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COOKBOOKS

COOKBOOKS

A total of 162 countries participated in 2011 in the “Gourmand World Cookbook Awards”. The finalists come from 71 different countries. Last year, 80% of finalists registered for the event, and there were 1250 guests.

 

1- CHEFS

 

1-1 - Outstanding Carreer
Michel Roux
1-2 - Hall of Fame
Tout Bocuse (Flammarion)
1-3 - Chef
Peru – Rafael, El Chef, Rafael Osterling (Planeta Peru)
Sweden – Oaxen Adieu, Magnus Ek (Modernista)
UK – Loose Birds and Game, Andrew Pern – Foreword Michel Roux (Face)
USA – Eleven Madison Park Cookbook, Daniel Humm, Will Guidara (Little Brown)
1-4 - Woman Chef
Mexico – Lulachef Mexico - Lula Martin del Campo (Anyma)
Singapore – Indian Heritage Cooking, Devagi Sanmugam (Marshall Cavendish)
Spain – Sentidos, Susi Diaz (Everest)
Venezuela – Cocina Extra-ordinaria, Helena Ibarra (Villanueva)

1-5 - Professional
Belgium – Les Chefs de Belgique, William Asaert, Marc Declercq (Racine)
China – Chinese Star Chefs, 50 Best, Food and Wine Magazine (CHLIP)
France – Dictionnaire de Restaurant – Le Petit Galliot (BPI)
Portugal – Cozinha con Ciencia e Arte (Bertrand)
1-6 - SPECIAL AWARDS
Special Awards of the International Jury
France - La Route des Saveurs, Les Secrets des Grands Chefs Étoilés – Nadine Rodd (Éditions Sirius)
Netherlands - De Banket Bakker, Jonah Freud, Cees Holtkamp (De Kookboekhandel)
UK - Meat Free Monday Cookbook, Paul, Stella and Mary McCartney (Kyle Books)
USA - Eva’s Kitchen, Eva Longoria (Random House)
- If it Makes you Healthy, Sheryl Crow (St.Martin’s Press)
- My Father’s Daughter, Gwyneth Paltrow (Grand Central)
- True You, Janet Jackson (Karen Hunter)
Le Cordon Bleu Awards – The Students Awards
Cuisine: Mon cours de cuisine (Marabout)
Vins: Les accords mets & vins, Olivier Bompas (Hachette Pratique)
Savoir recevoir : L‘art de recevoir à la française, Institut Paul Bocuse (Flammarion)
China - East Eat Group Award
1-7 - TV-English
New Zealand – Free Range in the City, Annabel Langbein (Harper Collins)
South Africa – Cooked out of the Frying Pan, Justin Bonello (Penguin)
UK – Baking Made Easy – Lorraine Pascale (Harper Collins)
USA – Food Network Star (William Morrow)
1-8 - TV-Europe
Germany – Hauptsache Lecker, Steffen Henssler (DK-ZDF)
Russia – Kitchen of Real Men, K.Ivlev, Y.Rozhkov (Eksmo)
Spain – Un país para comérselo, Imanol Arias, Juan Echanove(Grijalbo)
Sweden – Susanne Jonsson Lagar Mat i Go Kväll (Norstedts)
1-9 -TV Rest of the World
Canada – G Cuisine! Anne Brocoli (Ed.de L’Homme)
India – Highway on my Plate, Rocky Singh, Mayur Sharma (Random House NDTV)
Indonesia – Fantastic Cooking, Rinrin Marinka (Gramedia)
Thailand – The Principles of Thai Cookery, McDang Show (McDang Show)
1-10 - Innovative VACANT in 2011
1-11 - Entertainment VACANT in 2011
1-12 - First
Finland – Angry Birds Cookbook Egg Recipes (Rovio)
Germany – Die wunderbaren Rezepten meiner türkischen Familie,Semiha Stubert, Claudia Lieb (Gerstenberg)
Italy – Vasocottura, Christian Mometti (Club Magnar Ben)
Venezuela – Sabores Conversos , Beatriz Sanchez de Mizrahi (Mizrahi)
1-13 - Bloggers VACANT in 2011
1-14 - Guides VACANT in 2011
1-15 - APP’s –New Category 2011 France – Larousse Cuisine (Agence FullSIX)
Spain – Wikitapas (Gastromedia)
UK – 20 Minutes Meals, Jamie Oliver (Zolmo)
USA – Baking with Dorie, Dorie Greenspan, (CulinApp)

 

2. - PUBLISHERS

2-1 - Publishers of the Year
Germany – Matthaes
2-2 - Cookbook of the Year – 12 Finalists
Canada – The Art of Living According to Joe Beef ,Meredith Ericson (Ten Speed-Parfum d’Encre)
Chile – Patagonian Cuisine , Francisco Fantini (Gourmet Patagonia)
Colombia – Vida y Sabor Judio, Perla C.Gilinski (Gilinski)
Iceland – Stora Bokin um Villibrad, Ulfar Finn Björnsson (Salka)
Italy – Nuovi Classici, Diego Crosara (Reed Gourmet)
Malaysia – The Best of Chef Wan (Marshall Cavendish)
Mexico – Una Herencia de Sabores, Susanna Palazuelos (Random House Mondadori)
Monaco – J’aime Monaco (Alain Ducasse Editions)
Netherlands – Kookkaravaan, Yassine Nassir, Marcel van Silfhout (Zilverstermedia)
New Zealand – Wanaka, McKay,Myer (Random House NZ)
Peru – La Ruta de la Papa , Sara Beatriz Guardia (Universidad San Martin de Porres)
USA – The Cooks Illustrated Cookbook, America’s Test Kitchen (Cooks Illustrated)
2-3 - Book Trade Magazine
Sweden – Svensk Bokhandel, Lasse Winkler
2-4 - Magazine
Austria – Germany– Falstaff
Croatia – ICE + PICE
Netherlands – Bouillon, Will Jansen (Bouillon Culinaire)
USA – Lucky Peach (McSweeney)
2-5 - Cover VACANT in 2011
2-6 - Photography
Brazil – Saveurs du Bresil , Sergio Coimbra (Studio Coimbra- Olo Editions)
Germany – Bau Stil, Thomas Ruhl (Neue Umschau)
Kenya – Safari Cuisine, Andrés Bifani (Location Africa Films)
Spain – Cocinando Ao Pé Da Letra, Yolanda Castaño, Andrea Costas (Galaxia)
2-7 - Illustrations
France – En Cuisine avec Alain Passard, Christophe Blain, Clemence Sapin (Gallimard)
Netherlands – Koken Met Kruidnoten, Karin Sitalsing (Loopvis)
Peru – La Cocina Mágica Asháninca, de Pablo Macera, Enrique Cazanto (Universidad San Martín de Porres)
USA – They Draw and Cook, Padavich, Swindell (Weldon Owen)
2-8 - Design
Antigua – Tablemanners, Gulliver Johnson, Design Janie Conley (Food and Drink Caribbean)
France – Legumes, Jacqueline Salmon(Sud-Ouest)
Germany – Sven Elverfeld (Collection Rolf Heyne)
Italy – La Puglia in el Platto,Gastrodesign,Santoro,Annicchiarico (Schena)
2-9 - Design Pro – VACANT in 2011
2-10 - Series – VACANT in 2011
2-11 - Corporate
Australia – In the Mix – Dani Valent – Thermomix (Slattery Media Group)
Brazil – Sabores Brazileiras – Tramontina (Boccato)
China – COFCO-Chinese Cuisine (CHLIP)
Germany – Training Beratung (Publicis Publishing)
2-12 - Translation
China – Delicacy of Chinese Regional Cuisine, Mrs.Kitty Cho (Electronics Industry Press)
Morocco – Toute la Cuisine Marocaine, Rachida Amhaouche
2-13 - Printer
China – Artron
Book: Modernist Cuisine
France – Stipa-Montreuil
Book: L’Anti Chambre du Grand Couvert – Fastes de la Table et du Décor à Versailles (Courcuff-Gradenigo)
Hong Kong – Phoenix Offset
Book: Sweet Feast, Julie Biuso (New Holland-NZ)
Spain –Graficas Estella
Book: La Cuisine de Mon Bistrot, Cyril Lignac (Hachette Pratique)

 

3. - WORLD CUISINE

3-1 - Local
Canada – Terroir et Saveurs du Québec, Odette Chaput (Ulysse-AAATGQ)
Finland – Gastronomy from an Ice Cold Paradise, Äland, Benn Haidari (Author House)
Lebanon – Kitchen Halaby-Chebary Seydoun-Georgina Sebti (Arab Scientific Publishers)
Malaysia – Legacy Cookbook (Sarawak Eurasian Women Association)
3-2 - Foreign
Austria – Königshuhn und Stotenmilch, Dr. Amélie Schenk (Mandelbaum)
Israel – Gulash Lagolesh, Ofer Vardi (Lunchbox Press)
Lebanon – Marlene’s Best Recipes from East to West, Marlene Matar (NBN Television)
USA – The Food of Spain – Claudia Roden (Ecco)
3-3 - French
France – Grand Prix de la Gastronomie Française: Louchebem, Journal in Carne (Confédération Française de la Boucherie-Édition Sepeta)
Singapore – Mozaic – French Cuisine, Balinese Flavours, Chris Salans (Didier Millet)
UK – Galvin, a cookbook de luxe, Chris and Jeff Galvin (Absolute Press)
USA – The Table comes First, Family, France and the Meaning of Food, Adam Gopnik (Knopf)
3-4 - Italian
Australia – The Art of Pasta, Lucio Galletto (Penguin)
France – L’Amer – Emmanuel Giraud (Argol)
UK – Bocca, Jacob Kennedy (Bloomsbury)
USA – How Italian Food Conquered the World, John F.Mariani (Palgrave MacMillan)
3-5 - Mediterranean – Dun Gifford Award
France – Le Goût de l’Agneau, Michel Rubin (Encre d’Orient)
Italy – Cucina Mediterránea, Academia Barilla (White Star)
Spain – Corpus del Patrimoni Culinari Catala, Institut Catala de la Cuina, Fundacio Vivre el Mediterrani, Pepa Aymami (La Magrana)
USA – Ancient Grains for Modern Meals, Maria Speck (Ten Speed Press)
3-6 - Scandinavia
Denmark – NY Nordisk Hverdagsmad, Claus Meyer, Arne Arstrup (FDB)
Finland – Min Nordiska Mat, Michael Björklund (Kenneth Mars)
Norway – Mellon Bakkar og Berg, Kristin Hove (Versal)
Sweden – Niklas husmansklassiker, Niklas Ekstedt (Norstedts)
3-7 - Eastern Europe
Australia – Rose Petal Jam, Beata Zatorska, Simon Target (Tabula)
Czech – Prostreno Bez Servitku, Zdenek Pohlreich (Euromedia)
Estonia – Eat First, What’s Cooking in the Estonian Kitchen, Dimitri Demjanov, Translator K. Rikken (Kirjastus Menu)
Slovakia – Kucharska Elita Menu (Direct Press Hotelier)
3-8 - Asian
Argentina – De Tokio a América, Iwao Komiyana (Planeta)
Cambodia – Cooking the Cambodian Way, Narin Seng Jameson (JSRC-Phnom Penh)
Thailand – Somtum (Le Cordon Bleu-Dusit Cooking School)
USA – How to Cook Indian, Snajeev Kapoor (Stewart, Tabori, Chan)
3-9 - Chinese
Canada – Entre Fourchette et Baguettes, Michel Jodoin (Editions Li Shi Zhen)
France – Un tour Gastronomique de la Chine, Georges London (GW London -Presse)
Germany – Der Duft meiner Heimat, Li Hong-Dytert (Gerstenberg)
Singapore – Modern Nonya, Sylvia Tan (Marshall Cavendish)
3-10 - Indian – VACANT in 2011
3-11 - Japanese – VACANT in 2011
3-12 - Arab – VACANT in 2011 Chef Ramzi
3-13 - African
Botswana – Botswana Traditional Recipes, Wame Molefhe (Botswana Craft Marketing)
Cameroun – Saveurs Africaines à la Dinde, au Poulet et au Canard, Florence-Liz S. Eyengue (Universal Media and Video Press)
Madagascar – Lartistika-Lalaina Ravelomana (Carambole et Azalée)
Rwanda – Indyo Yuzuye Iduha, Agnes Gyr-ukunda (Bakame-Kigali)
3-14 - Latin America - Five Finalists
Brazil – Street Gastronomy-Gastronomia de Rua 2011, Sergio Bloch, Ines Garçoni (Editora Arte Ensaio)
Colombia – Frutas, Cocina Inspirada en Sabores Tropicales, Mariana Velasquez (Ediciones Gamma)
Paraguay – Cocina Paraguaya, Sarita Garofalo (Garofalo)
Peru – El Gran Libro del Postre Peruano, Sandra Plevisani (Universidad San Martín de Porres)
USA – Latin Flavors –Photos: Ignacio Urquiza (Latin Women’s Initiative Houston)
3-15 - Street Food – VACANT in 2011
3-16 - VACANT – 2011
3-17 - VACANT – 2011

 

4. - LIFESTYLE, BODY AND SOUL

4-1 - Sustainable- 12 Finalists
Australia – Green Food Generation, Hayden Wood (Drink Australia)
Austria – A Connoisseur’s World, Vielfalt Geniessen, Günter Köck, Lois Lammerhuber, Martha Umhack (Lammerhuber)
Belgium – Au Fil des Saisons, Ceria (Cocof)
Canada – Faites- en tout un plat (CDBAL-Bioalimentaire Longueil)
Cuba – Manual de Conservación de Alimentos y Condimentos por secado solar, José Lama Martinez (Editorial Proyecto Comunitario Conservación de Alimentos)
Denmark – Stop spild at mad, Selina Juul (Gyldendal)
Dominican Republic – Comercio Justo, Marco Coscione (Funglode)
France – Plus un Poisson d’ici trente ans, Stefan Beaucher (Les Petits Matins)
Malta – Seasonable and Sustainable Cooking for a Healthy Living, Karen Mugliett (Allied Publications)
Seychelles – Grow and Eat your Own Food, Dr. Nirmal Jiva Shah (Nature Seychelles)
UAE – Sustainable Fish Recipes, Nessrine Alzahlawi (Emirates Wildlife Society – WWF)
USA – Extra -Virginity,Tom Mueller (WW Norton)
4-2 - Health
Brunei – Healthy Living-Royal Brunei Catering (Language and Literature Bureau)
Estonia – Essential Nourishment, Marika Blossfeldt (Essential Nourishment)
Turkey – Gluten Free Mediterranean, Aslihan Sabanci (Sedes Holding)
UK – Food Hospital , Miletto, Somers, Jones (Michael Joseph)
4-3 - Children
France – Une cuisine qui sent bon les Soupes du Monde, Alain Serres (Rue du Monde)
Jamaica – Kito in the Kitchen, Radha Pooran (LMH Publishing)
South Africa – Awesome Animals, Rhymes and Recipes, Tracy Going (Penguin)
USA – No Whine with Dinner, Janice Newell Bissex, Liz Weiss (Favorite Recipes Press)
4-4 - Food Literature
Brazil – O Gauso Marisco , Breno Lerner (Melhoramentos)
Croatia – Sve je to jena kužina, Srećko Lorgerr (V. B. Z)
Greece – The Language of Taste, Dictionnary of Historic Greek Food,Marianna Kavroulakis (Asprimera)
Ireland – Boiling Pot, Nick Munier (Y Books)
4-5 - Culinary History
Chile – Historia y Cultura de la Alimentación en Chile, Carolina Sciolla (Catalonia)
France – Écrits et images de la Gastronomie Médiévale, Bruno Laurioux (Bibliothèque Nationale de France)
Japan – Shinsen, Kumi Nanri (Sekaibunka)
Spain – Être à Table au Moyen Age, Nelly Labere (Casa de Velázquez)
4-6 - Culinary Travel
Australia – P and O Cruises Holidays (Edge)
France – London Menu, Celine Brisset (Menu Fretin)
Germany – Meine Reise in die Welt der Gewürze, Alfons Schuhbeck (Zabert Sandmann)
Japan – Yoko Arimoto (Tokyo-Shuseki)
4-7 - Food Research- VACANT in 2011

 

5. - SUBJECTS

5-1 - Easy Recipe – Six Finalists
France – La Cuisine – 1000 Recettes Faciles pour Tous les Jours, Françoise Bernard (Hachette Pratique)
Iceland – Jólamatur Nönnu, Nanna Röganvaldardóttir (Forlagid)
Malta – Ikel Sajfi Summer recipes, Anton B. Dougall (Astoria Catering)
Romania – Carta Regala de Bucate, Princess Margarita of Romania (Curtea Veche)
UAE – Program Easy, Nermine Hanno (Fatafeat)
Wales – Flavours of Wales-Gilli Davies (Graffeg)
5-2 - Single
Denmark – Bogen om Sennep, Lone Hindø (Niche)
Netherlands – Ijstijd, Kees Raat, Barbara Bultey, Erik Rikkelman(Carrera)
Slovenia – Sausage Masterpieces,Janez Bogataj (Rokus Klett)
Venezuela – Nuestra Carne, Otto G. Gómez Pernía (Ediciones Grupo TEI)
5-3 - Desserts
Brazil – Confeitaria Nacional, Luiz Farias (LMA)
Belgium – Roger van Damme (Studio 100)
Italy – Tiramisu e Chantilly, Luca Montersino (Rizzoli)
Hong Kong – Crafted Passion, Gerard Dubois (La Rose Noire)
5-5 - Fish
France – L’O à la Bouche, Sébastien Chambru, MOF (La Fabrique de l’Épure)
Netherlands – Het Nederlands Viskookboek, Bart van Olphen (Carrera)
Norway – Den Beste Sjomaten, Tom Haga (Drivkrakt Forlag)
USA – World without Fish, Mark Kulansky Frank Stockton (Workman)
5-6 - Vegetarian – Six Finalists
Brazil – A Cozinha Vegetariana de Astrid Pfeiffer (Alaude)
Germany – Die Vegetarische Kochschule, Christel Kurz (Christian Verlag)
India – Why Onions Cry, Vijee Krishnan, Nandini Sivakumar (Manuscript)
Italy – In Verde – La Filosofia di Pietro Leemann (Reed Editore)
UK – River Cottage Veg Every Day!, Hugh Fernley-Whittingstall (Bloomsbury)
USA – Rawstar Recipes, Bryan Au (Fastpencil)
5-7 - Chocolate
Argentina – Chocolate, Osvaldo Gross (Planeta)
Denmark – Sans for Chokolade, Rasmus Bo Bojesen (People’s Press)
Germany – Chocolate Collection, Franz Ziegler (Matthaes)
UK – Couture Chocolate, William Curley (Jacqui Small)
5-8 - Bread
Ireland – Our Daily Bread, Roz Crowley (Onstream Publications)
Portugal – A tradiçao do Pão em Portugal, Mouette Barboff (CTT)
Sweden – Bröd hemma, Mette Ankarloo (Kakao)
USA – The Fundamental Techniques of Classic Bread Making, French Culinary Institute (Stewart Tabori Chang)
5-9 - Cheese
Argentina – Quesos de America del Sur (Albatros)
Iceland – Ostagerð - Egill Sveinsson (Landbúnaðarh Áskoli Íslands)
Ireland - Farmhouse Cheeses of Ireland, Glynn Anderson, John McLaughlin (Collins Press)
Sweden – Västerbottensost, Norrmejerier (Norstedts)

 

6. - FUND RAISING AND CHARITY

6-1 - Africa
Congo-Kinshasa – Savoureux Congo, Maria -José Engulu (Fondation Telema)
Liberia – J’s for Jollof Rice, Wayetu Moore (One Moore Books)
South Africa – Springbok Kitchen, Duane Heath (Random Struik)
Tanzania – The Hopeful chef (The School of St.Jude)
6-2 - North America
Canada – Cooking with Cory, Cory Parsons (Whitecap)
USA – How to Cook a Crocodile, Bonnie Lee Black (Peace Corps Writers)
Netgurus can Cook, Donald Williamson (Grape City Power Tools)
Loukoumi Celebrity Cookbook, Nick Katsoris (NK Publications)
6-3 - Caribbean
St.Martin – In the Kitchen with St.Marteen Women (Lions Club)
Haiti – On That Day Everybody Ate, Margaret Trost (KOA Books)
6-4 - Latin America
Brazil – Gourmet e Sustantavel, ONG Banco de Alimentos (Cook Lovers)
Honduras – Cocina con Amor, Pía Castillo, Larissa Espinal (Digicel)
Mexico – Porque Comer Siempre será un Placer (Ambar Diseño)
Peru – The Art of Peruvian Cuisine (Fundación Felipe Antonio Custer)
6-5 - Asia
China – Tibet Culinary Journey (China Tibetology Publishing)
Hong Kong – Dominica‘s Bo Bo Ho, Domenica Yang (Joyfool Books)
Laos – From Honeybee to Pepperwood, Creative Lao Cooking (Friends International)
UAE – Simply Satisfying Cooking, Farida Nawab (Farida Nawab)
6-6 - Australia / Pacific
Australia – Guillaume Food for Friends, Guillaume Brahimi (Penguin)
One Egg is a Fortune, Nina Jacobson, Judy Kempler (One Egg is a Fortune)
The Food Lover’s Diet, Dr.Penelope Small (Allen and Unwin)
Peninsula Cooks (Peninsula School)
6-7 - Europe
France – Manuel de Cuisine Populaire, ANDES (Menu Fretin)
Ireland – Tweet Treats, Jane Travers (O’Brien Press)
Sweden – Lustfyllda Mellanmäcl för svart Sjuka bar barn (Norrlands Universitetssjukhus)
UK – Cook with Kids, Rob Kirby (Absolute Press)

The Gourmand Awards in Macao - Registration & Facts

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The Gourmand Awards are the major Food Culture event in the world.

They started in 1995 for cookbooks and wine books, at Frankfurt Book Fair. They now include all Food Culture content. The Gourmand Awards are open to all, big or small, print or digital, for sale or for free, with or without ISBN, trade or self published, private or public, in any language. It is free to participate, anyone can send entries. There is no comparable international cultural event in the world, except the Olympics. We are inspired by the Olympic spirit.

1- The countries

This year we had entries from 215 countries and regions. There are 193 countries in the United Nations. For the Finalists, we have considerably reduced from the entries the number of countries, and entries. There are now Finalists for Food from a total of 134 countries (116 UN members) and regions. There are 40 countries and regions for Drinks.

2- Categories

There are 100 categories for Food, 30 for Drinks. This is necessary to reflect the wide diversity of world food culture. It gives a chance to many countries to win in a category. In the Olympic games, they have 303 competitions/categories for 202 countries. On our list our finalists, we have 130 categories for 134 countries and regions. In total, there are 1372 entries now finalist, 1144 for food, and 228 for drinks. This represents less than 3% of the total of similar books and other formats published and available every year. It is a major achievement to be on this list of Finalists. There are 67% of the categories with 12 or less finalists, 26% with 13 to 19 finalists, and 7% with 20 to 30 finalists.

3- Trends

Food Culture is now taken very seriously by most governments and individuals. Food is at the heart of the issues of our future, collectively and individually.Trends in Food and Drinks culture are now global, everywhere in the world, which this list of finalists makes very clear. We see six major trends, combining or competing at a different pace in different countries, with change accelerating:

  • Tourism is becoming the force driving food culture. Food is the first positive criteria and motivation generally, for 35%, up from 25% fifteen years ago. We have 160 entries for tourism (12%). See our categories B15, B17, B21, W1-8, W1-12.
  • Social media and television continue to expand the food culture market, helping print. See our categories A07, A08, A09, A13, B18, B19.
  • Health and Nutrition have joined with Ethics and Environmental concerns, spreading the same issues worldwide. For instance Vegan has become mainstream in very few years, everywhere. See our categories D01, D02, D08, D09, E06, E13.
  • Local has become the key word. There is a major effort everywhere to save local food culture, and transmit it. It is helped by tourism and the locavore trends. Slow Food has won. See our categories C01, D05, D07.
  • Quick and easy comfort food is still very important, especially in Asia. See our category E01. In 1995, when we started, this was the leading category.
  • Children and Family food books are rapidly expanding. See categories D03, D11.
  • There are minor new trends starting now Sports and Food, see D13.
  • Seniors and food, see D12 Breakfast, see E15.
  • Embassies and Gastro Diplomacy, see F08.

4- Digital

We have 19 categories (15%) exclusively for digital, with 195 digital entries now finalists (15%). You can find in the list of Finalists approximately 50 free Food and Wine PDF to download, selected for their quality, nearly all produced by public institutions. Unfortunately, they tend to disappear quickly, so do not be surprised if you cannot find them. We cannot help. See categories A06 for FAO, UN-IOM, UNDEP-Canada, UNESCO, UNWTO or B17, W1-12. For cookbook professional online newsletters, see B03.

5- The next step

The Best in the World will be announced in Yantai, China at the Gourmand Awards annual event May 25-28, 2018. The top 3 in each category will have the right to Best in the World. We do not announce results before the event. It is not necessary to attend to win. Apart from the honors at the event, the major opportunity is meeting the other participants, for business and pleasure. As previous participants have written, it may be the best four days of your life if you participate. Guests from over 60 countries had already indicated they wanted to come as of January 12, 2018. There are among them 81 guests who have already been at our events in Yantai. They come back even if they have no entry in the competition, it is so important for networking, business, and food culture.