Danish hopes dashed at 'cooking World Cup'
The Local Denmark - [email protected]
Published: 28 Jan, 2015 CET.
Updated: Wed 28 Jan 2015 23:36 CET
Danish chef Kenneth Hansen, who started Wednesday as one of the favourites to win gold at this year's Bocuse d'Or, the ‘World Cup for chefs’, has ended the competition in disappointment, failing to scoop a single medal.
Geranium restaurant's Rasmus Kofoed, who won the gold in 2011, had spoken highly of Hansen’s chances, while the bookmakers Betsson had put the odds of him winning gold at 5/2, second only to Sweden’s Tommy Myllymaki with odds of 1/2. “I am very, very disappointed,” Hansen, who works as head chef at the Svinkløv Resort in North Jutland, told Denmark's Ekstrabladet tabloid after ending up in sixth place. “We made some small mistakes during the day, and with level where it’s been, that gets punished ruthlessly.” The Nordic countries nonetheless performed strongly, with Norway’s Ørjan Johannessen scooping gold with a meat dish of Guinea Fowl and a fish dish of brown trout and Kamchatka crab, and Myllymaki winning bronze. The silver went to Philip Tessier, sous-chef at The French Laundry, the Californian restaurant named "Best Restaurant in the World" in 2003 and 2004. The Bocuse D’Or, which takes place in the French city of Lyon, was started by the French chef Paul Bocuse, one of the founders of nouvelle cuisine. Norwegian chefs have performed strongly in the competition, taking gold five times, a performance beaten only by the French. However, despite the global reputation of Copenhagen restaurants such as Noma, a Danish chef has only won the competition once.
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Geranium restaurant's Rasmus Kofoed, who won the gold in 2011, had spoken highly of Hansen’s chances, while the bookmakers Betsson had put the odds of him winning gold at 5/2, second only to Sweden’s Tommy Myllymaki with odds of 1/2.
“I am very, very disappointed,” Hansen, who works as head chef at the Svinkløv Resort in North Jutland, told Denmark's Ekstrabladet tabloid after ending up in sixth place. “We made some small mistakes during the day, and with level where it’s been, that gets punished ruthlessly.”
The Nordic countries nonetheless performed strongly, with Norway’s Ørjan Johannessen scooping gold with a meat dish of Guinea Fowl and a fish dish of brown trout and Kamchatka crab, and Myllymaki winning bronze. The silver went to Philip Tessier, sous-chef at The French Laundry, the Californian restaurant named "Best Restaurant in the World" in 2003 and 2004.
The Bocuse D’Or, which takes place in the French city of Lyon, was started by the French chef Paul Bocuse, one of the founders of nouvelle cuisine.
Norwegian chefs have performed strongly in the competition, taking gold five times, a performance beaten only by the French. However, despite the global reputation of Copenhagen restaurants such as Noma, a Danish chef has only won the competition once.
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