Paris, December 10th 2012

PRESS RELEASE

3rd edition

www.cateringcup.com

THE INTERNATIONAL CATERING CUP, AIM FOR EXCELLENCE !

3rd edition of the best international caterer contest organised by the CNCT

Saturday January 26th 2013 from 10 am to 8 pm in Lyon as part of the Sirha in the Chefs Area Paul Bocuse Hall

3rd edition

www.cateringcup.com

Created in 2008 by Jol Mauvigney, President of the Confdration Nationale des Charcutiers-Traiteurs et Traiteurs (CNCT), the International Catering Cup is a contest that selects and rewards the best caterers from around the world. Every other year, this contest tests the creativity of the trade at international levels. This year over 1,800 supporters will attend its 3rd edition.

The contest nal will be held during the prestigious Sirha, the world restaurant and hotel trade exhibition, next January 26th at Lyon Eurexpo - France. Alongside other international culinary contest nals: the Bocuse dOr and the Coupe du Monde de la Ptisserie, it is one of the highlights of the 2013 edition of the trade fair.

ABOUT THE CNCT The Confdration Nationale des Charcutiers-Traiteurs et Traiteurs was created in 1891 to represent and defend the collective interests of the catering trade both nationally and internationally. The trade counts no less than 6,500 catering trade companies with over 34,000 employees and an estimated turnover of 1.8 billion Euros. www.charcutiers-traiteurs.com www.cateringcup.com

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www.cateringcup.com

THE CANDIDATE TEAMS WILL PARTICIPATE IN OVER 20 HOURS OF HEATS

The candidates will arrive on Thursday 24th January at the Lyce-CFA Franois Rabelais in Dardilly. On Friday January 25th, they will participate in 12 hours of heats there. On Saturday 26th, for almost 8 hours, in front of a live audience they will create a buffet composed of 5 dishes created using imposed criteria that the jury will then taste and mark.

THE EXCELLENCE OF A PROFESSION Aim for excellence !

Jol Mauvigney, President of the CNCT knows how to motivate his peers. He underlines that The purpose of this contest, which is now in its third edition, is to create a movement within our trade through the search for new culinary inspiration. Revealing new talents, the contest orchestrates the know-how and creativity of professional caterers. At the crossroads of trends, techniques and cultures, the event takes the audience on a journey and requires that the candidates surpass themselves ! The international dimension of this contest is its undeniable strength. According to Jol Mauvigney, the International Catering Cup federates the talents of the worlds best professional caterers and creates gastronomy within the context of a lively international event.

3rd edition

www.cateringcup.com

A DEMANDING CONTEST UNDER THE SIGN OF CREATIVITY

The requirements correspond to the event. Before reaching the nal stages of the contest, the participating countries held their national selections. The French selections were held on February 5th and 6th during the Smarht trade fair in Toulouse. Next January 26th, from 9 am to 7 pm the audience will witness a master show in the Chefs Area. Excitement will climax when the competing teams will make their entry to reveal their creations on the worktops. The selected theme for this 3rd edition of the contest is Italy: each team will be required to prepare a buffet for 8 including 5 dishes that will all be created using imposed ingredients:

AMUSE-BOUCHE Citrus marinated bass with carrot and chorizo-based garnish COLD STARTER Duck gras and foie gras with a garnish of purple artichoke HOT FISH DISH Norwegian fjord trout in a pastry crust, Norwegian scallop ne mousse with Paul Bocuse style Choron sauce HOT DISH 3 free-style interpretations around pork of which one imposed using cured ham DESSERT Dark chocolate, Matcha green tea and exotic fruit

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AN EXCEPTIONAL JURY
The jury is composed of professionals recognised by their peers in the eld of catering. There will be one judge from each represented country. Although the success of the candidates is their own, the success of the event also owes a lot to the jury members and selection committees that were highly involved in the reviewing of the applications for the contest. Thanks to their dedication, they were able to discover the new talents who will surpass themselves in the contest! To attribute marks to the teams the jury will rely on 4 strict criteria to assess Creativity and Originality, Taste, Respect of the Theme, and Aesthetics!

FOUNDING PRESIDENT OF THE CONTEST

Jol MAUVIGNEY (Meilleur Ouvrier de France Charcutier-Traiteur et Traiteur)

HONORARY PRESIDENT

Frdric ANTON (Meilleur Ouvrier de France Cuisinier)

PRESIDENT OF THE JURY

Arnaud NICOLAS (Meilleur Ouvrier de France Charcutier-Traiteur et Traiteur)

3rd edition

www.cateringcup.com

AN INTERNATIONAL SHOW
This contest is open to all cooking professionals who are at least 23 years old and exercise a commercial activity in the catering trade. From South America to Asia, via Europe, what began as the Best European Caterer contest went global in 2011, becoming the International Catering Cup a crossroads for the trades different cultures and talents. The participants are organised into teams of 2 with one team per country and a maximum of 12 teams.

12 countries have been entered:

BELGIUM BRAZIL IVORY COAST SPAIN FRANCE ITALY LUXEMBOURG MEXICO CZECH REPUBLIC ROMANIA RUSSIA UKRAINE

DARING AND KNOW-HOW REWARDED

Beyond the title of Best Caterer in the International Catering Cup, the Trophies or even the cash prizes, the professionals from all the competing countries come together to source an incomparable creative energy from this contest. Emulation and competing talents will once more be on show to the delight of a demanding and impassioned audience!

1st Prize 2nd Prize 3rd Prize

the winning team will win the Gold Trophy, the title of Best International Catering Cup Caterer and a 6,000 cash prize the team will win the Silver Trophy and a 3,000 cash prize the team will win the Bronze Trophy and a 1,500 cash prize

Designed by Arthus-Bertrand

3rd edition

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27 PARTNERS HAVE JOINED US ON THE ADVENTURE FOR THIS 3RD EDITION

This third edition of the International Catering Cup has attracted the votes and the support of many partners. Committed to this international level contest, they have mobilised their efforts, with the Catering trade to offer the professional and amateur audience a masterful show of its know-how and creativity. Although the participation of ever increasing numbers of international candidates guarantees an extremely high level for the contest, according to previous surveys, 80% of the fallout from the contest is national.
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Press contact: Va Bene agency: 01 45 30 63 00

Natalie Jolly: njolly@vabene-rp.com Charlne Duchne (international contacts): presse@vabene-rp.com

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