Young Talent Trophy, Hong Kong selection

Friday, June 8, 2018 - 10:00

Epicurean clubs:

Young Talents Trophy Escoffier 2018, Hong Kong Selection

About Auguste Escoffier and the Disciples

Auguste Escoffier was born in Villeneuve - Loubet, a small Provencal village near Nice, on October 28, 1846. He died in Monte Carlo on February 12, 1935, at the age of 89. During his entire life he had a prestigious career, first as a chef, then as Director of the restaurants of eminent hotels, as a writer and simply as a “very noble man” in the 19th century sense of the world.

The Chef of Kings and the King of Chefs Auguste Escoffier’s cookery career began at 13 when he worked as a kitchen apprentice at his uncle's restaurant in Nice. He learned not only how to cook but also all the other services, including buying for the restaurant and serving at table.

In 1865, he left Nice and went to Paris; there he worked in various departments of the kitchens in the famous Parisian Restaurant Le Petit Moulin Rouge. After the war, he returned and served as chef de cuisine from 1873 to 1878. At this prestigious restaurant, he met and catered to many famous personalities of the time, including Sarah Bernhardt, Juliette Adam, and Gustave Doré. In August of 1878, he married Delphine Daffis, the daughter of a prominent editor. Until 1884, Escoffier had established his reputation both as cook and as writer in the culinary world, in the same year he joined the Grand Hotel in Monte-Carlo as Chef de cuisine, at the invitation of César Ritz, the manager, and Mrs. Jungbluth, the owner. This is the beginning of a long- standing and mutually fruitful collaboration between the two men that would lead to an era of luxury hotels.

From 1890 to 1920, Escoffier took over the management of the kitchen in many luxurious & prestigious hotels like The Savoy Hotel and The Carlton Hotel in London and Ritz Hotel in Paris. For almost thirty years, he served the most famous people of the world and created his own dishes that became renowned till today.

After he left London in 1920, Escoffier returned to Monte Carlo and undertook a very active retirement. On March 22, 1928, he was awarded the highest French honor of Officier de la Légion d’Honneur at the Palais d’Orsay in Paris, and became the first chef to ever have received this distinction. Auguste Escoffier never ceased writing culinary books until his death in Monte Carlo in 1935. Due to the gratitude and unforgettable memory of Auguste Escoffier, people including his best friends and colleagues in London and Paris, created Auguste Escoffier Foundation.

The culinary art museum was established in his honor in 1959 in the house where Auguste Escoffier was born Auguste Escoffier’s Great Contributions Escoffier has a constant concern for the revolutionary changes in the cookery art and people’s food habits, and never ceased to make generous contributions to his gastronomic philosophy of refined simplicity in dining. He eliminated flour from sauces and invented new meat stocks and glazes. He instigated the organisation of professional kitchen brigades & divided the staff into different sections of chefs; His talent was also recognised as a writer, his great articles and books have since become classics.

Escoffier remains today the first and foremost theoretician of modern cookery.

Disciples Escoffier International

Created in 1954 in Villeneuve Loubet, the birthplace of Auguste Escoffier, Disciples Escoffier International is the premier gastronomic society in France to maintain the good name and the traditions of French cuisine. Today, the association counts over 30,000 members in 26 countries worldwide. Disciples Escoffier International aims to provide opportunities for its members’ delight and edification, to further develop the professional training of chefs, and also to generate gains in the perfection of the art of fine dining.

The association brings together all Disciples Escoffier from all over the world each member is committed to the true Escoffier Spirit:

Equality and Appearance

There is no rank distinction among the Disciples; their induction is identical

Knowledge and Transmission

The disciples try to share and pass on their knowledge

Culture and Modernity

The disciples respect culinary history and encourage its continual evolution

Generosity and Unity

The disciples support charity

Escoffier once wrote: “Cuisine will evolve just as society itself evolves, without ceasing to be an art”

Disciples Escoffier International, Asia

The Asian branch of the Association Disciples Escoffier International was founded in 2006 in Shanghai. Behind it was a man, Robert Fontana who settled in China in 1997 as Chef, invested in the gastronomic world and in the community life. Since 2006, Disciples Escoffier International Asia aims at transmitting the Memory of Auguste Escoffier through apprenticeship for young talents. The association contributes to the development of professional training of kitchen chefs while working on perfecting gastronomic art through series of demonstrations, courses, competitions and exchanges. To train young generations and make them adapt to the evolution of this profession.

Each of the actions initiated and taken by the Association respects the Memory of Auguste Escoffier and remains in line with their motto: “Transmission and Evolution of Cuisine and Cooking”.

Who is eligible to compete and what is the competition?

The Competition is open to anyone under the age of 24 years (by the date of the final competition 4.-9. September, 2018). With a maximum of 5 years professional experience in hotel or restaurant kitchens. The candidate must be a resident of Hong Kong. A valid government issued identification card will be required for validation.

The application for the Hong Kong selection competition including resume, recipe and all documents must be sent in by latest 30th of May 2018 via email to The chosen candidates will be contacted by phone and email to confirm their attendance for the Hong Kong selection competition which will take place at the Institute Culinaire Disciples Escoffier by Towngas.

The winner of the selection will be representing the Disciples Escoffier Hong Kong Delegation at the Asia Final of the Young Talents Escoffier 2018 competition at the Restaurant & Bar Show, 4.-9. September 2018 at the HKCEC and having the chance to win and representing Disciples Escoffier Asia in the world final in Europe in 2019.

Date & Location for the selection competition

8th of June 2018, 10.00-17.00, including briefing, preparation, tasting, judging and award ceremony. The Hong Kong selection will take place at the Institute Culinaire Disciples Escoffier by Towngas, Shop 9A, Lee Theatre Plaza, 99 Percival Street, Causeway Bay, HongKong

Uniforms and utensils

The candidate must wear a professional Chef’s uniform composed of a white Chef’s jacket, a Chef’s trouser, an apron, closed slip-resistant kitchen safety shoes, and a professional Chef’s hat (which will be provided). All necessary equipment will be provided. Personal knifes can be used. Plates for presentation will be provided. For special utensil requirements and authorisation please contact Daniel Birkner, Mobile +852 5466 5485 or vial email for clarification.

The guideline

For each classic recipe by Auguste Escoffier chosen for the Hong Kong selection competition, the applying candidate is required to create his own interpretation of the recipe for four people. Candidates will be selected according to their recipe creations and interpretation of the Escoffier recipes. Shortlisted candidates will receive the notification via phone and via email.

The candidates are required to send in the full recipe for 4 people including processing steps via email by latest 30th of May 2018 via email to The selection competition is not open to public, however, guests can attend the award ceremony at the end of the competition at around 4.30pm. The Jury for the Hong Kong selection competition will be composed of renowned Chefs from Hong Kong, Macau and the Disciples Escoffier international.

The topics to be judged are mise en place, organisation and hygiene, preparation, taste, presentation and wastage. All food has to be produced on spot and no outside preparation are allowed.

Recipe for the Hong Kong selection competition

Recipes are from The Escoffier Cookbook and Guide to the Fine Art of Cookery

Recipe 1599

Supremes de Volaille aux Fonds d’Artichauts, Pommes Lorette

Chicken Supreme with artichoke bottoms with Lorette potatoes

From the book:

Sauté the supremes in clarified butter. Arrange them with a garnish of raw artichoke-bottoms, sliced, tossed in butter, and sprinkled with fine herbs. Sprinkle a few drops of nut-brown butter over the supremes, and serve a thickened gravy separately.

Recipe 2615

Bavarois aux Fruits

Bavarian Cream with fruits

Required Flavour is Raspberry

From the book:

One pint of fruit puree diluted with one pint of syrup at 30 degrees (saccharom.). Add the juice of three lemons, one oz. of dissolved gelatine, strained through linen, and one pint of whipped cream. The preparation for fruit Bavarians may be combined with fruits of the same nature as that used for the puree; and this fruit may be added raw in the case of strawberries, raspberries, red-currants, etc., and poached in the case of pulpy fruits, such as pears, peaches, apricots, etc.

Disciples of Escoffier Asia Final Young Talents Escoffier Competition 2018

The Competition 2018 will take place in Hong Kong during the Restaurant and Bar Show in September 2018. The competition will run for 3 days for the candidates. At the end of the contest, according to the total of notation during the 3 days, the Asia Grand Champion will be awarded to represent Disciples Escoffier Asia to the world competition of the Young Talents Escoffier in Europe.

Total requirements for the candidates application

Full resume including picture, address, email address, mobile phone number and emergency contact.

Copy of Hong Kong ID Card.

Recipe and processing steps for 4 people based on the two given classic recipes by Auguste Escoffier, if available a picture of the creations (not mandatory).

Please send your application latest by 30th of May 2018 to the President of the Disciples Escoffier Hong Kong Delegation, Mr. Daniel Birkner via email:


We are looking forward to receiving your creations!

Daniel Birkner

President of the Disciples Escoffier Hong Kong Delegation

Mobile: +852 5466 5485