General Information
Judging Criteria
A jury composed of Meilleurs Ouvriers de France, will be presided by chef Fabrice Prochasson MOF, President of L’Académie Culinaire de France, and will use seven criteria to select the six candidates and two alternates:
– Respect for the theme
– Seasonality of the recipes
– Respect for the raw ingredients
– Compliance with the regulations
– Innovation
– Quality of presentation
– Originality
The contest is open to any US based professional chef between the ages of 25 and 35 years old.
June 1st to Dec 31st 2021 : Recipe Submission.
– Submission of 1 recipe on the Le Pigeon Viennoise thematic and (3) garnishes
– Submission of 1 dessert recipe on the theme of The Arlequin Soufflé, accompanied by a coulis or sauce
January 7th, 2022 : Announcement of the Finalists
– Announcement of finalists who will be competing at the finale in New York City
April 2nd, 2022 : Finale
– Finalists to compete at The Institute of Culinary Education (ICE) in New York City for a chance to win an all-inclusive trip to Paris and have a chance to represent the US at the prestigious Trophée Passion.
1st Prize – $2,500.00/Check AND allocation of materials and food products provided by our partners, related to the culinary world for a global value of approximately $3,000.00.
2nd Prize – $1500.00/Check AND allocation of materials and food products provided by our partners related to the world of gastronomy for a total approximate value of $2,000.00.
3rd Prize – $500.00/Check AND grant of equipment and food provided by partners of the exhibition, related to the culinary world for a global value of approximately $1,500.00.
The winner of Le Best Chef Competition will also be awarded an all-inclusive trip to Paris and have a chance to represent the US at the prestigious Trophée Passion, an international culinary contest hosted by L’Académie Culinaire de France.
Copyright © 2018 – 2024 Calling All Contestants. All Rights Reserved. All other trademarks and trade names are properties of their respective owners.
By Clicking “Sign Me Up”, you confirm you have read, understand and agree to our Privacy Policy.