International Catering Cup,World’s Best Caterer 2017

organized by the CNCT

P R E S S R E L E A S E - N O V E M B E R 2 0 1 6

Enter the caterers’ arena!

Friday 20th January 2017Lycée-CFA François Rabelais - Dardilly

Saturday 21st January 2017 Sirha - Eurexpo - LyonPrize presentation - Espace des Chefs: 17:30

www.cateringcup.com

Press contact: VA BENE Agency: +33 (0)1 45 30 63 00 Natalie Jolly: njolly@vabene-rp.com Pauline Calvano (international queries): pcalvano@vabene-rp.com

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2017: 5th edition of the ICC, an amazing anniversary

Joël Mauvigney President Founder of the International Catering Cup,President of the CNCT,Holder of the ‘Meilleur Ouvrier de France Charcutier-Traiteur’ distinction

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.

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.

Joël MAUVIGNEY President Founder - President of the Jury - President of HonourMOF Charcutier-Traiteur distinction

Christophe TOURNEUXPresident of the JuryMOF Charcutier-Traiteur distinction

Bernard LEPRINCE President of Honour MOF Cuisine distinction

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.

This year, the International Catering Cup once more brings together a total of 18 top professionals, holders of the « Meilleur Ouvriers de France » distinction among the Presidents, Jury members and Coaches.

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.

The Presidents

« 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

« 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.

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 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 of 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.

The Jury

David BRETMOF Charcutier-Traiteur distinctionCaterer and Teacher at Campus des Métiers CMA17

Jauffrey MAUVIGNEYMOF Charcutier-Traiteur distinctionCEO - Mauvigney Ltd Charcuterie - Merignac

André AUDOUYDeputy President - CNCTChef and Caterer La Prolongation by Moustache - Colomiers

Fabien PAIRONMOF Charcutier-Traiteur distinction, Senior Trainer at Lausanne Hospitality Management School - Lausanne

Benoit BELGYDeputy President - CNCTManager of two Charcuterie storesBelgy Traiteur

Special thanks to the ICC 2017 staff members who ensure that everything runs smoothly when sending the plates for the tasting.

Romain PELLETMOF Charcutier-Traiteur distinctionIn charge of the Training Kitchen and Catering Shop,Lecturer at Lausanne Hospitality Management School

Bernard-Marie FRANÇOISMOF Charcutier-Traiteur distinction

Fabien FOARE MOF Charcutier-Traiteur distinctionChef and Trainer - Académie de Cuisine Benoit Violier, Hôtel de Ville Crissier***

Julien DENJEAN MOF Charcutier-Traiteur and Traiteur distinctionManager of Julien Denjean Charcutier Traiteur at Aix-Les-Bains

Stacy CEZ MOF Charcutier-Traiteur distinctionIn charge of Charcuterie for the Joël Robuchon group (France and International) and Manager of Equation Gastronomique Consulting

New in 2017: Prize for the best DessertFor 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» prizeDirector for Europe - Innovation & Creation - Aryzta Food Solution, President of the Académie Culinaire de France, President of honour - Toques Françaises

Laurent LALVÉEMOF Charcutier-Traiteur distinctionChef and founder of L’EchoppeCaterer - Essey-Les-Nancy

The Work Jury is composed of five talented professionals whose task it to judge to 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.

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.

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.

And also...

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 Village des Partenaires - Hall 6.

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 MOF Charcutier-Traiteur 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.

The Participants

Canada

Team leaderAlexandre PERNETTAExecutive Chef - Latina Gourmet Store - Montreal

Teammate Bruno DIDIER-LAURENTIn charge of butchery production - Boucherie Bailly de Père en Fils - Chalindre

Coach & JudgeEric GONZALEZExecutive Chef - restaurant L’Atelier de Joël Robuchon - Casino de Montréal

Team leaderPaulo ARAUJO Executive Chef Restaurant Nori - Rio de Janeiro

Brazil

Teammate 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

JudgeAlain UZANChef de cuisine - Sao Paulo

Team leaderRadek DAVIDExecutive Chef at restaurant La Véranda - Prague and restaurant Babiččina Zahrada - Průhonice

Czech Republic

Teammate Jan HORKYExecutive Chef at restaurant Cantinetta FiorentinaPrague

Coach Tomáš POPPChef and Manager of Farm shopsPilsen

JudgeMartin SVATEKChef and Director of Catering Hotel Natilus - Tabor

Italy

Team leaderFabio POTENZANOChef and consultant - Pescantina

TeammateAndrea MANTOVANELLICulinary consultant - Sommacampagna

Coach Pietro Luca ARDITOExecutive Chef - Grand Hôtel La Chiusa Di ChietriaAlberobello

JudgeMattéo MANSIChef and manager of the restaurant l’Auberge de Theo - Nice

Team leaderSébastien ZOZAYAChef and Manager of InopiaCaterer - Biarritz

France

TeammateYoann FOURNIERSous-chef -Hôtel du PalaisBiarritz

Coach Arnaud NICOLASMOF Charcutier-Traiteur distinction, Chef at the Boudoir - Paris

JudgeBernard PEROTMOF Charcutier-Traiteur distinction,President of the CEPROC

Team leaderEdouard BEAUFILSSous-chef at restaurants: La Cristallerie* and Le Pless - Hôtel Le Place d’Armes - Luxemburg.

Luxemburg

Teammate Jérôme TAVANADemi-chef de partie at restaurants: La Cristallerie* and Le Pless de l’Hôtel Le Place d’Armes - Luxemburg.

Coach & Judge Fabrice SALVADORCooking Chef at the restaurants: La Cristallerie*, Le Pless and Le Café de Paris of Le Place d’Armes Hotel - Luxembourg.

The Participants

Team leaderAntonio Mick RAZAKANDRAINYSous-chef cooking - Carlton Madagascar

Madagascar

Teammate Herilanto ANDRIANAINARIVONYSous-chef pastry - Carlton Madagascar

Coach & Judge Lalaina RAVELOMANANARestaurant Chef: Lartistika Cuisine et Passion - Madagascar

Team leaderPatrick HEUBERGERSecond in charge of Huber’s ButcheryIn charge of Charcuterie Dot - Singapore

Singapore

Teammate Brandon Wei Khong FOOChef and Manager - Bistrot du Sommelier - Singapore

Coach & Judge Michel ANINATChef pork butcher - Charcuterie Aninat Frères Cabrie - Herepian

Mexico

Team leaderRaúl HERNANDEZ MARTINEZExecutive Chef at restaurant Sinaia - Mexico

Teammate Omar CUELLAR BUSTOSChef at restaurant Banquetes Ambrosia - Mexico

Coach Sergio CAMACHO OCAMPODirector of Catering - Group Ambrosia - Mexico

JudgeGuy SANTOROCorporate Chef Group BrisasMexico

Swiss

Team leaderDavid ALESSANDRIATrainer at Lausanne Hospitality Management School - Lausanne

Teammate Julien GRADOZTrainer at Lausanne Hospitality Management School - Lausanne

Coach Christian SEGUIMOF Charcutier-Traiteur distinction,Production Chef, Senior Trainer at Lausanne Hospitality Management School - Lausanne

JudgePhilippe GOBETMOF Cuisine distinction,Executive Chef, Trainer at Lausanne Hospitality Management School -Lausanne

Team leaderAnh DUONG Chef, Founder of The T-Art,Columnist for I Love Cook Book

Vietnam

TeammateThuy NGUYEN Pastry Chef at restaurant Uu Dam Chay - Hanoi

JudgeThierry BAUCHERMOF Traiteur distinctionChef at the restaurant « Les 5 Sens » - Avignon

Team leaderGeorge CASTANEDAExecutive Chef - Sodexo Franklin (Tennessee)

United States

Teammate Jason HALLExecutive Chef - Myers Park Country Club, Charlotte(North Carolina)

Coach & JudgeSteven JILLEBAExecutive Chef Northern America - Unilever Food Solutions

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Press contact: VA BENE Agency: +33 (0)1 45 30 63 00 Natalie Jolly: njolly@vabene-rp.com Pauline Calvano (international queries): pcalvano@vabene-rp.com

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