Adam first expressed his interest in taking part in the Bocuse d’Or for a second time last Summer but his position was only confirmed following a cook-off with two other potential candidates. He competed against Craft Guild of Chefs National Chef of the Year, Frederick Forster from The Boundary and Raj Holuss from The Ritz. Each chef had to prepare and cook three different garnishes to accompany a chicken ballotine. The chicken and garnishes had to be presented on the silver flats provided.
Adam’s winning platter was ballotine of French farmed chicken with wild mushroom and truffle mousseline with fricassee of leek and chicken leg, carrot with chicken, tarragon and mustard, potato and cȇpe croquette with pickled mushroom, savoy cabbage with bacon, chicken jus and sherry vinegar.
Brian Turner CBE, President of Team UK commented on the result, “The standard of the entries today was very high and all the chefs demonstrated excellent cooking skills. Adam once again demonstrated his talent for producing wonderful looking and tasting food and that, along with his experience at the Bocuse d’Or, make him the strongest candidate for 2014. However, the Bocuse d’Or is the pinnacle of chef competitions so it’s essential that we continue to seek out candidates who have an interest in taking on the challenge, as well as the skills required. We hope that both Raj and Frederick will be taking part in the national selection for 2017.”
The Bocuse d’Or UK Academy National Selection for 2017 will take place at Hotelympia on April 28th, 2013. For more details and to receive an entry form, please email Michelle Diederichs - email@example.com.