The third round of the first annual Shucks Maine Lobster World Series chef competition will take place at next week’s European Seafood Exposition in Brussels.
Competing in the third round are Chef Gerd Kastenmeier of Kastenmeier Restaurant in Dresden, Germany, who’s sponsored by the Metro Group, and chefs from Paris, Madrid and Rome, who are sponsored by ElaFood.
Each chef is required to use Shucks Maine Lobster Raw Whole Shucked Lobster and has an hour to prepare his or her dish for a panel of three judges.
Patrick Goubier, executive chef of Chez Patrick in Hong Kong, won the first round of the competition at the Asian Seafood Exposition last September, and Chef Chris Gould of Boston’s Uni Sasimi Bar captured the second round of the competition at the International Boston Seafood Show last month. The European champion will be unveiled at 11 a.m. on 24 April in Hall 6, Stand 1227.
The fourth and final round of the competition will be held in Maine later this year. There, four chefs will compete for the Shucks Golden Buoy, a check for USD 5,000 and the right to be called “World Champion.” The Maine event will include the chefs fishing with local lobstermen for their own lobster, processing their own Raw Whole Shucked Lobster at Shucks’ facility, and choosing their own fresh vegetables at the Portland Farmers Market. A soon-to-be-named James Beard Award-winning Maine chef will also compete in the final round and serve as the host chef.
