The Hungarian finals of the Bocuse d’Or international chef championship took place in Budapest on 18 February 2016, and among the six competitors, Tamás Széll, chef of the Onyx Restaurant emerged victorious, writes magyarhirlap.hu. Széll will represent Hungary in the European finals on 10-11 May 2016, which will also take place in Budapest.
The chefs will have continental competitions before the world championship, which will be held in Lyon in 2017; the European qualifying round, the Bocuse d’Or Europe is the most viewed event of the competition, and eleven chefs will be qualified to the world finals. This is the first time that it will take place in Budapest.
Besides Széll, who got 10th place in the world finals of Bocuse d’Or in 2013, Hungary was represented in the regionals by Ádám Pohner (Olimpia Restaurant, Budapest), László Szabó (Sodexo), István Volenter (67 Restaurant and Bistro, Székesfehérvár), Sándor Rodrigo (Costes Downtown, Budapest), and Árpád Győrffy (Kollázs – Four Seasons, Budapest).
In the next round the chefs will work together with their commis (helpers), and the jury will consist of the Hungarian chefs that were invited by the competitors and a further six internationally acknowledged chefs. The competitors already had the chance to work with the main ingredients of the European finals during the regional competition, which are entirely Hungarian: Danube starlet sturgeon and its caviar, and the thigh and saddle of a young red deer. This is the first time that both of the main ingredients will represent the guest country’s cuisine. The wines that will be served on the related events are also Hungarian.
Twenty chefs will compete in Budapest in May to win the title of Bocuse d’Or Europe 2016. After the American, European, and Asian continental finals chefs from 24 countries will participate in the world finals in 2017, to try and make the best composition in 5 hours and 35 minutes, during a spectacular culinary show.
Photo sources: Kovács Tamás/MTI
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