The British hospitality industry has been urged to lend their support to chef Simon Hulstone, who will next month represent the UK in the European finals of the Bocuse d’Or.
The chef proprietor of The Elephant in Torquay will head to Geneva on 7 June to compete in the regional heats of the biennial global competition, first launched in 1987 by Paul Bocuse.
Hulstone, who was awarded the place by the Academy of Culinary Arts (ACA) who are managing the UK entry, will be joined in Geneva by his commis chef Jordan Bailey, chef coach and UK executive chef of Compass Group Nick Vadis, President of the UK team Brian Turner, and John Williams, executive chef at The Ritz and former Bocuse d’Or competitor.
Turner, who at a recent Restaurant magazine Round Table discussion (see video below) said the competition was a ‘vehicle’ for showing the world what the British hospitality and catering industry was all about, 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.”
How to show support
Hulstone, the current National Chef of the Year, will need to be placed in the top twelve next month to make it through to the world final, held in Lyon on 25-26 January 2011.
While Electrolux Professional, Nestle Professional, Compass Group, Unilever Foodsolutions, Aubrey Allen, All Clad, Gourmet Classic, Quality Meat Scotland and William Murray have all so far lent their support to the British team, the ACA is encouraging more members of the hospitality industry to get involved and support Hulstone.
The British team are looking for monetary donations, transport to take equipment and garnishes to Geneva, cooking equipment, ingredients for practice sessions before the event, and support from people on the day.
Contact Michelle Diederichs on 0207 787 2558 or at bocusedor@academyofculinaryarts.org.uk.
Brian Turner, Herbert Berger and John Williams discuss the merit of culinary competitions and whether the industry needs to lend more support to them, in our video of Restaurant Magazine's Round Table debate: