Bocuse d’Or European Regional Final
Announcing the winners of the European final of Bocuse d’Or, the world’s most prestigious culinary competition, that took place in Trondheim, Norway from 19-20 March 2024. As the main equipment supplier to Bocuse d’Or, we were delighted to offer our support to Europe’s top chefs, by providing state-of-the-art combi ovens for them to create their culinary masterpieces.
The crème de la crème of chefs from right across Europe battled it out to win their place in the global final in Lyon next year. Twenty chefs were competing for just ten places.
The Gold medal winners are Denmark, with Sweden and Norway taking silver and bronze. A scoop for the Nordics on their home territory! In fourth place came the UK, followed by France, Hungary, Italy, Iceland, Slovakia and Finland. These chef teams will fly their country’s flag at the final in Lyon in 2025.
Hungary received recognition for best platter and the UK took the prize for the best plate.
The challenge
The chefs had already proven their skills during the individual country rounds of the competition. In Trondheim they faced each other in an even tougher battle; with precisely 5 hours and 30 minutes to create a platter for 14 people, following stringent rules, they mastered the menu where the focus was on seafood.
- Official products: SKREI AND BROWN CRAB
- Garnish: Skrei and crab must be presented on a platter, accompanied by two garnishes featuring vegetables, with no meat, fish or seafood inside. The third garnish was served "on the side" and was based on stockfish and a starchy product such as potato or rice.
- Local products: the recipe also had to feature products from the participants' own country.
Candidates also drew inspiration from host country, Norway, and created a restaurant-style plate, working with reindeer meat from the Røros region and incorporating AQUAVIT into their recipes, Norway's national aqua vitae.
Partnership in action
Of course, no major event of this scale or prominence is possible without the support of partners. Convotherm worked closely with our valued partner in Norway to manage this event. Norrøna Storkjøkken, Norway’s leading all-in-one supplier of commercial kitchens and related services and the only importer of Convotherm products in Norway.
This year marks 40 years of collaboration and at the event Norrøna Storkjøkken’s technical team provided all-important support during the event to ensure that all Convotherm equipment works smoothly.
VIP Experience
Prior to the Bocuse d’Or final Convotherm ran an international competition. Eight winners were treated to a VIP welcome. Julie Thomssen Head of Convotherm Marketing said: “Congratulations to our winners! We were delighted to open up this unforgettable experience, it was a pleasure to host the winners and give them the chance to get up close to the chef teams in a thrilling live-action event.”
Convotherm’s new Managing Director, Claus Pedersen comments: “I am delighted to have had the opportunity to represent Convotherm at this much-anticipated regional final, and to witness first-hand the maxx pro, our premium combi oven, in action. It was amazing to see how top chefs used our equipment to conjure up world-class dishes . We’re proud to support upcoming chefs by providing the equipment needed for them to showcase their talent to the world.”
Our congratulations also extend to the amazing chefs who did not make it through to the final.
Next stop will be the Africa Final in Morocco on 16 May and the Americas Final on 12-13 June in New Orleans. The Grand Final takes place in Lyon, France, the gastronomic capital of the world, 25-26 January 2025. We will keep you posted!
