HRC Student Teodor Petrov Wins 1st Place at Prestigious Olivier Roellinger Contest

We are beyond thrilled to announce that Teodor Petrov, a student at HRC Culinary Academy, has won 1st place at the 2025 Olivier Roellinger Contest! Competing against top culinary talents from the Eastern and Southern European region, Teodor stood out not only for his technique and creativity, but for his deep understanding of sustainable gastronomy.

A High-Stakes Culinary Challenge

The Olivier Roellinger Contest isn’t just about cooking—it’s about advocacy through cuisine. Each participant had to prepare two dishes under strict guidelines that reflected responsible cooking:

• A fine dining dish (4 plates) in 2 hours and 30 minutes, showcasing culinary finesse and innovation.
• A home-style dish (4 plates) in 30 minutes, rooted in comfort and simplicity.

Beyond taste and presentation, the key evaluation points were ingredient sourcing, waste management, minimal plastic use, and the ability to reflect sustainability values on the plate. After cooking, each contestant faced an oral examination to justify their choices and discuss the environmental impact of their dishes.

Teodor’s Standout Dishes

Teodor rose to the challenge with two stunning dishes:

• Fine Dining: Sea bream ballotine wrapped in nori, potato pavé, shrimp tartar, herb chimichurri, red wine gastrique.
• Home-Style: Sea bream “al cartoccio”, sofrito, puttanesca-inspired garnish with anise.

In a bold and thoughtful move, Teodor chose to work with farmed sea bream and shrimp, promoting the work of aquaculture farms committed to sustainable and socially responsible practices – including one located near Plovdiv, Bulgaria. His decision to defend the inclusion of shrimp (often criticized for unsustainable farming) with thorough research and environmental reasoning impressed the jury.

Mentorship That Made a Difference

Throughout his preparation, Teodor worked closely with Chef Viktorija Baltutyte-Bacheva, whose guidance helped him refine his dishes, master sustainable practices, and confidently prepare for the competition’s oral examination. Chef Viktorija traveled with Teodor to Greece, offering her support on-site during the contest. Her mentorship played a vital role in Teodor’s journey to victory.

A Contest with a Cause

Organized by Ethic Ocean, Ferrandi Paris, Relais & Châteaux, and Lycée Hôtelier Dinard, the Olivier Roellinger Contest promotes ocean conservation through responsible culinary practice. With 37.7% of marine species currently overfished, the contest encourages young chefs to take leadership in sourcing and cooking more sustainably.

A Victory That Means More

Teodor’s performance and his 1st place win are a proud moment for HRC Culinary Academy – a testament to our mission of training chefs who are not only technically skilled but also ethically grounded. He has proven that with knowledge, courage, and care, young chefs can create food that both tastes good and does good.