finalist in the culinary equivalent of the Olympics in
a taste of what it will take to succeed in the big contest.
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
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
Education College West
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
was sponsored by the Norwegian Seafood Export Council, which is also sponsoring
the seafood used at the competition for the sixth time.
biennial championship in
Asia – Bocuse d’Or Europe and Bocuse d’Or
– was started in 1987 by legendary French chef Paul Bocuse.
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
during the 51/2-hour cooking competition.
said: ‘I’m happy to have a chance to experiment with these ingredients because
I don’t usually get to work with them.’