Culinary contest for future professionals in the catering industry, committed to preserve marine resources.
FIRST, A FREE GASTRONOMICAL STYLE RECIPE,
based on a sustainable fish species, with a shellfish and/or algae which should be prepared in no more than 2 hours and 30 minutes.
SECOND, A « HOME MADE » STYLE RECIPE
with the same fish species used in the first gastronimcal style recipe, which could be prepared at home in 30 minutes.
AN ORAL PRESENTATION OF SUSTAINABILITY,
with a role play between the candidate and the jury members and an exchange on marine resources preservation.
A PRACTICAL SESSION, in five workshops.
The realisation of a hot or cold culinary preparation in front of the customers. The creation and realisation of a drink that
matches the hot or cold culinary preparation. The menu valorization. The valorization of the recipe made by the chef.
The seafood presentation.
AN ORAL PRESENTATION, with a role play between the candidate and the jury members and an exchange on marine resources preservation.
Event at the Le Monde Institute of Hotel and Tourism Studies in Athens, Greece for the candidates from the following countries: Albania, Andorra, Austria, Bosnia and Herzegovina, Bulgaria, Croatia, Czech Republic, Cyprus, Georgia, Greece, Hungary, Italy, Kosovo, Liechtenstein, Malta, Moldova, Montenegro, Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain.
Propulsé par iCagenda