Team UK Counts Down to Candidate Cook Off

Team UK Counts Down to Candidate Cook Off
Bocuse d'Or UK Academy

Bocuse d'Or UK Academy

Standard Supplier 22nd August 2011
Bocuse d'Or UK Academy

Bocuse d'Or UK Academy

Standard Supplier

Team UK Counts Down to Candidate Cook Off

Team UK counts down to Bocuse d’Or Cook Off
 
The Academy of Culinary Arts is preparing for the cook off-which will reveal the next UK candidate in the prestigious Bocuse d’Or contest.  
 
This month, each of the shortlisted candidates were briefed to create dishes using sole and shrimps and Label Rouge blue legged chicken, the key ingredients selected for the European heats.  
 
Adam Bennett from Simpsons Birmingham and Martin Hollis from Gleneagles have been asked to respond in writing with their menu and will then take part in a cook-off in central London this Autumn.  The judging panel will include Brian Turner CBE, John Williams, executive chef at The Ritz London, Nick Vadis, UK executive chef at Compass Group UK & Ireland and Simon Hulstone from The Elephant - the previous UK candidate.
 
The chef who produces the best fish and meat plate will be awarded the opportunity to represent the UK in the European final which takes place on March 20-21st, 2012.
 
Brian Turner CBE, says: “These candidates have shown both commitment and potential in getting to this stage and now we know the dishes for Europe, we’ve been able to brief them for the cook-off.  We’ve taken onboard feedback from 2011 and we’ve increased resources within the support team, as well as Simon Hulstone acting as mentor, we’re also asking the runner-up to join the candidate in his preparations at both the European and World finals.  Nick Vadis will continue his role as team coach and John and myself will both be on hand to share our experience of the competition.”
 
The European heats of the Bocuse d’Or will take place at Horeca Life in Brussels Expo on March 20-21st, 2012.
 
Notes to editors
 
If you would like to attend the cook-off or to register your interest in attending the European heats, please email Michelle Diederichs at [email protected]oyahpr.co.uk or call 07814 028 664.
 
The Bocuse d’Or
The 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 with Brian Turner, CBE, the UK juror.  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.
 
Visit www.bocusedoruk.co.uk for more information.
 
Academy of Culinary Arts
Leading the hospitality profession by example; shaping its future through education.
 
Founded in 1980, the Academy of Culinary Arts is Britain’s leading professional association of Head Chefs, Pastry Chefs, Restaurant Managers and suppliers.  While concerned with raising standards and awareness of food, food provenance, cooking and service, its objectives are primarily focused on the education and training of young people in the hospitality industry and the provision of career opportunities.
www.academyofculinaryarts.org.uk 
 
For more information, to set up interviews and source photography, please contact Michelle Diederichs, Bocuse d’Or Press office on 07814 028 664 or email [email protected]
 
 

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