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
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
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.