Photograph by Jodi Hinds for Bocuse d'Or UK Academy

Bocuse d’Or Team UK prepares for Stockholm 

Adam Bennett, Bocuse d’Or candidate for the UK will compete for his place in the Bocuse

d’Or world final at Bocuse d”Or Europe in Stockholm on May 8th 2014. The heats will take

place during Gastronord, Sweden’s largest culinary exhibition.

 

The head chef from The Cross in Kenilworth will compete in Kitchen 2, supported by

commis chef, Josh Allen also from The Cross and coach, UK candidate 1999 Idris

Caldora.

Chefs from 20 countries will compete over the two day competition, with the 12 top scoring

teams progressing to the Bocuse d’Or World final in Lyon in January 2015. Each team

needs to prepare a fish plate using coal fish, Belon oysters and blue mussels and a meat

course using ham on the bone and the trotters of Swedish young pigs, along with either

the blood or hog casing. Each course must be served with at least one garnish with further

details to be specified in the coming weeks.

 

It will be Adam’s second time competing in what is known as the world’s most challenging

and prestigious competition. He previously competed in the Bocuse d’Or World final on

January 30th, 2013, when Adam and his commis chef, Kristian Curtis secured fourth place

along with the best meat and commis prizes.

 

 

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.