Featured Country: Malaysia
Mandarin Oriental Hotel Kuala Lumpur www.mandarinoriental.com
Marcel Kolfler Executive Chef
Cured Gravlax and Spekulatius crumbles
Poached Prawn with compressed watermelon
Sea Bass a la plancha and clams
Caramelized Scallops, fennel and orange
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Featured Country: Australia
Carrington Place Guest House, Carrington, New South Wales www.carringtonplace.com.au
Scott Webster
Yabbie Infusion
Eucalyptus Lamb
Lemon Myrtle Parfait
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Featured Country: South Africa
Punchinello's Restaurant Southern Sun Montecasino Hotel www.southernsun.com
Gerard Vingerling, Executive Chef
Punchinello
Basil Crusted Beef Fillet
Grilled Line Fish
Punchinello's Chocolate Tort
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Featured Country: Japan
Capitol Toyko Hotel, Tokyo, Japan, 1980´s
Karl Hörmann, Executive Chef
Foie Gras en Ravioli
Bouquet de Fruits de Mer au Safran
Lasagne de Saumon Frais
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Featured Country: Hong Kong
Hong Kong Disneyland Resort www.hongkongdisneyland.com
Rudy Muller Executive Chef
Plated for Banquet Service
Roulade of Smoked Salmon & Crab Meat
Poached Prawns with Fennel
Carpaccio of Beetroot with Buffalo Cheese
Grand Marnier Ice Parfait Raspberry Chocolate Cake Cinnamon Apple Pocket
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Featured Country: Singapore
Mandarin Oriental Hotel www.mandarinoriental.com
Eric Teo Executive Chef
Maine Lobster with Porcini Ravioli & Coral Emulsion
Saltwater Scallops on bed of Shimeiji & Silver Sprouts
Seared Salmon “Balik” on White Asparagus
Diver Scallops and Mousseline of Beetroot
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Featured Country: Canada
Five Sails Restaurant Pan Pacific Hotel, Vancouver www.fivesails.ca
Ernst Dorfler & Gerry Sayers Proprieters Camera: Bruce Law
Dungeness Crab & Atlantic Lobster Salad
Duo of Diver Scallops
Pan Seared Pacific Halibut
Roasted Breast of Frazer Valley Duck
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Featured Country: Netherlands
Kees Hageman Photo Art Baambrugge, Netherlands www.keeshageman.nl
Kees Hageman
Chef Onno Kokmeijer Anjou 'Pied Imperial' Pigeon roasted in sea salt, colorful vegetables, Moroccan Spices 'Ras el Hanout' jus
Chef Henk Savelberg Iranian Osetra caviar with Buckwheat Blinis, North Sea Crab, Crème Fresh & Quail Egg
Chef Akira Oshima Sashimi of Toro, Hamachi & Salmon in Igloo Kamakura
Chef Henk Savelberg North Sea Turbot with vegetable Nage, julienne of Vegetables
Chef Onno Kokmeijer Marinated Lobster tail with Asian Duck 'bon bon' Beetroot, 'Mach Salad' avocado puree & Sichuan style Caviar
Chef Henk Savelberg Grilled Turbot with Asparagus & Morels
Chef Henk Savelberg Roasted Duck with Corn Pancakes, braised Cabbage, Ginger Sauce & Sichuan Pepper
Chef Henk Savelberg Grilled Fillet of Dover Sole with Clams & Compote of Evennes Onions
The Chefs and their Hotels & Restaurants Chef/Owner Henk Savelberg, Restaurant Hotel Savelberg, Voorburg Netherlands www.restauranthotelsavelberg.nl Chef Onno Kokmeijer, Restaurant Ciel Bleu, Hotel Okura, Amsterdam www.cielbleu.nl Chef Akira Oshima. Restaurant Yamazato, Hotel Okura, Amsterdam www.yamazato.nl
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Featured Country: South Korea
THE PARIS GRILL & THE PARIS BAR THE GRAND HYATT HOTEL SEOUL, SOUTH KOREA www.seoul.grand.hyattrestaurants.com
Byungkun Choi Restaurant Chef
Olive Oil Poached Sea Bream with Enoki Mushrooms
Grilled US Creekstone Beef Tenderloin with Green Pea Puree
Herb Crusted Australian Lamb Rack
Crab Tortellini with Goat Cheese
Pan Seared Foie Gras Escalope with Poached Pear
Lemon Espuma with Citrus Fruit Salad
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Featured Country: Dubai, UAE
Madinat Jumeirah the Arabian Resort www.madinatjumeirah.com
Christian Gradnitzer Executive Chef
Boston Clam Chowder
Beef Carpaccio
Beef and Fried Haggis
Cheesecake and Scallops
Brownie with Peña Colada
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Featured Country: Lyon, France
France, 1st Place Bocuse d'Or 2013 Photo: WWW News
Denmark, 2nd Place Bocuse d'Or 2013 Photo: NBC News
Japan, 3rd Place Bocuse d'Or 2013 Photo: NBC News
France, 1st Place Pastry World Cup Lyon 2013 Photo: Le Fotographe
UK, 4th Place Bocuse d'Or 2013 Photo: Eatout Magazine
USA, 7th Place Bocuse d'Or 2013 Photo: Eater.com
Fish Course, France
Fish Course, Japan
Fish Course, Canada
Fish Course, Iceland
Dessert, France
Dessert, Italy
Dessert, America
Dessert, Australia
PHOTO CREDITS Bocuse d'Or Plates: Follow me Foodie World Pastry Cup Desserts: Le Fotographe
The Winners with Paul Bocuse 2013 Photo: Reuters
World Pastry Cup Winners Lyon 2013 Photo: Le Fotographe
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Featured Country: Iceland
Hilton Nordic Hotel, Reykjavik hiltonreykjavik.com
Executive Chef Fanner Vernhardsson
Sigurour Kristinn Laufdal Haraldsson Sous Chef VOX Restaurant Bocuse d’Or 8th Place Finish
Wolffish
Shellfish Broth, Almonds, Burnt Hay
Shellfish
Turbot & European Blue Lobster
Reindeer, Wild Mushrooms, Potato Foam
Licorice & Cream
Rhubarb, White Chocolate, Angelica
Strawberries, Yoghurt, and Beetroot
Asparagus, Sunchokes, Cheese
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Featured Country: Basel, Switzerland
Hong Kong Culinary World Masters
Hong Kong, Hot Kitchen, Hors D'Ouvres
Hong Kong, Hot Kitchen, Main Course
Hong Kong, Hot Kitchen, Dessert
Hong Kong, Cold Display
Switzerland, 2nd Place, IGEHO
Switzerland, Cold Display
Switzerland, Cold Display
Switzerland, Cold Display
Singapore, 3rd Place, IGEHO
Singapore, Hot Kitchen, Hors D'Ouvres
Singapore, Hot Kitchen, Main Course
Singapore, Hot Kitchen, Dessert
Canada, Hot Kitchen, Main Course
Canada, Hot Kitchen, Dessert
Netherlands, Hot Kitchen, Hors D'Ouvres
South Africa, Cold Display
Photo Credits: MCH Group AG 2013 also selections from the portfolios of participating Teams.
Hot Kitchen compulsory ingredients: Cold & Hot hors d'oeuvre: Main components Salmon & Crustaceans. Main Course: A creation of Veal and Lamb. Two different cooking methods. Dessert: Hot, cold & frozen components. Incorporating: Chocolate, almonds & oranges.
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FEATURED COUNTRIES International Schools & Colleges
Southern Alberta Institue of Technology Calgary, Alberta, Canada Photo Credit 1986: Con Boland & Alberta Culinary Arts Foundation
Academy of Pastry Arts Malaysia
Asheville-Buncombe Technical Community College N.C., America
Australian School of Culinary Arts Perth, Australia
Bangkok Thai Cooking Academy
Capiscum Culinary School Johanesburgh, South Africa
Cenedor de Amos Culinary School Cantabria, Spain
Culinary Arts Academy Lucerne, Switzerland
Culinary Arts Institute of Pittsburgh
Hong Kong Young Chefs Club
Northern Alberta Institute of Technology, Canada
Otago Polytechnic New Zealand
SHATEC Singapore
Suny Delhi State University of New York
The Chocolate School Maharashtra, India
Westminster Kingsway College London, UK
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