Deadline for submissions is Sept. 15
Chefs could win up to 20,000 euros (around $22,000) in an international recipe contest.
The ArsNova International Culinary Prize, which until last year was called “Le Taittinger,” requires chefs to submit a recipe using a specific ingredient along with photos documenting how they made it. Contestants will compete against chefs from nine countries.
Dominique Crenn, chef and owner of Atelier Crenn in San Francisco, is overseeing the competition in the United States, with the assistance of Sal Rizzo, owner and CEO of De Gustibus Cooking School by Miele in New York City.
This year, contestants must develop a dish using female duck.
The competition is open to professional chefs aged 24-40 with at least five years’ experience who currently work for a restaurant.
Along with the recipe, contestants must submit 6-12 photos documenting the production of the dish, a statement explaining the contestant’s background and inspiration for the dish, a prep sheet specifying “the importance of each ingredient’s origin,” and the cost of preparing the item.
The recipes will be judged based on the dish’s originality (30%), “technicality” (30%), inspiration (20%), and visual impression (20%).
Submissions are due on Sept. 15 and can be submitted here.
https://prixcuisinedauteur.philanthropicarsnova.org/en/apply
In addition to the 20,000-euro grand prize, a second-place prize of 5,000 euros and a third-place prize of 2,500 euros also will be awarded.
Besides the United States, competitors are eligible from Belgium (and Luxembourg), France (as well as Andorra and Monaco), Germany, Japan, the Netherlands, Sweden, Switzerland, and the United Kingdom.
One finalist will be selected from each country, and will be announced on Oct. 15. The winner from among the nine finalists will be announced on Feb. 4, 2025, followed by a charity dinner.
This is the 57th year of the competition and past winners have included such notable chefs as Joël Robuchon, Michel Roth, Bernard Leprince, and Régis Marcon.
Last year the award went to the Swedish finalist, Louis Dupuy-Roudel.
The competition was established in 1967 by Claude Taittinger of the famous Champagne house. It is now operated and funded by the Philanthropic ArsNova endowment fund and its culinary arts center.
Contact Bret Thorn at [email protected]
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