1st national school trophy: delicatessen category
- 26 January : 09h00 > 17h30
- Village des Métiers de Bouche
- Food trades
Romain Le Guellaff
Pork butcher and caterers from Auvergne-Rhône-Alpes organize this trophy to motivate the young trainee apprentices and give them the taste of competition and the excellence.
This trophy is open to young people entering apprenticeship for a CAP, BP (Youth Training Degrees) or caterer specialization. This trophy will be highlighting apprentices who choose the craft job.
Teams consist of an apprentice, a teacher and a pork butcher and caterer professional.
They made a pure product of classic delicatessen, a pork terrine, associated with local products (lentils from the city Puy-en-Velay) then to transform it in modified form on pieces cocktail for a catering service.
The jury is composed of professionals who will judge the making of the product, partners and consumers to evaluate the final presentation and taste.
Consumers will be able to rediscover a very classic product that they are not used to tasting anymore in urban areas.