Where is this trip going?

Erfurt (Germany) is the city where the Olympics for cooks are organized every four years. The night after I came back from Tokyo I met with the National youth team early in the morning in Roelofarendsveen to go to Erfurt to attend this great competition.

It was a whole expedition. It was really impressive to see what should all be included on equipment, tools and products for a contest like this. Then begins the 7-hour bus trip. During the entire trip the vulnerable equipments stored in the luggage area of the bus were continuously on our minds, they obviously have to arrive in Erfurt as whole undamaged pieces.

Once we arrived we immediately checked if everything was still intact and we stored the products refrigerated immediately. We had time to eat a small meal and then go to bed early because the next day we attended the opening ceremony. I couldn’t believe my eyes during the ceremony, there were so many cooks, I had never seen so many chefs all together. It was very special to see chefs from all over the world together.

After the impressive ceremony, we began to prepare for the cold dish which was very instructive. The most beautiful terrines passed by, we had to cover each one of them with a jelly to prevent the terrines from drying out and give them an attractive gloss.

When that was done it was necessary to present everything beautiful on serving plates. Everyone was very concentrated, that was nice to be able to behold. What surprised me was that the cold dish was only optical evaluated and that many dishes that were presented there were not even eatable. Because we were not used to look from this perspective at the dishes and our knowledge of this was still missing the trip was a very instructive.

We as youth team could also watch the youth teams of other countries to see what resistance we can expect, and to see how we are doing at this moment. In short: it was an interesting tour for the National youth team!

Dennis Huwaë

Junior Sous Chef Ciel Bleu