Thousands of supporters from all over the world will descend on France’s culinary capital for the duration of the Bocuse d’Or. It is unlike any other culinary competition and more akin to a sporting event, with fans clashing pans, sounding horns and cheering as their candidate presents his/her beautifully presented platters to a panel of 24 judges. Brian Turner, CBE, is the UK juror.
This year, Britain will have its own Barmy Army with chefs, journalists, students and industry professionals joining forces to give Simon, Jordan and Nick the support that they deserve.
Britain has traditionally been slow to support its candidate and as a result, we have yet to have a candidate reach the podium. Previous winners have had months to practise their dishes but the British candidate has to fit his/her preparation around his or her full time job. In typical British style, Simon, who runs a busy Michelin-starred restaurant, has only had the month of January to spend on refining his dishes.
Simon says: “I feel better prepared that I did before the last Bocuse d’Or final and the support over the last nine months has been fantastic. I must admit that when I hear about other candidates doing dozens of practice runs I feel a little nervous. However, we are focused on what we can achieve and hoping that, with a bit of luck and the Great British fans behind us, we can make the country proud.”
However, he is a talented competition chef with an experienced palate and determination to succeed at the highest level. The supporters out in Lyon will be hoping that this is enough to secure his place on the podium.
Visitors to Hospitality 2011 won't miss any of the action from the Bocuse d'Or, after show organisers Fresh RM decided to screen the competition live at the show. The competition will be shown live on big screens above La Parade des Chefs.
The screening sponsored by Compass Group and CESA, will give visitors the chance to cheer on Simon and Jordan
The competition format
The candidate has five hours to produce a fish platter and meat platter from a specified weight and cut of the fish/meat, with a minimum of three garnishes on each plate.
The taste of the dishes is of maximum importance (40 points for taste and 20 points for presentation). However, each platter is paraded in front of the chef judges and the thousands of supporters so it has to have the wow factor!
The candidate must present 14 identical plates from the platter, these are marked by a jury featuring 24 of the world’s top chefs. 12 chefs judge the fish platter and 12 chefs judge the meat platter.
To pledge your support for Team UK in the Bocuse d’Or, please visit:
bocusedor.thestaffcanteen.com/.
To find out more about the Bocuse d’Or, visit: www.bocusedoruk.co.uk
Follow us on Twitter @bocusedoruk
Join our Facebook campaign: Back Britain for the Bocuse d’Or
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]
