[chef1]

Countdown to the Bocuse d’Or Europe - Team UK needs your support


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.

John Retallick, who attended the finals in 2009 with managing director of Gourmet Classic, Angus L’Ansun, has organised a trip to Geneva with a team of supporters from the hospitality industry. 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.”

Electrolux Professional, Nestle Professional, Compass Group, Unilever Foodsolutions, Aubrey Allen, All Clad, Gourmet Classic, Quality Meat Scotland and William Murray have already contributed to the cause and have teamed up with the Academy of Culinary Arts to encourage the industry to get involved. 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 on Tel: 0207 787 2558
Email: bocusedor@academyofculinaryarts.org.uk

[grant1]

Chef1,

Are we going to be organising something through the Canteen for this, to assist Simon in his endeavours?

I for one am more than happy to donate time and money for this great effort
Grant

[chef1]

http://www.facebook.com/group.php?gid=1 ... 988&v=info

Facebook group please join

[chef99]

facebook page joined.

[hulstone]

Cheers Chefs, i will keep all posted with whats going on in the lead up to geneva, i will have regular practice run throughs all this month so if anyone wants a day in torquay and fancies a look into what we are doing , drop me a mail. Normal tastings will be sun/mon . simon

[chef1]

Cheers Chefs, i will keep all posted with whats going on in the lead up to geneva, i will have regular practice run throughs all this month so if anyone wants a day in torquay and fancies a look into what we are doing , drop me a mail. Normal tastings will be sun/mon . simon

Yes Me Please!

[stoveman1]

Surely something as big as the membership on the canteen can come up with a way of giving maximum support to this.
Not really sure what exactly but I'm sure we can come up with some ideas.

Good luck to Simon and my old commis Jordan and lets hope we can all help put the UK well and truly at the top of world competition.

Phil.

[peds]

Geneva, eh?

See you there Simon! Anything I can do beforehand, please let me know, I am just over an hour away in Chamonix.

[hulstone]

Hi peds , you can start by wafting that ash cloud wll away from the u.k and switzerland and sending it too scandanavia to keep those buggers out of the comp. only joking, i may get your number closer to the time as with travel i may need a back up plan on some ingredients if they dont last the journey and you may know of somewhere to get them.
cheers.

Bring your union jacks and if anyone is looking at going i can get you passes into the show . John Retallick has organised a supporters group also so he may be worth contacting as he is going to town on the british theme i believe.

simon

[munkimanic]

oh yes! tickets for me please simon.
monday and tuesday are my days off and im sure my head chef would love to come too.
all the best.