Confédération Nationale

des Charcutiers-Traiteurs
et Traiteurs

“ Cooking supposes
having a light head, a
generous spirit and a
big heart. “ Paul Gauguin

Press Kit
 When tradition rimes with creativity 1
Caterer: a profession reborn 2
A profession open to trends 2
Press Release 3
An organised profession that creates events 5
National Contests 7
A prestigious International Contest: The ECC 9

On

Participation & Selections
Theme et Subject

the
Jury
Marking scale

menu
Prizes
Teams and coaches
Sirha: the world food catering rendez-vous
ECC Partners 19
Press Contact 20

When tradition rimes with creativity

« For me the catering trade is
synonymous with creativity,
innovation, gastronomy, events,
excellence, quality and generosity ».

Joël Mauvigney,
President of the C.N.C.T.
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Caterer : a profession reborn
A dynamic trade
Since 1475, the Caterers (in French Charcutiers derived
from “chair cuitiers”) butcher and transform pork. They
also perform complex culinary operations in order to
prepare dishes. These tradesmen have always defended
and represented the pork meat industry.
A profession open to trends
The caterer’s trade is above all a skilled profession,
it requires high level qualifications (knowledge of raw
materials, manufacturing techniques, preservation
techniques, transportation, health and safety) as much
for sales as for manufacturing but also rigour and know-
how from the design of products through receiving
customers at the point of sale.
But also...
The pleasure of being able to innovate in manufacturing
processes that best reveal the savours of the products
ever renewing their culinary value.
Brief history....
The practise of catering has its origins in ancient times
when salting and smoking were the only available methods
to correctly preserve meat without using ice or sources of
cold. The Romans put into practise a certain method of
preparing meat and, more especially, pork meat. In France
the catering trade was not easily established.
It was only in the XVth century that the caterers obtained
the right to be the only trade allowed to sell raw, cooked
or prepared pork meat. Until then they bought their meat
from butchers. The term which made its appearance in
the XVIth century is derived from “chair cuite” or “cooked
flesh”. It was in 1475 in Paris that the guild of caterers
“chair cuitiers” became autonomous and independent of
the butcher’s guild which kept the privilege of selling fresh
meat.
Les fabricants spécialisés développent un ou plusieurs
produits de charcuterie commercialisé(s) en direct, en
boutique ou sur Internet. Ces produits se retrouvent
également chez les restaurateurs, dans la grande
distribution… La fabrication reste artisanale.
Les traiteurs de réception ont une activité variée qui
va de la simple livraison des différents éléments du
repas aux cocktails et repas servis à la fourniture de
réceptions « clés en main ». Cette activité permet de
faire évoluer la présentation des produits de charcuterie
comme le montrent les différents concours.
2 2
 s e
re lea
s s
Pre

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The trade in France: a few figures
Number of businesses : 6 500
33 000 personnel :
12 000 owners and spouses
21 000 employees
Gross wages in the profession : 300 M€
Global turnover before tax : 1 852,9 M€
Average age of employees :
Women : 39 years
Men : 36 years
Sources : Les chiffres donnés correspondent aux entreprises ayant le code 1013B, ils sont issus d’une étude réalisée par
l’Observatoire Prospectif des Métiers et Qualifications dans l’Alimentation. AG2R La Mondiale

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An organised profession...
A national professional association:
the Confédération Nationale des Charcutiers-Traiteurs et
Traiteurs: C.N.C.T. www.charcutiers-traiteurs.com
It is administered by company owners from all regions and
presided by Joël Mauvigney, caterer in Mérignac (33).
The C.N.C.T. is a member of the inter-professional enterprise
protection organisations:
CGAD (Confédération Générale de l’Alimentation en Détail)
UPA (Union Professionnelle Artisanale)

It groups together the professional organisations from 89

départements and 22 regions in order to maintain close con-
tact with the enterprises.

The C.N.C.T. has: “ When you love your trade you love
challenging yourself to innovate. This
• a continuing education centre, CEPROC Evolution Pro is why we have created different
21, rue Goubet - 75019 Paris contests that make it possible for
• a national school dispensing training to all qualification levels, the best caterers to challenge each
CEPROC (Centre Européen des Professions Culinaires) other at all levels of their careers ”
19, rue Goubet - 75019 Paris
• a Technology Innovation Centre
Joël Mauvigney
21, rue Goubet - 75019 Paris President of the C.N.C.T.
• a professional monthly, “Charcuterie et Gastronomie”

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... that creates events
Innovate through Challenge
The secret of a trade that has lived and survived It organises 6 contests, one international, three
through the centuries is to be in phase with its times national and two regional in order to promote the
and close to its customers. trade throughout France, Europe and the World, but
also to federate the profession.
To keep up with trends and continue to meet consumer
needs after so many years of existence, the best way Gastronomy, passion and excellence are the driving
remains the promotion of the trade by challenging its force of yesterday’s, today’s and tomorrow’s caterer’s.
tradesmen.
The CNCT offers all Caterers, from the apprentice
to the confirmed level, the chance to be officially
recognised as the best in their field.

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National Contests
Meilleur Ouvrier de France (MOF) - Charcutier Traiteur & Traiteur
Created in 1924 the exam called “Concours d’un des Meilleurs Ouvriers de France” made it
possible to acknowledge professional excellence through the award of a level III State Diploma,
delivered by the French Ministry of Education.
All persons aged 23 and older at the registration closing date can be candidates.
Only the winners are authorised to wear the distinctive MOF insignia: a blue white and red
border.
The next “Meilleurs Ouvriers de France” contest will be held in May 2011.
For further information: www.meilleursouvriersdefrance.org

The Best French Apprentice (Meilleur Apprenti de France - MAF)

In order to encourage young apprentices in the profession, the CNCT founded this national contest in 1972. Open to
contestants under 21 years of age and having an apprenticeship contract, this contest is held every three years. After the
regional heats, 26 contestants proceed to the finals.
For further information: www.charcutiers-traiteurs.com

Concours du Jeune Espoir et Chef Charcutier Traiteur

In order to promote and encourage the work of Caterer employees of all kinds, the ASPIC (Association pour la Promotion de
l’Image de la Charcuterie) created the National Caterer Chef Contest in 1993, this contest is reserved for employees of French
enterprises and is organised in conjunction with the CNCT and the CEPROC (Centre Européen des PROfessions Culinaires).
Constantly changing, in 2009 the national contest opened its doors t a new professional category: the Rising Talent category
(18 - 23 years old) while maintaining the Chef Caterer category (23 - 35 years old).
For further information: www.charcutiers-traiteurs.com

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A prestigious International Contest:
The ECC
The European Catering Cup was created on the initiative of the
Confédération Nationale des Charcutiers Traiteurs et Traiteurs
(C.N.C.T.) and of the Association pour la Promotion de l’Image
de la Charcuterie (A.S.P.I.C.).

For its second edition that will be held in 2011 the European
Catering Cup will join two top international culinary contests
- the Bocuse d’Or and the World Pastry Cup - at the SIRHA
(International Hotel Catering and Food Trade Exhibition).

Saturday January 22nd is a date that all gastronomy lovers

and professionals of the trade should note in their diaries. 12
teams will participate. 12 countries representing international
diversity will take part in this demonstration of culinary style
and will reveal some of the secrets of their success during the
SIRHA...

Create, Innovate, Excel, Surprise, Share and Reward

exceptional talents who work for the recognition of their
know-how is the leitmotiv of the European Catering Cup !

For more information: www.cateringcup.com

Eric Belot & Cyril Molard - LUXEMBOURG

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Participation & Selections

Participation
This contest is open to all cooking professionals at least 23 years old and exercising a commercial activity in
the Catering field (restaurant, hotel, bakery, caterer...) either as a member of staff or as a company owner.

The participants must form teams of two including the team leader. Each country can only be represented by
one team. Of the two team members for each candidate team, the team leader must have his/her professional
activity in the country they will be representing.

The number of participants is limited to 12 teams.

Ruta Giovanni & Carmelo Floridia - ITALIE Tony Malherbe & Davy Domin - FRANCE

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Selections
Selection is made through an application for each candidate that will include:
• a professional press book with photos
• a curriculum vitae
• a photocopy of the passport
• a jpeg format photo (300 dpi / high definition)
• the measurements for the professional jacket

For each team:

• a registration form
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Theme & Subject

“ The New World ”

The imposed table theme is the American continent, which is also the guest of honour of the 2011 SIRHA. More
than just a decor, this theme will govern the preparation and design of the imposed dishes, offering a unique
opportunity to experience subtle mixes and surprising contrasts and also to mark the international opening of
the European Catering Cup which, in 2013, will become the International Catering Cup.

Compulsory dishes
Norwegian Salmon // Pressé of Foie Gras // Terrine of Pork terrine // Black Forest cream cake
©Crédit photo : James Steidl

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Jury
Composition
The panel of judges is composed of renowned professionals in the catering
industry. There will be one judge per country represented. The judges will not
mark their own country.
The panel of judges will be chaired by a President who will not take part in the (1)
marking and who will be appointed by the CNCT before the contest.
The decision of the panel of judges will be final and will not be challenged.

President
• The President of the contest will be Joël MAUVIGNEY (MOF - Meilleur
Ouvrier de France Charcutier-Traiteur et Traiteur) (1)
• The Honour President will be Bernard PEROT (MOF - Meilleur Ouvrier de
France Charcutier-Traiteur et Traiteur) (2)
• The President of the panel of judges will be Arnaud NICOLAS ((MOF -
Meilleur Ouvrier de France Charcutier-Traiteur et Traiteur)) (3) (2)

Assessment criteria (3)

The criteria taken into account to assess and evaluate the dishes will
be the following:
• Creativity and Originality
• Taste
• Respect of the theme
• Visual aspect

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Marking scale
A possible global score of 20 will be
used to mark the contest
Tasting of the 4 main dishes:
• Visual aspect: Coefficient 4
• Taste: Coefficient 6 The team will receive the Gold Cup
Presentation of the buffet:
• Overall mark, originality and respect of the
theme: Coefficient 3
• Originality of the dishes: Coefficient 3 his/her country.
Judges’ mark for work:
• Organisation, cleanliness, hygiene, cleaning,
team spirit: Coefficient 3
Prize
The winning team will receive the
GOLD CUP and the title of
« Best Caterer
of the European Catering Cup »
1st prize:
and 6’000 € (Six thousand Euros).
This team will not be able to compete in the
following edition of the contest. The winning
team leader will be a member of the panel of
judges in the 2013 edition and will represent
2nd prize:
The team will receive the Silver Cup and
3’000 € (Three thousand Euros)
3rd prize:
The team will receive the Bronze cup and
1’500 € (Fifteen hundred Euros)
Each participant will receive a diploma certifying
participation in the contest.
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Teams and Coaches
(alphabetically)

Brazil Czech Republic

Joao Vergueiro LEME - COACH Svatek Martin - COACH

Everton Da Rocha & Nivaldo Francisco De Souza David Radek & Jan Horky

Ivory Coast

Japan

Paul Bassogog - COACH

Georges Delangle - COACH
Seka Ludovic Yapi & Kone Salifou Hisashi Wakisaka & Ryoma Abe

Portugal

Romania

Filipe Dos Santos - COACH Niculae Nejloveanu - COACH

Albano Lourenço & Antonio Menezes Adriana Ibrean & Daniel Stoenescu
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 France
Italy

Guy Krenzer - COACH Matteo Mansi - COACH

Christophe Geoffroy & Tony Dessessarts Giovanni Cappello & Angelo Di Lena

Luxembourg Poland

Frédéric Riffaud - COACH Dominique Dufour - COACH

Sylvain Cousin & Damien Grandclaude Pawel Wojtkowski & Daniel Golebiewski

Spain

Switzerland

Romain Fornell - COACH Gérard Caballero- COACH

Eric Basset & Nicolas Ithurralde Eric Simonin & Pierre Giffon
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 The SIRHA,
a few figures...
2 098 exhibitors
141 380 visitors
13 international stands (a meeting
place for decision-makers in the
food industry)
600 new products (including 150
world premier products)
over 10 000 chefs from 136 coun-
tries
1200 demonstrations per day
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Sirha: the world food catering rendez-vous

Daring, passion, creativity and expertise

Over 20 years ago the SIRHA dared to do what no one had imagined before: to convince the chefs to come
out of their laboratories and show their art in public.
This was the birth of a unique concept for a major event founded on the values that are passion, authenticity,
innovation and excellence: the association of an international professional trade fair and the most prestigious
cooking show in the world.
All united by the same passion, experienced chefs and rising talents representing all fields of catering; industrials,
manufacturers, distributors, deciders... meet at the Sirha, the world catering and food professional laboratory in
Lyon, the world’s capital of gastronomy.

A source of inspiration
The Sirha differs from the other international trade fairs
in the field through the unique association of its exhibitors
and the Chefs. By showing the visitors how they can
take advantage of the innovations presented by the
exhibitors, the Chefs become the best ambassadors
for the latest products and equipment. From the most
avant-garde, mind stimulating concepts to the most
down to earth easily reproducible applications, at the
Sirha, professionals find a thousand and one ideas to
diversify and renew their offering while surprising their
customers.
For further information: www.sirha.com
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ECC Partners

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 masse
La Maison du Foie Gras

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 Confédération Nationale
des Charcutiers-Traiteurs
et Traiteurs

Press Contact
Isabel PASCOA
Communication Manager
15 rue Jacques Bingen 75017 PARIS
Tel : 01 44 29 90 57
email : ipascoa@lacnct.fr

www.cateringcup.com

To keep in good health, avoid eating between meals. www.mangerbouger.fr

©Photo Credit : Studio Azambre
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