UCB senior chef lecturer Tony Wright cooked up a storm at the Bocuse d’Or 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’s 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’Or UK President Brian Turner, former Bocuse d’Or candidates Adam Bennett and Simon Hulstone and John Williams, Executive Chef at The Ritz, London.
The three chefs had 1 ½ 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’Or style.
After a very close competition, Tony narrowly missed out on the win. However, the judges couldn’t find fault with Tony’s culinary technique or creativity. Simon Hulstone described Tony’s dish as being “wonderful food with wonderful flavours” and John Williams declared Tony to be an “excellent craftsman”.
