To celebrate Saint-Honoré’s day, the patron saint of bakers, Délifrance organised a unique international photography competition. Catering students were asked to present their vision of the sandwich of the future by answering the question: “What will my sandwich look like in 2050?”
Ten candidates were shortlisted in the battle to win a three-day course at the Paris Bakery and Pâtisserie School for the top three candidates. The winner would also win a trip to meet Michel Roth at his Genevan restaurant, The Bayview, and prepare a sandwich fit for a Michelin-starred restaurant. Michelin-starred chef and Meilleur Ouvrier de France Michel Roth chaired the judges’ panel alongside Délifrance employees.
The overriding trends to come to the fore were a return to local ingredients and a growing demand for vegetarian products. Entries were judged on ease of consumption; inspiration, originality and creativity; and the added value in response to the theme.
The winners were:
1st: The Aérodwich by Sophie Vaz (The Catering School of Geneva, Switzerland)
The idea behind this sandwich is to respond to current concerns about diet and health: free from cholesterol, gluten but rich in protein, The Aérodwich uses a bread made from quinoa and corn flour, as well as pumpkin and sesame seeds.
2nd: The Veggiedance by Fulden YAKUT (MSA - The Culinary Arts Academy - Turkey)
Based on the idea that the quantities of meat consumed will have fallen significantly by 2050, this vegetarian sandwich boasts an original type of bread, made with potato, walnuts, and wholemeal flour.
3rd: The Simplicity Innature by Ece ERGÜN (MSA - The Culinary Arts Academy - Turkey)
Made exclusively with local organic ingredients – such as mint, wild herbs, and raspberries – its creator believes that people will pay greater attention to their diet in 2050.