On November 15, the acceptance of applications for the “Golden clover Award” is completed
On November 22, the “Golden clover award” will be presented in Voronezh. Held for the second year in a row, the event is designed to form a relationship between the HoReCa segment and dairy producers, as well as to show the consumer the openness of market participants who are ready to expose their products to transparent judging by a professional jury.
The jury of the “Golden clover award” is unique for Russia and the CIS countries - such a large event for the dairy industry is not held anywhere else in this space, the judges are chefs and restaurateurs.
According to Rabobank, the HoReCa segment for dairy products is the most developing market worldwide.
In 2019, the jury of the “Golden clover award” includes:
Giuseppe Kosmai, expert in restaurant and hotel business, CEO of boutique hotel / gastronomic restaurant 1* Michelin guide Le Mas Candille;
Frederic Andrieu, international pastry chef, Graduate of the Michel Bellin school in Albi, France;
Fabrice of Lakua, chef of restaurants with one and two Michelin stars;
Leonid Garbar, Vice-President of the Guild of chefs of Russia;
Oleg Barinsky, head of the group of companies “Morsen”, chief restaurateur of Vologda region;
Yevgeniya Bunos, an expert in the field of international economic relations, head of consulting Bureau "France Group". Partner of the international gastronomic festival of chefs "Stars of Mougins" (France);
Anton Prokofiev, Chef of the restaurant “Gusyatnikoff”;
Alexey Vinogradov, Official chef of the Russian Olympic team;
Dmitry Vyrodov, President of the Association of cooks and restaurateurs of Chernozem region, Full member of the National Association of cooks in Russia;
Sergey Polyak, Chef of gastronomic restaurant "Kronon" of boutique hotel Kronon Park Hotel, Grodno, Belarus;
Evgeny Timofeev, Owner of Timofeev school, famous chef and entrepreneur;
Tatyana Butskaya, Head of the Committee for mother and child protection of the Eurasian economic community organization;
Zoya Bogdanova, Psychologist and psychotherapist on weight correction; the author of the book and methods #eatreadloseweight.
“The quality of the product is the basis of the gastronomic restaurant, especially marked by the stars of the guide Michelin. Our choice today is made in favor of farm, organic product terroir. It is important to come to Provence and try what nature and a neighbor-farmer gave to this area", said Giuseppe Kosmai. The chef of the restaurant, led by an expert [Xavier Burel, restaurant Le Candille*], constantly travels to farms, to markets in neighboring towns and villages, to professional exhibitions and fairs.
"The search for the best product and the best supplier is continuous", Mr. Kosmai said.
High quality of the product and its naturalness are the key requirements of all chefs and restaurateurs to raw materials in the kitchen. Meanwhile, the experts of the jury note the balance between the preferences of professionals from the restaurant business, and the sense of taste of the guest. It is in the center of everything.
“I work in a country hotel, which is located in the forest and our guests are mostly Muscovites, who, unfortunately, cannot always taste a normal product. We work with farmers who bake bread, make milk, sour cream, cottage cheese, kefir, fermented baked milk and butter only for our hotel. For a cook, if you do not eat it at once, but use it in a dish, it is a raw material and the choice of suppliers is much more difficult, because not every product can reveal your dish", - believes Alexey Vinogradov.
In 2019, the “Golden clover award” will be awarded in 12 categories: milk, cottage cheese, yogurt, sour cream, fermented milk product, cheese, dessert, butter, innovation, packaging, ingredient for dishes, jury prize. In addition, in the "cheese" category, the jury members will name the best hard and semi-hard cheese, soft cheese and blue cheese.
We invite you and your company to participate in the award!
Read more about the award at the link: http://goldenclover.dairynews.ru/
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