The aim of this pre-selection was to find the most talented chefs who, after successfully tackling the selections as well as the finals in February, would represent Hungary in the Bocuse d’Or Europe competition that is to be held in Budapest. In May 2016 twenty European countries will compete in Hungary. If the success of our previous contestants, Tamás Széll and Gábor Molnár is repeated, a Hungarian chef could once again qualify for the 2017 Bocuse d’Or Final.

The president of the Hungarian Bocuse d’Or Academy, Zoltán Hamvas, said: “Surpassing all expectations, 19 valid entries were presented for pre-selection. The jury primarily evaluated sophistication, seasonality, the proportion of meat and side dishes as well as the use of a wide range of techniques, but aside from that, the invested effort was another important criteria, because there is a lot of hard work ahead of Bocuse d’Or contestants. We are looking for someone who is willing to put in a lot of effort to achieve this goal.”

The jury consisting of Lajos Bíró, Balázs Csapody, Zoltán Hamvas, Ákos Sárközi, Vikor Segal, Frigyes Vomberg and András Wolf took the above criteria into consideration when selecting the 12 contestants who would test their knowledge in the selection to be held on December 13, 2015 in Hungary.

The jury’s decision is that the following contestants have met the selection criteria of Bocuse d’Or Hungary as well as the spirit and standards of the contest:

Domján Richárd Bock Bistro, Budapest
Győrffy Árpád Kollázs - Four Seasons, Budapest
Katona András 12 Hay Hill, London, UK
Kovács Attila Spaletta Restaurant and Pub, Kecskemét
Mizsei János Mák Bistro, Budapest
Molnár Péter Johanna Maier Filzmoos, Austria
Pohner Ádám Olimpia Restaurant, Budapest
Sándor Rodrigo Costes Downtown, Budapest
Sipos András NU bistro, Budapest
Sugár Róbert Kistücsök Restaurant, Balatonszemes
Szabó László Location Services, Sodexo
Volenter István 67 Restaurant and Bistro, Székesfehérvár

The theme of the contest was Mangalica pork chuck, Mangalica pork chop, Mangalica pork cheek and tongue complemented with fruits and vegetables from the market. At least two of the above meat cuts and three types of fruits or vegetables had to be included in the contestant’s recipe.

Further information about the contest’s next round – for instance its theme- to be held on the 13th of December 2015, will be revealed shortly.

Source: Hungarian Bocuse D’Or Academy: http://bocusedorhungary.hu/

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