Calling all Seafood Chefs – Olivier Roellinger Culinary Contest opens for entries

Closes 31st December, 2016

This week sees the launch of the Culinary Contest Olivier Roellinger for the Preservation of Ocean Resources. The contest, co-founded by SeaWeb Europe and Ferrandi-Paris in partership with Dinard’s catering school and the Relais & Châteaux organisation, is aimed at the next generation of young chefs
and future professionals in the catering industry in order to contribute to fisheries resource protection.

There are two categories: young catering professionals (under age 35) and catering students (under age 25). Entrants from the UK and Ireland, as well as other areas of Europe, are encouraged to apply.

The contest seeks to provide a real connection between those working in fisheries and aquaculture and consumers, with chefs having a vital role to play in helping to conserve resources by promoting sustainable and sometimes lesser known species. Applicants will create new recipes using sustainable fish. The work will be assessed by a jury of professionals from the catering and aquatic products industies, chaired by Olivier Roellinger, Chef at Maisons de Bricourt
and Vice President of Relais & Châteaux

For more information visit the SeaWeb website here or download the brochure below:

Download “Culinary contest - Concours 2017”

Concours-2017_EN-planche.pdf – Downloaded 983 times – 497.61 KB

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