'The Culinary Home of Escoffier'
Jeunes Talents Escoffier Rules
Jeunes Talents Escoffier Aims
Jeunes Talents Escoffier Aims
Initiated by the Disciples Escoffier and in a process of support, exchange and transmission, the "Young Talents Escoffier" competition
has now made a place for itself in the meetings of international gastronomy.
Globally, it is characterised by its desire to highlight young people,
(competition open only to young people under 25)
but also by its diversity with a Kitchen Category and a Service Category.
NB: This edition, which was scheduled for Shanghai in April 2020, was cancelled in the face of the Covid19 pandemic.
The Theme of the Competition
- Each year a theme for both Kitchen and Service is chosen by the organising committee.
- This theme is generally in line with the theme of the year of the Escoffier Disciples or at least serves as a common thread for the unfolding of the competition.
The objectives of our competition are numerous:
The objectives of our competition are numerous:
Kitchen Side
One main course accompanied by two or three garnishes. (including one from the Culinary Guide by Auguste Escoffier),
to be prepare in three hours, alone, without coach, commis or assistance.
While taking into account during the test the principles dear to the Disciples Escoffier:
- Avoiding food waste through “Gesture Control” and “Waste Management”;
- Fight for sustainable development through "Water management" and "Energy consumption control".
- Respect "Seasonality" and "Local production"
Service Side
One to several tests depending on the year and the committee's choices, set over four hours.
- Bar and Cocktail Workshop,
- Food and wine pairing,
- selection of local products,
- enhancement of the table
- service in restaurant (preceded by the installation), in real condition.
Each candidate is in charge of a table of four guests and thus responds to their requests and expectations.
In French but also in English, while respecting the Charter of French service.
