After preparations promising an incredible show, the European final of the world's most prestigious cooking competition kicked off with a staggeringly large crowd.
Only the German, Swiss, Icelandic, Belgian and Polish teams were cheered on from the stands by a major cheerleader. It's true that the competition, organised as part of the Sirha Budapest international gastronomic exhibition, started an hour before the exhibition itself was due to open. However, the number of spectators in the stands didn't really jump in the two hours after the opening.
This is surprising, given that the Hungarian competition was also held at Hungexpo and attracted considerable interest. But in a much smaller space than the one that is the venue of today's event.
I'm sure more people will be curious to see how it's served! But that will not take place until 2pm.
On Wednesday, the first day of competition, teams from Poland, Estonia, Denmark, France, Slovakia, Switzerland, Iceland and Belgium will compete.
The coaches were asked
While the contestants were busy, the presenters had short chats with the coaches of the teams, who praised the ingredients, highlighting the exclusivity of Hungarian venison and the quality of the local red pepper. The Swiss also stressed that the Covid-19 virus has brought the issue of cleanliness and hygiene much more to the fore in restaurant kitchens today. This is a new challenge for the industry.
No stopping for the riders
Meanwhile, the contestants are rapidly preparing their dishes, sometimes to the loud cheers and whistles of the fans.
This year's plate will be based on three artisan Hungarian potato varieties, Coronada, Anuschka and Madison, while the meat platter will be based on another typical Hungarian staple, venison, specifically venison backbone and venison leg. This dish should be served with three types of garnish, one of which should include sour cream and cottage cheese.
Each team will have 5 hours and 35 minutes to prepare their dishes, while they will also have to take care of kitchen cleanliness and avoid wastage, which will be checked by a special kitchen jury, together with strict compliance with the rules.
The competition continues on Thursday with Finland, Spain, Hungary, the Netherlands, Great Britain, Latvia, Norway, Turkey and Sweden.
This year the Hungarian competitor is Bence Dalnoki, sous chef of the Michelin-starred Stand Restaurant. His commis (assistant) is Patrik Nyikos. Tamás Széll is the coach of the team, which is chaired by Szabina Szulló, who will represent Hungary on the international jury.
From the continental finals, 24 teams, 10 of them European, will qualify for the 2023 Bocuse d'Or World Final in Lyon.
Originally, 20 teams were to compete in Budapest, but Italy withdrew from the European field earlier, and Russia and Ukraine cannot compete in the current war situation. Latvia and Slovakia are taking part for the first time.
Budapest has already hosted the European finals of the competition in 2016, when Hungary, led by Tamás Széll, came first. A Bocuse d'Or Europe Budapest will host the finals for the second time in its history.#
