This year's jury is represented by:
John Cadieux
Certified Chef de Cuisine, Beef Ambassador U.S. Meat Export Federation. John develops new con-cepts, dishes, and deals with the planning and development of businesses.
Aylin Yazıcıoğlu
The owner and chef of the Nicole restaurant, Istanbul. Aileen is a graduate of the famous culinary school Le Cordon Bleu (Paris). She worked in Michelin-starred restaurants in Paris (Restaurant Alain Senderens **, Patisserie Stéphane Glacier Paris), Barcelona. (Hispania Restaurant *) and Belgium (Couvert Couvert * Leuven).
Daniel Phippard
The chef worked at Savoy in London as well as numerous Michelin-starred restaurants. Daniel has an extensive experience in Boston, Florida, Chicago, where he worked in the best restaurants in-cluding Avenues, Charlie Trotters and Grant Achatz.
Juan Arbelaez
Juan is a graduate of Le Cordon Bleu in Paris. He worked at prestigious restaurants Eric Briffard the George V 5 * and Eric Frechon at the Bristol 5 * hotel. Nowadays, Juan is the owner of Plantxa, Levain, Maya, Yaya, and Vida restaurants.
Marсantonio Sagramoso
The Italian chef is the youngest from the descendants of the Sagramoso dynasty. Thanks to his ex-tensive experience, Marcantonio was invited to the National Italian Chefs team. Together they won the World Chefs Cup and Culinary Olympics in Italy. Nowadays Marсantonio is the owner of Le Cedrare restaurant in Verona.
Julien Duboué
Julien began his career at the Jean Cousseau Relais de la Poste ** restaurant. He then worked in the ‘Carré des feuillants’ by Alain Dutournier **, in George V *** and in New York with Daniel Bulud ***. In 2007, he opened his first Afaria restaurant in Paris. Julien opened 5 restaurants, including Dans les Landes, A Noste, award-winning Staub Lebey, and Corn'R.
Jury members will give master classes on November 13 and 15 at the FoReCH exhibition.
Read Also
The CulinArt’2018 competition will be held in two stages:
Stage 1: All entries submitted to the contest’s e-mail address will be assessed remotely by the Jury from the official start of the competition in August 2018 until October 31, 2018.
Stage 2: Regardless of the number of entries in the 1st stage of the competition, 7 contestants will go to the final. They will participate in the 2nd stage of the competition, which will be held during the November FoReCH 2018 exhibition in Kyiv. The jury will name 3 winners of the competition.
The winner of the competition will be awarded the diploma and a UAH 50,000 cash prize. The winner will also get prizes from the organizers and sponsors of the competition.
The finalist who wins the 2nd place will receive a diploma, a UAH 30,000 cash prize, as well as prizes from the organizers and sponsors of the competition.
The finalist who wins the 3rd place will receive a diploma, a UAH 15,000 cash prize, and prizes from the organizers and sponsors of the competition. The finale will be held on November 14 at the FoReCH exhibition, where 7 finalists will present their dishes to the judges.
Register for the contest at restorator.ua/culinart.
Photo sources: unsplash.com, johncadieux.com, youtube.com, mishiblyahera.com, airfrance.sg, lechef.com. All images belong to their rightful authors.
Read Also
