ISTANBUL, Nov 16 (NNN-ANADOLU) – Four Turkish chefs, on Friday, competed with each other in Turkey finals of Bocuse d’Or, one of the most prestigious chef competitions in the world.
The five-and-a-half-hour-long race started early in the morning, as part of an international gourmet fair in Istanbul, drawing the interest of young people, in particular, mostly students from culinary arts academies across Turkey.
Each candidate, accompanied by a coach and an assistant, made nine different plates of sea bass, nine meals of lamb and three side dishes, during the time limit.
Ali Ronay, executive chef of Swissotel The Bosphorus Istanbul and master of ceremony of Bocuse d’Or Turkey finals, said, contestants should use one local flavor in one of the side dishes as a rule of thumb.
He announced at the start of the race that it is particularly crucial, as it ensures that local flavors of Turkey are not to be lost during globalisation.
“They have to showcase local products, which is one of the most important things that we are looking for this year,” Ronay said. “Creativity and discipline are the two other things that they have to strictly follow because they have to put what they think of on a plate.”
Soner Kesgin, the coach for candidate Emre Inanir, said, his team would try to achieve a harmony of tastes by using regional flavors.
“There could be some difficulties, and some equipment may not work,” he said. “But it is all about concentration and crisis management.”
The Bocuse d’Or championship was launched in 1987 by French chef, Paul Bocuse, and chefs from more than 60 countries compete in national and continental selections every year for an entry into the world final in Lyon, France.
In Ronay’s view, the event is essential for younger generations, who are willing to be involved in culinary arts and gastronomy.
“Since 2012, we have this competition in Turkey, and since then we are becoming better and better,” he said.– NNN-ANADOLU