UCB and Academy of Culinary Arts Open Bocuse Kitchen

The  Staff Canteen

The Staff Canteen

Editor 7th March 2012

Photographs with kind permission of Stewart Writtle Photographer

Today saw the official opening of the UCB College and Academy of Culinary Arts  Bocuse d’or Kitchen opened by its present Brian Turner CBE. The Kitchen, a direct replica of that in which Adam Bennett and Kristain Curtis will work during the European finals in Brussels in just two weeks time. Adam and Kriss, both from Simpsons Restaurant in Edgbaston Birmingham, have spent the last three months working through their menu.  All competitors are given the same ingredients, which this year are Dover sole and brown shrimps for the starter; Chicken from France, of course, for main. They are tasked with serving two courses to the glitterati of world chefs who will be on display at the European finals, where in an almost carnival style, food served on platters of all shapes and sizes will be paraded around two long tables of chefs who form the judging panel.. Having six hours to prepare both courses from scratch, in what is the Chefs world cup of competitions, The Bocuse d’or will see the best chefs from Europe go head to head over two days to win the right to compete in the finals in Lyon the home of Three star Chef and competition creator Mr Paul Bocuse.  In Lyon the two day competition takes on an almost Olympic city feel and it’s no coincidence that world’s greatest chef competition is held in one of the world’s top culinary city destinations. The kitchen allows both Adam and Kriss to create an environment as close to what they’ll both experience on the day, minus the noise of course and the butterflies, they are of course fortune enough to be removed from their daily work routine at Simpsons through the support of Chef Patron Andreas Antona, who is supporting Adam, both in terms his time and removal from his responsibilities as Head Chef, but also through support of the media and his network of chefs and suppliers built up over many years who can support and guide the team. Once again Chefs, let’s get behind our team, Simon (Hulstone) and Jordan, certainly raised the profile of this with the Three Lions in Lyon almost two years ago, and Adam and Kristian, can hopefully build on that platform, with all of our support and perhaps who knows.............could they????

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The  Staff Canteen

The Staff Canteen

Editor 7th March 2012

UCB and Academy of Culinary Arts Open Bocuse Kitchen