The Crous de Toulouse-Occitanie opened applications on March 11 for a unique concept of cooking competition, featuring challenge students tocreate a seasonal menu while limiting food wasteincluding starter, main course and dessert for three people. Toulouscope followed the project, and attended the grand final between the six competing candidates in a TV set atmosphere.
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Students under the spotlight
The objective of the competition Chef Crous'TO? Promote the culinary skills of students and highlight their talent, while raising awareness of home and sustainable cooking. An adventure to live for pleasure, competition and sharing, in which six students had the chance to participate: Nicolas Croze, Audrey Nizery, Clara Pujol, Alec van Straten, Lucie Cabantous and Elisa Wolf. Students fromdifferent backgrounds and varied backgrounds, none of them following a culinary study path.
"I said to myself, it's the moment! I have a baking Instagram account, and this competition was a continuation I thought it would be a crazy experience, and it was!” Audrey Nizery, winner and favorite prize of the competition
A final with great fanfare
The six students competing were expected on Monday April 8 from 7:15 a.m. at Resto U' Médecine for a Top Chef-style finale! The 4-hour event took place in the professional kitchens of Crous. Competition during which the students busy in the kitchen: cutting, cooking, seasoning, dressing... The difficulty? Produce three quality and beautifully presented dishes within the allotted time. Budding cooks were able to count on the support of experienced chefs from Crous and coaches Stéphane and Laurent, the opportunity for them to pass on their know-how, professional techniques and tips.
"The Crous chefs accompanied us throughout the event, during the 4 hours, it's one of the things that I favorite. They were there to advise us, guide us in our technique, give us their tips..." adds Audrey.
A seasonal menu while limiting food waste
The subject of seasonality and the subject of food waste was at the heart of this first edition. Participants had to respect the imposed theme, as well as a basket made up of around a hundred products. Cooking the carrot peels, grapefruit zest, spinach stems, mushroom stems, radish tops... All while adjusting the quantities carefully to avoid waste, the students joined in the fun!
"The theme inspired me, it's very topical, we young people try as much as possible not to mess up, imposing this theme pushed us to be super creative on it", confirms Audrey.
Audrey Nizery, the jury's favorite
Brilliant fifth-year engineering physics student at INSA Toulouse and a double degree at the Toulouse School of Management, Audrey Nizery wins the event by winning the jury's favorite prize and that of best dish Its menu composed of the recipes "A crunchy April" (a tartare of tartare). seasonal vegetables), "the carrot to the end" (chicken ballottines accompanied by a carrot crumble) and "Pep's Lova" (a pavlova-style dessert ) was able to seduce the jury. And yet, she's not usually a fan of savory recipes: "I've been baking a lot since I was in fourth grade, I'm not usually very salty! I watched a little Top Chef and I decided to get started. I'm clearly more experienced in baking."
Besides, Audreyshares her creations on her Instagram account, Audr-pâtisse: "I post all the cakes that I have been baking there for almost 12 years ". For this enthusiast, the experience was very educational! "I hope that this competition will be repeated in the coming years, it's a huge opportunity for us as students. Seeing the back kitchen of the Crous, the equipment... It's impressive! And it's is a chance to work with professionals." And as for her future, she does not rule out the idea of making it her career "I asked myself this question a lot, if I dared, yes! One of my dreams would be to open a tea room with pastries, and why not now even in the savory sector!"
At the start of the school year, the winners will see the Their recipe offered in the 17 Resto U' of the Toulouse academy. For the prize for best entry, Nicolas Croze leaves with a basket filled with fresh fruits and vegetables, for his prize for best dish Audrey Nizery wins a meal for two in a Crous brasserie, and Clara Pujol wins a pastry workshop with the one of the Crous chefs for its title of best dessert.