{"id":52000,"date":"2022-02-03T16:55:04","date_gmt":"2022-02-03T14:55:04","guid":{"rendered":"https:\/\/dev.ife.ee\/?p=52000"},"modified":"2022-02-03T16:55:04","modified_gmt":"2022-02-03T14:55:04","slug":"joosep-jaervmaa-young-estonian-chef-2021-wins-an-internship-at-the-institut-paul-bocuse","status":"publish","type":"post","link":"https:\/\/dev.ife.ee\/en\/joosep-jaervmaa-young-estonian-chef-2021-wins-an-internship-at-the-institut-paul-bocuse\/","title":{"rendered":"Joosep J\u00e4rvmaa, Young Estonian Chef 2021, wins an internship at the Institut Paul Bocuse!"},"content":{"rendered":"

Do you know the Chaenomeles, these shrubs from Asia whose bitter fruit is similar to quince, apple and pear? It is this unusual ingredient that is found in the panna cotta that Joosep J\u00e4rvmaa chose to present to the jury of the “Aasta noorkokk” competition, organized by the Estonian Chefs Association<\/a> and called to design the best young Estonian chef of the year. The dessert had to weigh between 30 and 40 grams, a criterion imposed on all candidates.<\/p>\n

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@Lauri Laan<\/figcaption><\/figure>
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@Lauri Laan<\/figcaption><\/figure><\/p>\n

The competition took place on Saturday, October 2, 2021 in the kitchens of the Teko School, a Tallinn vocational training center located in the Sikupilli district of Majaka Street. In the main hall, a stage with a giant screen has been set up especially for the occasion. There, at 4 pm, once the tests are over, everyone waits patiently for the jury’s decisions. The ceremony begins with the awarding of consolation prizes. Then it’s the turn of the winners to go up one by one on the podium and to take a photo. The verdict is unanimous: the kitchen of Joosep J\u00e4rvmaa, original and innovative, is worth the first place.<\/p>\n

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@Lauri Laan<\/figcaption><\/figure>\n

The French Institute of Estonia was there to present the first prize to the representative of tomorrow’s Estonian cuisine: a 4-month internship to be completed in 2022 at the Institut Paul Bocuse in Lyon. From May to August, he will follow the different modules of advanced culinary arts of an international program 100% in English proposed within the framework of the Alliance network of the Institut Paul Bocuse. Worth \u20ac9,000, this course will be entirely paid for by the Institut Paul Bocuse and the French Institute of Estonia. In addition, Joosep J\u00e4rvmaa will receive from the French Institute a grant of 600\u20ac that he will be able to spend as he wishes during his stay.<\/p>\n

For the occasion, the French Institute of Estonia has also associated with the French chocolatier Jeff de Bruges, recently established in Tallinn in the district of Rotermanni<\/a>, to offer Joosep J\u00e4rvmaa an elegant box of chocolates delivered with its isothermal bag. Happy tasting!<\/p>\n

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@Lauri Laan<\/figcaption><\/figure>\n

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Alliance, a program of excellence<\/h3>\n

The Alliance Advanced Culinary Arts program<\/a> is structured around thematic modules that give students the opportunity to discover French gastronomy, improve their culinary skills and develop their leadership skills. Students benefit from expert instruction combining theory and practice, demonstrations, tastings and educational tours. Individual assessments and group projects complete the 100% English-language training.<\/p>\n

Recent news has again demonstrated the excellence of the Institut Paul Bocuse and its Alliance summer program: at the Bocuse d’Or finals held in Lyon on September 26 and 27, 2021 – which France won for the first time since 2013 – several outstanding candidates were alumni of the school. Thus:<\/p>\n