D-15: Final of the 24th Edition of the Competition “Un des Meilleurs Ouvriers de France”, Category “Cuisine-Gastronomy”
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D-15: Final of the 24th Edition of the Competition “Un des Meilleurs Ouvriers de France”, Category “Cuisine-Gastronomy”
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Catégorie : Europe - France - Gastronomie -
Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 20-04-2011
The finalists of the competition “Un des Meilleurs Ouvriers de France” were announced Tuesday April 19th.
In Marseille, on May 4th and 5th, the 36 contenders will be judged on completing the following dishes:
A « Turban de Haddock soufflé » and a « Gigot d’Agneau de lait rôti » followed by a semi free trial, based around a selection of products.
At the outcome of this final, the successful participants of 2011 in the category “Cuisine Gastronomy” will be revealed.
The 24th edition of the competition « Un des Meilleurs Ouvriers de France » was launched on November 23rd and 24th, 2010. 464 candidates were then judged in 31 regional centres on the execution of dishes randomly selected a fortnight before, in the esteemed Lycée Henri IV in Paris. At the outcome of these eliminations, 36 chefs, amongst which 1 woman, were selected for the prestigious finale. On May 4th and 5th, during the final held at the “Lycée and CFA Hôtelier” of Marseille, these chefs will meet for 5hours for the ultimate step in obtaining the State diploma « Un des Meilleurs Ouvriers de France”, allowing them to wear the respected red white and blue collar.
Technicality and know-how are no longer all that is required to succeed;technical gestures must be practiced to perfection to later be reinvented and used at the right moment. For this 2011 edition, candidates will be graded on a “semi-free” subject,destined to allow them to compose and create a personal work that will reveal the mastery of additional talents,other than those made evident in the imposed heat.
Upholding craft professions
Every three years, the title “Un des Meilleurs Ouvriers de France” rewards the elite amongst craftsmen, industry and service professionals. Originally created to uphold Crafts Trade, the “MOF” has since 2001 become a state recognised diploma. It enables the recipients to display their skills, develop them and finally to teach them to others.
Since 2006, Alain Ducasse and Michel Roth, assisted by Jacques Maximin and Christophe Quantin, create and orchestrate the cooking section of the competition. This duty to transmit and to perfect touched Alain Ducasse who works daily towards conserving and updating our heritage. Today, this presidency allows him to reinforce his implication while actively helping defend the founding values of his craft.
The competition « Un des Meilleurs Ouvriers de France” is the evocation of excellence in French cuisine. The technical level and the frame of mind of the candidates are remarkable, bearing witness to their passion and their desire to transmit”
Alain Ducasse
The 36 candidates selected for the Final Round of the Competition on the 4th and 5th of May 2011 in Marseille
Alsace
Jean-Paul BOSTOEN (L'Auberge de l'Ill)
Bernard LERAY (La Nouvelle Auberge)
Anne ERNWEIN (L’Agneau)
Bourgogne
Yohann CHAPUIS (Restaurant Greuze)
Champagne Ardenne
Philippe MILLE (Château Les Crayères)
Franche Comté
François MOUREAUX (La Poutre)
Haute Normandie
Pierre CAILLET (Le Bec au Cauchois)
Christophe PACHECO (Lucien Barrière Pont l’Evêque)
Languedoc Roussillon
Nicolas DAVOUZE (Auberge du Vieux Puits)
Franck PUTELAT (Le Parc)
Nord-Pas de Calais
Stéphane COLLET (Préfecture)
PACA
Jérôme BLANCHET (Hôtel Negresco)
Eric FINON (Lenôtre)
Simon GANACHE (Lenôtre)
Jérôme NUTILE (Castellas)
Loïc LARIDON (Grand hôtel du Cap –Ferrat)
Frédéric LAPEYRE (Auberge de Noves)
Olivier SCOLA (Ze Bistrot)
Paris - Ile de France
Fabrice BRUNET (Lenôtre)
Thierry CHARRIER (Ministère des Affaires Étrangères)
Philippe CLERGUE (Le Cordon Bleu)
Romain CORBIERE (Ecole de Cuisine Alain Ducasse)
Edgar DUHR (EatMe)
Jean-Bernard FICHEPAIN (Ecole Lenôtre)
Christophe HATON (Ecole Tecomah)
Thierry MECHINAUD (Pierre Gagnaire)
Patrick MOUEZANT (Lycée professionnel René Auffray)
Christophe RAOUX (Café de la Paix)
Denis RIPPA (La Méditerranée)
Eric TROCHON (Ecole Ferrandi)
Poitou Charente
Sébastien AMINOT (Niort)
Rhône-Alpes
David ALESSANDRIA (Château des Comtes de Challes)
Florent BOIVIN (Troisgros)
Sébastien CHARRETIER (Lycée Saint-Exupéry)
Jérôme PRAS (Hameau Albert 1er)
Stéphane SANIAL (Auberge de la Grand Font)
Who does what
The competition is divided into nineteen groups of careers.
The first, « Careers in Restaurants and Hotels» counts five classes.
- Cuisine-Gastronomy,
- Maître d’hôtel, of service and the arts of the table,
- Sommelier,
- Gouverner-Gouverness at Hotel services
- Barman (New addition started at the 24th competition)
The group « Careers in Restaurants and Hotels » is presided by Paul Bocuse since 1991.
Alain Ducasse is the president of the category « Cuisine-Gastronomy” and is sided by Vice-Presidents Michel Roth (MOF 1991 and Chef of the Kitchens at the Ritz), Jacques Maximin (MOF 1979), and Christophe Quantin, (MOF 1993 and “Chef de travaux” at the lycée hôtelier in Blois).
Some history
Since the beginning of the XIXth century, expositions windows on progress in Science and Technology, have multiplied throughout the Occident. One can note the first international exposition in London in 1851 or Paris in 1900. It is in the very same context that in 1913, Lucien Klotz, art critic and journalist, came up with the idea to launch a national work exposition.
The first Great War interrupts the gestation of the project and it is only in October 1924 that the very first national work exposition is held at the Hôtel de Ville of Paris, inaugurated by the President of the Republic, Gaston Doumergue. The awards were distributed a short time later, on January 31st 1925 in the great amphitheatre of the Sorbonne. It is there that for the very first time, the title of Best Craftsman of France is awarded to the laureates of the Competition.
The first article in the status stipulates that the purpose of the event is to « improve professional apprentiship, *…+ allow [the worker and the craftsman] to demonstrate their personality, their taste, their sprit of initiative and progression *…+. » Created to preserve the craftsmen knowledge that new trends in industrial production seem to sweep away, this competition is now more than ever centre stage. Interest in the quality, originality and authenticity of the product shows the professionalism of the craftsmen.
The diploma « One of the Best Craftsmen of France » is a Government diploma classified at level III at the interministerial NOMENCLATURE.
In line with what was already effective within the class « Cuisine-Gastronomy», which holds the greatest number of candidates, the organization imposes for its 24th edition that each class defines a reference for the capabilities of each one of its careers and organise qualifying trials.
During the final trials, the candidates will also have to realise an imposed trial, which, as requires the tradition, must use new techniques, as well as a « free» project, allowing the candidate to compose and create a work revealing control of complementary and personal qualities other than those used during the imposed trial.
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