The cook-off that will decide who will be the next UK Bocuse d’Or candidate will take place on Friday 11 September at Le Cordon Bleu Cookery School in Bloomsbury Square, London.
The Bocuse d’Or is the world’s most prestigious chef competition and taking part is the pinnacle of any chef’s career. Previous UK candidates have included Adam Bennett from The Cross Kenilworth, Simon Hulstone from The Elephant in Torquay, and Andre Garrett from Cliveden House Hotel.
Candidates in the competition will include Anthony Wright, chef lecturer, University College Birmingham, Christian Grebenstein from The Ritz London and Steve Love, chef consultant and former executive chef of Love’s Restaurant.
Each chef will have 1½ hours to prepare, cook and present three different hot garnishes, 5 portions of each, 15 pieces in total, suitable for accompanying a Fillet of British beef provided by sponsor Aubrey Allen. The chefs will be judged on the techniques used and the presentation which should be in the style of the Bocuse d’Or.
Team UK President and chair of the National Selection judges Brian Turner CBE says, “To represent one’s country in the world’s most prestigious cooking contest is among the greatest challenges to be undertaken by any chef. We have a promising line-up of candidates in this year’s cook off and with the right preparation there is nothing to stop any of them from representing the UK one day. No one should underestimate how much thought, time and practice is required to compete successfully and the cook off is just the start of what will be a tough but hugely rewarding journey for the successful chef.”
The winner of the Bocuse d’Or UK National Selection will be announced at a Champagne reception sponsored by supporters Moet & Chandon at 6pm at Le Cordon Bleu Culinary School. He / she will then compete in the European heats which take place in Budapest from 11 – 12 May 2016.
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 plates or 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.
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Marcus Wareing, Mark Poynton and Angela Hartnet