Make a recipe with just one pot or pan, a hotplate and a microwave without neglecting a touch of imagination.
And all this without exceeding a budget of 5 euros per person and one hour of preparation.
These were the constraints for applying for the cooking competition, “Crous d’Or”, launched by the Crous de Reims.
“Students are always in a rush with classes and exams.
This competition must resemble them, so there is no question of simmering a stew in a student kitchen.
But we want to show that you can eat better by preparing your own meals,” says Estelle Sage, responsible for food activities.
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This first edition concerns all students of the academy (Troyes, Charleville-Mézières, Reims and Châlons-en-Champagne).
It is thus a melting pot of recipes which were received at the Crous de Reims until February 4, the closing date for registrations.
“And surprise, we only had one pasta recipe.
The students were very inventive.
We were surprised by the diversity offered in the recipes.
Some foreign students even brought different culinary flavors,” rejoices Estelle Sage.
Eight finalists have just been selected by a jury made up of chefs.
The event is sponsored by the starred chef, Julia Sedefdjian, based in Paris in the 5th arrondissement.
“She is the youngest starred chef in France, at only 29 years old.
She is a woman very invested in equal opportunities and that also corresponds to the values of our competition.”
The winner's recipe will be offered in U restaurants
The eight finalists will have the chance to participate in a day of culinary coaching alongside him this Thursday, March 7, in order to perfect their skills and prepare for the ultimate test scheduled for March 16.
“Students will thus be able to improve their recipe with which they applied before presenting it in the final.
They will learn to save time in the kitchen, to prepare their plates and to vary the textures,” explains the entertainment manager at the Crous de Reims.
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On Saturday March 16, students will have to find their bearings in front of their work surface installed at the Salon de la Gastronomie at the Parc des Expos in Reims.
It is in front of the public that they will give the best of themselves to make their savory recipe and a sweet recipe with prescribed ingredients.
At the start of the school year in September, the winning recipe will be offered on the menu of all Crous de l'Académie restaurants.
Faced with the enthusiasm of students, the Crous de Reims hopes to perpetuate the formula and why not imagine inter-Crous culinary competitions in 2025?