CHEFS’ IRISH BEEF CLUB AWARD!

We have an attractive meat award for you: the CHEFS’ IRISH BEEF Club Award at the CHEF-SACHE 2011

Nature in Ireland is clean and pure. After all, it has a shower at least once a day. This is the basis for healthy, lush green meadows where magnificent cattle graze - practically all year round as the climate is so mild. The noble Irish Hereford, Charolais or Angus cattle are characterised by a particularly fine flavour and a tender meat structure. And, last but not least, the meat also continues to be affordable. For this reason, many cooks and top chefs love the Irish beef and have established the Irish Beef Club. The circle of friends has forty-four members in the Benelux countries and France. Besides swapping experiences and networking, the core objectives are advanced training and having lots of fun on trips to Ireland. Now, such a club is to be founded in Germany. We are supporting this idea with the announcement of the CHEFS’ IRISH BEEF CLUB AWARDS at the CHEF-SACHE. mehr...

To compete with others, to know how one is ranked and to present oneself as a talented young chef on the market. An important step for the career! Also in 2011 the organisators of the CHEF-SACHE announce together with partner like Port Culinaire and Bauknecht a competition for cuisine apprentices. A top-class jury, consisting the last year for example of personalities like Bernd Ackermann, Christian Scharrer, Heiko Antoniewicz and Helmut Gote will preselect and invite the best three candidates of each category to take part in the final selection on the 18th September 2011 in line with the CHEF-SACHE. more...

Everybody loves sweetness since birth. Confectioners and patissiers grow this desire and let it become an adventure and experience for pilate, nose and eyes.
They create desserts, which ennoble any menu with pleasure. Chocolate represents the queen of all ingredients that is needed to produce a tasteful dessert. The finest beneath them are the so called location-chocolates. The competition is dedicated to these precious ingredients and those who know how to use and treat them. Exquisite creations made of cocoa for talented confectionery artists and ambitious palates are the avocation and lived passion of the Confiserie Coppeneur. Since the summer of 1993 the chocolate and. We call all patissiers from the kitchens of the restaurants as well as the confectioners from the bakerys and cafés to participate in the Cru de Cao competition 2011. A chocolate dessert has to be created, by using the Cru de Cao chocolates. Moreover we direct our attention to the trainees of these professions plus cuisine trainees who are interested in pastry. more...