Paris, 19 September 2016 - The Olivier Roellinger contest mobilizes ever more young European chefs regarding seafood preservation. The 2017 edition opens
today to all European countries.
Marine resources are depleting while fish and shellfish continue to attract more and more consumers. It is in order to educate future generations of chefs and young professionals to the fragility of fishery resources and the role they can play in the sector (fishing and aquaculture) that the Olivier Roellinger contest was created by SeaWeb Europe and the FERRANDI Paris school in partnership with the catering school of
Dinard and the Relais & Chateaux association.
As a genuine link between industry professionals and consumers, chefs have a key role to play in preserving resources by choosing species whose stocks are in good condition. Moreover, chefs know better than anyone how to encourage consumers to discover equally delicious species commonly overlooked or considered less "noble" and
whose stocks are not vulnerable.
The Olivier Roellinger contest aims to bring together young chefs and students trained in the catering sector and encourage them to promote sustainable species. The objective of this competition is primarily to allow professionals to consider environmental and social issues and to make them aware of the role they can play in
For Olivier Roellinger, Chef of Bricourt Houses in Cancale and Vice-president of Relais & Châteaux, the message carried by the competition is a priority : "Thanks to the philosophy of this competition, young chefs give an additional meaning to their business which becomes a daily act for the preservation of marine resources. Candidates show that cooking can be as sustainable as tasty. It is a pleasure to see that the new generation is very receptive to these messages. With the opening to Europe this year, we hope to reach even more young people who will contribute with greater awareness to changing the world through more respectful practices towards resources and the environment."
The practical tests
Completion of a first freely selected gourmet fish recipe, accompanied by a mollusk, crustacean or algae in 2:30h.
A second “home-made" quick and simple recipe that can be easily performed by the general public : use of the same species of fish offered in the gourmet recipe, used in such a way that it can be cooked at home in 30 minutes.
Oral presentation to justify the choice of the selected species and their sustainability criteria.
Who is the competition for ?
a) Category “Students and apprentices under 25” trained at a catering school leading to a degree of cooking, from one of the following European countries.
b) Category “Professionals under 35”, from of one of the following European countries.
Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Norway, Netherlands, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, United Kingdom.
Stages of the competition (students and professionals)
September 19, 2016 Opening of registrations
December 31, 2016 : Closing of registrations
January 2017 : Selection of the best projects from the "professional” category Selection of the best projects from the "students" category for
each of the four major European regions.
March / April / May /June 2017 : Practical exams
Category Students and apprentices under 25 years
• Western Europe – March 29, 2017
The events will take place in France (at the Yvon Bourges catering school of Dinard) for candidates from the following countries : Austria, Belgium, France, Germany, Ireland, Luxembourg, Netherlands, United Kingdom, Switzerland
• Northern Europe April 4, 2017
The events will take place in Sweden (at the RyssbyGymnasiet catering school of Ryssby) for candidates from the following countries : Denmark, Estonia, Finland, Iceland, Latvia, Lithuania, Norway, Sweden.
• Eastern Europe – April 6, 2017
The events will take place in Poland (at the Zespół Szkół Ponadgimnazjalnych catering school of Somonino) for candidates from the following countries : Bulgaria, Croatia, Hungary, Poland, Czech Republic, Romania, Slovakia, Slovenia.
• South Europe – June 2, 2017
The events will take place in Spain (at the ECOTUR catering school of Valencia) for candidates from the following countries : Cyprus, Spain, Greece, Italy, Malta, Portugal.
Category Professionals under 35
The events will take place in France at FERRANDI Paris on April 24, 2017.
June 8, 2017 Award ceremony on the occasion of World Oceans Day
Register now by requesting your application at : email@example.com