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CulinaryWorldCup Luxembourg 2010


CulinaryWorldCup Luxembourg 2010


INTRODUCTION This book is an ART album. Creativity, innovation, design, colour, shape, taste - together bring into being a plate that enters the culinary competition. In this book, each plate, along with photography, goes beyond those 12 hours of life and enters ETERNITY. The book is UNIQUE. First it exposes, after 38 years, a large part of the 11th edition of the CULINARY WORLD CUP LUXEMBOURG 2010, and secondly, it offers a simple, visual, clear presentation, with details up to the size of pixels, without other technical information. This type of visual presentation with only the detailed image was chosen deliberately for several reasons: In the first place, to emphasize the aestethics and the dynamics of the „culinary plate” concept participant in the competition, to attract our interest in the details and the architecture of such a construction and to feel the emotion the creator intended to transmit. In the second place, to give free rein to the imagination of amateurs in identifying the ingredients and to awaken the ambition of the professionals; to visualise until perception gets to a sensory level, until „taste” makes its appearance. Last but not least, to make us aware of the hard work, the experience, the effort, the self-sacrifice, the passion and commitment of professional chefs aspiring to medals which reward and recognise their merits worldwide.


ABOUT the COMPETITION

Villeroy & Boch Culinary World Cup 2010

It is the largest event of gastronomy and culinary art, the world’s second in importance, organised by Luxexpo, Brain&More and Vatel Club Luxembourg in collaboration with the Ministry of Small and Middle-Sized Businesses and Tourism of Luxembourg. Every four years, for five days, over 44.000 visitors can see and appreciate the exhibits of over 150 participants, on a 20.000 m2 surface. 2010, November 20th until November 24th, was the time of the 11th Edition of the CULINARY WORLD CUP contest which began 38 years ago (1972). 25 National Teams, 10 National Military Teams, 10 National Junior Teams, 10 Catering Teams, numerous chefs and confectioners - individual confectioners, totalled up to 1800 professional chefs, 700 under-cooks and 360 individual cooks from 53 worldwide countries, who presented their works of art in a tight competition. The visitors were able to watch while the food was being prepared with only natural ingredients and partake in tasting the final product, while the professionals could see the new culinary trends and techniques.


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