2017. 12. 05. 09:15
Hungarian Bocuse d'Or Academy organized the selection for the Hungarian finals, and the results are now official.
There were 10 candidates in the boxes, 5 of them made their dishes in the morning, 5 of them in the afternoon. For the main plate they had to use veal, duck liver and shallots, for the vegetarian dish risotto, quail egg and mushroom were the compulsory elements.
Members of the kitchen jury were Tamás Széll, Frigyes Vomberg, László Ruprecht and Kevin Szabó, members of the tasting jury were Zoltán Hamvas, Szabina Szulló, Christian Meyer, Szása Nyíri, Ákos Sárközi, Csaba Harmath, Tamás Vajna and Lajos Bíró.
Tamás Széll in the name of the kitchen jury told that keeping things organized is crucial in the kitchen, while Ákos Sárközi emphasized the importance of tasting.
These are the chefs who made it to the finals (in ABC order)
They will compete on February 8th, at SIRHA Budapest.