The Hungarian finals of the Bocuse d’Or, the world’s most prestigious cooking competition, will be held on February 8th at the Hungexpo Fair Centre, where six chefs and their teams will compete to represent Hungary at the European finals in Turin.
The Bocuse d’Or, named after French chef Paul Bocuse, one of the profession’s best-known names, has been held annually in France since 1987. The Global finals take place every odd year in Lyon, while even years see the organization of European finals. In 2018, the European Finals will be held in Piemonte-Turin, where 20 candidates from the whole of Europe will compete during Salon Gourmet at Lingotto Fiere.
Last December, 10 chefs competed in the national selection: five of them made their dishes in the morning, five in the afternoon. For their main plates, they had to use veal, duck liver and shallots, and for the vegetarian dish risotto, quail egg and mushroom were the compulsory elements.
The following chefs and their teams will compete in the Hungarian Finals on February 8th, during SIRHA Budapest, a premium international HoReCa (food service industry) and Retail show.
Richárd Elek (Fausto’s)
Ádám Garai (Olimpia Vendéglő)
Zsolt Haraszti (Solier, Gödöllő)
Ádám Pohner (Kistücsök, Balatonszemes)
István Veres (Babel)
István Volenter (67 Étterem)
Tamás Széll was the first Hungarian to compete in the Bocuse d’Or finals in 2013, where he ended up in tenth place. In 2016, Széll won first place at the European Bocuse d’Or championship, which was held in Budapest. Last year, following months of preparation and one day of intense competition the Hungarian chef and his team won fourth place at the gastronomic championship’s international finale.
via bocusedor.com, bocusedorhungary.hu, vilagevo.hu