The cooking competition Olivier Roellinger, branded by the world-famous French chef, was launched by SeaWeb Europe, FERRANDI Paris, Yvon Bourges Catering School in Dinard and Relais & Châteaux to promote sustainability and the conservation of marine life, fish, and other species. Although the competition had previously only been open to young French and Spanish chefs, in 2016 the organisers extended the semi-finals to Europe for the first time, with 30 countries taking part.
In 2016, Fanni Czompa, a catering and hotel management student at BBU FCHT, was among the top three in the Eastern European finals, and in 2017, Dániel Szűcs, a third-year catering and hotel management student at BBU FCHT, represented Hungary and confidently won the Eastern European section.
Due to the success of the Hungarian contestants, the final of the Eastern European section of the Olivier Roellinger Cooking Competition 2018 took place in the BBU FCHT kitchen and dining hall, with the agreement of the host and the supporting organisations. Participants in the international competition came from Finland, Sweden, Poland, Slovenia, and Serbia. The first place went to the Finnish competitor, while two students from BBU FCHT, Barbara Ramocsai and Norbert Csukás, took second and third place respectively.
Our faculty was again offered the opportunity to organise and run the 2020 competition, but this was prevented by the restrictions resulting from the coronavirus epidemic.