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News
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After two days of hectic theoretical and practical tests, the result is finally ready. Merete Bøe, Restaurant Bagatelle, Norway, is the best Sommelier 2008 in the five Nordic countries. All in all we have had nine candidates in the competition, and the level is very advanced. On the next places we have:
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Rogaland County can today proudly announce that it will be part of Délice – the network of worldwide Good Food Cities. The intention to be part of Delice was presented at the opening of Bocuse d’Or Europe in Stavanger July 1st.
----------------------------------------------------------------------------------------------------------------------------------- Today the first ever Bocuse d’Or Europe is in action, with Paul Bocuse himself in the driver’s seat. 20 chefs from 20 countries are about to cook delicious dishes of salmon and lamb from Norway. -This is the first time Bocuse d’Or Europe is being arranged, and it is great to see Stavanger as the food centre of Northern Europe live up to the great legacy of Bocuse d’Or. These are the words Florent Suplisson, contest director of Bocuse d’Or in Lyon. He has already been present in Stavanger for several days. -We love the idea that Bocuse d’Or is opening up to new countries, this give our competing chefs a tougher and more realistic competition. Our event is already to be considered as the major culinary event in Europe. In addition, we get the influence of different kitchens and food cultures, says Suplisson. The world championships, Bocuse d’Or, will be held in Lyon January 27.-28. 2009, with 24 chefs from all over the world.
----------------------------------------------------------------------------------------------------------------------------------- Culinary Stavanger08 – a 3-day international event dedicated to cuisine opened this morning in Stavanger, Norway. - This could not happen anywhere else in Norway than here in Stavanger. The eagerness of the region for the last twenty years to position itself as the food region in Norway has brought this event to the city. The Stavanger Region has a very important food production, both agriculture and seafood, said Hellstrøm.
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The first Bocuse d’Or Asia gathered 10 countries during Gourmet World Shanghai,
29th-31st of May 2008, at Pudong Expo in Shanghai-China.
----------------------------------------------------------------------------------------------------------------------------------- Wednesday 7. May assistant director of Innovation Norway in Rogaland, Audun Rake signed an agreement on cooperation with Bocuse d'Or Europe 2008. Rake signed the agreement on behalf of a professional food collaboration which consists of: Rogaland County Council, County Governor of Rogaland, Greater Stavanger Economic Development, the Professional "Bocuse d'Or Europe gives us the opportunity to build up the region's food professional profile on a national and international level. We will promote Rogaland as Norway's "Center of Expertise" for Culinology and we will explain what the term Culinology comprises. When Europe's best chefs, international press and representatives of the food industry come to Stavanger, they will experience the region at its best. "Through collaboration with Bocuse d'Or Europe we will also make sure that our guests get to know the culinary infrastructure in the region and the existing plans with "Måltidets Hus" (The house of meals)" Rake concludes. Florent Suplisson, contest director for Bocuse d'Or says that "ever since Norway was asked to organise the first Bocuse d'Or Europe competition, the Stavanger region has been an active partner in getting it done. The region was fast to put the right facilities in place and it positioned itself as the culinary centre that we need. I am happy that our collaboration is being confirmed with this agreement and I am sure that the partnership with Rogaland will lead to that Bocuse d'Or Europe will be a historic event."
----------------------------------------------------------------------------------------------------------------------------------- Here are the results from the draw
The chefs compete over two days, July 1. And 2. Each day, 10 of the chefs must prepare their courses over a limited time. NOW they know how to plan their strategy. Who must present their food as the first candidate in front of the judges? The draw is ready, the numbers 1-10 is competing on July 1., numbers 11-20 on July 2.The first candidate will start at 08.00 a.m.:
Photo : Tom Haga
With Norways most famous foodie, TV-star Ingrid Espelid Hovig and president for Bocuse d’Or Europe, Eyvind Hellstrøm ringside, can the 20 chefs now prepare their final strategy. Several famous chefs and other celebrities were present at the event. This is the first time Bocuse d’Or Europe is taking place. 20 chefs are competing to prove their skills, in order to be the best chef in Europe. The best 12 (including pre-qualified countries) will qualify for the World Championship in Lyon in 2009. Bocuse d’Or Europe is taking place on the ice rink in Siddishallen in Stavanger, Norway July 1. and 2. this summer. · 8 of the chefs were present at the draw. · Norwegian Salmon and lamb are the raw materials the chef must use to make their dishes in the championship.
----------------------------------------------------------------------------------------------------------------------------------- Jasper KURE reprensenting Denmark for the Bocuse d’Or Europe 2008.
Jasper KURE, who has been work in the best restaurants of Copenhagen since 1999, will be the Danish candidate to the Bocuse d’Or Europe in Stavanger this summer. During his training period KURE worked in the “Kroghs Fiskerestaurant” (fish restaurant) and we should expect him to be particularly well trained with Norwegian Salmon. During this period he also won the Danish Championship for culinary students and participated in the Nordic Championship. He is currently a member of the Danish Culinary team in addition to his work as chef for the catering company VIP A/S. KURE has at several times participated in the competition “Chef of the Year” almost among performing among the three best one. In 2004 he participated in the Danish selection to the Bocuse d’Or for the first time, coming in third. This year on March 30th, 2008 he managed to be the Danish candidate running for gold both in Stavanger and Lyon.
----------------------------------------------------------------------------------------------------------------------------------- Thomas KELLER- Honorary President of the Bocuse d’Or Europe 2008 “Thomas Keller, one of the most recognized American chefs working today, is as renowned for his well-honed culinary skills as he is for his ability to establish a restaurant that's both relaxed yet exciting. A native of California, Keller began his culinary career at a young age, working in the Palm Beach restaurant managed by his mother. After serving apprenticeships in Rhode Island, Florida, and the Catskills, working in France in several Michelin-starred houses, following in New York, in 1986, he opened his first restaurant, Rakel. Then he opened The French Laundry, his bistro Bouchon and Bouchon Bakery in Yountville. In February 2004, Keller brought his distinct style to New York City with Per Se. Chef Keller now has eight restaurants in the United States. The Michelin Guide New York City has given Per Se its most prestigious recognition, a three star rating, for the past three consecutive years. In addition, the Michelin Guide San Francisco awarded The French Laundry a three star rating for 2007 and 2008- making Thomas Keller the only American-born chef to hold multiple three star ratings since the guide’s inception in 1900. The Culinary Institute of America named him “Chef of the Year” in 2007.
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3 finalists took part in the competition in addition to Filip Langhoff, Matti Jämsen (Restaurant Fishmarket, Helsinki) and Arto Rastas (Restaurant Hella & Huone and Restaurant Villa Hakkari.) Filip Langhoff is from Karis in Southern Finland and started of his career in 1999 graduating from the Mariehamn Restaurant school at the Åland island. He has been travelling in Europe to gain culinary experience among other places at the restaurant of Ferran Adria, El Bulli. This probably explains his great interest in Spanish and Japanese cuisine. Langhoff is currently working in Oslo and among his preferred products you find Norwegian scallops in addition to reindeer and the Finnish small fish of “muikku”.
----------------------------------------------------------------------------------------------------------------------------------- MARINE HARVEST JOINS FORCES WITH BOCUSE D’OR EUROPE - Supplying salmon to the contest’s 20 participants Wednesday March 12 2008 Marine Harvest signed a cooperation agreement with Bocuse d’Or Europe 2008. The international group, which also has production facilities at Hjelmeland just outside Stavanger, enters now as a partner for the contest, and among other tasks is in charge of supplying salmon for both training purposes and during the actual contest where the 20 chefs will be competing. ”We have been associated with the Bocuse d’Or contest in Lyon for many years now through the Norwegian candidates. We have lent support particularly to our local candidates in 2003 (Charles Tjessem) and in 2007 (Sven Erik Renaa). Now the first European Championships are to be held and it is here in Stavanger we are eager to contribute to the successful accomplishment of the event. We view this as a unique opportunity for both Norway in general and for the company, especially in regard to profiling. We at Marine Harvest are immensely proud to be able to take part by supplying salmon to this culinary arts championship. It is important for us as a producer of salmon to profile this wholesome, delicious food, to the world’s leading chefs, our customers and our employees” said Andreas Kvame, Sales & SCM Director at Marine Harvest. Marine Harvest is the world’s leading seafood company. The group offers an extensive range of seafood products to customers in more than 70 countries and produces one-third of the world’s farmed salmon. The company has activities in 20 countries. Marine Harvest is listed on the Oslo Stock Exchange and has more than 20,000 shareholders. Its head office is located in Oslo, Norway. Bocuse d’Or is decidedly the world’s most renowned contest in individual culinary arts, and can look back on 20 years of success. The standard rises to new heights with each edition of the contest and more and more countries are keen to participate. At the 20th Jubilee held in January this year, Paul Bocuse decided it was necessary to provide the contest with a further international dimension and invited Norway and Stavanger to organise the first-ever European championship; Bocuse d’Or Europe. 20 chefs from as many European countries have registered and on the day of the contest will be conjuring up the most exceptional of dishes based on Norwegian lamb and salmon. At the same time as Bocuse d’Or Europe kicks off, the catering exhibition ”Buffet” will also be opening its doors. The European Culture Capital ”Stavanger2008” has also decided to hold its international food conference ”Food for the future” in the same arena from June 30 to July 01, in order to give conference participants a chance to follow the contest. Thus, the stage is set for a spectacular international profiling of Norwegian food in general and the Stavanger region, highlight in particular next summer – with Norwegian salmon in a starring role. For further details, please contact: Communication Manager Marine Harvest – Marit Husa - 21 56 20 25/91 77 20 90 Communications contact for Bocuse d’Or Europe:
----------------------------------------------------------------------------------------------------------------------------------- FIRST ESTONIAN SELECTION IN THE SPIRIT OF BOCUSE D’OR ON MARCH 16TH, 2008 The first Bocuse d’Or selection ever in Estonia, took place on March 16th, 2008 at the Swissotel in the capital Tallinn in the presence of press, a highly awarded international jury and close to 300 spectators. 
“The competition was a real show – music and food – conducted in a very professional way. You really had got the feeling of the Bocuse d’Or being at the Estonia selection”, says EOC member Sven Erik Renaa and continues “The selection had a real international touch with the presence of jury members from Finland (Jarmo Väha Savo), Denmark (Rasmus Kofoed), Sweden (Angelica Uudeküll) and myself from Norway in addition to the local chefs. The food presented was of real high quality, much higher than I expected, and I believe they have an excellent starting point for doing good in Stavanger this summer” concludes chef Renaa. For the final selection on March 16th, four chefs had been selected. Among them Vladislav Djatshuk, chef de cuisine in the Egoist restaurant in Tallinn proved to be the best one. He has an impressive career having worked as a chef for 11 years: In 2003 he was awarded the title of Estonian Chef of the Year and came first at the Baltic Culinary Star Cup competition in St Petersburg, Russia. He has trained under the guidance of Chef Emile Jung at restaurant Au Crocodile (2007), Chef Christer Lingström at restaurant Edsbacka Krog (2005), Chef Jean-Luc Brendel at restaurant La Table Du Gourmet Riquewihr (2004) and Chef Pekka Terava at restaurant Palace Rannta (2004).
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Geir Skeie is the best chef in Europe, after getting most points from the jury in Bocuse d’Or Europe 2008, in Stavanger, Norway. 20 chefs prepared dishes of Norwegian salmon and lamb for 5,5 hours, and they all did exceptionally well. This is the first time a European Championship for individual chefs has been arranged. 
forum for food and beverages, NCE Culinology and Innovation Norway Rogaland. 
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