Rudolf Achenbach Prize
The Rudolf Achenbach Prize is the oldest still existing federal youth competition in Germany to promote young chefs in training. In addition to the culinary test of strength, the competition is intended to give the general public an impression of the level of performance of the young professionals and contribute to the exchange of experience, knowledge and opinion within the industry and promote cohesion. The Rudolf Achenbach Prize is awarded jointly with the Association of German Cooks. V. organized and financed by the Achenbach Delikatessen-Manufaktur, Sulzbach / Taunus . The competition is highly regarded and the participants are in demand in the industry. For example, in 2013 a shipping company invited all finalists to a mini- cruise to show them the professional prospects on board a cruise ship up close.
history
"Invest in the youth, then you invest in the future" was the motto of the company founder Rudolf Achenbach when he launched the national youth competition in 1975 to promote young chefs. Since then, the Achenbach Delikatessen Manufaktur has financed and organized in cooperation with the Verband der Köche Deutschlands e. V. (VKD) this annual competition. To date, more than 40,000 young chefs have participated. One of the most famous award winners is today's restaurateur, TV chef and cookbook author Tim Mälzer . As a trainee at the Hotel Inter-Continental (Hamburg), he won the Rudolf Achenbach Prize in 1994. His main prize at the time was a 3-week internship in Hong Kong .
Mode / competition process
The Rudolf Achenbach Prize is held once a year. It takes place in three stages: The 130 branch associations of the Association of German Chefs determine their best trainees through competition or other selection processes, West, Baden-Württemberg, Bavaria, Central Germany) compete against each other. The winners of the nine preliminary rounds of the state cook for the title, the Rudolf Achenbach Prize, in the final round.
The competition task consists of theory and practice. The theoretical test comprises 9 technical questions, 1 arithmetic task and the sensory recognition of 10 raw materials. The practical test includes the elaboration and preparation of a 4-course menu (consisting of a starter, intermediate course, main course, dessert) for 4 people. The shopping cart to be used for this will only be announced on the day of the competition.
The menu is assessed by a jury according to the criteria of menu creation, time management, mise-en-place , cleanliness, raw material processing, material utilization, work technique, way of serving and taste with a fixed point system.
Each year, the jury for the final is filled with master chefs, experienced cooks and vocational school subject teachers. Even chefs have taken over the role as a juror, as Harald Wohlfahrt , Maria bulk or Daniele Tortomasi.
Prizes (preliminary decision and final)
Prices in the provincial preliminary rounds:
- 1st place participation in the final
- 2nd place € 150
- 3rd place 100, - €
- a job-related present
- Certificate for all participants
Prizes in the final:
- 1st place € 1,000
- 2nd place € 750
- 3rd place € 500
- 4-9 Place 250, - €
- Material prize and certificate for all participants
- Further training measure for the winner: In 2019, the winner received a scholarship for a 2-year management training course for “State. Certified business economist specializing in the hotel and catering trade at WIHOGA Dortmund ”.
Award winners
| year | Award winners | Training company |
|---|---|---|
| 1975 | Rudolf Weininger | Hotel Deutscher Kaiser, Munich |
| 1976 | Peter Neuner | Hotel Europaeischer Hof, Heidelberg |
| 1977 | Christian Weber | Hotel Patenkirchner Hof, Garmisch-Partenkirchen |
| 1978 | Michael Wolf | Federal railway hotel and main train station restaurants, Hanover |
| 1979 | Nopadol Wongsarot | Hilton Hotel, Düsseldorf |
| 1980 | Jürgen Guth | State Kurhaus, Bad Nauheim |
| 1981 | Jürgen Genz | Canadian Pacific Hotel, Hamburg |
| 1982 | Jürgen Koch | Brauereigasthof Müllerbräu, Pfaffenhofen |
| 1983 | Anna Schwarzmann | Bayerischer Hof, Munich |
| 1984 | Ursula Müller | Steigenberger Hotel, Berlin |
| 1985 | Hinrich Schulze | Parkhotel Welfenhof, Hanover |
| 1986 | Oliver Altherr | Steigenberger Hotel Graf Zeppelin, Stuttgart |
| 1987 | Steffen Tobschall | Mövenpick at Casino Maschsee, Hanover |
| 1988 | Michael Böhnke | Inter-Continental Hotel, Hamburg |
| 1989 | Günter Wölfe | Romantik Hotel Goldener Löwe, Auerbach / Upper Palatinate |
| 1990 | Detlef Gerner | Adidas-Sporthotel, Herzogenaurach |
| 1991 | Rüdiger Freache | Lufthansa Service-Gesellschaft, Frankfurt am Main |
| 1992 | Uwe Werner | Berlin Hilton Hotel, Berlin |
| 1993 | Olaf Kosert | Berlin Hilton Hotel, Berlin |
| 1994 | Tim Mälzer | Inter-Continental Hotel, Hamburg |
| 1995 | Klaus Buderath | Kempinski Hotel Atlantic, Hamburg |
| 1996 | Frank Schreiber | Berlin Hilton Hotel, Berlin |
| 1997 | Katja B. Goebel | Frankfurt Sheraton Hotel, Frankfurt am Main |
| 1998 | Frank Bundschu | Brenner's Park Hotel, Baden-Baden |
| 1999 | Daniel Schmidt | Berlin Hilton Hotel, Berlin |
| 2000 | Marian Schneider | Kurhotel Residenz, Bad Wörishofen |
| 2001 | Michael Braid | Sellmer fish restaurant, Hamburg |
| 2002 | Verena Groß | Kempinski Hotel Atlantic, Hamburg |
| 2003 | Frederik Minzlaff | Kempinski Hotel Atlantic, Hamburg |
| 2004 | Christian Schug | Le Méridien Hotel, Nuremberg |
| 2005 | Daniel Schöfisch | Berlin Hilton Hotel, Berlin |
| 2006 | Antonio Gullo | Brenner's Park Hotel, Baden-Baden |
| 2007 | Jessica Braun | Restaurant Rosenau, Tuebingen |
| 2008 | Marc Kelka | Berlin Hilton Hotel, Berlin |
| 2009 | Tanja Stein | Berlin Hilton Hotel, Berlin |
| 2010 | Michael Kübler | Restaurant Staufeneck, Salach |
| 2011 | Max Zibis | Agricultural Rentenbank Frankfurt, Frankfurt |
| 2012 | Felix Weber | Brenner's Park Hotel, Baden-Baden |
| 2013 | Christine Baumann | Hotel im Wasserturm, Cologne |
| 2014 | Linda Vogt | Staufeneck Castle, Salach |
| 2015 | Carsten Gambeck | Öschberghof, Donaueschingen |
| 2016 | Tobias Ernst | Öschberghof, Donaueschingen |
| 2017 | Katharina Rauscher | Staufeneck Castle, Salach |
| 2018 | Hanna Lehmann | La Bouchée, Chemnitz |
| 2019 | Anna Stocker | Brenner's Park Hotel, Baden-Baden |
Participation details
Participation is open to anyone who is in their last year of training as a cook, is not older than 25 and is a member of the Association of German Chefs (VKD) .
Web links
- Rudolf Achenbach Prize - The Competition
- Achenbach delicatessen manufactory
- Association of German Chefs
Individual evidence
- ↑ Competitions of the VKD eV, website Verband der Köche Deutschlands eV, accessed on July 4, 2019
- ^ Statutes of the Rudolf Achenbach Prize (2018), website Rudolf Achenbach Prize, accessed on July 4, 2019
- ↑ Hapag Lloyd Kreuzfahrten, PASSAGEN.tv episode 54 @ youtube, accessed on July 4, 2019
- ↑ Article “New Number One: Anna Stocker” @ hierwillicharbeiten.de, accessed on July 4, 2019
- ^ Winner from 1975-2019, website of the Rudolf Achenbach Prize, accessed on July 4, 2019
- ↑ Post from Tim Mälzer @ facebook, accessed on July 4, 2019
- ^ Statutes of the Rudolf Achenbach Prize (2018), website Rudolf Achenbach Prize, accessed on July 4, 2019
- ↑ Data and facts on the Rudolf Achenbach Prize, website Rudolf Achenbach Prize, accessed on July 4, 2019
- ↑ Evaluation criteria in the competition, website Rudolf Achenbach Preis, accessed on July 4, 2019
- ^ Jury 2014, website Rudolf Achenbach Preis, accessed on July 4, 2019
- ↑ Jury 2017, website Rudolf Achenbach Preis, accessed on July 4, 2019
- ↑ [KÜCHE - the specialist magazine for professional chefs, No. 6 / June 2019, pp. 76–77]
- ↑ Article “Anna Stocker from the Brenners wins in the final” (May 21, 2019) @ tophotel.de, accessed on July 4, 2019
- ^ Statutes of the Rudolf Achenbach Prize (2018), website Rudolf Achenbach Prize, accessed on July 4, 2019
- ^ Winner from 1975-2019, Rudolf Achenbach Prize website, accessed on July 4, 2019
- ^ Statutes of the Rudolf Achenbach Prize (2018), website Rudolf Achenbach Prize, accessed on July 4, 2019