2018. 11. 26. 12:03

Bocuse d'Or Fundraising Dinner in Budapest

The Hungarian Bocuse d'Or Team Contributed to a World-Class Night

On 8 November, the Hungarian Bocuse d'Or team (Ádám Pohner, Richárd Csillag, Viktor Segal and Zoltán Hamvas), two Norwegian Bocuse legends, Odd Ivar Solvold and Ørjan Johannessen as well as Tamás Széll and Szabina Szulló cooked together. The money raised from the dinner tickets will support the preparations of the Hungarian Bocuse d'Or Team and the aspirations of the Academy to train the next generations of cooks.

 

We might tell nothing new when we say that the Bocuse d'Or finals in Lyon are going to take place in January 2019, where Ádám Pohner and his team (Viktor Segal coach, Richárd Csillag commis and President Zoltán Hamvas) is going to represent Hungary. It is worth highlighting that at the age of 25, Ádám Pohner is the youngest contestant of the field. However, prior to the grand finale, they took the time for a little cooking for pleasure in the kitchen of Stand Restaurant in Budapest. On 8 November, the team shared the kitchen stove with 2 Norwegian legends, Odd Ivar Solvold és Ørjan Johannessen, as well as Tamás Széll and Szabina Szulló.

 

Johannessen participated in Bocuse d'Or in 2009 for the first time, and as the commis of Geir Skeie, they won. In 2012, he won the European finale in Brussels, and in 2015 he came first in the Bocuse d'Or world finale in Lyon. Odd Ivar Solvold took the bronze statue home from Lyon in 1997 and later on he was the coach of the Norwegian teams winning the Lyon finale in 2009 and 2015. The merits of Tamás Széll are well-known: the chef is the most successful Central-European Bocuse d'Or contestant.

The night of 8 November proved to be an unforgettable experience for those who were present and supported the preparations of the Bocuse team and aspirations of the Academy. The dinner was a hit and it was sold out.

 

 

Hungarian Success in Italy

There is no end to the exceptional events of recent times. On 19 November, a thrilling culinary meeting took place in Italy. At the invitation of the Italian Bocuse d’Or Academy, with the help of the Hungarian Tourism Agency and the facilitation of Dining Guide, a Hungarian Bocuse party went to Alba to introduce our gastro culture during a special dinner in front of the representatives of the international press. Tamás Széll represented Hungary at the meeting at the International Alba White Truffle Fair and he was accompanied by two cooks from Stand Restaurant, Péter Barna and Bence Dalnoki, its sommelier, Norbert Varga and Zoltán Hamvas, the President of the Hungarian Bocuse d’Or Academy. The dinner was held at the 3-star Piazza Duomo, a restaurant that has been keeping its Michelin stars since 2012 and which is linked to Enrico Crippa, the President of the Italian Bocuse d’Or. Tamás Széll and his team prepared duck liver, deer and, naturally, Somlói (a classic Hungarian dessert), which were paired with excellent Hungarian wines. The dinner is yet another proof that Hungarian ingredients, Hungarian wines and modern Hungarian gastronomy have their spots on the international culinary palette.

 

 


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