culinary academy is the oldest association of chefs and pastry chefs in the world (created in 1883). It has 40 full members and 40 emeritus members, as well as auditors and associates and international members. Since 1964, it organizes each year the National Trophy of cooking and pastry open to all professionals of the restoration of French nationality (the passion trophy organized every two years is open to cooks of all nationalities) aged 21 to 40 years, and can justify 4 years of references.
It is Mr Guy JASNOT, Curator of the Competition (on the right on the photo) which very kindly welcomed me.
After a selection on record, five candidates were chosen to compete in the final. The theme of the 2015 edition was to produce: In flat: A curly line and seashells chartreuse (preparation cooked in a bain marie then demolded) 16 to 18 cm in diameter, served hot and accompanied by two sauces and three toppings of which two imposed. For dessert, a tarte tatin and filled pancakes (with the obligation to incorporate in the recipe Grand Marnier and Chocolate).
After drawing lots, from their entry into the kitchen, each candidate, with the help of an apprentice apprentice in the catering sector in Ferrandi, had 5 hours to make both his recipes. The following portraits of the participants and their clerks were made at the end of the competition. Here are their names and the establishment where they currently work: Maxime COMBE – La Laiterie Restaurant – Lambersart (59130) Christophe JANUZZI – The Pinxo by Alain Dutournier – Paris (75001) Fanny MALHIE – The Pinxo by Alain Dutournier – Paris (75001) Jun LIU – On the Quays – Paris (75003) Benoît FLAHAULT – Don Bosco Training Center – Bailleul (59270)
Fanny did not have two apprentice clerks! She just wished the apprentice assigned to “la plonge” pose with the team.
I had great pleasure to meet and share this day with many well-tempered characters and very varied personalities. All have in common the talent and love of gastronomy, I thank them for all their smiles, explanations and anecdotes told. I appreciated the kindness they shared with the participants.
11 am, Bernard Leprince invites me to share their meal. A room filled with Chefs, “MOF” and members of the Academy, what would it do to you?
It is Fabrice Prochasson (MOF, Director of Licenses Lenôtre) President of the Academy who had the pleasure of ensuring the smooth running of this 51st edition of the Trophy, which took place this Monday, March 9, 2015 at the School of Gastronomy Ferrandi (Paris 75006)
Bernard Vaussion (former chef of the Elysée kitchens) spent 40 years in the kitchens of the Presidency of the Republic.
Guillaume Gomez, Head Chef at the Elysée and a member of the Académie Culinaire de France.
The jury chaired by Jérôme Le Minier (MOF and winner 2002), and composed of many personalities of Culinary Art, elected: Fanny Malhié of the restaurant “Pinxo” in Paris: Winner of the National Trophy of Cuisine and Pastry 2015.
Jun Liu from the restaurant “Sur les quais” came second and was awarded the silver medal by the Académie culinary