Competition / Norway, A mythical Country for the Bocuse d’Or

Norway and the Bocuse d’Or, a continuing love story

Since the creation of the Bocuse d’Or 20 years ago, Norway has earned an impressive list of awards and has largely contributed to the growth and international repute of the contest. The Norwegian chefs' talent, the efficiency of their support teams and the quality of the country's products, four times selected, are some of the keys to this success.

Important for Norway as a nation
The Bocuse d’Or has become an important event both for the Norwegian chefs as well as for the Norwegian fishing and aquaculture industry. In 1999, when Terje Ness, took home first prize preparing Norwegian Saithe and Norwegian Scallops, the Norwegian Minister of Fisheries, Mr Angelsen, being present at the event, said:

“I am very proud of what the Norwegian export sector has done to raise Norwegian Seafood products to such a level as this, and this is something we should be proud of as a nation”.

The Bocuse d’Or has provided Norwegian chefs with a lot of inspiration and pride after bringing home three gold medals, two silver and one bronze.
Chef Hellstrøm, the president of the Norwegian Bocuse d’Or committee also says:

"Over the years the Bocuse d'Or has also meant a lot in terms of recruiting with the chef position now more attractive to young people in Norway. Equally important, Bocuse d'Or has promoted a tremendously positive image to our entire sector."

Exceptional support
Professional and highly efficient the network of chefs who coach the candidates for the contest is an essential ingredient in Norway's recipe for success. In addition to the Norwegian seafood products solid international network, many enthusiasts volunteer their time and experience to help the candidates.

1. Eyvind Hellstrøm, President of the Norwegian Bocuse d’Or Committee (Portrait hereafter)

1. Bent Stiansen owns and manages two famous restaurants (in particular the Statholdergaarden, in Oslo). He takes part in TV shows and is the author of several books dedicated to cuisine. In 1993, he was the first Norwegian chef to win the Bocuse d’Or.

Six places on the podium in twenty years
In 20 years, six Norwegian chefs have earned a place on the Bocuse d’Or podium. More than one edition out of two has seen a Norwegian candidate placed:

-     1987 : Arne Brimi, first Norwegian candidate
-     1989 : Eyvind Hellstrøm, 5th place in the Bocuse d’Or

1. 1991 : Lars Erik Underthun – 2nd place, (Bocuse d’Argent)
2. 1993 : Bent Stiansen – 1st place, (Bocuse d’Or)
3. 1997 : Odd Ivar Solvold – 3rd place, (Bocuse de Bronze)
4. 1999 : Terje Ness – 1st place, (Bocuse d’Or)
5. 2003 : Charles Tjessem – 1st place, (Bocuse d’Or)
6. 2005 : Tom Victor Gausdal – 2nd place (Bocuse d’Argent)
7. 2007: Sven Erik Renaa – 4th place in the Bocuse d’Or, best fish prize

To date, Norway has won a total of three Bocuse d'Or, two Bocuse d’Argent and one Bocuse de Bronze.