As an enthusiastic follower of gastronomy, as a professional and as a lover of “just” special dishes, we can also prepare for a sensational event, as on 22-24 March, Europe's top chefs will create unique culinary delights in the Hungarian capital, right in front of our eyes! We will witness a fantastic competition!
Sirha Budapest is the second edition of Europe's most prestigious cooking competition, the Bocuse d'Or. The venue is Hungexpo. Here, not only a competition but will also be attended by the best in the business, attracting huge international interest.
The Hungarian Bocuse d'Or
Between 22-24 March, the Bocuse d'Or European competition will be held in the Hungexpo area, in parallel with the Sirha Budapest, The most important food and HoReCa exhibition in Central and Eastern Europe. The European finals of the Bocuse d'Or international cooking competition.
Six years ago, Jerome Bocuse, son of founder Paul Bocuse, called the European final „the best ever staged”. Now, in 2022, we can again show the world what Hungary, the home country's gastronomy, is capable of.
The Bocuse d'Or is of huge importance for Hungary, not only for on the national stage because of the greater focus on domestic gastronomy. Especially important for home cooks! It's important for the „old foxes”, the chefs and professionals who have defined the profession, and it's extremely important for the education of the new generation. It gives us that sense of faith and uplifting that allows us to preserve the gastronomy that we call Hungarian, cherished and cherished by generations. It is important for tourism, for the hospitality industry and for all those who, despite the difficulties, continue to represent the profession, going above and beyond their strength!
Statements on the competition
László Könnyid, Deputy CEO of the Hungarian Tourism Agency: „We could list the tourism impacts at great length, but one thing is certain: in 2016, we received 3,000 visitors from the countries that are key to the Hungarian market, and if we look at them alone, that is a significant short-term impact. Now, with the relaunch of tourism, there is a competition between countries to see who is more attractive to travellers.A European final is a great opportunity to put our country in the spotlight in this competition. The Bocuse d'Or Europe at the end of March will draw the attention of international tourism visitors to Hungary. The competition is an opportunity for the future generation for. ”
Zoltán Hamvas, President of the Hungarian Bocuse d'Or Academy: „After 2016, gastronomy became ’fashionable’, a lot of cooking shows appeared on television, and the countryside was also very much strengthened. We hope that sooner or later this will be discovered by Michelin, and that there will be a Michelin Guide in the Hungarian countryside. The 2016 competition has really brought the industry together. For us, nothing is a better positive feedback than that we are hosting the competition again after six years. We can be very proud of where we are, proud of our traditions, our gastronomy, our ingredients. We hope that more and more Hungarian chefs will be on a mission to make the Hungarian Gastronomy to showcase its beauty not only to foreigners, but also to the locals. ”
Florent Suplisson, Director of Gastronomic Events at GL Event: „Tamás Széll's victory was in fact the founding document of Hungarian gastronomy. Since then, a lot has happened here in Hungary, and there is a great symbolism in the fact that we are coming back. We wanted to follow this development, to see what is happening in Budapest now, to see what traces of the events of 2016 we can see. This year we will host 18 countries. ”
Joseph Viola, Vice President of the International Organising Committee of Bocuse d'Or Europe 2022: „The first time I visited Budapest was in 2006, when I saw that there was Hungarian gastronomy, but it lacked innovation.In 2016, I saw a completely different Budapest, a different gastronomy, a different hospitality and tourism. A big bravo to all those involved in this renewal. “
The Bocuse d'Or is a major event
The 2016 competition and the fantastic victory of Tamás Széll's team brought Hungarian professionals closer together. The fact that chefs from several nations are preparing dishes with Hungarian ingredients is of great importance in this year's competition. What we can show the world is of huge importance.
The competition themes
As is tradition, competitors or teams must prepare two dishes during the competition. The meat dish and the plate dish.
The mandatory elements of a meat platter: duck liver, venison backbone and thigh, sour cream and cottage cheese. The plate theme is called the „spring plate”. It is a vegetarian hot dish with potatoes as the main ingredient. Teams can use three types of potatoes, Coronada, Anuschka and Madison.
The Hungarian Bocuse d'Or team
At the head of the team Bence Dalnoki who is the sous chef at Restaurant Stand. He is not new to competition, having previously competed at the Chaîne des Rôtisseurs World Finals in Calgary. In 2016, he was also in the competition box at the Budapest event, assisting the Italian and Austrian teams as commis. He will now represent Hungary at the 2022 European finals. In the commis position, the newcomer from Debrecen Patrik Nyikos will help you.
Tamás Széll the team's coach, the most successful and experienced national Bocuse d'Or competitor. Szabina Szulló and the president of the Hungarian team.
Bence Dalnoki
Bence Dalnoki, competitor of the Hungarian Bocuse team: „I love Hungarian food, Hungarian flavours, and it is my mission to break into the top of Europe with Hungarian flavours. Most of my career so far has been with Szabina Szulló and Tamás Széll. We also have a history with Patrik, our commis, and we used to work together at Stand Restaurant. It definitely makes us more confident in our preparation that we all understand each other almost half-word for word, we think very similarly and have very similar goals. ”
The competition is organised with the participation of the entire Hungarian culinary profession, including many of the country's top chefs, such as Frigyes Vomberg, Ákos Sárközi, Jenő Rácz, Tiago Sabarigo, Szilárd Tóth and many others. They work with humility in this wonderful and extremely important international competition. #
More about the programmes: https://sirha-budapest.com/programok-2022/
Read more about the virtual exhibition: https://sirha-budapest.com/virtualis-kiallitas/
