mardi 13 septembre 2022

Before the internet site of the International Centre of Molecular and Physical Gastronomy

 

10th International Contest of Note by Note Cooking


Organized by the Inrae-AgroParisTech International Centre for Molecular and Physical Gastronomy
 Roisin Burke (TU Dublin), Yolanda Rigault (Paris), Heinz Wuth (Chile)Hervé This vo Kientza  (Inrae-AgroParisTech)

With the support of the compagnies Pour la Science, Belin, Louis François, Iqemusu.com.





The theme of the 10th International Note-to-Note Cooking Competition (of "synthesis cooking") was "Salty dice with fibre (no Rubik's cube).
The competitors worked for a year and a jury made a pre-selection of 10 entries.
This international jury was composed of :

    Jean-Pierre Lepeltier, International Club Toques Blanches
    Philippe Clergue, Le Cordon bleu, Paris
    Yolanda Rigault, Paris
    Heinz Wuth, Chili
    Sandrine Kault-Perrin,  Louis François Inc.





The 9 September 2022, the jury met both on the new AgroParisTech-Inrae campus and by videoconference, and after the presentations of the shortlisted candidates, the jury met and announced the prizes for this 10th International Note to Note Cooking Competition:



First Prize  ex aequo :
Dao Nguyen and Pasquale Altomonte  (Kitchen Lab), Switzerland  : Duck Dice à l’Orange









First Prize ex aequo :
Douglas Yokomi Fornari, Brazil : Over the edges



Second Prize
Maria Grazia Pena-Niebuhr, Peru :  3D Savory Present




Third Prize :
Eléonore Boisseau, France : An ocean breeze






Prizes were offered by the companies  Louis François, Iqemusu, Belin/Pour la Science, BPI.


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