Mirabelle chef and owner Daniel Joly is only U.S. chef to judge for recent Monde Selection Awards
Courtesy photo
After earning a Michelin recommendation last fall, Daniel Joly, owner and chef at Mirabelle, continues to gain accolades in the culinary world. The Monde Sélection International Quality Institute chose him as the only judge in the United States to travel to Japan Jan. 14-20. A total of 17 judges were selected worldwide.
Since 1962, Monde Selection has evaluated consumer products, awarding them with its unique quality label.
“The main objective of our institute is to guide and reassure the consumer in its purchase process,” said Radia Saddouk, customer adviser of Monde Sélection. “When the consumer intends to buy a product bearing one of our Quality Awards, he will be assured that the product has been tested and approved by a totally independent professional jury.”
Joly helped rate the quality of products based on sensory evaluation, such as appearance, aroma, taste, aftertaste, mouthfeel and more.
Many of the judges, like Joly, represented the Mastercooks of Belgium. Others were ambassadors of the Belgian culinary heritage and members of the Academie Culinaire de France. Some professionals were chocolate makers and renowned pastry chefs, as well. Most of the products judged during the five-day event were Japanese and had a short shelf-life (biscuits, chocolate, prepared meats, fish, dairy products, honey, pasta and noodles), so to taste the products under optimal conditions, the expert chefs had to fly to Tokyo.
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“The chefs are selected for their competence, their know-how and their passion for Asian products and ingredients. It is essential to have a curiosity and passion for Japanese gastronomy. The chefs are both honored and surprised to have been selected. It is a great experience and opportunity to discover Japanese products,” Saddouk said, adding that “Chef Joly has a distinguished culinary profile and is well known in the culinary community.”
“I think they look for well-established leaders in the field and experience that fits their criteria as tester,” Joly said. “I think they’re looking to balance chefs, so me being in the United States for 30 years brings an extension in the rating table. … They are a very professional organization with high standards.”
As a young chef, the elite group from Belgium inspired Joly. Now, he feels humbled to be a part of that group.
“The exchange enriches my life culturally and professionally, creating a positive experience,” Joly said. “Tokyo is a wonderful city full of culinary talent — it’s a great place for inspiration.”
The selected jury tasted 300 to 400 items each day, making notes on the culinary flavors, seasonings, presentation, quality and more. Independent laboratory tests also ensure high standards. Awards include: Grand Gold, Gold, Silver and Bronze.
“The tasting system is complex and completely honest to ensure a fair judgment for each product presented to the master chef table for tasting,” he said.
The products are not compared with one another in a competitive manner. Rather, a Monde Sélection award guarantees the product has been tasted, tested and approved — meaning it fulfils international quality criteria — by the independent jury panel.
“This quality label granted by Monde Sélection demonstrates to the consumers the excellent quality of product in a neutral and professional manner,” Saddouk said. “Our approach is similar to the classification used in the hotel industry: Based on international criteria they receive one, three or five stars.
Joly describes Tokyo as a “culinary platform with the most Michelin restaurants in every corner. … For me, it is a great honor to be selected. It brings a lot when you mingle with culinary experts for five days (exchanging) philosophies on work and staff.”
He also enjoyed reflecting on the Japanese culinary tradition and tasting cuisine he might not otherwise have had a chance to experience.
“(As the) only U.S. chef present as a judge for le Monde Sélection Award, I’m proud to have been selected for the job,” he said. “It is a great honor for me and Mirabelle restaurant.”
