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Team UK qualify for Bocuse D'Or 2014 at Stockholm's GastroNord
Adam Bennett, UK candidate, his commis chef Josh Allen, culinary arts student at University College Birmingham & coach Idris Caldora from the Royal Academy of Culinary Arts were awarded 6th place in the Bocuse d'Or Europe in Stockholm
The chefs (from left to right, Josh Allen, Adam Bennett, Idris Caldora) will go on to compete at the Bocuse d’Or World Final in Lyon, France on January 28th and 29th, 2015.
Chefs from 20 countries competed over the two-day competition, with the 12 top scoring teams progressing to the Bocuse d’Or World final. First place was awarded to Tommy Myllymaki from host country Sweden who won €16,000, with Kenneth Hansen from Denmark in second place winning €9000 and Ørjan Johannessen from Norway in third place collecting €6000.
Adam, head chef at The Cross Kenilworth, also secured 6th place at the European final in Brussels in March 2012. His Stockholm fish menu consisted of: Supreme of Swedish Coalfish, Seaweed Sauce, Mussel Ketchup, Coalfish with Smoked Salmon Mousseline, Saffron Potatoes filled with Creamed Leeks, Pea Purée with Baby Onions and Bacon, Cucumber with poached Oyster and Sea Pearls, Mussel Ketchup, Seaweed Butter Sauce.
His meat course of Ballotine of Young Swedish Pork with Braised Trotter & Hock and Verjus Sauce was served on a silver flat. The meat menu consisted of Ballotine of young Swedish Pork with Sage, Truffle and Bacon, Braised Trotter & Hock with Vegetables, Savoy Cabbage with Bacon, Carrot filled with Ham and Mustard, Potato Croquette with Black Pudding and Bramley Apple.
The Bocuse d’Or is the most sought after prize for chefs around the globe, the most prestigious culinary competition in the world and a true spectacle – it has to be seen to be believed. Founded by culinary legend Paul Bocuse, the contest has taken place in Lyon, every two years, since 1987. It provides a professional springboard for some for the most talented chefs in international gastronomy and is a showcase for the diversity of culinary traditions worldwide.
The Bocuse d’Or takes place every two years over two days at SIRHA – international Hotel Catering and Food Trade Exhibition – in Lyon, France. Twenty-four countries compete, 12 on day one and 12 on day two. With the help of a commis, each chef must produce a meat dish and a fish dish each with a minimum of two garnishes, to the jury of judges made up of a representative from each competing country. This is all performed in front of an audience of thousands of very noisy and enthusiastic supporters – if the semi-finals in Stockholm were anything to go by, the final must be quite extraordinary, with marching bands, songs and screams of support as gastronomic geniuses try to concentrate on putting finishing touches to culinary works of art.
The UK representation for the Bocuse d’Or is managed by the Royal Academy of Culinary Arts led by President Brian Turner, who is also President of the UK Bocuse d’Or team and UK Judge. The highest position reached by a UK candidate to date is 4th, achieved by Clive Fretwell in 1993 and Adam Bennett in 2013. Other UK representatives have included Antony Worrall Thompson, John Williams, Idris Caldora, Eyck Zimmer, Simon Hulstone and Andre Garrett.
For more information about the Bocuse d’Or visit www.bocusedor.com
GastroNord and Vinordic held during Sweden’s Gastronomic Week
It wasn't that long ago that people would have laughed out loud had we suggested that London would soon be a veritable hotbed of culinary delights and that the city would attract gastronomic tourists visiting to sample the many and varied delights on offer.
Similarly, Sweden has quietly being pulling itself up by its boot straps lately and is now justifiably proud of its fine culinary offering. The recent Gastronomic Week not only celebrated the country’s impressive and eclectic food offering, it also saw the return of the biennial GastroNord and Vinordic exhbitions held in Stockholm’s exhibition halls – Stockholmsmässan.
“Gastronomic Week offered a fantastic week of food,” commented Daniel Fritzdorf, Event Manager for GastroNord and Vinordic at Stockholmsmässan. “Never before have there been so many food-related activities at Stockholmsmässan and downtown. We welcomed over 22,700 visitors from more than 70 countries.”
As witnessed at the recent Bocuse d’Or semi-final, Sweden is definitely one to watch on the global culinary scene. Previously better known, maybe, for winning the Eurovision song contest (visit the ABBA museum should you venture to Stockholm) and its vast swathes of unspoilt lakes and forests, Sweden is now up there as a destination for foodies, offering its own particular take on both traditional and modern cuisines in celebration of the wide array of foodstuffs it produces.
Photo: Jodi Hinds
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