Aiming for stars

Tamás Széll, sous-chef of Onyx restaurant finished in first place in the Tradition and Evolution 2008 competition organised by the Hungarain Gastronomical Association. Though he was the youngest competitor in the final, he is no beginner as he has been working in the Gerbaud kitchen for eight years. He had also won the Chaîne des Rôtisseurs 2004 competition and finished in fourth place in the South African final. Preparing for the competition took four months and allowed him to revise his views regarding the role of modern technology. He belives that his winning compositions will soon appear on the menu of Onyx. He was surprised to discover after entering the competition that this is not the qualifying event for Bocuse d’Or, but is still satisfied with the opportunity to spend a week working in the Haeberlin House which has three Michelin stars.