Singapore comes second in home turf, while Australia gets a third place and wins the Best Commis award
After two days of fierce and gruelling competition at this year’s Food&Hotel Asia 2016 at the Singapore Expo, Japanese chef Kotaro Hasegawa has come out tops and won the Bocuse d’Or Asia-Pacific Selections 2016. This is the country’s second time winning the Bocuse d’Or Asia-Pacific Selections after their win in 2014.
Assisted by his commis Tomoya Tashiro, the Japanese team distinguished themselves by presenting a decadent marbled Beef Tenderloin with black truffle and Parma ham topped with ricotta and spinach gnudies (Italian dumplings) with a purée of ume boshi and raspberry. This was accompanied by pan- roasted foie gras coated with polenta and garnished with confit ginger, puffed buckwheat, cocoa nibs and chives. To finish the dish, mushrooms were stuffed with a Cipollini onion confit, cooked in a cream and paired with Brittany escargots, truffle gel and truffle pearl. For the fish dish, the Japanese team outshone its competitors by presenting a Compressed Toothfish with king crab and morel duxelle, white asparagus, celeriac and truffle agar scales to a panel of esteemed judges. The dish also came with a pandan-ginger and Iberico ham-glazed pea gnocchi, langoustine and pea-stuffed morels and a crispy rice tuille, as well as a white asparagus beignet with smoked mushroom powder and a verjus- beetroot sauce.
Sharing the podium was Chef Eng Tong Yew, of Ocean Restaurant at Resorts World Sentosa representing his home turf of Singapore, who came in second place; as well as Chef Dan Arnold from Restaurant Serge Vieira representing Australia, in third place. All three teams worked with the chosen products of the year: the meats, which included Angus beef tenderloin and foie gras; and the fish, Patagonian toothfish from the Kerguelen Islands. For all three national teams, these victories earn them a spot in the Bocuse d’Or Grand Finale that will celebrate the 30th Anniversary of the contest during Sirha in Lyon, France in January 2017.
The prize for the Best Commis was also awarded by the Bocuse d’Or Winners Academy to the young Australian talent, Ryan Cosentino. Commis chefs have to be below 21 years of age on the day of judging.
With a total of five Asia-Pacific teams going to the Grand Finale in January 2017, China’s Peter Lin and Winston Li and South Korea’s Joonjae Ham and Wongyu Hwang, respectively 4th and 5th place, will also proceed to the Bocuse d’Or competition in Lyon.
In a dazzling and gripping show that lasted five hours and 35 minutes, the contestants concocted superb culinary creations that were judged on taste and technical skills by the tasting and kitchen juries. This year, the tasting jury comprised internationally renowned chefs including Tetsuya Wakuda, famed Japanese chef at Waku Ghin and Tetsuya’s (Sydney); Jérôme Bocuse, the son of Bocuse d’Or founder, Paul Bocuse; Michelin-starred Bruno Ménard; and Otto Weibel.
After successfully passing the qualifying rounds in their respective countries and undergoing several months of intense training and preparation, this year’s Bocuse d’Or Asia-Pacific Selections saw nine national teams from Australia, China, India, Indonesia, Japan, Singapore, South Korea, Sri Lanka and New Zealand. It also marked the New Zealand’s team first time competing in the Bocuse d’Or, and Singapore’s first time in hosting the prestigious traveling culinary competition.
ABOUT THE BOCUSE D’OR
Bocuse d’Or: The most prestigious culinary competition for young talented chefs
In January 1987, Paul Bocuse created the Bocuse d’Or, a revolutionary gastronomy contest. Replicating the codes of major sporting events, he imagined a true show placing the emphasis on cooking and on the chefs.
The idea: bring together 24 young chefs from all over the world, among the most promising talents of their generation and have them prepare superb dishes within 5 hours 35 minutes, live in front of an enthusiastic audience. To tell them apart: a jury composed of the most illustrious chefs of the planet. Beyond a mere cooking contest, the Bocuse d’Or is a show that draws extraordinary media coverage. Many talented chefs have made a name for themselves thanks to the contest.
In January 2015, Orjan JOHANNESSEN, from Norway, won the competition. Chef of the BEKKJARVIK GJESTGIVERI hotel-restaurant at Austevoll, he expressed his talent and won the Bocuse d’Or while United States won the Bocuse d’Argent and Sweden the Bocuse de Bronze. The next Bocuse d’Or grand finals will take place on 24-25 January 2017, during Sirha 2017 Trade Show, in Lyon, France.
ABOUT GL EVENTS EXHIBITIONS FOOD SERVICE DIVISION
Managed by Marie-Odile Fondeur, the Food Service Division boasts impressive expertise in the organization of trade fairs and events addressing all types of catering. The most emblematic being the Sirha-the world’s rallying point for the catering and hotel industries- and the prestigious Bocuse d’Or and Coupe du Monde de la Pâtisserie, which finals are held every two years during the Sirha in Lyon.
The next events organized by the Food Service Division of GL events Exhibitions will be:
• Sirha Budapest, 8 – 11 May 2016, featuring the Bocuse d’Or Europe