Named best apprentice chef of Corsica in 2016, this week Nathan will represent his island at the national final of the 44th “Olympiades des Métiers”, which is being held in Bordeaux. The stakes of the event are high : Designate the name of the one who will represent France at the world final of the best apprentice cooks to be held next October in Abu Dhabi.
What about the “Olympiades des Métiers” ?
The “Olympiades des Métiers” bring together 700 young people under 23 who want to express their talent and know-how in 60 different trades. Organized by Worldskills International, the aim of this competition is to “promote the professions and convince people all over the world that they make an essential contribution to the economic success of countries and to the personal fulfilment of individuals”.
To reach this stage, young enthusiasts must be employees or engaged in a training course alongside a company and then pass the regional selection stage. Among the 700 talents racing this week in Bordeaux, Nathan Cohen, a young Corsican of 21 years full of talent. He develops his know-how throughout the year alongside Aurélie Adancourt-Scarbonchi, Head of the Hotel Restaurant Sole e Monte in Cutuli Curtichjatu.
A talent Made in Gravona
It is now 2 years since Nathan joined the team of this family establishment overlooking the Gravona valley. A famous address in the Ajaccio region led by a duo of shock who reinvents Corsican cuisine from his village. From Pierre Torre’s honey, to Jérôme Pierlovisi and Félix Torre’s charcuterie and Jacques Abatucci’s organic veal, Aurélie Adancourt-Scarbonchi is committed to offering modern cuisine with the best producers in the region. This kitchen was chosen by the CIV Corse to represent island gastronomy at the last VINISUD exhibition in Montpellier. The whole is headed by Romain Aicardi-Cruciani, manager of the Sole e Monte hotel who is also a great wine enthusiast. A passion that he puts at the service of the association of sommeliers of Corsica, devoting a large part of his life to the promotion of island wines. And this is felt as soon as you push the doors of his establishment with a wine list of immense richness that finely accompanies the compositions of the chef. So it was in this laboratory in the Gravona valley that Nathan prepared himself for this great meeting which opens today in Bordeaux.
A 3-day contest
During these 3 days, many trials await him. On the programme, three events are to be prepared in advance: “A starter, a main course and a dessert. The organization has been sending us a list of products to use for each event, so I’ve been preparing with Aurélie to offer the best possible composition. For the final test, the dish to be made will be revealed on D-Day after we have raised the surprise bell under which will be placed the products to be used for this preparation”.
From Cutuli to Abu Dhabi ?
14 competitors from all over France stand on Nathan’s road. The best one will win the precious sesame to represent France at the world final of the best apprentice cooks which will take place in Abu Dhabi in the United Arab Emirates, next October. A dream which was still a fantasy a few months ago, but which is true today. All we have to do now is wait for the jury’s verdict, which will fall on the weekend…