Bocuse d’Or Aotearoa team placed 15th in global culinary Olympics –
Denmark has won the Bocuse d’Or with Norway and Hungary coming second and third place respectively in the world’s most high profile cooking competition.
Led by Chef William Mordido, the NZ team placed 15th in our first final participation in the biennial competition, which was held in Lyon, France at the SIRHA Lyon Trade Exhibition centre. Australia placed 18th.
Twenty-four teams consisting of some of the best chefs on the planet were gathered in Lyon at the Olympics of Food. Known to be the most prestigious and difficult culinary competition on Earth, the Bocuse d’Or is an event that makes fine dining an arena sport.
It comes with all the trimmings including uniforms, judges, cheering fans holding flags, bronze-silver-and-gold statuettes, and winners on podiums beaming while their national anthem blares in the speakers. And while there’s glory in winning one of the culinary Oscars, the road to Lyon is a long process that takes passion, dedication, and a strong desire for perfection.
The Kiwi team spent months preparing and fundraising for the competition, engaging creative director and graphic designer Alan Hughes to lead the design process.
“We really wanted to challenge ourselves to create shapes and designs that had not been seen or done before. We were given an international platform so it was our chance to showcase how far we could stretch our creativity,” – says Mordido.
On Day One, Sunday January 23, 12 countries were competing: Norwegian, China, belgium, Moroccan, japan, Chile, New Zealand, Canada, Switzerlandthe UK, sweden, and Sri Lanka. For the first event, the teams had to make a ‘Feed the kids’ menu based on squash, working from starter to dessert in a playful way.
A jury of children aged 10 on average was also present to evaluate the different dishes, which brought some comic relief to the proceedings.
Noma announces 2024 closure to enter food lab field –
Noma, the Copenhagen restaurant that helped define a genre of ultra high-end, locally foraged, and culinary groundbreaking cuisine, has announced that it will close its doors in 2024.
After several announcements over the years that Noma was temporarily closing, opening up pop-up locations in Mexico, Japan, or Australia, becoming a pandemic-era burger joint or otherwise reinventing itself, the renowned restaurant has announced it is shutting down regular service.
For good this time. Once the restaurant closes its doors, Noma will host occasional pop-ups and transform into a full-time food lab, which essentially means the newest player in the world of direct-to-consumer food products (like Wild Rose Vinegar and Smoked Mushroom Garum ) is the world’s most famous restaurant.
A Noma spokesperson has said that they do not consider this a closing of the brand. “To continue being noma, we must change,” reads a statement on the restaurant’s website.
“Winter 2024 will be the last season of Noma as we know it.”
The restaurant is known for fantastical and interestingly named dishes like Moldy Egg Tart and Reindeer Heart Tartare, and garnered three Michelin stars in 2021, as well as winning first-place rankings on the World’s 50 Best Restaurants list.
Opened in 2003 by Claus Meyer and René Redzepi, Noma and its culinary team pioneered a style of cooking that came to be known as New Nordic, relying on local ingredients that often have to be painstakingly foraged and prepared. These labor-intensive processes and the punishing schedules needed to execute them simply cannot coexist with fair, equitable and humane work practices, Redzepi told The New York Times. “It’s unsustainable,” he said. “Financially and emotionally, as an employer and as a human being, it just doesn’t work.”
Noma’s announcement comes just months after the restaurant began paying its interns. In October of 2021, the restaurant announced that for the first time, its interns, known as stagiaires or stages in the industry, would accept pay.
In the world of fine dining, interns are rarely paid, and are routinely asked to maintain grueling work hours in exchange for the invaluable “experience” of working at a top restaurant. Because Noma is arguably the most prestigious kitchen in the world, these interns come from around the globe to learn from the most well-regarded chefs in the industry.
A Noma spokesperson said that after the restaurant’s transformation, the intern program will continue. “The transition into Noma 3.0 has no correlation to our paid internship program (which will continue for the next two years and onwards),” they said.
The practice of paying Noma interns has reportedly added $US50,000 in monthly operating expenses to the restaurant’s budget, according to The New York Times.
While Noma—the restaurant—is closing its doors in 2024, the culinary braintrust will be reincarnated in what Redzepi is calling “Noma 3.0.” The Noma test kitchen will develop new products and dishes to sell on an e-commerce platform and occasionally open up as a pop-up restaurant. It’s certainly not the last we’ll be hearing from Redzepi and his team, as they branch out into new-to-them territory. But as Redzepi wrote in the closing announcement, “Serving guests will still be a part of who we are, but being a restaurant will no longer define us.” Sources: Bon Apetit/ Noma/ NY Times
NZ WelTec student selected for Young Chef Olympiad –
Wellingtonian Michelle Burling-Claridge, a Level 5 Diploma in Hospitality Management student at Whitireia and WelTec (Te Pūkenga), has been selected to represent New Zealand at the IIHM Young Chef Olympiad 2023 on January 29.
Following two years of hosting the International Institute of Hotel Management’s Young Chef Olympiad event online, the global culinary competition is now back to being judged in person in India.
Michelle represents New Zealand in the section of Group E heat to be held in Hyderabad, with competitors from Jordan, Sweden, Namibia, Spain, USA, South Africa, Uzbekistan and Portugal.
Young chefs from over 50 countries will fly to India to compete. Competitors will be judged on several factors: ability to cook with given ingredients within a specified time, creativity of dish and taste, and utilization of pre-selected ingredients.
Michelle, 21, with her WelTec tutor, Frank Prskawetz, will be flying over to whip up a culinary storm.
“This is really a once-in-a-lifetime opportunity as there is only one young chef selected from each of the 50 participating countries,” said Frank.
Michelle, who finished high school at Onslow College before completing WelTec programs in bakery, cookery and hospitality, is both nervous and excited about the challenge.
“It is just awesome news and it doesn’t yet feel quite real to me! I am so excited to go to India as I have only ever traveled to Australia before.
“It will be incredible to meet other upcoming chefs and the competition will be a good test of pressure. But of course so many things can go wrong when you are cooking so I’m a bit nervous about that! Frank, however, has trained me well and taught me great new techniques, so I feel confident,” said Michelle.
Frank Prskawetz, explains that in the initial round students will prepare a vegetarian dish made from a table of ingredients (like a magic box), and a lemon meringue tart for dessert. In the final round, they will make a classic French omelette, a prawn dish from a table of ingredients, and a tarte tart to finish.
“We have been practicing preparing dishes from pre-selected ingredients to help get Michelle used to this format. She is a very well rounded chef, having done both cookery and bakery through WelTec, so I’m sure she will do well,” says Frank.
Michelle is currently working at Hippopotamus restaurant at the QT Hotel Wellington, and hopes the Young Chef Olympiad will be a stepping stone to further work and travel overseas. “I would love to work and travel around the world, and that is what I am hoping to do next.”
Accor announces Orient Express Silenseas luxury adventure to its portfolio –
One hundred and forty years after the launch of its first luxury trains, the Orient Express legend continues with the unveiling of plans for the world’s largest sailing ship, Orient Express Silenseas.
This revolution in maritime history is an ambitious undertaking that pushes the limits of what is possible. The result of a unique French partnership between world leader in hospitality Accor, and Chantiers de l’Atlantique, a leading shipbuilding company, this extraordinary sailing yacht of the future with spectacular interiors will set sail in 2026.
“With Orient Express Silenseas, we are beginning a new chapter in our history, taking the experience and excellence of luxury travel and transposing it onto the world’s most beautiful seas.
“This exceptional sailing yacht, with roots in Orient Express’ history, will offer unparalleled service and refined design spaces, reminiscent of the golden age of mythical cruises.
“Innovation is at the heart of this ultra-modern ship that will revolutionize the maritime world with new technology to meet today’s sustainability challenges. It is a boat designed to make dreams come true, a showcase for the best of French savoir-faire.” -Sébastien Bazin, Chairman and CEO, Accor.
“With a signed letter of intent to order two ships, Chantiers de l’Atlantique is proud to herald a new era in the shipbuilding industry with Silenseas.
“This concept, born in our design offices in 2018, is the quintessence of our savoir-faire in the fields of naval architecture, the construction of sophisticated hulls, as well as the design of luxurious spaces.
“In addition, the installation of three SolidSail rigs, a revolutionary 1,500-square-metre unit wind propulsion system, for which we have developed and tested a first prototype, will contribute significantly to the propulsion of the ship. Combined with a hybrid propulsion system running on liquefied natural gas (LNG), Silenseas will become the ship of reference in terms of environmentally friendly operation and design.” -Laurent Castaing, Managing Director, Chantiers de l’Atlantique.
FASCINATED BY GRANDEUR
In 1867, Georges Nagelmackers boarded the transatlantic ships connecting Europe to America and set off on a journey of discovery to the United States. Fascinated by the grandeur of these huge boats, the founder of Orient Express trains explored the luxurious travelers’ suites, with their rich and sumptuous decor, adorned with exceptional marquetry. He experienced the social scene in the restaurants and the unique ambiance of the lounges, libraries and entertainment venues. This sea travel experience would later inspire the 1883 launch of his now legendary train: the Orient Express.
Inspired by the Golden Age of the French Riviera, Orient Express Silenseas will echo the glorious era when writers, artists, painters, princesses and movie stars spent time between Monte-Carlo, the beaches of Saint-Tropez, Cap d’Antibes, Cannes and its famous Croisette and discovered a refinement tinged with exquisite insouciance and joie de vivre, inviting them to extreme escapes.
A 220-metre-long ocean treasure with a tonnage of 22,300 UMS, Orient Express Silenseas will feature 54 Suites measuring on average 70-square-metres, including a monumental 1,415-square-metre Presidential Suite (including a 530-square-metre private terrace), two swimming pools including a lap pool, two restaurants and a speakeasy bar. The singular cruise ship will celebrate the Art of Travel a la Orient Express: the quintessence of luxury, absolute comfort and dreams.
A tribute to artists and culture, Orient Express Silenseas will invite guests to experience incredible shows in its Amphitheater-Cabaret and a private recording studio will give a voice to the most beautiful melodies. This unique travel experience, guided by the winds, will feature spa treatments, meditation sessions and stopover explorations to discover cultural treasures that allow guests to completely unplug from reality and stop time.
Capitalizing on the experience of these experts in ocean racing, Orient Express Silenseas will sail with a revolutionary technological design known as ‘SolidSail’: three rigid sails with a surface area of 1,500 meters each will be hoisted on a balestron rig, with three tilting masts reaching more than 100 meters high, able to ensure up to 100% of the propulsion in suitable weather conditions. This hybrid propulsion formula will combine wind power with a state-of-the-art engine running on liquefied natural gas (LNG) and plans to use green hydrogen once the technology is approved for ocean passenger ships, launching a new, more environmentally friendly vision of sea travel.
The latest feat from the Chantiers de l’Atlantique is a true sailing yacht of the future combining the finest French talents. Renowned architect Maxime d’Angeac will design the interior layout and decor and Nantes-based design company Stirling Design International will handle the exterior architecture. Hetland Maritime also assisted Accor in creating the project and in the ongoing discussions with Chantiers de l’Atlantique. The entire project will be financed up to 70-80% by commercial banks, with the remainder provided by a consortium of equity partners in which Accor will have a minority stake.
ABOUT ORIENT EXPRESS, PART OF ACCOR
Artisan of travel since 1883, the Orient Express sublimates the Art of Travel with its luxury trains, unique experiences, and collections of rare objects. And coming soon: its first hotels around the world, with the opening of Orient Express La Minerva in Rome and Orient Express Palazzo Donà Giovannelli in Venice in 2024. Another project has also been announced in Riyadh, the first city in the Middle East to announce the arrival of an Orient Express hotel. The luxury travel experience will continue with the launch of the Orient Express La Dolce Vita and the return of the legendary Orient Express to railways. www.orient-express.com
Carnival Wants to end Cheap Cruises (Royal Caribbean Agrees)
A hotel room that sells for $100 a night comes with a place to sleep, maybe a pool, and if you’re really lucky, a free, very mediocre breakfast. Buy a cruise cabin for $100 a night — something that’s easy to do right now — and you get your cabin, multiple pools, hot tubs, shows, live music, and as much food as you can eat from multiple venues.
That’s a great deal when cruise prices are relatively in line with land-based vacation prices. While they’re depressed, which they have generally been since the cruise industry returned from its covid-related shutdown in July 2021, both Royal Caribbean Group (RCL) – Get Free Report and Carnival Cruise Lines (CCL) – Get Free Report expect that to change.
Both cruise lines have been aggressive in positioning their fleets, managing capacity, and building excitement. Carnival recently added Celebration, its newest US flagship, and Royal Caribbean has Wonder of the Seas, which began sailing during the pandemic.
Carnival CEO Josh Weinstein made it clear that he has a plan to bring cruise pricing higher, and he talked about it during the cruise line’s fourth-quarter earnings call.
Carnival Cruise Line
Carnival Sheds Ships, Ramps up Ads
Carnival removed a number of ships from its namesake brand in 2022. It also took three ships from its Costa line, which sails in Europe and has been impacted by both covid and the war in Ukraine, and assigned them to Carnival, giving that cruise line a new experience to market.
Weinstein has been focusing on making the various Carnival brands as efficient as possible. This has included adding new ships and dropping old ones.
“When coupled with the delivery of larger, more efficient ships, including the successful introduction of Carnival Celebration last month and the addition of Arvia for P&O Cruises just last week, this will result in nearly a quarter of our fleet consisting of new capacity,” he said. “This fleet transformation results in an 8-percentage-point increase in balcony cabins, along with a tremendous increase in available real estate on board to deliver even more differentiated onboard experiences and generate associated revenues contributing to durable revenue growth going forward.”
Basically, newer ships come with more revenue opportunities than older ones and Carnival used the pandemic to reset its fleet, adding new ships and phasing out older ones. Weinstein has also taken steps to let customers new and old know what the Carnival cruise lines have done.
“We are capitalizing on the 25% to 50% value gap for land-based alternatives that, frankly, should not exist with new marketing campaigns to communicate our significant value advantage to land-based alternatives, including newly launched digital creatives from several brands, ” the CEO explained. “We plan to continue these increased investments in advertising as we head into next year to promote a strong ‘wave’ season where we capture disproportionately higher bookings for the year, particularly our important summer season.”
Weinstein has his various brands focusing on maximizing revenue with an eye toward bringing higher prices.
“On the revenue management side, we are ensuring that each brand is utilizing pricing philosophies to maximize revenue, from launch to sailing, and sharing best practices across brands,” he added.
Royal Caribbean Wants Higher Prices Too
Royal Caribbean Group President Michael Bayley has also commented on cruise prices being too low. He explained why that has been the case in an interview with TheStreet.
“All of us were coming from very low load factors. And we were trying to get to our model number of 100% plus. And so, yeah, pricing was a challenge during that period,” he said.
The Royal Caribbean executive is confident that higher prices will return in 2023.
“I am more optimistic about pricing now than I’d been before. I think we’ve seen ourselves, our load factors are back, our bookings are solid, and our pricing is recovering,” Bayley said.
Royal Caribbean has Icon of the Seas, the first in a new class of ships, set for delivery late in 2023. Bookings on that new ship have been at record levels. In a broad sense, while cruise prices have been depressed, newer ships have been selling at premium prices.