Brandon Wei Khong Foo
Friday, January 20 2017: work in the kitchens of the CFA High School François Rabelais in Dardilly
Saturday, January 21 2017: finishing touches, tasting and buffets' exhibition in the Paul Bocuse Hall at Sirha from 9:00 am
The International Catering Cup gathers the caterers from all around the world to face their talents and reward the best of them. The twelve participating countries have in common the desire to excel and to sublimate their cooking techniques to create exceptional products.
The special feature of the ICC: A competition in three steps!
After a day in the CFA High School François Rabelais kitchens will come the key step of the caterer: The transportation of goods in the refrigerated trucks. Candidates will need to demonstrate their specific expertise to anticipate and to best organize the drive to the Sirha.
The challenge is to maintain the quality and presentation of their work, but also to respect the food safety standards. It is the Paul Bocuse Hall that the 12 teams will show their buffets and finalize their dishes for tasting facing the grandstand of supporters.
The ICC is a real launching pad for the winners and brings a renewed energy to the great family of caterers. The event is also a unique chance to present to the public the multiple rising opportunities of the profession.