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| Results of the 3rd “Découverte du Sushi” competition |
The 3rd “Découverte du Sushi” competition took place on January 24th, 2007 at SIRHA,
International Hotel, Catering and Food Exhibition in Lyon-Eurexpo, France.
Created in 2003, “Découverte du Sushi” offers European hotel school students an opportunity to initiate themselves in the art of preparing one of the most emblematic dishes in Japan’s culinary repertory. It is an invitation to discover the techniques of preparing sushi.
Among 13 candidates coming from 6 countries, Jaroslaw Pawlowski of the Szkola Policealna nr13 hotel school in Warsaw, Poland won the Sushi d’Or prize, followed by Cyril Martinez of the Paul Augier hotel school in Nice who was awarded the Sushi d’Argent. These two winners will be invited on a study and discovery trip to Japan this summer. |
Competition candidates 
1st prize Sushi d’Or Jaroslaw Pawlowski / Szkola Policealna nr13 （Poland）
2nd prize Sushi d’Argent Cyril Martinez / Lycée Hôtelier Paul Augier （France）
3rd prize Sushi de Bronze Annemarie Hörmann / Tourismusschulen Bad Gleichenberg
（Austria）
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Nadège Mansion / Elishout School Voor Voeding （Belgium）
Bart Praet / Hotelschool Ter Groene Poorte （Belgium）
Sara Pettersson / Orebro Universitet Restauranghögskolan （Sueden）
Antonio Salvado Maravall Calvo / Centre Sup. d’Hôtellerie et Tourisme de Valence （Spain）
Rodolphe Charmant / Ecole Supérieure de Cuisine Française - Ferrandi （France）
Chloë Charles / Ecole Supérieure de Cuisine Française - Ferrandi （France）
Emilien Le Normand / LETP St.Pierre （France）
Thibault Sabine / LPP/LTP Notre Dame de Nazareth （France）
Julien Toselli / Lycée Hôtelier Paul Augier （France）
Alexandra Doutey / Lycée Economique et Hôtelier - Joseph Storck （France）
* Laurens Floru of the Wemmel hotel school (Belgium) was unable to take part because of a severe finger injury suffered prior to the competition |
The jury was made up of Japanese sushi masters and European food and catering
professionals
M. Tsutomu SHIMAMIYA (president of jury, member of All-Japan-Sushi Association, sushi master)
M. Kensaku YOSHIDA (member of All-Japan-Sushi Association, sushi master)
M. Kiyoshi KIMURA (president of Sushizanmai Kiyomura-juku, official partner of the competition)
M. Thierry SUZANNE (president of catering company Riembecker, partner of the competition)
M. Matteo GAFFOGLIO (gastronomy critic, editor of A Fuego Lento)
M. Pierre BAUDRY (founder of the competition, president of SBA ltd.)
The competition was organized around three themes:
1. Nigiri Express: prepare 20 salmon Nigiri pieces as fast as possible
2. Sushi Nippon: prepare traditional dish of 10 Nigiri and 6 Maki pieces
3. European Roll: create an original Maki recipe with ingredients from each
candidate’s country
The scores for themes 1 and 2 were based on overall precision, the regularity of the size and shape of the pieces, mastery of basic techniques such as slicing the fish and the method of preparing each type of sushi. Scores for theme 3 were base on all the above criteria plus the originality and creativity of the recipes.
Recipe for theme 3
| The Sushi d’Or |
Jaroslaw Pawlowski, winner of the Sushi d’Or
“Maki with buckwheat groats, with bilberry and duck” buckwheat groats,
bilberry fruits, Polish lettuce, cucumber, roast duck fillet, kabayaki
sauce, wasabi, roasted sesame seeds |
| The Sushi d’Argent |
Cyril Martinez, winner of the Sushi d’Argent
“Mediterranean Roll” dried tomatoes, cebette (onion), ruccola, fish egg, salted anchovy, olives
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| The Sushi de Bronze |
Annemarie Hormann, winner of the Sushi de Bronze
“Sushi Styria” - Styria is the region surrounding Bad Gleichenberg ? green asparagus, vulcano ham, pumpkin seeds, dip: apple-balsamic vinegar /pumpkin seed oil /horseradish
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The top three competitors won the following prizes:
Sushi d’Or “Champion board” of the competition, Sushi d’Or Trophy
Study and discovery trip to Japan offered by Sushizanmai Kiyomura-juku
Set of GLOBAL knives offered by Yoshida-Kinzoku
Sushi d’Argent Sushi d’Argent Trophy
Study and discovery trip to Japan offered by Sushizanmai Kiyomura-juku
2 GLOBAL knives offered by Yoshida-Kinzoku
Sushi de Bronze Sushi de Bronze Trophy
1 GLOBAL knife offered by Yoshida-Kinzoku
All the competitors received a GLOBAL fish cutting knife as recognition of their participation. |
Why a sushi competition…?
At a time when the Japanese government is increasingly interested in the quality of Japanese food available around the world, the “Découverte de Sushi” competition is designed to help improve the quality of Japanese food preparation in Europe.
One would think that the boom in Japanese food around the world and particularly in Europe would have been accompanied by a boom in the number of candidates studying to prepare this unique cuisine. However, that has not been the case.
Pierre Baudry, founder of the competition and president of SBA ltd., emphasized that he created this event in order to:
- Attract young future chefs and restaurant managers to this type of cuisine by demonstrating its appeal and showing that it is possible to prepare outside Japan
- Help convince hotelschools of the importance of offering Japanese cooking classes and training within students’ regular course work |
The 2007 Découverte du Sushi Competition was accompanied by several events
Sushi Seminar M.M. Kazato and Matsuda, invited as members of the All-Japan Sushi Association, treated the competition participants and audience to a seminar on sushi: its history (as a food preparation originally devised as a way to preserve raw fish), principles of hygiene, rice and fish preparations.
“Maguro kaitai” tuna demonstration Sushizanmai Kiyomura-juku, an official partner of the
competition and chain of sushi restaurants based in the Tsukiji Market
of Tokyo, recognized as the world’s largest fish market, put on a spectacular
demonstration of how to cut and filet a complete tuna weighting 200 kg.
Japanese drums Sushizanmai Kiyomura-juku also invited a group of Japanese traditional drummers who enlivened the afternoon-long competition with their festive rhythms |
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