2006 - LUXEMBOURG
The Team
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Chris Thomson and Lloyd Winters gelling the entries |
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Patrick Gayler working on his entries |
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Reggie Sim and Brad Horen working on the gel |
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Vinod Varshney and Brad Horen setting up the competition table |
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Junko Sadahiro carefully placing one of the sugarpieces |
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Duncan Ly, Resi Mendoza and Vinod Varshney after the setup |
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Scott Ards placing one of the dishes on the competition table |
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Lloyd Winters arranging his entry |
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Scott Ards and Lloyd Winters await the judges |
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Fred Zimmerman (Coach), Vinod Varshney (Manager) and Chef Gabe (NH Luxembourg Hotel) taking a well-deserved break |
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Simon Smotkowicz (Business Manager) in his role as a judge at the competition |
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Lloyd Winters and Scott Ards at the award ceremony |
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The Team celebrating their medals |
Some of the Award-Winning Entries
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The Practices
Chef Brad Horen prepares all the elements of the dish before beginning precise arrangement on the plate.
Chef Chris Thomson spends time on every tiny detail of his restaurant platter presentation.
Patrick Gayler, like the other team members, uses the practices as an opportunity to discuss his competition entry with veteran chefs Fred Zimmerman (centre), Team Coach, and Simon Smotkowicz (right), Team Business Manager.
Chef Junko Sadahiro aims for flawless consistency in creating dessert petit fours.
Team Manager Vinod Varshney and Coach Fred Zimmerman work with the chefs throughout the practice as they prepare entries for critiquing at days end.
Business Manager Simon Smotkowicz and Coach Fred Zimmerman spend time with the chefs going over each entry, looking at what works well, what could be improved, what will make each dish a gold medal winner.