Restaurant
and petits fours. years. Senderens**.
KITCHEN 11
BELGIUM
Team leader Team member Coach and Judge
Nicolas Tournay Arnaud Hamoline Dany Lombart
He began his career working A chef-caterer by trade, in 2016 A keen connoisseur of products
at restaurant L'Essentiel before he took over his father’s catering and quality work, of generosity
joining Vincent Gardinal’s Prieuré business, ‘Mont à Gourmet’ and in the plate and taste, he is the
in Saint-Géry. He then joined transformed it into a reputed owner Chef of restaurant Le Val
Stéphanie Thunus at Gré du Vent gourmet restaurant. To help him d'Heure at Montigny Le Tilleul
in Seneffe where he worked as in the kitchen he called upon since 2015 awarded 15/20 by the
pastry chef. In 2016, he became a classmate Nicolas Tournay. Gault&Millau. He was also finalist
Chef at Mont à Gourmet, a well- His restaurant also has a a floor and Silver Spoon in the Bocuse
known establishment in Gouy- dedicated to function rooms d'Or Belgium selection event in
lez-Piéton that is owned by his where he organises banquets and 2015.
friend and team mate. events.
KITCHEN 12
SINGAPORE
Team leader Team member Coach and Judge
Azrin Rahman Sudy Hen Patrick Heuberger
He decided to take part in the Executive pastry chef at restaurant Chef and owner of restaurant "Atout" and
International Catering Cup 2019 "Atout", with a diploma in culinary second in charge of Huber's Butchery
when he discovered the ranking art and artisanship in 2006 and responsible for charcuterie in Singapore,
of team Singapore in the previous in bakery and pastry from At- he was born in Geneva and has worked
edition of the contest. He has Sunrice Academy Singapore, he at prestigious establishments in Europe:
great admiration for Chef Patrick has worked at Joel Robuchon’s Trois Gros (three Michelin stars) in
Heuberger, and is catering chef restaurant Resort World Sentosa Roanne, LaRive (two Michelin stars)
to private events for which he for many years. in the Netherlands, Le Neptune (two
prepares gastronomic dishes Michelin stars) in Geneva. He was also
based on French and Italian the team leader for Team Singapore in
cuisine, but also modern cuisine the previous edition of the International
from the Middle East. Catering Cup.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 David Bret Laurent Lalvée Julien Denjean
MOF Pork Butcher-Caterer MOF Pork Butcher-Caterer MOF Pork Butcher-Caterer MOF Pork Butcher-Caterer
President of CEPROC President of the Association
Paris of MOF Pork Butcher-CaterersTHE 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 Jauffrey Mauvigney Bernard-Marie François Alexis Caquelard
MOF Pork Butcher-Caterer MOF Pork Butcher-Caterer MOF Pork Butcher-Caterer 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!LES PARTENAIRES
Main Sponsor
Partenaires Officiels
Partenaires Exclusifs
Partenaires Privilèges
En collaboration avec
S I R
2019
H A - L Y O NABOUT 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 26th to 30th 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)1 44 29 90 55 www.charcutiers-traiteurs.com www.cateringcup.com
SAVE THE DATE FOR JANUARY 2021
FOR THE 7TH EDITION OF
THE INTERNATIONAL
CATERING CUP
- SIRHA LYON -
PRESS CONTACT
MELCHIOR – COMMUNICATIONS AGENCY
Pauline Barras
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