On the third day of the competition, the atmosphere in front of the show kitchens is heated Nader Ghavami

On the third day of the competition, the atmosphere in front of the show kitchens is heated Nader Ghavami

First held in 1972 and returning every four years since, the Expogast is at once a trade fair for professionals of the gastronomy and hospitality sector and a gathering place for talented cooks to present their culinary innovations.

The highlight of the event is certainly the 13th Villeroy & Boch Culinary World Cup, organised by the Vatel Club, the cooperation for catering professionals. The cup is one of the largest cooking competitions in the world with 60 teams competing over four days.

Photo: Nader Ghavami. Expogast is a trade fair for professionals of the gastronomy and hospitality sector and a gathering place for talented chefs

Teams are grouped into three sub-categories: 30 national teams, 15 junior teams and 15 “community catering” teams, the latter being regional or military teams. Luxembourg is represented in all three categories. For each round, the teams prepare either a hot or a cold three-course meal that is evaluated by a jury of 52 professional cooks from different countries according to internationally valid criteria.

The focus is on creativity, skilful preparation and appealing presentation of the dish. The organisers aim to limit food waste by serving the prepared dishes and buffets in the cooking show’s own restaurant to guests for a fee.

On the third day of the competition, the atmosphere in front of the show kitchens is heated. Mexican spectators are cheering on their junior team while other nations’ fans wave their flags in support in front of the kitchens’ window panes. No-one is allowed to enter the competition kitchens or interact with the contestants--not even their team manager.

Patrick Scholzen, professor at the hospitality school in Diekirch, manages the Luxembourgish junior team consisting of five members who must be under 25 years old. Two of them are students and three are professionals, “but everyone has contributed in the creation of the final dish,” Scholzen explains. “I am so nervous, I try not to look at what any of the other young cooks are doing,” he reveals, even though his team has practised their three-course-meal every Monday for a year now.

Photo: Nader Ghavami. Patrick Scholzen (in hat) oversees the kitchen

“There’s definitely more pressure on us because we are the host country, everyone is looking at us.” For Scholzen, the biggest challenges are the time limit of six hours to prepare the meal for 70 people and the difficulty of getting the cooking time and the textures just right. An additional trial is the very strict hygiene regulations.

The intricate creations on display at the cold buffet, as well as the food carvings and thematic cakes enthrall the fair’s visitors. “These look too beautiful to be eaten, like little works of art” a lady comments on the Hong Kong display.

Many Luxembourgish companies, national winemakers in particular, use the Expogast as a platform. Among them is the butcher business and catering service Maison Steffen who recently opened a restaurant in Stengefort. Its representatives, Susanne Egert and Laurent Bartz tell us that they received great feedback for their products so far.

Bartz explains that they are not affected by the increase of vegetarian and vegan consumers: “I even think that these trends have the effect of people making more conscious buying choices. People who eat meat are now more likely to chose regional, high quality meat over cheap mass production.” For Egert, working in the gastronomy business is a matter of passion. “I enjoy good food and similarly it is a pleasure for me to see other people enjoy it too.” 

Photo: Nader Ghavami. The cold dishes are displayed in hall 2

Providing the ingredients for the competition was no easy feat, explains Provençale associate Jo Studer.

Many of the Culinary World Cup contestants have come to the them up to a year in advance to choose the right produce for their dishes. “Some of them have very specific requirements as to the size, length and firmness of a carrot for example.” The Provençale is the biggest sponsor of the Expogast and has worked half a year in advance to organise and set up their food displays, bistros and food stands in Hall 9, reserved exclusively for them.