CulinaryArts Institutea s a p a r t o f 1 0 t h I n t e r n a t i o n a l C u l i n a r y C o m p e t i t i o n o f S o u t h e r n E u r o p e

Introduce facts about the competition: place, what was that, competitors, how was organized, your feelings, expectations?

The competition was held in Thessaloniki, Greece at Helexpo [1] center in pavilion number 3. In the competition there were 12 kitchen boxes, where competitors were placed according to their categories and additionally, was 1 premium box, which was for the professionals. This box was for longer competitions, like the Grand Prix, were they should make 2 starters, 2 main courses and 7 small presentations of the main course in a Canapés form. The competition was great, because, 90 % were mostly students. Actually, it was nice to see the participation from different schools, and you could see how everybody was having fun and everyone was seeing what other schools were making. It was nice place to see what was the benchmark of culinary level of the schools around. The competition was organized by World Association of Chefs Societies (WACS) [2], and in a collaboration of The Chefs Association of Northern Greece [3] (the president of the association is George Mastrodimitris), the organizer is Christos Gkotsis [4] (President of the Organizing Committee) and additionally, WACS with the head of Thomas A. Gugler (President of WORLDCHEFS/WACS). The competition was 3 days: 1st and 2nd days participated the majority of the competitors, 3rd day was narrow down to the professionals, and was quite nice.

Chef Robin Villarreal Monserrate

The academic director of Culinary Arts Institute at Varna University of Management

Chef Robin Villarreal and Iv-Andjelo Nikolov from Culinary Arts Institute

attended 10th International Culinary Competition of Southern Europe. After

the interesting event, they came back with full of emotions and shared them

with their colleagues.

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Overall it was organized little bit tight, because therewere very small gaps between each competition.Basically, let us say they did risotto, they had 30minutes to make it and there was only 15 minutesbreak between the risotto and the next competition,which was for example, fish. Additionally, within this 15minutes they had to contemplate the leeway of 10minutes so the students could present the plate, butthen they had only 5 minutes, so the next competitorcould come and set up the station. In my point of view,they didn’t take this into the consideration, and at thesame time the leeway is absolutely incorrect, becauseif they are late, they shouldn’t be able to present. The event was nice! Because, I was able to managethe front part of the competition, as the most of theChefs were tasting inside and it was kind of empty inthe front, so I decided to take the initiative andorganize the front, to make sure that the competitionwas being filled as they go. By doing this they mademe in charge of the front, so it was actually nice,because nobody was bothering me, I was there in thefront - running forward and back and having fun. I think the competition gave a lot of future vision ofwhat can be achieved if the students train more andorganize themselves better, and as I mentioned beforeit was a nice benchmark, so that everybody could seewhat everyone is doing and what is the level. Therewere people from Serbia, Macedonia, Greece, Cyprus, Turkey, Latvia, Taiwan and Ukraine, and from mypoint of view, the level between eastern and southernEurope was basically very similar.

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Latvians were very strong and of course, the Taiwanese, you cannot compare their level, it was verydifferent. This is nice, because everyone could see what is higher level, and then they can obviously strive to get to this level.

How was to be one of the juries?

To be one of the juries was a great opportunity, which was given by Chef Kris, it was nice that he actually introduced me to the idea and the Greeks accepted it, so this was good and in Greece I was able to meet some great colleagues in the industry, with whom we interchanged all our ideas and the visions to the future of culinary arts and education. It was great “roundtable” of the discussions of point of views: how to educate and how to make culinary arts better in their countries.

What was the difficult/easy part to be as a jury?

The difficult part for all the juries in general is always tobe impartial and do not have any favoritism. I think this is the number 1 hardest thing to do. I don’t have problem in this, because I am impartial and if I have to judge, no matter my friend or stranger, I will judge. I think, this is how everything should be taken, it is not personal, it is just professional.

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Easy part of being jury is that you can shout out to everybody, push everybody around, because they are not conforming to the rules that you are asked to judge. Being jury and judge allows you to do this, because you have to inforce the rules that you are asked to force and some judges were little bit soft in this area.

How the participants were prepared?

Not all participants were prepared in a same way, because the level of the dishes and their performance were different. I believe that several factors influence on how the participants are prepared: I. Money – obviously to get prepared you need money for ingredients, installations where to prepare this, money to buy equipment. Unfortunately, not all the schools had the same budge like better prepared ones, and this is why they wouldn’t able to prepare on a similar level. II. Time – of course they are students and time for students is not the same as time for professional. Students usually use their time to do some fun and the professionals spend it for preparing something for the competition and what is important. III. Initiative of a student – this on is very important, because, in order to prepare well for the competition, you need to have initiative, you have to strive to prepare for it, as this is something for you, and not all the students, I believe, have the same initiative. In a way the students were prepared somehow, but I think in general they need more preparation.

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Would you like to be a part of that event again and why?

Yes, I would love to be a part of this event again, why, because as I said before I met some great people there, great contacts and it is not about only the competition, but also the time spent after the competition, wherein everybody was more relaxed. The humor of the chefs is one of my favorite humors around, so there is plenty of this and this I cannot pass.

What will remain to your memory, you as a part of that event?

There are many things that will remain on my memory, but number 1 I guess would be the emotions and happiness of students during the jurying of competition and coronation, because it will remain a memory in their life, and someway will affect on them in a future, because they were part of something big. Other memories are to travel after the event, new city withmany food options, tasting different food, different dishes and tasting proper Greek food.

In addition, as I mentioned, there was a student and professional branch, but what I can say is that the student level is very well represented and I think it is a great place for young talent to come and to see what is the level of others in a friendly atmosphere, to get to know more people and get more contacts, because the only way to grow is networking, and this is a great place to start it. -5-

I attended as a guest with Chef Robin, and represented Culinary Arts Institute at 10th International Southern Europe Culinary Competition in Thessaloniki, Greece. I participated for 1st time in my life at such a competition and I am really excited. It was fantastic, I saw how so many young Chefs are giving the best of them to prepare amazing dishes. I had a great opportunity to see what is to work at such conditions and to see the mistakes of the competitors. As it was first time for me to attend at such place, I didn’t have any expectation, better to say - I let myself to see what would happen there. I saw and realized how much Chefs are giving to us knowledge, skills and team work. I am really impressed and motivated to read and work more and more to gain more abilities and skills, as I saw how many young students work harder and reach to their heights.

What was the most interesting part during the competition?

There were too many interesting things, for example, the process of preparation of dishes, to meet different students and professionals in culinary industry, presenting our university, local products, food & culture and kitchen equipment.

Would you like in the future to participate?

I will be very happy to be part of it in the future as a competitor and it motivates me to work harder, to develop my knowledge and skills,

Iv-Andjelo Nikolov

First year student of Culinary Arts Institute at Varna University of Management

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so I can have the exact level for it. On such a competition, you can prove your level and see where your weaknesses are and work on them. However, you have a lot of fun as well, because you are surrounded with professionals.

What will remain to your memory, you as a part of that event?

Everything that I saw and realized and the city are the best memories that will be remained.

References

[1] http://www.helexpo.gr/en [2] https://www.worldchefs.org/ [3], [4] http://detrop.helexpo.gr/sites/default/files/gfx/2017/ rulesregulations-10th_iccse.pdf

http://culinaryartseurope.com/-7-