Bocuse d'Or Europe 2012 - Tamás Széll in the top 12
Hungarian success in Brussels - Tamás Széll in the participants of Bocuse d'Or Lyon 2013
23 March 2012
Tamás Széll is the winner of the Bocuse d'Or Selection Hungary in October 2010 and he has been particapated on the world's most prestigious cooking competition in Brussels. He is in the top 12 chefs to be invited for the final global competition in Lyon 2013. 2-day competition on 20-21 March where Tamás Széll is the no. 9 best chef in Europe.
The idea of Bocuse d'Or competition drafted in 1983 by Paul Bocuse. Bocuse believes that annual cooking competition can significantly contribute to professional development and maintain the quality of cooking. Afther the preparations, it was held first time in 1987, and became the world's most prestigious professional competition by now. In Europe, Asia, America nearly 50 countries participate in the competition.
In last October the HUNGEXPO HOVENTA program took place where an outstanding professional exhibition Bocuse d'Or Selection Hungary cooking competition organised in Budapest. Tamás Széll as the winner of the national round allowed to particpate to the contest in Belgium. After rebirth of the Hungarian Academy of Bocuse d'Or in 2011 as well as METRO Cash & Carry and HUNGEXPO organised and managed the local competition from the background. To success in Brussels, supports were behind Tamás Széll and even more: unprecedented aggregation of Hungarian gastronomy professionals.
The sport of cooking
The Bocuse d'Or Selection Europe in Brussels Expo - under similar circumstances like national round in Hungary - with a gastronomic exhibition taken place. The home side encouragement - such as sports events - arrived from the grandstand to the Hungarian chef. Flag oscillation and the chant accompanied during the five and a half hours of hard working of Tamás Széll.
In the competition the talented young sous chef of ONYX, the Michelin-star restaurant in Budapest won high scores from the jury due to special performances of required raw materials. His direct helper (commis) during the competition was Ádám Garay, chef in Onyx Rrestaurant as well, his the trainer (coach) was Zoltán Hamvas, the Director of Gerbeaud House.
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