As many of you know, I’ve attended and followed Bocuse d’Or for a decade. It is everything you would expect and more in a true “Olympics of Chefs and Fine Dining.” Norway and Sweden have been in the winners circle at least since 2009. It is wonderful to see Denmark join this year by earning the gold.
Because the press release is so well written, we are including it to give you a sense of the excitement that is generated and view the various competition plates.
I want to thank again French Master Chef Herve Laurent for introducing me to this event and an entire new knowledge of culinary skills. This event, held every two years should be added to your calendar if you want to experience the best of the best. I am grateful that I have been able to  attend always with Herve, several times with my writing associate, Brenda Hill and Editor-in-Chief of Luxe Beat Magazine, Sherrie Wilkolaski.
Bocuse Dor 2019 Denmark winning dish

Wednesday 30th January 2019 at Sirha Lyon, after 5.35 hours of intense tests, followed by a very emotional awards ceremony, DENMARK won for the second time in history the Bocuse d’Or, the much coveted title for a Chef and the gastronomy of an entire country.

Chef Kenneth TOFT-HANSEN won over the judges, 8 years after his Coach Rasmus Kofoed, thanks to his/her perfect mastery of cooking, elegant dressing and creativity.

The winner was presented with the legendary trophy by Jérôme Bocuse, president of the Bocuse d’Or, alongside Mathew Peters president of the jury, and Christophe Bacquié honorary president, after an emotional awards ceremony and a vibrant tribute to Paul Bocuse who passed away one year ago.

(Credit Diph Photography)

THE RESULTS

GOLD – DENMARK
Kenneth TOFT-HANSEN, 37 years old, SVINKLØV BADEHOTEL, FJERRITSLEV
Commis: Christian WELLENDORF KLEINERT 

SILVER – SWEDEN

Sebastian GIBRAND, 31 years old, GIBRANDS GASTRONOMI

Commis: Gustav LEONHARDT

BRONZE – NORWAY

Christian André PETTERSEN, 29 years old, RESTAURANT MONDO, SANDNES

Commis: Håvard André JOSDAL ØSTEBØ

 

Prize for the best Commis: Christian WELLENDORF, KLEINERT, Denmark

 

Prize for the best Platter: Finland

Special Plated Dish prize: France

Prize for the best poster/ promotional campaign: Morocco

Once again, as a “true laboratory of world cuisine”, like Régis Marcon, President of the International organization committee likes to say, the Bocuse d’Or brought together 24 participants from all continents for two days of intense competition. Initiated in 1987 by Paul Bocuse, over the course of more than 30 years the contest has become a fantastic springboard for chefs, promoting culinary savoir-faire and gastronomic heritages from around our planet.

For this edition the participants had to create 2 recipes to win over the judges: roast a rack of veal with 5 prime ribs as a tribute to Paul Bocuse and revisit the Chartreuse of vegetables and shellfish as a tribute to Joël Robuchon.

After winning bronze, silver and gold awards, Rasmus Kofoed as a coach now helps Denmark win a second gold prize and the best commis prize. Denmark has participated 17 times to the contest and got on the podium 5 times: once with gold, 3 times with Silver and once with Bronze.

 

RANKING PER TOTAL OF POINTS

RANK

COUNTRY

TOTAL POINTS

1

DENMARK

2187

2

SWEDEN

2131

3

NORWAY

2118

4

FINLAND

2087

5

SWITZERLAND

2009

6

FRANCE

1998

7

JAPAN

1963

8

BELGIUM

1938

9

UNITED STATES

1926

10

UNITED KINGDOM

1838

11

ICELAND

1765

12

HUNGARY

1732

13

CANADA

1724

14

AUSTRALIA

1723

15

ITALY

1670

16

ARGENTINA

1661

17

SINGAPORE

1653

18

SOUTH KOREA

1542

19

THAILAND

1535

20

CHINA

1504

21

MOROCCO

1428

22

CHILE

1366

23

BRAZIL

1346

24

TUNISIA

1194

 

About the Bocuse d’Or

In January 1987, Paul Bocuse created the Bocuse d’Or, a revolutionary gastronomy contest. Replicating the codes of major sporting events, he imagined a true show placing the emphasis on cooking and on the chefs.

The idea: bring together 24 young chefs from all over the world, among the most promising talents of their generation, and have them prepare superb dishes within 5 hours 35 minutes, live in front of an enthusiastic audience. To tell them apart, a jury composed of the most illustrious chefs of the planet. Beyond a mere cooking contest, the Bocuse d’Or is a show that draws extraordinary media coverage. Many talented chefs have made a name for themselves thanks to the contest whilst promoting the culinary heritage of their country.

Bocuse d'or 2019 Denmark

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