Bronze for Team Norway in Bocuse d'Or Europe 2024

On March 19 and 20, 2024, Bocuse d'Or Europe was held in Trondheim Spektrum, and Team Norway finished on the podium and took home the bronze trophy. This qualified them for the final in Lyon in 2025.

Bocuse d'Or is a culinary competition founded by legendary chef Paul Bocuse in 1987. He is known as the father of nouvelle cuisine, a style of cooking that emphasizes presentation and delicate dishes. Bocuse d'Or is the unofficial World Cup of Culinary Arts and is considered the world's most difficult and prestigious culinary competition.

To be eligible to represent Norway in this competition, one must first have won Chef of the Year, which is the Norwegian championship in culinary arts.

The aim of the Bocuse d'Or is to promote culinary excellence and gastronomic innovation among Europe's top chefs. The competition brings together chefs from 20 different European countries to compete to create the most spectacular and delicious dishes within a limited time frame.

During the competition, the participants are judged by an international jury, consisting of renowned chefs and gastronomic experts. The judging criteria include; presentation, taste, creativity and technical skill. The chefs must demonstrate both culinary talent and professionalism under pressure to win.

The winners of Bocuse d'Or Europe receive honor and recognition, and an opportunity to represent Europe at the Bocuse d'Or World Championship in Lyon. The European competition thus also serves as an important qualifying round for the international final to be held in Lyon, France in January 2025.

Bocuse d'Or Team Norway

The Norwegian team this year consists of candidate Håvard Werkland, commissioner Grunde Gillund and coach Christopher W. Davidsen.

From left: Commis Grunde Gillund, Candidate Håvard Werkland and Coach Christopher W. Davidsen (photo: Bocuse d'Or Norway)

Our role as a sponsor

For Bocuse d'Or, Tomatosharp has worked closely with the chefs to gain insight into how their tools work and perform. We have ensured that the knives are razor sharp at all times and optimized them in terms of edge sharpness, but also thinning and other adjustments based on the chefs' tasks.

We have also provided chefs with knife maintenance equipment, including our leather straps, which are an exceptional tool for straightening and polishing the edges of knives to keep them sharp for as long as possible.

Here is a video showing a sujihiki/carving knife that has been thinned for Team Werkland:

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Our commitment to culinary art

Tomatosharp is committed to ensuring that the chefs' equipment is always in top condition, so that the chefs can perform at their very best during the competitions they participate in. With their equipment in top condition, they can focus on their tasks without fear of equipment failure. This provides less margin for error and a higher probability of success.

Read more about other chefs and teams that Tomatosharp has sponsored: Click here to read articles.