About the final of the 12th International Contest for Note by Note Cooking : « High Level ! »

On Friday September 7, the AgroParisTech-Inrae International Center for Molecular and Physical Gastronomy organized the 12th International Contest for Note by Note Cooking on the theme of “Energy”.

The final was captured and can be found here: https://youtu.be/6qK8zDqsCFg

The event was introduced by presentations by:

1. Hervé This, organizer, International Centre of Molecular and Physical Gastronomy
2. Roisin Burke, organizer, Technological University Dublin

     
Figure : From left to right: Pasquale Altomonte et Dao Nguyen (KitchenLab), Jean-Pierre Lepeltier (Toques blanches), Hervé This (organizer, Centre international de gastronomie moléculaire et physique, Eric Sanchez (Toques blanches), Yolanda Rigault (organizer), Pierre Dominique Cécillon (Toques blanches international, Roisin Burke (organizer, Technological University Dublin, Charlotte Delattre (Student Master Food Innovation and Product Design), Julio Garcia (Student Master Food Innovation and Product Design), Blandine Bouchelet de Vendegies (Student Master Food Innovation and Product Design).

Competitors from 26 countries had sent note-by-note recipes: the aim was to use the purest possible “compounds” to create dishes, just as modern musicians make music from sound waves emitted by a synthesizer. In keeping with the theme, the idea was to use water, proteins, lipids, saccharides, amino acids, organic acids, colorants, flavoring compounds, odorants... and to obtain dishes judged by a jury of renowned chefs:

Pierre-Dominique Cécillon (honorary president of the Club international Toques Blanches), Jean-Pierre Lepeltier (honorary president of the Club international Toques Blanches), Eric Sanchez (president of the Club international Toques Blanches), Patrick Terrien (former chef of the Cordon bleu Institute, Club international Toques Blanches).

Five candidates who had been shortlisted presented their results, and the jury's “analytical” deliberation finally decided to award the prizes to :

1er prize : Blandine Bouchelet, for her dish "Save Energy"

2e prize : Julio Garcia for his dish "Light Dessert'

3e prize : Rine Krasniqi, for her dish "Garden Dish"

4e prize ex aequo : Charlotte Delattre (Apple Pie) and Kate Doherty (Cheese on the Rocks).

The prizes are donated by our partners KitchenLab and Société Louis-François.

Jury members praised all the entries, noting “a remarkable level”, and a high level of professionalism from the students who won the competition.

More pictures of the event here