28.2. - 2.3. 2012
International Fair of Equipment for Retail Trade, Hotels and Catering Facilities
What are gastronomic juniors capable of?
You can find out at the 18th annual international competition “Gastro Junior Brno - Nowaco Cup” finals, which does not have its equal in its tradition, scope and level of expertise anywhere in Central Europe. From 28 February to 1 March, our best young chefs, pastry cooks and waiters will present themselves on the stage of Hall G2, as those who advanced from two regional rounds, fighting against the competition from foreign vocational schools. This year, young gastronomic experts from France are also to be there and present their art for the first time.
The purpose of this competition is to encourage creative activity, therefore the competition assignment changes every year and includes a market basket from which the cooks and confectioners draw secret ingredients just before the competition. The cooking category will feature turkey breast as the dominant ingredient, prepared with a side dish, while confectioners and pastry-cooks will be challenged by the task of producing "a soufflé in a modern way". Waiters and waitresses must prepare and serve a fruity dessert with sparkling wine in front of the guests, another part of their task is a language test in the form of communication with guests in English, German or Russian. Gastro Junior Nowaco Cup 2012 Competition is held under the auspices of Miroslav Kubec, Continental director of the World Association of Cookery Clubs for Central Europe, its general partner is Nowaco Czech Republic and the main partners include Intergast Prague and Jiva-Jirák.