Professional training kitchen helps put UK on level playing field for Bocuse d’Or 2013

08-Mar-2012 - Last updated on 20-Mar-2024 at 15:38 GMT

Adam Bennett in his professional training kitchen at University College Birmingham

Use of a professional training kitchen and being given time off work to train will enable the UK to compete on a level playing field in the Bocuse d’Or for the first time ever according to candidate Adam Bennett.

Speaking to BigHospitality less than two weeks before the start of the international culinary competition’s European finals, Bennett said he feels we are in a stronger position than in previous years.

“Going back – the countries who have gone down the same route by having a proper kitchen to train in and having time to focus on the competition have been successful, so this puts us on a level playing field with them," he said.

“I don’t know how the guys have managed to compete previously. It’s a difficult competition. I’m the lucky one this time.”

Training kitchen

The Simpsons head chef won the chance to represent the nation in the international culinary competition following an intense cook-off between potential candidates last October.

His boss, Simpson’s owner Andreas Antona, gave him three months off work in January to focus on perfecting his skills in the purpose-built kitchen, officially unveiled at University College Birmingham (UCB), yesterday.

Bennett has been spending up to 14 hours a day in the kitchen, created with help from the Academy of Culinary Arts and made to replicate the one he will use to compete in for a place in the finals on March 20 in Brussels.

“It’s been my second home,” he said. “The nearer we get to the competition the more confident I feel, but that’s mainly down to having a realistic picture of what I’ll have to work with. There’s nothing worse than training with one lot of equipment and then it’s all different when you get there.”

Toughest competition

In the European competition on the 20 March, Adam will have six hours to prepare a platter of sole with shrimp and blue legged chicken for the chance to be one of 12 chefs to go through to the world finals in January 2013.

Many nations give their competing chefs up to a year off work to prepare for what is known as the 'toughest chef competition in the world'.

UK team president Brian Turner said: "Whilst we cannot afford Adam that luxury, building him a special kitchen to train is a fantastic place to start. On behalf of the Academy of Culinary Arts, the British Culinary Federation and other national chef associations I’d like to express our huge gratitude to the University College Birmingham for their huge contribution to the cause.”

Bennett said he wouldn't be able to compete without the widespread support he has received. Hospitality businesses supporting the chef include Aubrey Allen, All Clad, Classic Fine Foods, Chroma Knives, Clifton Foods, CCS, Cream Supplies, Compass, Connollys, Heritage Silverware, Infusions 4 Chefs, M&J Seafood, MSK Ingredients, Nestle Professional, Ritter Courivaud, Robotcoupe, Simpsons, Thermonix, Vanilla Chefs, Villeroy & Boch, Wellocks and Westlands WOW.

He added: “All the supporters deserve a mention. Having the kitchen has given me a focal point for the competition. We are in it for the long term."