The team is ready!

Zoltán Hamvas
president
Hungarian Bocuse d’Or Academy

On 23-24 March the European final of Bocuse d’Or will take place at Hungexpo. Zoltán Hamvas, president of the Hungarian Bocuse d’Or Academy told our magazine that the Hungarian team is prepared for the final and is ready to compete. The team will cook as the third competitor on the second day. Mr Havas added that back in 2016 hosting the European final and Tamás Széll’s victory gave momentum to the country’s culinary development. In addition to this, it was also important that the trade’s elite came to Budapest and learned about Hungarian ingredients and wines, putting Hungary back on Europe’s culinary map.

The Hungarian team

Bence Dalnoki will represent Hungary in the European final; the sous chef of Stand restaurant was competing in the Austrian box back in 2016. His commis will be Bence Nyikos, who currently works in Ikon restaurant in Debrecen. Szabina Szulló will be the team’s president and Tamás Széll is going to be its coach.

Patrik Nyikos, Bence Dalnoki, Szabina Szulló and Tamás Széll

The ingredients

The theme of the meat plate was announced at end of 2021: a typical Hungarian ingredient, venison was chosen, but duck liver, sour cream and cottage cheese will also have to be used. At the end of January the plate theme was also revealed: the 19 teams of Bocuse d’Or Europe will have to prepare a potato dish. They can choose from three different varieties, Coronada, Anuschka and Madison – all three types are grown on the Great Hungarian Plain. //