The "Green Chefs Battle" now "The Green Battle"
For the third year in a row, Saisonnier, We're Smart World and BBB Maastricht are organising a 100% plant-based cooking competition for teams from hotel schools, The green Battle.
During the cooking competition, six teams (2 persons/team) will prepare a full fruit- and plant-based starter and main course. Judges assess the candidates based on the rating system of WorldChefs.
In addition to the cooking competition, there is also a serving competition in which students are challenged to prepare a non-alcoholic cocktail (mocktail) at the table, based on fermented vegetable or fruit juices, giving their views on sustainability. The jury will judge the participants based on presentation, motivation and taste.
How do you enter your school? Record a video in which you answer the following 5 questions:
- Why do we want to represent our school in this competition?
- How does Plant-based fit into our gastronomy and how is this theme dealt with at school?
- What will we present during the competition?
- How do we stand out?
- What do we do with plant-based direction in the future
Send this video to 0032 821551 or email@example.com and don't forget to include your names and the name of your school.
After movie of THE GREEN BATTLE 2022
The first "Green Chefs Battle©" 2021 in Maastricht was a great experience!
On Wednesday 13 October, students of the Cas Spijkers Academy competed on the exhibition floor of BBB Maastricht for the title 'Green Chef 2021'. This entirely fruit- and plant-based competition is a collaboration between BBB Maastricht, the Cas Spijkers Academy, Culinaire Saisonnier, the Gastronomisch Gilde and We're Smart. Together, they have the ambition to let the Green Chef grow into a Benelux school competition for students of all catering trade schools.
During the cooking competition, 6 teams of 2 persons prepared a complete fruit- and plant-based starter and main dish. They presented their dishes to a professional jury consisting of Frank Fol of We're Smart, Philippe Schroeven of Culinaire Saisonnier magazine and a representative of the Culinary Team The Netherlands (CTTN).
Besides a cooking competition, there was also a service competition in which students are challenged to prepare a non-alcoholic cocktail (mocktail) at the table based on fermented vegetable or fruit juices and to give their view on sustainability.
Is your school ready to take the challenge next year?
The winner of the cooking contest received a generous package put together by the sponsors of the battles. The package includes a report in the Culinaire Saissonier magazine.