Danish chef wins Bocuse d'Or 2011 global culinary challenge

The biennial world contest held in Lyon saw Kofoed continuing his winning streak after taking the Bocuse d'Or Europe trophy last June. Runners up were Sweden's Tommy Myllymaki and Norway's Gunnar Hvarnes, the latter also a runner up in the European contest. Other prizes included best fish platter for Switzerland and best meat platter for France, while the best promotional campaign award went to Guatemala and best poster award to Spain. The prize for best commis went to Japan's Maiko Imazawa. The UK candidate Simon Hulstone, chef owner of Michelin starred Elephant Restaurant in Torquay, who came fourth in the European contest as well as taking the prize for the meat platter, came 13th. His commis chef Jordan Bailey and his coach Nick Vadis. UK executive chef with the Compass Group, were again Team UK. Before the contest Vadis said: "We've prepared better than ever before and had nine solid run-throughs in the run up to the competition." Bocuse d'Or is one of the most sought after prizes in the culinary world, inaugurated by France's legendary chef Paul Bocuse in 1987 to celebrate the individual talents of young chefs and it takes place every two years. This year the competition was held in the new Paul Bocuse arena at the Sirah trade exhibition where 24 teams competed over two days in front of a packed auditorium of enthusiastic supporters and worldwide media. For the first time, the UK brought its own 'supporters club' to cheer on Team UK. For the competition each chef with the help of a commis had to produce in five hours and 35 minutes a fish dish using Scottish monkfish, crab and langoustine, plus a meat dish consisting of Scotch lamb loins with chump and kidneys and shoulder of lamb. Each dish had to come with three garnishes and be presented on silver platters to a panel of judges made up of an Academy of Culinary Arts (ACA) representative from each competing country. Chef Brian Turner was the UK judge. ACA candidate Hulstone, a Roux scholar, a former National Chef of the Year, and the only British chef to win gold at the World Chef Championships in France, with his team produced a menu to bring out the best of the Scottish ingredients. The fish dish consisted of dashi poached Scottish monkfish loin with wild fennel pollen; bombe au crabe; langoustine and caviar 'buttons'; lemon infused salsify with smoked salmon; 'Medusa' monkfish liver and crispy shirazu; royale of Jerusalem artichoke, truffle and pea; verjus and spring onion butter; and Trawlerman's pie. The meat dish comprised: loin of Scotland's finest lamb with sweetbreads; 'spiral' of shoulder; textures of beetroot; couscous 'Domino' with cucumber ketchup and watermelon; Charlotte of asparagus and pea, foie gras bon bon; Madeira jus; and 'I Spy' shepherd's pie. Brian Turner, UK president and judge in the Bocuse d'Or, said we should not be too disappointed with our position in Lyon and that Team UK's professionalism and dedication will help inspire a new generation of candidates. "While we did expect a higher position, even a place on the podium, we cannot be too downbeat about the final outcome. What happened in Lyon has proved that we need to delve deeper into what makes a winner and increase our understanding of what the majority of judges are looking for. "The standard of entry this time was incredible and right now the UK simply can't match the level of commitment that these winning chefs can give [to the competition]. Rasmus Kofoed spent the last eight years of his life preparing to win the gold and has already won the bronze and silver. "Regardless of our position in Lyon, Simon's ability and passion for representing his country has captured the imagination of hundreds of chefs and industry professionals. Not only has he been a fantastic ambassador as a candidate but he has generously offered to help the next candidate in his or her preparation. "We must also look back at what we've achieved; the number of supporters increased by at least 100% from 2009 to 20