‘Olympics’ of the food world: the winners for Europe
Following a two-year winning streak, Rasmus Kofoed (Bocuse d’Or Europe 2010 and Bocuse d’Or 2011) will now be succeeded by Orjan Johannessen. Chef Orjan Johannessen, 26, of Norway was crowned the winner of 2012 Bocuse d’Or Europe, knowm as the ‘Olympics’ of the food world.
On 20 and 21 March, 20 talented chefs from all over Europe faced one another to compete for the Bocuse d’Or Europe title and aimed to figure among the top 12 qualifying places for the Bocuse d’Or 2013 final in Lyon.
This year the competition’s president was Peter Goossens, one of Belgium’s finest chefs. Thefamous Brazilian chef Alex Atala presided over the international Jury, and Pierre Wynants acted as honorary president.
A key step towards reaching the world final of the Bocuse d’Or, which will take place on 29 and 30 January 2013 in Lyon, during Sirha, the Bocuse d’Or Europe is an opportunity to discover emerging culinary trends in each of the participating countries.
Dedicated to broadening the horizons of the haute‐cuisine community, each competition benefits from adding new countries. In 2012, Bulgaria will participate for the first time in the European selection event.
After Orjan Johannessen, Swedish chef Adam Dahlberg took home the silver medal in the European regionals, followed by Jeppe Foldager of Denmark.
The 2012 Bocuse d’Or Europe winners are:
1 – Orjan JOHANNESSEN, Bekkjarvik Gjestgiveri, representing Norway was awarded the Bocuse d’Or Europe 2012 (first prize) and €12,000
2 – Adam DAHLBERG, Stefan Eriksson Matsudio, representing Sweden was awarded the Bocuse d’Argent Europe 2012 (second prize) and €9,000
3 – Jeppe FOLDAGER, Sollerodko, representing Denmark was awarded the Bocuse de Bronze Europe 2012 (third prize) and €6,000
Special Prize for the Fish Course: Sigurdur HARALDASSON , Island
Special Prize for the Meat Course: Adam BENNETT, United Kingdom
The prize for the best commis chef was awarded by the Bocuse d’Or Winner’s Academy, to Julie LHUMEAU, France.
The twenty competing countries stretched their creativity to its limits using set products.
• For the meat dish
Two “Label Rouge”-certified Blue Foot chickens, weighing between 1.7 kg and 2 kg. A dish for 10 people, served entirely on a single platter and including at least three freely chosen garnishes other than the meat.
• For the fish dish
Seven sole fillets weighing between 600 g and 800 g, one kilo of shrimps.A dish for 14 people, served entirely on a single platter and including at least three freely chosen garnishes other than the fish.
Bocuse d’Or Europe was held during Brusselicious, the 2012 Gourmet Year, and as part of Horeca Life.
