Siberian Federal University: The chef team from the School of Gastronomy of Siberian Federal University is going to international competition in Budapest

There is only a month left until the European continental stage of the Bocuse d’Or – an international culinary competition. According to the results of this stage, the winning countries will receive a ticket to the finals. The competition will be held on March 23 and 24, 2022 in Budapest, the capital of Hungary. The SibFU team representing Russia was included in the list of 23 semi-finalists of the Bocuse d’Or Europe 2022 continental qualifying round.

The competition is called the “Culinary Oscar”. It is held in the format of a live show: the teams prepare six dishes in front of the audience within 5 hours and 35 minutes.

Russia will be represented by Sergey Ternov, chef-teacher of the SibFU Higher School of Gastronomy by Institut Paul Bocuse. His assistant will be Anna Bashlykova, 3rd-year student of the School of Gastronomy. Andrey Matyukha, a restaurateur and chef from Krasnodar, who has performed at the European semi-final in Turin in 2018, will act as a coach.

Now the chefs are preparing for their performance on the basis of the School of Gastronomy of SibFU. One of the main tasks is to hone team interaction.

“Krasnoyarsk restaurants have been entering the All-Russian tops for several years. In terms of concept development, presentation and service, we confidently stand at the level of capital’s restaurants. The uniqueness and Siberian flavour of the dishes make connoisseurs of haute cuisine come to us not only from all over the country but also from abroad. Participation in the competition is an application for wide international recognition of the gastronomic culture of our region. This is a chance to open Siberian cuisine in a modern interpretation to the whole world. The university is proud of its lecturers and students who will represent Russia at such a prestigious competition. It is important to note that the contestants, for their part, are supported by the Government of the Krasnoyarsk Territory, which shows the level of importance of this work and recognition at its high level,” says Alexey Gorensky, head of the School of Gastronomy.

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