Hygiene awareness and standards are increasing year after year. Competing
chefs are becoming more and more vigilant and attentive towards hygiene practices, adopting food safety as a culture and not an obligation. In fact, grading the live cooking competitions and sandwich making during Salon Culinaire 2009, was not an easy task for Boecker’s consultants. Moreover, this year Salon Culinaire was successfully remarkable by the participation of a high number of hotel management students, who showed an excellent level of hygiene practices and knowledge in food safety. Due to the high hygiene standards of competitions, Boceker’s consultants distributed hygiene appreciation certificates as well as hygiene awards

Hygiene Awards:

• Chef Rany Chouery and Chef Jessica Wazen from Université Saint Joseph for the Live Junior Chefs Competition
• Chef Ornella Lym, Chef Louis Zakhia and Chef Carla Khoury from Notre Dame University for the Live Cold Sandwich Making Competition
• Chef Mohammad Srad from La Table d’Alfred for the Live Cold Sandwich Making Competition

Hygiene Appreciation Certificates:

• Chef Youssef Noujeim and Chef Chawki Ishak from Institut Hotelier Dekwaneh for the Live Junior Chefs Competition
• Chef Jeffrey Mc. Cullum and Chef  Paola Sassine from Lebanese American University for the Live Junior Chefs Competition
• Chef Patrick El Khoury and Chef Maroun Khodra from Schtroumpf Restaurant for the Live Cold Sandwich Making Competition
• Chef Georges El Habr from Le Royal Hotel for the Live Cold Sandwich Making Competition
• Chef Mohammad Terro, Chef Hani Hayek, Chef Mohammad Said, Chef Hisham Farhat from Inter -Continental Phoenicia Hotel for the Live Creation

Furthermore and for the fist time Boecker’s consultants elected the most hygienic
chefs and establishment, out of the winners.
Université Saint Joseph, represented by Chef Rany Chouery and Chef Jessica Wazen, obtained the title of “The Most Hygienic Chef”and won a trip to attend a Food Safety Conference.