Thursday the 10th of January the Dutch Championship cooking and serving for students took place during the Horecava fair in the Rai in Amsterdam.  Three employees represented the Ciel Bleu Restaurant.

It was busy in the kitchen and the restaurant where the Champignonship took place. The whole day was filled with hospitality. It almost looked like a normal day in the hospitality industry, but this day was a bit different. It was filled with a bit more stress and nerves because the participants were judged by the top of the Dutch hospitality industry. Besides that it is different to cook in a different environment than you’re used to.

This year the level of the participants was high. The kitchen created a lot of beautiful creations, which were presented by the hosts and hostesses. In this category were 10 participants. Ruben Schuuring and Robin van Stipriaan represented the Ciel Bleu. In total also 10 students cooks competed with each other. Encouraged by lot spectators the participants worked really hard. Every cook had to prepare 4 courses. The judging was strictly arranged by topcooks among which Onno Kokmeijer himself. ( He was not judging Dennis Huwae) They had eye for every detail. The dishes were most important but they were judged for more aspects, like the way of working, the cleaning process, time management and coordination. The participants had to hand in the menu before the event started.

This is the menu prepared by Dennis Huwae:

Amuses: 3 preparations of celeriac ( à la crème, mousseline, foam)
Starters: Crispy cannelloni of red beet and gold foil, filled with salad of lobster and avocado
Entremets: Custard of celeriac and soya milk, baked spinach with poached egg yolk, foam of celeriac and fresh winter truffle
Main course: Roasted rib of veal served with crispy thymus of veal, a ravioli of cheek of veal and a juice of mustard seeds.
Desert: Financier of vanilla, oranges and figs with a parfait of vanilla.

The Courses prepared by Dennis Huwae were colourful, special and a touch of the world. The plates looked great so the ensemble was complete. Besides that Dennis finished first with cleaning. That doesn’t need to say anything…. Afterwards it was just a matter of waiting. De jury had a deliberation and the participants and the spectators needed to control their nerves. The first price of this Champignonship was for Dennis Huwae, the talented cook of the Ciel Bleu!! Not expected but very proud was his reaction. The Okura is very proud.