News Archive
Countdown to the Bocuse d’Or Europe
Download this Press Release from out downloads page.
With less than five weeks to go until the European final of the Bocuse d’Or, the Academy of Culinary Arts is calling on the UK to support Simon Hulstone, the British candidate.
The Bocuse d’Or, recognised as the Oscars of the Culinary World, is a biennial culinary competition established in 1987 by one of the world’s greatest chefs, Paul Bocuse. Since then, it has added three regional heats - Bocuse d’Or Europe, Bocuse d’Or Asia and Bocuse d’Or Latin America.
Brian Turner CBE, President of the Academy of Culinary Arts and a Bocuse d’Or judge states: “Nothing can prepare you for the Bocuse d’Or as there really isn’t anything else like it in terms of culinary competitions. Everything about it is huge and the atmosphere is closer to that of a football World Cup final than a cooking contest. For the candidate, there is an immense amount of pressure and you have to prepare and rehearse for months to even get close to the quality expected by the judges.”
Whilst other countries invest thousands of dollars and euros in the competition, Britain has traditionally been slow to support its candidate.
The UK entry is managed by the Academy of Culinary Arts, Britain’s leading professional association of head chefs, pastry chefs, restaurant managers and suppliers. The Academy awarded the place to Simon Hulstone, chef proprietor at The Elephant in Torquay, for the second consecutive competition. He will be supported by his commis chef, Jordan Bailey, chef coach, Nick Vadis, UK executive chef of Compass Group, President of the UK team, Brian Turner and John Williams MBE, Executive Chef, The Ritz, himself a past competitor in the Bocuse d’Or.
The European finals take place in Geneva on the 7th and 8th June with Simon presenting his dishes to a panel of 20 international judges at 2.20pm on the 8th.
All hopes will be on Simon being placed in the top twelve, thus being awarded a place at the World Final in Lyon on January 25th-26th, 2011.
Andrew Jones, from Electrolux Professional, a keen supporter of the British Bocuse d’Or candidate says, “Britain’s plans for the Bocuse d’Or do not end in Geneva or Lyon. By securing support from all areas of the industry and the UK a solid platform for future British candidates will be set. More support means better awareness, a bigger pool of future candidates and ultimately a better chance of Britain bringing home the trophy. We are not asking for huge sums of money, even small donations will help contribute towards Simon’s success.”
Here are some of the ways that individuals and organisations can show their support:
- Donating or raising money through auctions, events or sponsorships
- Organising a trip to the finals in Geneva or Lyon
- Loaning transport - Simon needs a van to transport his equipment and garnishes to the final
- Donating or loaning equipment
- Donating food/ ingredients which Simon can work with in his practices
- Raising awareness among your key contacts and asking them to be involved.
For further information, please visit www.bocusedor.com or contact:
Michelle Diederichs
Tel: 0207 787 2558
Email: bocusedor@academyofculinaryarts.org.uk
Download this Press Release from out downloads page.
Notes to editors
The Bocuse d’OrThe Bocuse d’Or is the most sought after prize for chefs around the globe. Founded by culinary legend, Paul Bocuse, the contest has taken place in Lyon every two years since 1987.
The Bocuse d’Or takes place at SIRHA - a hotel catering and food trade exhibition. 24 countries compete,12 on day one and 12 on day two. With the help of a commis each chef must produce a fish dish and a meat dish, each with three garnishes, presented on silver flats to the jury of judges. The jury is made up of a representative from each competing country. All this is performed in front of an audience of thousands of noisy and enthusiastic supporters and hundreds of journalists.
The contest provides a professional springboard for some of the most talented chefs in international gastronomy and is a showcase for the diversity of culinary traditions worldwide.
The Bocuse d’Or Europe
Following the 2007 Bocuse d’Or a new element was introduced to the competition in the form of continental selection events to take place in the ‘middle’ year. The aim of this was to allow new countries the opportunity to take part. This year, the European final will take place in Geneva, twenty chefs from all over Europe will compete against each other to produce a halibut dish and veal dish, each with two garnishes.Posted: May 6, 2010
