Rules
Junior Table Master
1 The competition is organised under the name "Junior Table Master".
2 Each year, the competition takes place at a hotel school. The organising school is listed on the website of the ASBL Fetam. The 2027 edition will be held at the hotel school EFP, rue Stalles 292B, 1180 Uccle, on Monday 1st February 2027.
3 As part of its activities, the 'Federation of Table Masters' asbl organises the national competition for the title of 'Junior Table Master 2027', for final-year restaurant and final-year hotel students.
4 The number of participants per hotel school and/or other training providers is limited to two students ('Hotelier / Restaurateur' or 'Restaurateur & Restauratrice'). Registrations must be submitted no later than 18/01/2027. The management of hotel schools and other training providers must complete the participation form with the names of the participants and the name of the accompanying teacher.
5 Candidates must be officially enrolled in a Belgian hotel school or other educational establishment in their final year ('Hotelier / Restaurateur' or 'Restaurateur & Restauratrice'). The candidate must be under 21 years of age on the day of the competition.
6 Participating candidates are selected by the management of their school.
7 Candidates may express themselves both in writing and orally in French or Dutch. Knowledge of the English language is considered an added advantage.
8 On the day of the competition, candidates must wear a classic dark, neutral-coloured trouser or skirt (preferably black or dark navy), black classic shoes, and a white shirt or blouse. The organisation will provide each candidate with an identical tie and apron. School insignia must NOT be visible, in order to ensure neutrality. Each candidate is also responsible for bringing their own personal service equipment, namely: an order pad, a ballpoint pen, matches, a brush, a corkscrew, and 2 service cloths — all without any insignia. All other equipment is provided by the organisation. Personal equipment beyond what is described above is not permitted. Only personal knives are allowed for the carving workshop.
9 The 'Junior Table Masters Organisation' commissioners ensure the smooth running of the events and the competition in general. They have no influence on the results, may not award points, and intervene solely in an advisory capacity.
10 The jury is composed of Belgian maîtres d'hôtel and personalities from the restaurant world, from both the Dutch-speaking and French-speaking sides, as well as a delegate from the Ministry of SMEs, a delegate from the Superior Council for the Self-Employed and Small and Medium-Sized Enterprises, and one or more delegates appointed by the organising committee.
11 Competition structure: 4 workshops:
Carving / Room Preparation
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Caramelised pear – Camembert d'Isigny – Pisco
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Jury questions on the workshop
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No communication from the candidate is permitted during the execution of the task.
Bar
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Service for 2 guests
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Drinks service in accordance with the bar menu provided in advance (www.fetam.eu)
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Jury questions on the workshop
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No communication from the candidate is permitted during the execution of the tasks.
Sommellerie
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Decanting of a bottle of red wine
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Questions on wines / service / food and wine pairing based on the wine list available at www.fetam.eu
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No communication from the candidate is permitted during the decanting.
Back to Basics
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Workshop focused on basic techniques. Topics may include: table setting, bringing dishes from the kitchen, mise en place, clearing dishes, all in accordance with classical working methods…
12 Following the finals, the results of the 'Junior Table Master 2027' will be announced (one for the 'Restaurant' training and one for the 'Hotel' training). In addition to the Junior Table Master 2027 title, the 2nd and 3rd places per training category will also be announced.
13 For any questions or remarks: alain@fetam.be or 0486 73 69 37
14 Schedule for the day:
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From 9:00 am: Welcome
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9:30 am: Briefing for candidates and jury members
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10:00 am – 12:30 pm: Start of the first part of the competition
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12:30 pm – 1:30 pm: Lunch
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1:30 pm: Start of the second part of the competition
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4:00 pm: End of the competition
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4:30 pm: Announcement of results and prize-giving ceremony
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4:50 pm – 6:00 pm: Reception
15 The Federation of Table Masters ASBL retains full ownership of all images, moving or still, directly or indirectly related to the competition.
16 By participating, candidates confirm that they submit themselves, without exception, to the present regulations.
17 The jury rules sovereignly at each phase of the competition. Its decisions are final and cannot be appealed. The jury may decide not to designate any winner should the level of the candidates prove insufficient.
18 The executive committee of the "Junior Table Master" competition is composed of:
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Alain Thoon, President of ASBL Fetam
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Ief Vanhonnacker, 'World Champion Maître d'Hôtel' 2019
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Fabienne Dekersgieter
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Pierre Haubruge
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David Delmas, 1st Maître d'hôtel of Belgium 2026
19 In order for all candidates to concentrate fully, the competition is not open to the public. Accompanying teachers follow their pupils from a distance, from the area designated for this purpose. No contact between the accompanying teacher and the candidate is permitted. Candidates are required to hand over their mobile phone and, if applicable, their smartwatch to their accompanying teacher for the duration of the competition. At the end of the competition, a collective debriefing of all workshops will take place in the presence of the candidate and the accompanying teacher.
Failure to comply with these measures will result in disqualification.