There were only two left to be decided at 4 p.m. at the center of the stage that had served all day for the tests of this first major competition of Niçoise cuisine, “Chef for a Day.” Gérard and Elena were waiting impatiently, and it was finally the youngest of the competition who was awarded.
And all this had started in the morning from 11 a.m. in the gastronomy space imagined for this new edition of the associations’ meeting and which won unanimous approval from both visitors and exhibitors.
There were 10 adults, all equipped with their pissaladiere, whose technical sheet and photos had already allowed them to pass the first qualification step out of 200 applications. The jury, composed of cooking teachers from Paul Augier High School, chefs, and members of the Cercle de la Capelina d’Or, could start their tasting marathon of 10 pissaladieres.
The deliberation was extremely difficult as the level was tight, and, as often, it was the details that made the difference allowing Marcelle, Elena, Valérie, and Gérard to make it to the last four of the competition for the afternoon finals, which would start with the junior final composed of Marina, Lola, Clément, and Eric.
A quick midday gourmet break, and everyone resumed their positions, both jury and candidates. The first final could begin with the challenge of presenting a pan bagnat. And in this small game, the young chefs could count on the kindness of the chefs and teachers present: Sophie, Eric, Thierry, David, and Franck, but also the culinary blogger, Laurence. 20 minutes to complete the recipe that the young candidates then presented to the jury members.
The time had come to move on to the grand final of the “Chef for a Day” contest. Marcelle, Elena, Virginie, and Gérard discovered the recipe on which they would work: The famous Niçoise Salad. Behind them, a pantry brimming with products, some of which were traps. Armed with their crates, the candidates first went shopping before tackling the two 30-minute challenges assigned to them.
The first challenge involved making a classic Niçoise salad, and the second called for their imagination and creativity as they had to create their version of a Niçoise salad using the same ingredients as the classic. Two challenges that were of a high standard with Marcelle and Valérie even giving their all, cutting their fingers.
3, 2, 1 Stop! It was 3:30 p.m., and the last call had been given, and all the candidates stopped simultaneously. The plates were finished, and the candidates could present them to the many people present, especially to the jury members who would evaluate each one of them.
It was time to announce the results: In the juniors, no one was able to separate the young chefs, and they went home with arms full of gifts. As for the rest, you know it, it was Elena Zuccarelli (19 years old) who won this first title of “Chef for a Day,” which she and everyone hopes will be contested again next year for a second edition of a contest that won unanimous approval from both the audience and participants.
Photo credit and photo gallery of the event: Cook & Shoot – Aline Gérard
