Tamás Széll and his team will represent Hungary on Bocuse d’Or Europe 2016 Final

February 22nd, 2016

Budapest, 19 February 2016 - Six distinguished Hungarian chef with their professional team competed, on one of the world's most prestigious cooking contest Bocuse d’Or Hungary. Tamás Széll - also attending Bocuse d’Or Finale 2013 in Lyon, France - and his team won the national championship and will represent Hungary on 10th-11th May, at the Bocuse d’Or Europe 2016, which will also be held this year at HUNGEXPO Budapest, Hungary. 20 European team will participate and only 11 chefs will attend on the 2017’s World Competition in Lyon, France.

Hundreds of fans, culinary professionals, media representatives and bloggers visited this prestigious event at HUNGEXPO Budapest. The competition started at 9 am, and the award ceremony was held at 5pm in the afternoon. All eyes were on the Hungarian chefs and their teams, who prepared extraordinary food compositions from a Hungarian fish called “sterlet” with its caviar and from another traditional Hungarian venison, called “Young red deer origin Hungary” haunch with saddle of red deer calf. The event is run by very strict rules, precision, 100% concentration and creativity required during the 5 hour and 35 minutes. The jury of 14 star chefs came from all around Europe.

The tasting went like clockwork, as if any competitor cannot pay attention to the time, the chef and his team can lose points from their final points. The jury’s final decision based on many criteria: MEAT category - Tasting Jury: taste 40 points; presentation 20 points; originality 10 points; respect of the product 10 points. Subtotal 1: 80 points. MEAT category - Kitchen Jury: non- wasting/sustainability 10 points; cleanliness/professionalism: 10 points. Total Kitchen Jury: 20 points. MEAT TOTAL: 100 points.

FISH category – Tasting Jury: taste 40 points; presentation 20 points; mystery element 10 points; respect of the product 10 points. Subtotal 1: 80 points. FISH category – Kitchen Jury: non- wasting/sustainability 10 points; cleanliness/professionalism: 10 points. Total Kitchen Jury: 20 points. FISH TOTAL: 100 points

Bocuse d’Or Europe 2016 will take place in 10th-11th of May, 2016 at HUNGEXPO Budapest. 20 European Chef’s will present their delicious food composition with countless variation. On the event thousands of fans and media from all around the world is expected to attend. The stakes are enormous: Who will qualify for the Bocuse d’Or Finale 2017?

 
 

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