Professional Documents
Culture Documents
Newsletter of December 2010
Newsletter of December 2010
2nd place was The Danish team, winners 3rd place went to the
3rd place for the 1st place goes to the Swiss 2nd place for the Agö awarded to the team of the Junior Show-Cooking ENAIP Vocational
Luxembourg Civil Compass Culinary Team Team from Austria from Limassol, contest Training Centre in
Defence Team Cyprus Tione di Trento (I)
We had the opportunity to talk to Gilbert Welter about The Villeroy & Boch Culinary World Cup for the 44
his impressions. Gilbert is the chef-manager of the regional teams was won by Aargauer Kochgilde
Melusina Restaurant and a member of Euro-toques (Switzerland), the cup for individual competitors was
who, as a member of the X-treme Art Cooking team, won by Jung Sang Kyun from South Korea (best pastry
has worked, among others, with Joël Schaeffer, a cook) and by Karoly Varga from Hungary (best chef).
Luxembourg contestant in the Bocuse d’Or in 2005:
‘Because of a cancellation the Vatel Club contacted our
group, X-treme Art Cooking, asking us to take part in
Expogast to compete in the ‘community catering’
category, an area which is completely outside our usal
daily work.
And indeed, not everyone is capable of drawing up, in
record time, 105 menus at a cost price of €5.00 per
menu.
The South Korean Jung Sang Kyun from Károly Varga – best
the Lotte Hotel was awarded the trophy chef in the individual
for the best pastry cook in the individual contest among around
contest a hundred contestants
At the 2009 General Assembly Dubrovnik, the Day 2 started with a panel discussion led by three
Executive Board of our association decided to Austrian tourism experts, Ronald Felder, CEO of the
introduce a new event entirely dedicated to the students Salzkammergut Tourism Marketing company, Andreas
of our member schools. In October 2010 this event, the Murray, managing director of the Lake Traunsee
first AEHT Youth Parliament, took place in Bad Ischl, holiday region, and Roland Ballner, owner of the
Austria, and it was a great success. Cortisen Hotel in St. Wolfgang and vice-president of
the Austrian Hotel Association (ÖHV).
Those who have already tasted Zaunerstollen know that Zauner has a well-
deserved world-wide reputation
year. They also expressed their willingness to Many thanks to the organizing team of 5HLa, their
cooperate with the next organizers. teachers, the sponsors of this event Salzkammergut
Touristik Bad Ischl and VOÖS, the society of Upper
Austrian school sponsors, and the members of the
AEHT executive board for supporting the idea of
organizing the first AEHT Youth Parliament.
- Interview with Armand Steinmetz, President of Armand Steinmetz addressing the audience at the
the Vatel Club Luxembourg prize-giving ceremony
The origins of the Vatel Club Luxembourg and 1) You are currently the President of the Vatel Club
therefore also the origins of Expogast date back to the Luxembourg.
creation in 1931 of the Cooperation of Professional For the benefit of those who may not know their
Chefs of the Grand Duchy of Luxembourg, which in French history, François Vatel was a
1935 and 1938 organised the first gastronomy confectioner and caterer of Swiss origin who
exhibitions in the capital. The body was dissolved then became a French household steward and
during the Second World War, but the chefs then got maître d'hôtel, in turn to Nicolas Fouquet, Louis
together with the waiters to form the Ganymed XIV’s superintendant of finances then to Prince
association. A few years later the chefs again founded Louis II of Bourbon-Condé (also called ‘le
their own association which in 1958 adopted its Grand Condé’). He had a remarkable talent for
definitive title of ‘Vatel Club of the Grand Duchy of organising feasts and grandiose banquets at the
Luxembourg’. Thanks to the efforts of one of the château of Vaux-le-Vicomte then at the château
founder members, Germain Gretsch, this association of Chantilly during the reign of Louis XIV; he is
quickly made a name for itself, gave a considerable best known to posterity for having committed
boost to gastronomy in Luxembourg, and in 1972 suicide during a reception given by le Grand
finally launched the first Expogast (with the title of Condé (one of the leaders of the revolt against
‘First Exhibition of Gastronomy and Culinary Arts and the power of the monarchy known as the
Confectionary’ which was changed to Expogast only in ‘Fronde des princes’ or the Princes’ Revolt) held
1974), as well as the First World Culinary Arts to re-ingratiate himself with King Louis XIV –
Championship in 1986. because the delivery of the day’s catch of fish
Armand Steinmetz has been President of the Vatel Club was late in arriving! Thus by adopting the name
Luxembourg since 2003. After completing his studies at Vatel, your Association is giving out a message
the Alexis Heck Hotel School in Diekirch, over the next of both genius and tragedy. Please would you
three years he undertook his ‘tour of Switzerland’, explain to us the objectives of this club, who was
where he carried out numerous practical placements in the instigator of its foundation, and how it has
world-famous hotels, followed by a placement in evolved over time.
France at Roger Verge’s three-star ‘Moulin de
Mougins’ restaurant. Thus on his return to Luxembourg The Vatel Club has a number of objectives:
he could boast a rich professional experience, and in - Firstly it fosters the development and promotion
1973 he embarked on his career as a lecturer in of good cuisine and of Luxembourg culinary
technical subjects, a post from which he retired this specialities;
year. Since 1980 he has been the owner of the - It promotes innovative cuisine and attempts to
Restaurant Steinmetz in Bech (Luxembourg) famous for ensure the quality of dishes produced;
its exceptional traditional cuisine. - It encourages young chefs to remain in the
profession by various means, for example by
organising Annual Culinary Arts contest or the
François Vatel Cup, etc;