Bocuse d’Or 2011

Plate created by chef Kofoed Rasmus from Denmark

Ever since 1987, the Bocuse d’Or contest has been giving young chefs a unique opportunity to demonstrate their skills, offering them a tremendous springboard for their careers.

From one competition to the next, its international influence has grown constantly. With the successive creation of contests in Latin America, Asia and Europe, the Bocuse d’Or has become a showcase revealing outstanding talents and gastronomic trends from all over the world. On January 26th 2011 new winners were announced.

Bocuse d’Or: Rasmus KOFOED, representing DENMARK, has won the Bocuse d’Or 2011 trophy and €20,000 in prize money.

Second place, Bocuse d’Argent: Tommy MYLLYMÄKI, representing SWEDEN, won the Bocuse d’Argent trophy 2011 and €15,000 in prize money.

Third place, Bocuse de Bronze: Gunnar HVARNES, representing NORWAY, won the Bocuse de Bronze trophy 2011 and €10,000 in prize money.

Several special prizes were also awarded:

– Prize for the ‘Best Commis’, awarded by the Bocuse d’Or Winner’s Academy: Maiko IMAZAWA, Commis to Tatsuo NAKASU, JAPAN

– Special ‘Fish’ prize: Franck GIOVANNINI, SWITZERLAND

– Special ‘Meat’ prize: Jérôme JAEGLE, FRANCE

– Prize for the best promotional campaign: GUATEMALA

– Prize for the best Poster, as selected by visitors via the internet website: SPAIN

As part of the Sirha 2011 trade exhibition, performing in dedicated contest kitchens facing the public at the heart of the brand new Paul Bocuse hall, 24 chefs from all regions of the planet took up a major challenge: that of preparing within 5.35 hours, during an extraordinary show, two perfect dishes using the official products of the Bocuse d’Or 2011: Scottish lamb for the meat dish and Monkfish, Crab and Scottish Langoustine for the fish dish.

To judge the 24 candidates, the jury was composed of 24 influential chefs who are emblematic of each country represented, under the aegis of 3 exceptional presidents: Paul Bocuse, President Founder, Yannick Alleno, Honorary President (3* Chef at the Meurice, Silver Bocuse 1999) and Geir Skeie, President of the International Jury (Bocuse d’Or 2009).

More: http://www.bocusedor.com/2011/index.php/en/Concours/Accueil.html

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