Gift For Olympic Cook-off

Singapore´s
finalist in the culinary equivalent of the Olympics in France next January has been given
a taste of what it will take to succeed in the big contest.

     Chef Jason
Tan, 26, who will represent Singapore in the Bocuse d’Or, the most prestigious
cooking competition for individual chefs, was able to get his hands on
Norwegian seafood this week, which is in a key dish he must cook to impress the
judges.

    Tan, the
chef de partie (head of kitchen) at fine-dining restaurant Julien Bompard in
Finlayson Green, was presented with the seafood by chef Eyvind Hellstrom,
president of the Bocuse d’Or Europe, at the Institute of Technical
Education College West
(Clementi Campus).

    The
air-flown ingredients, worth $1,200, include three Atlantic cod fish, 45
hand-picked scallops and 3kg of wild prawns. These premium Norwegian seafood
items are not readily available in Singapore.

    The gift
was sponsored by the Norwegian Seafood Export Council, which is also sponsoring
the seafood used at the competition for the sixth time.

    The
biennial championship in Lyon, France, with preliminary rounds in Europe and
Asia – Bocuse d’Or Europe and Bocuse d’Or Asia
– was started in 1987 by legendary French chef Paul Bocuse.

    The 24
Bocuse finalists are expected to create a seafood dish based on these three
ingredients, as well as a meat dish using Aberdeen Angus beef from Scotland,
during the 51/2-hour cooking competition.

    Chef Tan
said: ‘I’m happy to have a chance to experiment with these ingredients because
I don’t usually get to work with them.’

 

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