Paris, France — It is one of the most demanding of the culinary professions. Catering requires a mastery of taste, preparation and presentation all the while following a strict code of rules. Or as French master caterer David Bret put it, « It’s a combination of alchemy and chemistry ». So the excitement in the air was palpable last March 24th when the winners of the Best Apprentice Caterer in France were announced. The competition brings together the best apprentice caterers from all over the land or the « Life force of the caterers of tomorrow, » commented Jöel Mauvigney, master caterer and President of the Confédération Nationale des Charcutiers Traiteurs (CNCT) —The National Confederation of Pork Butchers and Caterers — which organized the 54th apprentice competition.

The 18 regional finalists were given 20 hours to prepare three emblematic dishes from the French catering and pork butcher repertoire. Their mission: a Terrine de Pâté Grand-Mère (Grandmother’s Terrine), Saucisson Cuit de Porc et Canard Chaud (Saucisson of Cooked Pork and Warm Duck) and Tourte « Tout Cochon » aux Fruits Secs. (All Pork Pie with Dried Fruits). The jury was composed of caterers and food professionals and presided over by David Bret. In addition to which a special prize was awarded by a jury made up of food journalists. Jurors judged the creations, which were anonymous, on technique, authenticity and presentation. For example only pepper mignonette can be used in the Grandmother’s Terrine dish.

This year’s competition was marked by the participation of three women finalists. « You could almost tell when the finalist was a woman. It was delicate, refined, precise, » commented award-winning French gastronomy journalist and food writer Blandine Vié, a member of the journalist prize jury.

The five gold medal winners, including one woman, came from five corners of France with each receiving 700 euros in prize money. And the winners are: Agathe Grosjean (Franche-Comté), Mathéo Travers (Centre), Arthur Girardeau (Poitou-Charentes), Mathias Ruhf (Alsace) and Tugdual Gournay, an apprentice at the CEPROC school in Paris where the competition and award ceremony were held. Mathéo Travers also received the award of 300 euros from the journalist jury. The CEPROC is the prestigious culinary and hospitality school in eastern Paris. ©Trish Valicenti for The Gourmet Gazette

https://www.charcutiers-traiteurs.com/
https://www.ceproc.com/