We are open to new ideas and participate in projects that we believe are worth supporting – for our industry and beyond.
CHEFS TROPHY TRAINING.
Block Menü is a sponsor of the CHEFS TROPHY, an industry initiative of the trade magazine chefs! published by Gastronomia Verlag.
In times of demographic change, when competition for talent is fierce, this award raises awareness in the industry and among the public that young people who decide to train as chefs must be challenged and supported in the best possible way.
WE ARE LOOKING FOR – AND ARE AWARDING PRIZES TO – TRAINERS WHO KNOW HOW TO SPARK ENTHUSIASM AND PASSION FOR ONE OF THE MOST BEAUTIFUL PROFESSIONS IN THE WORLD IN THE NEXT GENERATION.
The CHEFS TROPHY TRAINING recognises socially skilled trainers in the culinary profession who go far beyond the normal level of commitment to training.
We seek trainers and companies that offer aspiring chefs modern, well-equipped training environments and ensure fair working hours. This award is a highly regarded quality mark with a significant advertising impact. It raises public profiles and helps award winners attract the best talent in the job market.
The CHEFS TROPHY TRAINING is supported by a high-calibre professional network that grows every year to include new CHEFS TROPHY TRAINING winners. It now has nearly 100 members, including chefs, head chefs and other managers from the general and social catering, hotel and business sectors.
CHEFS TROPHY CAREER.
The CHEFS TROPHY Make or Buy, powered by Block Menü and Block House Fleischerei, demonstrates that convenience and fine dining are not mutually exclusive.
In early January 2020, five teams consisting of a trainee and a chef de partie or sous-chef reached the finals at the competition’s premiere at the Grand Elysée Hamburg. They proved that using fresh convenience food can lead to greater efficiency, cost-effectiveness and time savings in professional kitchens without compromising on quality or creativity.
CLEAR THE STAGE FOR THE RISING STARS OF THE INDUSTRY.
From a shopping basket of Block products and unprocessed fresh basic ingredients, the finalists had to design a menu with five dishes using fresh convenience items, including a starter, a soup, two main courses and a dessert. They also had to provide a calculation of the time required, personnel deployed and associated product costs, as well as a work schedule with ingredient lists and preparation descriptions. Finally, the menu had to be put into practice, with the dishes plated and served to the judges for the final assessment.
