Cook, Filip Bendi | Filip August Bendi and Norway second in Bocuse d’Or
Norwegian Filip August Bendi won silver during the international chef competition Bocuse d’Or 2023.
The competition is considered the most prestigious among chefs, and is also referred to as the chefs’ championship.
– It has taken a few years to get here, and it has been a fantastic experience and competition to be part of. Thank you, Bendi exclaimed from the podium during the premiere and continued:
– I am happy, I am proud. Thank you very much for the competition.
In addition to Bendi, the Norwegian team consists of commissioner Leon Haarberg Nilsen, coach Christopher W. Davidsen and team president Svein Erik Renaa.
However, it was the Danes who could cheer the loudest. They were able to collect a solid victory with their 2076 points against Norway’s 1971. The bronze went to Hungary, which in turn got 1955 points.
Norway has previously won five gold, three silver and four bronze medals in the competition.
Facts about Filip August Bendi
* 34 years old and from Sandnes in Rogaland.
* Began washing dishes at the To Glass restaurant in Haugesund, who got the job.
* Attended the cookery course at Hinna secondary school
* Apprenticed at Tango in Stavanger and has worked at renowned restaurants in Copenhagen, Stockholm and New York.
* In 2015, he started as head chef for NB Sørensen Annen Etage in Stavanger.
* He participated in the NM for apprentices in 2007 and 2008 and has participated in the Bocuse d’Or as the commis (assistant chef) to Gunnar Hvarnes in 2010 and 2011.
* Bendi became a member of the national chef team in 2015, participated in the NM in 2018, and was a candidate for chef of the year in 2017 and 2019.
* Became chef of the year in 2021, who was qualified for Bocuse d’Or Europe in 2022. It ended with a bronze medal, and a place in the 2023 world final in Lyon.
* Filip August Bendi works daily as a creative developer for Thon Hotels, based at the Hotel Bristol in Oslo.
More Norwegian cheer
Bendi was by no means the only Norwegian chef to receive an award during the award ceremony. Every year it also gives out an award for best young talent, and this year the award went to Norwegian Leon Haarberg Nilsen.
The award «commis of the year» is awarded to the best talent under the age of 23. The talent’s role in the competition is to assist the candidate.
The first prize of the evening was awarded to Mexico. It was the «Social engagement award». The award for best theme went to Sweden, while France won the award for best child person.
I also had a children’s jury pick out of Japan for its favourites.
Facts about Bocuse d’Or 2023
* The world finals in the art of cooking will be held in Lyon, France, on January 22 and 23.
* Team Norway participates Sunday, and is the first team out. They start at 8 o’clock.
* At 12.55 a three-course children’s menu based on French pumpkin will be presented. 1.30 p.m. they present a fatty-based Scottish flounder, mussels and scallops.
* The team brought Norwegian ingredients with them, including beetroot and winter radishes Hasle farm in Østfold and Chinese chef from Gyda farm in Rogaland.
* In October 2021, Filip August Bendi became Chef of the Year and Norway’s candidate for Bocuse d’Or. In March 2022, he and Team Norway qualified for the world finals, with bronze in the European Championship in Budapest.
* Among others, Bendi commis Leon Haarberg Nilsen and coach Christopher W. Davidsen are with him.
* The prize ceremony is on Monday 23 January at approximately 17.45.
* The entire event is streamed at Nordic Food Live.
(Sources: Bocuse d’Or Norway)
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What the chefs have to do, different from year to year.
During this year’s competition, the participants had to present a three-course children’s menu based on French pumpkin. In addition, the participants had to prepare a dish of sea bream, mussels and scallops from Scotland.
The participants must ensure that they have the other raw materials with them. Bendi’s dishes take inspiration from the Norwegian winter, and he has gathered and preserved the ingredients himself over the past year.
– We have taken on the task with a smile, trained a lot with the French pumpkins, and thought that we must also make the menu and the text inviting and appealing to the children. If the menu looks inviting, with nice colors, it will make the child want to eat. We have also made sure that no flavors are too cloying or weird. It is very difficult to know what children like, because some do not like anything, while others eat everything, Bendi told NTB before the competition.