Trondheim, Norway, hosted on March 19-20 the European qualification round of the Bocuse d'Or international cooking competition, where the Hungarian team secured its place in the final, which will take place in Lyon in January 2025, and won the special prize for the best plate, the Hungarian Tourism Agency (MTÜ) announced in a statement on Thursday.
As usual, the compulsory ingredients for the competition were selected from among the emblematic products of the host country. This year, the theme of the plate was meat-based: reindeer and the iconic Scandinavian spirit Aquavit were the mandatory ingredients. And the spectacular plate theme was based on the treasures of the sea, with the equally emblematic Lofoten skrei - a cod native to Norway – and Fröya scallops as the must-have ingredients.
The Hungarian team was headed by Roland Kelemen, deputy chef at Hunguest Sóstó in Nyíregyháza, and the commis was Noel Fodor from Siófok. The latter joined the team from his family restaurant. The coach was László Szabó from Hungast, while the head of team (being the tasting jury at the same time) was Bence Dalnoki, sous chef of the two Michelin-starred Stand Restaurant, who brought home the bronze statuette from Lyon with his team in the previous edition of the competition.
This team's performance is also noteworthy because its members did not come from top restaurants in Budapest, so, they were at the forefront of Europe without any top restaurant experience, and they also won one of the special prizes, the statement said. They added that training at the Hungarian Bocuse d'Or Academy and the excellent professionals of previous successful Bocuse teams, including Tamás Széll and Frigyes Vomberg, who were involved in the preparation of the team from the background, were also instrumental. Also helping the team was Norwegian Christian André Pettersen, who, like Bence Dalnoki, was also on the podium in Lyon.
The MTÜ praised the Hungarian team for competing with confidence and for the exemplary way in which they tackled the obstacles that Bocuse d'Or competition entails. The constantly changing competition rules, the strict restrictions and the almost completely unknown ingredients were all a challenge, as was the jury supervising the kitchen work, which did not treat the teams with kid gloves.
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