Ten of 16 teams advanced to the final of the Bocuse d’Or in Lyon, France, including István Veres’ Hungarian team, which finished 9th at the European qualifier in Tallinn, won by the Norwegian team.
The competition has shown that gastronomy has a huge cohesive force even during COVID-19. All participants agreed that it is a great pleasure to have been able to hold this important event safely and to be able to celebrate the profession together during such a crisis.
The Hungarian team was already preparing for the “meat” themed round in the spring, but after the quarantine situation arose, they suspended their preparations for three months; the obligatory raw material of fish was also revealed two months later than expected. But starting from the beginning of June, the team was able to return to the Bocuse d’Or competition kitchen in Hungexpo, and preparations continued with the main ingredient of African catfish.
Chef István Veres, junior chef Bence Molnár, and coach István Volenter prepared for the competition six days a week. The president of the Hungarian team, Tamás Széll, is the most successful Hungarian competitor of all time and was also included in the tasting jury to represent Hungary. During the competition, the teams had to prepare two meals in the usual way in 5 hours 35 minutes.
The date of the Bocuse d’Or world final has also changed, as the Sirha trade exhibition hosting the event has had to be pushed to late May or early June instead of the usual end of January.