The Hungarian team’s official competition poster, which won the crowd prize for best poster at this year’s Bocuse d’Or Finale.
The Hungarian team won first place at last year’s European Bocuse d’Or championship, which was held in Budapest. In the Finale, they lost out to American chef Mathew Peters and his team, who won first place; Norway’s team, led by Chef Christopher William Davidsen, took home silver; while Viktor Andresson’s Icelandic team clinched the third-place spot.
The Hungarian team’s tray at the Bocuse d’Or Finale (Photo: Zsolt Szigetváry- MTI).
Team USA’s victory marks the first time in the contest’s thirty-year history that a non-European country has ever won the Bocuse d’Or, the cooking world’s most prestigious and elite competition
The fourth-place finish is never the less a huge win, both for Széll and for the Hungarian gastronomic world as a whole. The Hungarian team beat out perennial favorite France this year.
One of the Hungarian team’s plates at the Bocuse d’Or Finale (Photo: Zsolt Szigetváry- MTI).
Széll first competed in the Bocuse d’Or international Finale in 2013, when he ended up in tenth place.
In addition to their impressive finish, Széll and his team won the jury prize for best overall meat dish, as well as the crowd prize for best poster.
Via the New York Times, index.hu, MTI, and the Bocuse d’Or official website
Images via MTI and Tamás Széll official Facebook page