The Hungarian contestants for the Bocuse D’Or competition in Lyon are part of a new generation of chefs and despite their young age still managed to secure a place in the prestigious world competition.
While Hungarian chefs have yet to win a medal at the Bocuse D’Or, at the previous competition in 2017 Tamás Széll and Kevin Szabó placed a respectable 4th and won the jury’s special prize. The top three were the US, Norwegian and Icelandic teams.
The Bocuse D’Or – dubbed the Olympics of the culinary world – was established in 1983 and is held every year at the end of January at the SIRHA International hotel, catering and food exhibition.
Title image: Commis (junior chef) Ádám Csillag and chef Ádám Pohner (MTI/Zoltán Balogh)