7th May 2010 - 00:00
Abstract
With less than five weeks to go until the European final of the Bocuse d’Or, the Academy of Culinary Arts is calling on the UK to support Simon Hulstone, the British candidate.
The Bocuse d'Or is a biennial culinary competition established in 1987 by one of the world's greatest chefs, Paul Bocuse. Since then, it has added three regional heats - Bocuse d'Or Europe, Bocuse d'Or Asia and Bocuse d'Or Latin America. Brian Turner CBE, president of the Academy of Culinary Arts and a Bocuse d'Or judge said: "Nothing can prepare you for the Bocuse d'Or as there really isn't anything else like it in terms of culinary competitions. Everything about it is huge and the atmosphere is closer to that of a football World Cup final than a cooking contest. For the candidate, there is an immense amount of pressure and you have to prepare and rehearse for months to even get close to the quality expected by the judges." Whilst other countries invest thousands of Dollars and Euros in the competition, Britain has traditionally been slow to support its candidate. The UK entry is managed by the Academy of Culinary Arts, Britain's leading professional association of head chefs, pastry chefs, restaurant managers and suppliers. The Academy awarded the place to Simon Hulstone, chef proprietor at The Elephant in Torquay, for the second consecutive competition. He will be supported by his commis chef, Jordan Bailey, chef coach, Nick Vadis, UK executive chef of Compass Group, President of the UK team, Brian Turner and John Williams MBE, Executive Chef, The Ritz, himself a past competitor in the Bocuse d'Or. The European finals take place in Geneva on the 7th and 8th June with Simon presenting his dishes to a panel of 20 international judges at 2.20pm on the 8th. John Retallick, who attended the finals in 2009 with managing director of Gourmet Classic, Angus L'Ansun, has organised a trip to Geneva with a team of supporters from the hospitality industry. All hopes will be on Simon being placed in the top twelve, thus being awarded a place at the World Final in Lyon on 25th-26th January 2011. Andrew Jones, from Electrolux Professional, a keen supporter of the British Bocuse d'Or candidate added: "Britain's plans for the Bocuse d'Or do not end in Geneva or Lyon. By securing support from all areas of the industry and the UK a solid platform for future British candidates will be set. More support means better awareness, a bigger pool of future candidates and ultimately a better chance of Britain bringing home the trophy. We are not asking for huge sums of money, even small donations will help contribute towards Simon's success." Electrolux Professional, Nestle Professional, Compass Group, Unilever Foodsolutions, Aubrey Allen, All Clad, Gourmet Classic, Quality Meat Scotland and William Murray have already contributed to the cause and have teamed up with the Academy of Culinary Arts to encourage the industry to get involved. Here are some of the ways that individuals and organisations can show their support: • Donating or raising money through auctions, events or sponsorships • Organising a trip to the finals in Geneva or Lyon • Loaning transport - Simon needs a van to transport his equipment and garnishes to the final • Donating or loaning equipment • Donating food/ ingredients which Simon can work with in his practices • Raising awareness among your key contacts and asking them to be involved