The Bocuse d’Or UK Academy Team is to host a fundraising dinner at the Atrium Restaurant of University College Birmingham next week (23 February).
UK candidate Tom Phillips from Restaurant Story, will be cooking the main course at the dinner. Aged 25, he is the youngest British chef ever to take part in the competition.
He will be joined by Adam Bennett (UK candidate 2012 – 2015) from the Cross at Kenilworth who will prepare the starter and Tony Wright, senior chef lecturer at University College Birmingham who will prepare the fish course.
The Bocuse d’Or Europe will take place in Turin from 11 – 12 June and see 20 chefs from across Europe given five hours to prepare 14 plates based on a theme, which is yet to be announced, as well as a platter using beef fillet of Fassona Piemontese pedigree and Baraggia Biellese and Vercellese Rice.
Every plate presented to the jury must be served on an under plate along with one garnish and two pouring elements such as a sauce, oil or broth.
The winning teams from around the world will go forward to compete at the World Final held in Lyon next year.
Andreas Antona, chair of the Bocuse d’Or Academy said: “To succeed in the Bocuse d’Or requires a huge amount of time and commitment from the candidate. In Tom we have a chef who is skilled, creative and ambitious and with an impressive determination for his age. He has some fantastic ideas and the support of the Restaurant Story team, but as with training for any competition we need financial resource to give him the best chance possible.”
The dinner, priced at £1,500 for a table of 10, can be purchased by calling 0121 604 1000 – ext 2234.
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