The Gargantua Contest
The Gargantua contest for the best mass catering cook of France is an unmissable event in the mass catering industry. It represents the highest distinction for professionals who prepare food for more than 10 million people each day.
Introduction of Gargantua
Created in 1989 by the Restau’Co, Gargantua aims to promote the best practices in mass catering as well as the values of the industry with the general public and future professionals. It has become a reference for professionals in the trade. In this respect, Gargantua evolves continuously to defend the values of excellence dear to chefs in the sector. The profession of mass catering chef is unique as it requires a combination of different skills: cooking large quantities of food with many requirements, for specific groups of people.
For the 17th edition, Gargantua will set the bar even higher and ensure it is the unmissable event for the industry. New rules will be introduced. Indeed, the participants will be required to prepare an imposed dish for a specific sector and public. Waste management will also be taken into account in the final making. The new rules will place the emphasis on the participants' skills and flexibility, that are at the heart of their trade
- 1er : Thierry PETIPEZ, Bourgogne-Franche-Comté Region from Janot High School at SENS
- 2ème : Jérôme SAILLY, Auvergne-Rhône-Alpes PACA & Corse Region from the Nationale Gendarmerie at ANTIBES
- 3ème : Sylvain GOHIER, Normandie Bretagne & Région Pays de la Loire Région from Résidences Espace et Vie at PRÉCIGNÉ