The Hungarian team has sensationally won the continental finals of Bocuse d’Or, the world’s most prestigious chef’s championship, held in the Hungarian capital on Wednesday evening. The Hungarian team, led by chef Tamás Széll, came ahead of Norway and Sweden to come in first at the event.
The victory means that the Hungarian team, comprised of Mr. Széll, commis Kevin Szabó, coach Frigyes Vomberg and team captain Szabina Szulló, will join Norway, Sweden, France, Iceland, Finland, the Netherlands, Switzerland, Belgium, Denmark and Estonia at the event’s global finals in Lyon, France, next year.
At the announcement on results on Wednesday, the special prize for the best fish dish went to the Icelandic and the recognition for the best meat dish was awarded to the French team, while the helper of the Swedish team’s chef was named the best commis. All ingredients supplied to teams at the competition were of Hungarian origin.
Bocuse d’Or, named after French chef Paul Bocuse, who is one of the profession’s best-known names globally, is held in France since 1987. Global finals take place every odd year in the city of Lyon, while even years such as the running one see the organisation of European finals. Hungary debuted at the event in 2013, when a team also led by Mr. Széll finished in tenth position out of a field of twenty-four.
34-year-old Mr. Széll is sous-chef in Budapest’s Onyx restaurant, which in 2011 became the second establishment in Hungary to be awarded a Michelin Star. Speaking to the news website index.hu, he revealed that he had been preparing for the event for four and a half months and will begin focusing on next year’s global finals from August, following a summer break.
photos: János Bődey/index.hu