UCB senior chef lecturer Tony Wright cooked up a storm at the Bocuse d鈥橭r National Selection competition for the United Kingdom.
Tony, who has worked in several Michelin Star restaurants before turning his skills to teaching, competed alongside top chefs Christian Grabenstein (Executive Sous Chef at The Ritz, London) and Steve Love (former executive chef at Loves Restaurant, Leamington Spa) to represent the UK in the world鈥檚 most prestigious cooking contest.
Their cooking heat was held at Le Cordon Blue Cookery School in London before a panel of renowned chef judges: Bocuse d鈥橭r UK President Brian Turner, former Bocuse d鈥橭r candidates Adam Bennett and Simon Hulstone and John Williams, Executive Chef at The Ritz, London.
The three chefs had 1 陆 hours to prepare, cook and present three different hot garnishes suitable for accompanying a fillet of British beef. The garnishes were expected to show a variety of textures, flavours and composition and the beef was to be prepared using modern techniques and be presented in the traditional Bocuse d鈥橭r style.
After a very close competition, Tony narrowly missed out on the win. However, the judges couldn鈥檛 find fault with Tony鈥檚 culinary technique or creativity. Simon Hulstone described Tony鈥檚 dish as being 鈥渨onderful food with wonderful flavours鈥� and John Williams declared Tony to be an 鈥渆xcellent craftsman鈥�.
