Simon Hulstone prepares for the Bocuse d'Or 2011

By Becky Paskin

- Last updated on GMT

Related tags: Bocuse d'or, Chef, Culinary art, Thomas keller, Simon hulstone

Simon Hulstone, chef proprietor of The Elephant in Torquay and our British entrant for the 2011 Bocuse d'Or, speaks to BigHospitality about the importance of the competition, and how he is preparing for it

The Bocuse d'Or 2011 European finals are being held next week in Geneva, where 24 culinary teams will compete for one of 12 places in the world final next year in Lyon.

Our British entrant Simon Hulstone, chef proprietor of The Elephant in Torquay and current National Chef of the Year, finished in tenth place last year, a position he hopes to beat this time around with the help of commis chef Jordan Bailey and chef mentor Nick Vadis.

The pressure is on for Hulstone as he prepares to cook for a world-class panel of judges, including Rene Redzepi, chef patron of the S.Pellegrino Best Restaurant in the World​ Noma in Copenhagen, and Thomas Keller of Per Se in New York.

With a short amount of time left before the competition, BigHospitality visited Hulstone in Torquay to find out how he is preparing for the event, why the Bocuse d'Or is so important​, and why the British hospitality industry should lend their support.

Earlier this year, UK judge for the Bocuse d'Or Brian Turner and John Williams, executive chef of The Ritz, discussed the merit of culinary competitions along with a host of chefs and restaurateurs at a Restaurant magazine rountable event. Watch the video here.

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