Scandinavian year in Bocuse dO’r 2019

First place winner Danish chef Kenneth Toft-Hansen (5th L), second-placed Swedish chef Sebastian Gibrand (4th L) and third-placed Norwegian chef Christian Andre Pettersen (3rd R) hold their trophies as they celebrate with their teams on the podium after competing in the final event of the Bocuse d'Or International culinary competition during SIRHA, an international hospitality and food trade show, on January 30, 2019, in Chassieu, outside Lyon. (Photo by JEAN-PHILIPPE KSIAZEK / AFP) (Photo credit should read JEAN-PHILIPPE KSIAZEK/AFP/Getty Images)

Exciting comptetitions of Bocuse d’Or 2019 followed with a great interest worldwide. The podium rankings in competition that held in Sirha Lyon is lined up with Danish, Swedish and Norwegian chefs.

In the event which was significantly marked by the losses of chef Paul Bocuse and Joel Robuchon in 2018, it was Denmark once again that took the gold spot, silver went to Sweden and bronze was awarded to Norway.

With the gold statue of chef Bocuse in his hand, 2019 winner Kenneth Toft-Hansen, adressed his team and said: “Teamwork is the key to success. We all work together” The Danish chef also thanked Rasmus Kofoed who was the mentor for Denmark team and commented on the competitions: “I think you have to find the right balance between strong flavors, not too much acidity, bring a nice flavor combination. Then, of course, you have to make a nice presentation, make the food work on the platter as well as on the plate. The pressure is the hardest part of this, being here with all of your idols surrounding you, I think that’s the hardest part, staying focused as well, trying to improve.”