BUDAPEST – Young chefs from countries in Eastern Europe were putting on Tuesday their skills to the test in Budapest as part of a competition that advocates sustainable cooking and the preservation of marine life in the world’s oceans.
The Olivier Roellinger contest brings together student chefs under the age of 25 in various centers across Europe, while there was also a category for professional chefs under 35.
“The objective of this competition is primarily to allow professionals to consider environmental and social issues and to make them aware of the role they can play in preserving resources,” the event’s co-organizer, Ethic Ocean, said in a statement.
Epa images showed contestants huddled around worktops in a training kitchen at the Budapest Business School in the Hungarian capital, as they prepared, cooked and presented various fish dishes.
“Gastronomy, the art of feeding the other, must now take into account the health of everyone, which cannot be done without taking into account the health of the planet,” said French chef Olivier Roellinger, after whom the competition has been named.
The contest was conceived in order to “educate future generations of chefs and young professionals to the fragility of fishery resources and the role they can play in the sector,” in light of depleting marine sources and a rising consumer demand for fish and shellfish, according to Ethic Ocean.
Chefs from Western European countries would be competing in the French town of Dinard on March 21, Southern European nations in the eastern Spanish city of Valencia on March 27, and Northern Europe in the Swedish town of Ryssby on April 5.
Professional chefs under 35 would have their chance to compete in Paris on April 9.
An awards ceremony was set to be held on June 8, coinciding with World Oceans Day.