Istanbul Marriott Sisli wins Europe Black Box Culinary Challenge

  • Published by Ozgur Tore

The final event of Marriott International’s Europe Black Box Culinary Challenge took place in Frankfurt, Germany.

Beginning of October 2014, FTNnews attended the Black Box Cooking Competition of Eastern Europe which took place at Istanbul Marriott Sisli in the presence of Arne Sorenson; President and Chief Executive Officer of Marriott International and Amy McPherson; President and Managing Director of Europe. Istanbul Marriott Hotel Sisli had won the Eastern Europe leg of the Black Box Cooking Competition and had received the privilege to attend the final event in Frankfurt. You can read that news here.

Istanbul Marriott Hotel Sisli recently competed at Europe Black Box Culinary Challenge in Frankfurt and won the European title in “Best Main Course and Best Desert”. Istanbul Marriott Hotel Sisli will cook and serve to Mr. Bill Marriott; Executive Chairman and Chairman of the Board of Marriott International.


Teams representing all brands within Marriott International are eligible to participate in the contest which begins with a mystery 'Black Box' filled with ingredients. Inside the box are ingredients that may be used by competitors, including local and seasonal produce, spices, fruits, vegetables and dairy products. Each kitchen team prepares a three-course menu for 22 persons, 20 of which will be served to the events' two tables and two dishes for judges and photos. Each event consists of four to eight teams comprised of three chefs and three service associates.

Using the theme of "Street Food," the service team will set up one table to that theme, but in completing the requirement to service two tables for 10, will complete the other as themed by the Frankfurt Marriott. They will be judged on:

  • Innovation (creative use of display materials, unique presentations of centerpiece);
  • Professional Presentation (table is laid to exact international standards of dining etiquette; quality of napery, cutlery and accoutrement used); and
  • Hygiene (Material used is suitable for food services, cleanliness of linen, flat ware and glasses).

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