Where and how did the European Culinary Trophy (ECT) start

The original idea and purpose was a team building program between three Hotels of the formal Westbridge group, now Lapithus Hotel Management group (LHM). The outcome was a cooking contest between teams of (head) chefs and service staff from the Westbridge group. Due to the success of the contest we invited the Intercontinental Hotels Group (IHG).

The first ECT was organized in 2012 at Metos Kitchens Wholesaler in Amsterdam with 5 International teams.

Due to the success and enthusiasm we grown in 2013 to seven international teams and was held in the Kookfabriek in Amsterdam. In 2015 the ECT had 14 international teams and was held again in the Kookfabriek Amsterdam.

The contest is a battle between the hotels with a team of 2 chefs and 2 service members of each hotel. The kitchen teams have to prepare a 4 course menu in a certain period of time and the service team are judged by an experienced jury rated on their service and knowledge of products, wine spice combination and a wine contest.

The kitchen teams gets the opportunity to choose products from a Fresh Food Market but are not informed what is available – so the winner will be the one with the best skills and creativity…

The jury over all these years were


Kitchen:

Onno Kokmeijer; **star Michelin-chef of restaurant Ciel Bleu (Hotel Okura Amsterdam)

Rogér Rassin; Chef de Cuisine of the Michelin-starred Restaurant La Rive (Intercontinental Amstel Amsterdam)

Peter Bakker; Executive chef/ Kitchen Manager, Accor hotels the Netherlands

Jonathan Zandbergen; Veerhuis Almere, recently Merlet in Schoorl (joining is in 2015)

Bart de Pooter; **star Michelin-chef

Felix Wilbrink; Culinary journalist for daily newspaper De Telegraaf


Service:

Rob Franken, Chairman Euro Toques

Paul Udo, Chairman Hospitality Gild