Food - Catering Cup 2025: the Catering World Cup makes a comeback

By Mulder, 07 november 2024

The International Catering Cup (ICC) is back for a 9th edition that promises to be spectacular and full of flavors. The competition, to be held from January 21 to 23, 2025 in Lyon during the prestigious Sirha trade show, will bring together the best catering teams from around the world. Twelve competing countries - Belgium, Chile, the Czech Republic, France, Italy, Japan, Madagascar, Mexico, Morocco, Singapore, the United States and Vietnam - will send their best talents to compete for the coveted title of Best Caterer in the International Catering Cup 2025. Founded in 2008 by Joël Mauvigney, the competition has become a symbol of culinary excellence and a must-attend event for industry professionals.

The Catering Cup is unlike any other culinary competition. More than just a competition, it represents a celebration of the art of the table and high-flying gastronomy, highlighting the creativity, technique and know-how of caterers. Each participating team is made up of a captain, a teammate and a coach, who - a major innovation this year - plays an active role and is also judged by the panel of experts. This evaluation of the coach is a first in the history of the ICC, and a specific prize will be awarded to the Best Coach, underlining the importance of this role in the team's success.

For this edition, Carinne Teyssandier, a well-known columnist and presenter on France Télévisions, notably on Télématin and Côté cuisine, will host the competition. Her enthusiasm and knowledge of gastronomy will bring a touch of dynamism and passionate exchange between the candidates, the jury and the public.

The French team, determined to proudly represent its colors, is made up of Julien Guénée (captain), Louis Tocheport (teammate) and Jérôme Le Minier, Meilleur Ouvrier de France (coach). Together, they bring a wealth of experience and an innovative vision of catering. Their goal? To bring the Gold Trophy back to France. The competition promises to be particularly intense, with each team coming up with unique strengths to impress the jury. For the French team, it's a unique opportunity to demonstrate French excellence and know-how, recognized worldwide in the culinary professions.

For three days, the teams will be subjected to particularly rigorous tests, totalling 22 hours of intense work. Each phase of the competition has been designed to test the candidates' technical skills, creativity and organizational ability. Events include laboratory preparations, plating and buffet presentation, requiring ingenuity and precision in execution.

Competing dishes honor exceptional flavors and ingredients. This year's challenges include revisiting classics such as egg in champagne jelly, chicken bao, ICC soup, and loin and pig's trotter stuffed with béarnaise sauce. Emblematic ingredients such as Madagascar vanilla and Valrhona chocolates will be at the heart of the creations, symbolizing the diversity and richness of the world's culinary heritage.

For the 2025 edition, the ICC will be showcasing reinterpreted traditional recipes, blending authenticity and modernity. Participants will be judged on their ability to innovate while respecting classic techniques, and to offer a visual aesthetic that sublimates the product. This year's must-try dishes include ICC Lutee Soup in puff pastry, chicken bao with sweetbreads and shrimps served with champagne espuma, and the famous chocolate-vanilla entremets. These creations showcase the art of catering in all its diversity, oscillating between tradition and innovation.

At the helm of CCI, founder and president Joël Mauvigney embodies passion and commitment to the catering profession. Born into a line of charcuterie-caterers, he took over the family business in 1985, and the following year earned the prestigious title of Meilleur Ouvrier de France. By creating the International Catering Cup in 2008, Mauvigney wanted not only to showcase the talents of the trade, but also to give caterers a platform for recognition and visibility. Since then, he has chaired the Confédération Nationale des Charcutiers-Traiteurs and the Confédération Générale de l'Alimentation en Détail, actively contributing to the development of the profession.

The jury for this 9th edition will be chaired by Christophe Tourneux, accompanied by Jauffrey Mauvigney, both Meilleurs Ouvriers de France. These experts, along with a group of five working jurors and twelve international jurors from participating countries, will provide their expertise for a rigorous and impartial assessment. The rule imposes that each international juror cannot rate his or her own country, thus guaranteeing fairness in the judging and a well-deserved reward for the most talented teams.

The winner of the Catering Cup 2025 will take home the Gold Trophy and a €10,000 prize, as well as the title of Best Caterer of the International Catering Cup 2025. The second- and third-place teams will receive the Silver (€4,000) and Bronze (€2,000) Trophies respectively. In addition to the podium, specific prizes, such as the ICC Soup Tasting Prize, the Pig Tasting Prize and the Dessert Tasting Prize, will be awarded to teams who excel in each category.

The qualifying rounds will take place on January 21 and 22 at the Maison Familiale Rurale in Balan, and the grand final will be held at the Espace des Chefs at the Sirha Show. This professional gastronomy event promises to bring together a passionate audience of amateurs and industry professionals to celebrate culinary excellence and discover future trends in catering. Who will succeed the United States as reigning champions? The answer will be revealed in January 2025.

(Source: press release)