Six young chefs aim to win World Championship gold in Luxembourg

Too many cooks spoil the broth? Six young chefs from all over Germany want to prove the opposite at the Culinary World Cup in Luxembourg. The national youth team of the German Chefs’ Association (VKD) has been rehearsing for the international competition at the Dresden restaurant “Kastenmeiers.”

It’s a dress rehearsal for their big performance at the end of November: a three-course meal for 70 guests. Celery, apple, rutabaga, and nuts kick things off, while veal, potatoes, buckwheat, and savoy cabbage make up the hearty main course. For the sweet finale, lime, nougat, and bergamot come together. Exactly how the ingredients will be arranged on the plates remains a secret until the competition.

At the RAK Porcelain Culinary World Cup, which takes place only once every four years, around 85 teams from 74 countries are competing this year, including 15 junior teams. This year, the chefs will be at the stove from November 21 to 25.

Precision, timing, hygiene, and team spirit

“Every plate should look the same, and that’s an art in itself,” says Michael Hummel of the German Chefs’ Association (VKD). In addition to taste, precision, timing, hygiene, and team spirit are what matter most. The six members of the national youth team are 25 years old or younger, with the youngest just 19, reports Hummel. They come from different regions of Germany and bring a variety of experiences and ideas to the table.

In addition to their regular jobs, the young chefs train together in Berlin on their days off. Preparing for an international competition takes at least a year on average, says Hummel. In the final phase, they train nearly every week.

In Luxembourg, the team faces strong international competition. “Of course, we’re aiming for a gold medal,” said a spokeswoman for the VKD. The team receives support from the food wholesaler Transgourmet Deutschland, which, among other things, provides food for training and the competition. “These are the talents of tomorrow,” said Jannik Weiss of Transgourmet about the young chefs.