In Lyon, some of the world’s best chefs from 24 different countries competed for the prestigious prize. And in second place: Filip August Bendi from Sandnes. – This is the wildest thing you can be a part of as a chef. It is Mount Everest, says Bendi to news. See video of the award ceremony here: Filip August Bendi from Sandnes took silver in the WC in culinary arts. Photo: Stian Broch – Fantastic Bocuse d’Or, the World Culinary Championship, is often referred to as the world’s most difficult cooking competition. Denmark ran away with the victory. Hungary took third place. – This is absolutely fantastic. All credit to my team and the work that has gone into this. Bocuse d’Or is a circus, says Bendi to news. He describes the experience in Lyon as fantastic, and is happy with silver. He describes the participation as a dream that has come true. – I have worked towards this for many years. Being allowed to stand here to represent Norway is something I have dreamed of for a long time, he says. Filip August Bendi (34) Filip August Bendi was named Chef of the Year in Norway in 2021. He comes from Sandnes and currently works as a creative developer for Thon Hotels, based at Hotel Bristol in Oslo. He has experience from renowned restaurants in both Copenhagen, Stockholm and New York. Bendi’s 21-year-old assistant (commis), Leon Haarberg Nilsen from Trondheim, was named best commis during the award ceremony. Also on the team was Christopher W. Davidsen in the role of coach. He has previously won silver in the championship. Leon Haarberg Nilsen was named best assistant (commis) during the award ceremony in Bocuse d’Or. Photo: Stian Broch Norwegian winter traditions The competition itself started at eight in the morning on Sunday. After five and a half hours of intensive work, the first three-course children’s menu named “Pumpkin Land of Happiness” was served. The task was to first present a three-course children’s menu based on French pumpkin. Then a platter consisting of sole, mussels and scallops from Scotland. The rest of the ingredients in the menu were taken by the teams themselves to the competition. The Norwegian team’s theme was Norwegian winter traditions. See photos of the dishes: Children’s menu starter with pumpkin plum. Photo: Tom Haga Children’s menu main course, golden eggs with pumpkin sticks. Photo: Tom Haga Children’s menu dessert with frozen mini pumpkin. Photo: Tom Haga / Tom Haga Platter consisting of sole, mussels and scallops. Photo: Tom Haga Whole flounder from the barrel dish. Photo: Tom Haga The dish as the judges were served it. Photo: Tom Haga Pleased Bendi Bendi got to choose the ingredients first, and told Nordicfoodlive that he spent a long time choosing the ingredients. He was very satisfied with his own efforts. – It has gone exactly as planned. We have enjoyed ourselves, and we have prepared good and real food. I’m not sure what could have gone particularly better. I think it can go all the way, Bendi told Nordicfoodlive after he finished his menus. At the home of colleague and friend Karl Erik Pallesen in Stavanger, several people from the restaurant scene in Rogaland had gathered. At the home of Stavanger chef Karl Erik Pallesen, parts of the restaurant scene in Stavanger have gathered to follow the Bocuse d’Or awards. Photo: Øystein Otterdal / news Even if it was silver, they will celebrate as if it were gold. – I am sure that Filip and the team are satisfied with the position, and not least that they got the best commis. Pallesen has himself participated in the Bocuse d’Or as commis. – It is absolutely insanely big. It is something people train for at least two years. Actually the whole career. Taking a podium position is insanely good, says Pallesen.
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