Presented at the Ciudad Real CEOE Headquarters by Mariano Castellanos and Teófilo Arribas
The National Federation of Restaurant Professionals will be hosting the National Championship of Restaurant Professionals "Julián Luna Trophy" on the upcoming May 9th, the same within the frame of the 4th edition of FENAVIN, National Trade Fair on Wine that will take place from May 7th to the 10th at the Ciudad Real Trade Fair Pavilion. The Provincial Association of Hotel and Restaurant Entrepreneurs of Ciudad Real will be collaborating, with its President, Teófilo Arribas having presented the event along with Mariano Castellanos, the President of the Promoter Institution.
Arribas has commented that this will be the third time the championship is held, recalling that his institution, which is integrated in Ciudad Real's CEOE-CEPYME, has reached a collaboration agreement with the National Trade Fair on Wine's Management to collaborate in the organization of the event.
Arribas introduced Mariano Castellanos, President of the National Association of Maîtres and Waiters of Spain, who has taken care of all the details concerning the Championship. Castellanos has mentioned that this event is being considered more important year after year. Moreover, he has advanced that upon today's date 13 contestants from different places around the country have already registered, and this when only 8 were expected. Participants have passed the Association's filter, with the exception of those from Ciudad Real, who have been selected by the Provincial Association of Hotel and Restaurant Entrepreneurs.
The winner will receive an original trophy, which represents the restaurant professional's function staged in the tools of the trade. That is to say, a burner and a frying pan, representing the methods that were used to prepare the dishes in front of the client, according to what Castellanos explains. The laureate will also have the possibility of representing Spain in the International Championship that Mexico will be hosting.
The competition, which will take place between the representatives from all the restaurant professional associations included in this Federation, will take place in front of a professional audience at the Dionisos Pavilion in the Trade Fair Grounds as of 15:00 hours.
This third edition of the Championship is open to professionals from restaurants, hotels and likewise to students and graduates of Restaurant and Catering Schools (professors not included), age of whom must be between 22 and 45.
Participants will represent Provincial or Autonomic Associations of Restaurant Professionals that are duly registered with the National Federation of Restaurant Professionals.
The Championship will consist in a series of tests, which will be graded by a jury that will be previously selected from amongst representatives of the hotel and restaurant trade. Each association represented at the Championship will appoint a Jury President to each table and test.
The 3rd National Championship of Restaurant Professionals will consist in 10 tests, each with a maximum period of time for their execution. Tests to be passed by the contestants will be as follows: preparation of a full service, in which they will have to assemble, decorate and explain the menu; cocktails, during which they will prepare either a Dry Martini, Brandy Alexander or San Francisco for two, the same depending on the lot they draw. There will be decanting, tasting and serving of red wine; ham carving (classic carving and free style carving).
Apart from this a series of deserts will be prepared in front of the client, specifically Californian style Grapefruit, as well as meats, FENAVIN style Kidney Delights. 12 cheeses holding Denomination of Origin will also be identified; Irish Coffee will be prepared; carving, rationing and presentation of smoked salmon and a final test covering professional competency and skills.
In this last test the participant must answer questions formulated by the jury, which will be related with situations that arise in the profession, such as customer claim and complaints attention, changing of dishes and possible suggestions; likewise using a professional and adequate vocabulary.
The jury will be composed by persons who are duly qualified to evaluate the tests (restaurant professionals, school professors, members of associations of restaurant professionals, special guests from the hotel and restaurant trade and gastronomic journalists).
NATIONAL PRIZE AWARD CEREMONY
Likewise the award and diploma ceremony for the contestants of the National Championship, as well as the National Awards for Promotion of Quality in the Restaurant World from the National Federation of Restaurant Professionals will both be taking place.
The Federation of Restaurant Professionals grants a series of awards to Restaurant and Hotel chains, and to agencies or institutions that have contributed in the promotion of training of Restaurant Service Professionals and dissemination of the Restaurant Professional sector. Different public or private institutions will also be receiving awards, as is likewise the case with the media.
Laureates will be nominated and chosen by the different Associations of Restaurant Professionals and they will be invited to the award ceremony, thus making their recognition public during the official event that will take place at the Gala Dinner to be held on May 9th.
Laureates of this award are the La Mancha Denomination of Origin Regulator Board; the Sol Meliá Hotel Chain; the Cándido Group Restaurant Institution; the España Directo Communication Group; the journalist Javier Pérez Andrés; the I.E.S. Miralbueno Teaching Centre (Aragón) and a special award to Jiménez Blas.
Sponsors collaborating in this third edition of the National Championship of Hall Master Professionals are Brandy de Jerez Denomination of Origin Regulator Board; La-Mancha Denomination of Origin Regulator Board; Eroski; Marqués Vineyards and Wines and Caja Rural.