Cocarial Oscar Bocuse d’Or in Slovakia knows the winner!
The top culinary competition in the world has returned to Slovakia. At the end of November, it took place in Bratislava and the golden statuette was awarded to Peter Duranský.
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Last month we witnessed exceptional gastronomic events of the year. The national round of the most prestigious culinary competition in the world, Bocuse d’Or, took place in Bratislava. A unique gastronomic show, culinary championship or exceptional event is very popular in the world. The contestants are professional chefs who also have a young assistant at the time. Two meals are cooked, the main ingredients are determined in advance and, above all, a time limit is set, which is available to the competitors.
“The competition has its own precise rules and it doesn’t matter in which you have to compete, you have to follow everything exactly,” begins Vojto Artz, president of the Slovak Association of Chefs and Confectioners, which organized the national round of the competition in Bratislava. “We received a really bold manual from the organizer, which regulates everything – from kitchen equipment, selection of ingredients to competitors to communication with the media and partners.”
The financial support of the event was the stumbling block, which is why it has not continued since the first national round of the competition took place in 2010. “I thought it would be great and you will notice Slovakia, our chefs and gastronomy outside as well. I believed that it would interest chefs, the media, important people who know how important further tourism is. At the end of the day, it will bring money to the state coffers. However, the truth was that no one cared, no one knew who Paul Bocuse was and what an amazing project he had started. For me personally, it was a disappointment and a complete sobriety. Although we joined the European Commission, where it added us, I lost the illusion and put the project on the shelf. When the CEO of METRO approached me this year and asked me about Bocus “, Jaroslav Žídek, President of Bocuse d’Or Slovakia, shared his experience with us.
This year, the funds were found in the company METRO Cash & Carry SR, the Slovak Association of Chefs and Confectioners had a short time to prepare the events – only three months and the commission selected Slovakia for the European round. . Participation in the European round will draw attention to the whole country and our chefs. In addition to tourists, we will also be interested in evaluators of foreign travelers who have stopped evaluating Slovak restaurants and so few people abroad know about them “, adds Vojto Artz. The winner of the national round was Peter Duranský, who placed second eleven years ago. “It is a feeling of satisfaction for me and the result of hard work and training. I am very happy to be able to go on a European bike to Budapest in March. “
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