The Norwegian Seafood Council will sponsor the upcoming Bocuse d’Or Team USA National Selection event, where they will also reveal and present a highly prized Norwegian Fjord Trout.
For nine out of fifteen years, Norway has placed at the international culinary competition and will provide Norwegian Fjord Trout for this year’s festivities just as it did at the 2003 Bocuse d’Or, noted the council.
“Over the years, the Norwegian Seafood Council has worked closely with the Bocuse d’Or–with both the international competitions and our national competition in Norway–so we are pleased to be able to extend that support in the US,” said Egil Sundheim, U.S. Director of the Norwegian Seafood Council. “As a pioneer in the aquaculture industry, we are thrilled to bring our ocean-farmed Fjord Trout to the US market. And what better place to introduce it, than at the National Selection event this month.”
The National Selection event, wherein the Norwegian Fjord Trout will be featured, will “highlight the culinary skills and artistry of the four competing chefs during the four hour 35 minute competition.” The four chefs competing include:
- Gerald Ford, Executive Sous Chef, Westchester Country Club, NY
- Brian Lockwood, Chef de Cuisine, The NoMad, NY
- Angus McIntosh, Sous Chef, The Broadmoor, CO
- Mathew Peters, Executive Sous Chef, Per Se, NY
The U.S. team for the Bocuse d’Or made history in 2015 when Chef Philip Tessier became the first American chef to place in the top three finalists.
“Since it started, the Bocuse d’Or has always played a significant role in Norway’s culinary industry, so we are excited to see that same enthusiasm in the US,” said Sundheim. “Not only did Chef Philip Tessier’s talent and determination win him the silver at the 2015 competition, but it brought the Bocuse d’Or to the forefront of the US culinary industry.”
The event is set to take place on 17 December at The Venetian Hotel in Las Vegas.
