Chef from the Vladimir region became winners of the CHEF A La Russe 2018 competition. The championship final was held in Moscow, said On the Internet Groups of the Annual Closed Exhibition for Small and Medium Business Metro Expo. The main test for cooks was the so-called "black box". This year its rules tightened. A representative from the cooking team could use only the products presented in the box. It was: buckwheat, rice, sour cream, mushrooms and onions. The main ingredient - bull eggs.
As a result, the first place and a trip to the culinary school of a box of Boxy in Lyon received a team from Altai Region. The second place with the monetary prize was taken by the team from Sochi. The combined team from Vladimir and Suzdal ranked third. The 33rd region was represented by three chefs: Roman Zakharov from Pushkarskaya Sloboda, Su-Chief "Voznesenskaya Sloboda" Anton Tolstoshin and Chief Condryer of the same restaurant Dmitry Sablin. The audience of visual sympathies got the Egyptian team from Cairo.
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that every time I take in my hands and I am glad that I have it.
Frying pan is beautiful - orange with pearl gloss, which also gives the kitchen sunlight and good mood.
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Frying pan with ceramic and titanium coating. The seller promises her lifelong use and even grandchildren will get. It is written that you can turn over and interrupt metal objects, but I did not try, I already use a special shovel, and it's a sorry to try, led along the bottom of the metal. I really like this frying pan and I want it to serve as longer as possible. I have not had such a high-quality frying pan and with such a long use.
I often had meat, cutlets in the pan, (I spend a lot of time at a computer and manage to root food) But the frying pan is easily mounted, the burned stains are easily instantate even with a soft sponge.
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The traditional festival of Russian cuisine "The Golden Ring" passed in the Szdal GTC. The event is a qualifying regional stage of the prestigious All-Russian Championship "Chef A La Russe".
9 teams from several regions of the country declared on competitions: Vladimir, Cheboksary, Perm, Sochi, Chuvash Republic, St. Petersburg. Outside the competition, the Cooks from Suzdal and Vladimir were decided to show their skills - the team "Sloboda", which has already successfully passed qualifying tests in St. Petersburg.
The culinary marathon lasted a few hours. Anna Zhukova, President of the Vladimir Culinary Association, told the "call" that the struggle was tense: " Today we have 9 teams, we work in 2 shifts. The winner will receive a trip to the championship final. The guys should prepare 3 dishes for 4 servings of each: a cold snack from duck breast, a hot main dish of river fish and a dessert of chocolate and berries».
Anna Zhukova, President of the Vladimir Culinary Association
Competitions ended only in the evening, prizes were distributed as follows:
1st place - team of students of the Perm Trade and Technology College. The guys scored 86 points out of 100. It is they will go to the finals "Chef a la russe".
2nd place - team of cooks restaurant "Height 2320" from Sochi - 81 points.
3rd place - team of graduates of the World Skills from the city of Cheboksary - 78 points.
Team of students of the Perm Trade and Technology College
Competitive work of the winners
We will remind, the chefs of the Vladimir region took the third place in 2014, second place - in 2015, reached the final in 2016. And in 2017, our team ranked first, becoming absolute champion "Chef a la russe". Therefore, in 2018, we are waiting for only victories.
At the end of March, our region on the final in the capital will present the chef "Pushkarskaya Sloboda", the captain of the team Roman Zakharov, Su-Chef "Voznesenskaya Sloboda" Anton Tolstoshin and Chief-confectioner of the same restaurant Dmitry Sablin. We wish good luck to all participants and will follow the development of events!
Julia Mitina
Photo provided by the organizers of the Festival of Russian Cuisine "Golden Ring"
Talented cooks and confectioners from more than 40 regions of Russia demonstrated skill at the All-Russian Culinary Championship Chef A La Russe - 2014, held in Moscow under the auspices of the World Chef Community Association (WACS)
The All-Russian Culinary Championship Chef à La Russe 2014, held in Moscow on April 1-4 in the Crocus Expo IEC at the Metro Expo exhibition, became a bright event that united talented chefs and confectioners from all over the country. The championship is organized by the Association of Culinary Square and Metro Cash & Carry under the auspices of the World Chefs Community Association (WACS).
Demonstrate its skills on Chef à La Russe 2014 23 teams and individual participants from more than 40 Russian regions arrived. Succesants to contestants before the start of the championship wished the President of Wacs Gissur Goodmundsson and the President of the Association of Culinary Association of Russia Viktor Belyaev.
Command competitions took place in two stages. Within the framework of the "National Lunch" contest, each team consisting of two cooks and confectioner should have been prepared for 90 minutes and submit one kind of cold or hot snacks, a hot dish with a side dish and dessert. All dishes were served in 4 servings - three for tasting the jury and one to demonstrate the audience.
By the number of days, during which the competition was conducted, all the commands were divided into three groups. At the end of each day, three teams who received the highest number of points were published in the final. Nine the strongest met on April 4 in the Grand Finale.
Under the conditions of the "Black Box" contest, each team immediately before the beginning of the competition was provided with a set of products that cooks and confectioners should be used in the preparation of their dishes. The intrigue of this competition is in absolute unpredictability, and the deposit of victory is a coherent teamwork.
As three compulsory ingredients, noodles, chicken breast and green LucAnd conferseers are an apple, gelatin and egg. The participants of the Grand Finals could add to the culinary palette with vegetables, fruits, spices, dairy and grocery products from a wide range of Metro Cash & Carry, presented on stands and in boxes for competitions.
The teams were given half an hour to draw up the menu and submit to judges of the name and recipes of competitive dishes, and 60 minutes to prepare a hot main dish and dessert. The atmosphere at these one and a half hours was mounted to the limit.
The Gold Prize-winner of the Grand Finals was the team of the Sverdlovsk region. Silver medals received the team of the city of Kamensk-Uralsky (Sverdlovsk region), bronze - team of the Vladimir region.
Customized competitions of cooks and confectioners took place in one stage and lasted two days, on April 2 and 3. Many of the team members affected by the problem of the championship filed their applications at the last moment. This created certain difficulties for the organizers, but it made it possible to make the maximum number of cooks and confectioners to join the competition.
Dmitry Tabakov (Moscow), Evgeny Chukulkin (Sverdlovsk Oblast) and Dmitry Tolstoy (Kaluga region) were winners in individual competitions. The best among the confectioners of the jury was recognized by Elmiru Vinogradov (Kostroma region), Tatiana Beloborodov (Kostroma region) and Olga Illarionov (Republic of Bashkortostan).
Team members who took the first three places in the Grand Finale, and the winners of individual competitions received cash certificates and valuable gifts: for the third place - on the set of branded knives with the championship emblem, for the second place - on a huge LG Smart TV. Golden winners will go as spectators to Lyon to the Finale of the Bocuse d'OR contest and the Sirha exhibition in January 2015.
The successful holding of the All-Russian Culinary Championship Chef à la Russe 2014 is the merit not only the organizers, but also, by the unanimous opinion of participants and guests - highly qualified judges. The jury included experienced international judges of WACS End of Leg (Slovenia), Domenico Maji (Italy), Thomas Gogler (Saudi Arabia), Alan Payen (Mauritius), Herrt Clotsk (Sweden), who helped their Russian colleagues - accredited WACS judges Alla Mishina, Elena Suchkov and Anatoly Efimov. The jury was headed by Wacs President Gissur Gudmundsson and President of the Association of Culinary Square Victor Belyaev.
The decision was made about the annual holding of the All-Russian Culinary Championship Chef à la russe. In 2015, he will include conducting qualifying competitions in many regions of Russia.