Another full Nordic podium! And the winner is… Team DENMARK! Congratulations to Kenneth Toft-Hansen, Christian Wellendorf Kleinertt and coach Rasmus Kofoed for their incredible work on the two gourmet themes of the 2019 Bocuse d’Or Finale! After 62 national selections, 3 continental selections during 2 years, 24 selected chefs competed to win the most beautiful trophy in the world of gastronomy.
Once again, Nordic countries have been dominating the world’s most prestigious cooking competition. Denmark, Sweden, and Norway are on the podium of Bocuse d’or 2019.
“In fact, since 1991, there has not been a contest where a Nordic chef didn’t take a podium spot,” wrote finedininglovers. “Put another way, out of 56 chefs who have taken podium places at Bocuse d’Or since it’s inception in 1987, 26 of them have been chefs representing Nordic countries. It’s a monstrous feat and perhaps why there was so much shock in the crowd at yet another full Nordic podium, they did the same in 2011, but for many standing there, it was expected.
2019 winner, Kenneth Toft-Hansen from Denmark, tried to answer. “Teamwork,” he said, “we all work together” – true, but that’s true of all 24 teams competing at the event. What’s the secret sauce? “I think you have to find the right balance between strong flavors, not too much acidity, bring a nice flavor combination. Then, of course, you have to make a nice presentation, make the food work on the platter as well as on the plate. The pressure is the hardest part of this, being here with all of your idols surrounding you, I think that’s the hardest part, staying focused as well, trying to improve.”
At the end of the competition, Hublot commended Chef Kenneth Toft-Hansen, the overall winner of the Bocuse d’Or 2019, for his outstanding dishes. Benoît Lecigne, the General Manager of Hublot France, Benelux, United Kingdom, Ireland, Eastern Europe and Scandinavia, and Jean-Louis Maier, owner of the Watches and Jewellery store Maier in Lyon, rewarded the
winning chef with one of the Swiss manufacture’s most iconic models – the Classic Fusion Chronograph.
Every two years, the heart of the Sirha trade exhibition beats to the beat of the final of the prestigious Bocuse d’Or contest.
Created by chef Paul Bocuse, Bocuse d’Or has become in 30 years the most prestigious culinary competition for young talented chefs worldwide. After many months of preparations, twenty four of the most promising chefs in the world experienced two days of intense competition during which they had to give their very best in order to try and win the most beautiful trophy in the world of gastronomy.
Before taking part in the final the participants had first to earn their qualification via continental selection events (Bocuse d’Or Europe, Bocuse d’Or Asia Pacific and Bocuse d’Or Latin America, and for the first time Bocuse d’Or Africa), individual qualifications or by being attributed one of the wildcards. This final test revealed to the world the best talents in culinary arts from all over the planet.
In 2019, the Bocuse d’Or payed tribute to two great chefs who passed away last year and who both contributed significantly to promote the event: Paul Bocuse, founder of the contest, and Joël Robuchon who was the first and latest Honorary President of the Bocuse d’Or, during the 30th anniversary of the contest in 2017.
In addition to the theme presented on a platter that has been chosen in honour of Paul Bocuse (rack of suckling veal), for the theme presented on a plate the participants prepared the Vegetable Chartreuse with shellfish. The candidates were encouraged to call upon the full range of their creative senses to ensure that the final result is as spectacular for the eyes as it is to the palate.
The candidates had to prepare two Chartreuses with 8 portions for each. These must be identical, composed of a minimum of 50% vegetal products and stuffed with a stew made using 4 shellfish (scallops, mussels, oysters, cockles). Although the size of the Chartreuses is imposed – they may not exceed 20 cm in diameter – the interpretation of the recipe was free. The dish was arranged on a presentation dish supplied by the Bocuse d’Or Organising team.
Served hot, the Chartreuses was accompanied by a single sauce, while their accompaniments were composed of one of several vegetables associated with salad shoots and aromatic herbs.
Authorised products: all vegetal products available on the market except truffles (including vegetables, cereals, seeds, and derivatives), eggs, any dairy products, seafood products with an imposed basket for all teams: 32 scallops, 60 mussels, 18 oysters grade 2, 60 cockles. The Chartreuses were ready 5 hours after the beginning of the test.