2 minute read
p meat Cup
The first Polish Culinary Competition for the Polish Poultry Meat Cup took place on December 4th in Warsaw.
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Young students from 10 cooking schools from all over Poland showcased their skills at the Culinary Technology Centre in Warsaw. Two students from each school tried to impress the jury with their ideas of a chicken dish, in this case utilizing of Sielski’s chicken parts and offal. Young adepts of the culinary art worked under the supervision of the best professional chefs evaluating their work. Mr. Jarek Walczyk, Teo Vafidis, Giancarlo Russo or Robert Sowa, together with Marcin Budynek, who ran the whole competition, not only tried to select the winner, but also supported the youth with their advice or comments, creating at the same time a very pleasant atmosphere.
Not just rivalry When some cooked, others could listen to interesting lectures in the near
Jury and the Winners, photo ZPM
by Food Lab Studio. The participants were greeted by the owner - Grzegorz Łapanowski, who immediately connected with the students. The first speaker was Dr. Kamil Szaciło, Business Development Director at SuperDrob SA. He introduced the students
The lecture of dr Kamil Szaciłło in Food Lab Studio, photo ZPM
Contest struggles, photo ZPM
to the whole process of meat production and pointed out the importance of each element that influences the quality and taste of the final product. Next, Prof. Jarosław Dumanowski, PhD, talked about the history of poultry in Polish cuisine. Concluding were two young chefs: Konrad Kuzyka and Bartosz Łukaszewicz created a culinary showpiece with goose as the main ingredient. While cooking, they talked about the profession of being a chef in different parts of the world. Students could see not only their original approach to the kitchen, but also hear first-hand what to do to achieve success in this profession.
Culinary competition winners
The competition ended with the victory of Jakub Polewski and Dominik Czeronek from the Cooking Schools Complex in Wrocław. The organizer of the competition was the Polish Meat Association. Receiving such experiences at the beginning of their professional career certainly broadens horizons and helps in gaining knowledge and acquaintances, which are extremely useful in the professional career of young chefs.
