From setting the perfect table to flambéing a pineapple, an international group of contestants battled it out in Tokyo for the title of top maître d’ as the profession looks to boost its profile.
Hailing from 14 countries, two dozen hopefuls were grilled by a panel of judges who expected nothing less than top-shelf service and a display of impressive culinary knowledge, with little patience for the unprepared.
“Which part of France does the cognac come from? Is it a liqueur, how is it distilled?” they demanded.
Slovenian Aljaz Toplak was among the under-pressure head waiters and waitresses who fielded rapid-fire questions as he prepared a champagne cocktail topped with a cherry delicately balanced on the edge of the glass.
“Technically, they are all very good. The difference is that extra bit of dexterity, language skill and the ability to relate to the judges,” said Franck Languille, president of the Georges Baptiste Cup.
The trophy was established in France in 1961 in honour of the chef and butler of the same name and later expanded to include entrants from other European countries three decades later.