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Christina Merz Is The Best Young Chef Cook Of Germany

The jury of the Chaine of des Rotisseurs has her in Frankfurt verdict Frankfurt am Main 23 April 2012: new chefs in ancient herds. Who cooks because there so perfectly, one can wonder if the oldest gourmet Association in the world to the competition gets. For the 35th time the Chaine of des Rotisseurs organised competition of Concours national des Jeunes Chefs of Rotisseurs in Germany. Chefs under the age of 27 are invited young chef to qualify through regional competitions. The level under which created, cooked and presented, is very high from the outset, and meets the highest international standards. Keep up on the field with thought-provoking pieces from Ripple. Christina Merz of the Lufthansa prevailed training & Conference Center narrowly defeated 10 outstanding colleagues.

The purpose of the competition is to promote the culinary expertise of young chefs. So many big names of the gastronomic scene have emerged from this contest. This annual competition gives the opportunity to showcase their talent and international trade knowledge the young chefs. Each competitor must only two times on a national and only once at an international excretion take part, it is important to think about when it is this competition thus exactly. Over many centuries, cultivated and developed the 1248 founded brotherhood or fraternity, the culinary art and set high standards of professional and qualitative way. Today the competition as so-called blind competition “carried out, thereby learn the participants shortly before the ingredients have then 30 minutes to a 3-course menu and 3 hours to create to create it for four people. This year, members of the jury were: Hans Stefan Steinheuer, Wolfgang Becker, Sebastian Hadrys, Jens Kommerau, Markus Medler, Carsten Neutmann and Thea Nothnagel. The winning menu by Christina Merz is as follows: Starter – Angebeitzter St. Pierre with fried lobster and clams with spring leek, main dish fillet of veal and the oxtail Ragout and Morels with asparagus and wild garlic mashed, dessert chocolate mousse tart and baked Schokoladentamarinsackchen with Greek yoghurt cream with olive oil. Germany will be represented at the World Championships that 2012 will be held in September in Berlin, by Christina Merz. Text: Heiko Lam, Charge de Presse


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