Steve Lentz and Lucas Andrieux wow judges at the international cooking competition “Global Chefs Challenge”, reaching the number one in “Vegan Kitchen”.
With their three-course-meal they were able to convince the judges and kick eight other competitors from Lithuania, Serbia, Indonesia, the US, the Philippines, Singapore and the United Emirates out of the competition.
The Global Chefs Challenge is an international cooking competition where participants from around the world have to show off their skills in seven different semi-finals. Steve Lentz won the qualification for Europe in the category “vegan kitchen” in February 2023. These past days, from 22 to 25 October they competed against the best cooks from different continents. The category above mentioned had its premiere at the competition this year. Forty duos took part in a total of four categories.
Steve Lentz is a teacher in the hospitality school in Diekirch. Plantbased cooking is a passion for him. With cook Carole Goerend he had already published a plant-based cookbook. Lucas Andrieux was Lentz’s assistant chef during the competition. He works in the new restaurant “Archibald de Prince” as the sous-chef, which will open its doors on 1 November.
The duo was fully supported by the hospitality school (EHTL), where they also trained for the past few weeks, as well as in the Vatel-Club Luxembourg.
The three courses and their official description can be found below:
Melissa Cress and Shiso Purple Flan Foamy Cashew Cream & Lemon balm oil Fried Brioche Balls & Lemon Balm Mayonnaise Lemon & Elderflower Gel
Black, Pink & Blue Radis Pickles “Dulse de Bretagne & Sea Lettuce”
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Creamy Faux-Gras, Yacon & Parsnips Puree Smoked Pumpkin, Mugwort & Date Glaze Turnip & Lemon Verbena and Cress Pithiviers Wood Fire Flavoured Zucchini Sansho & Lemon Verbena Emulsion Demi-glace, Chocolat & Aronia
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Cauliflower meets White Chocolate & Woodruff Poached Turnip Cabbage / Elderflower / Mango
Beetroot Sponge / Soil Sweet & Spicy Pickled Cauliflower Red Cabbage & Acai Sorbe
