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Ismo Sipeläinen's final rehearsal before Lyon

Finland's Bocuse d’Or team packed its practice kitchen in a car, set it up on the Haaga Campus, and did a full run-through of their competition performance.

Representing Finland at Bocuse d’Or, Ismo Sipeläinen and assistant Johan Kurkela did a full run-through of their competition performance at Haaga-Helia on Tuesday, 8 January.This was the final rehearsal of Team Finland before the Bocuse d’Or finale in Lyon on 29–30 January.

Ismo Sipeläinen aims for a podium place in the world chef championship where 24 teams from different countries compete against each other.

Team Finland will perform as the first team on the second day of the contest, at 9 am Finnish time. Finland has taken part in Bocuse d’Or 13 times. The team’s best placing is from 2015 when Matti Jämsén, President of the current team and Finland's judge, came in 4th place. The team is coached by Tommi Tuominen and Kalle Tanner.

 

Suckling veal rack as the platter ingredient

The finalists have 5 hours and 35 minutes to prepare two competition dishes for 14 people. Both tasks pay tribute to two masters of French gastronomy, founder of the contest Paul Bocuse, and Joël Robuchon.

The main ingredient of the platter is suckling veal rack, which must be paired with offal cuts, such as veal sweetbread, liver, or kidney. The task pays homage to Paul Bocuse who said that an ingredient in a dish is at its best when it is identifiable. The rack of veal must be presented on the bone in no more than two parts. In addition, the challenge is to portray the identity of the competing country in both the food and the design.

 

Vegetable chartreuse with shellfish to be presented on a plate

The plate dish pays homage to Robuchon, who modernized classic dishes. The candidates must prepare a modern take on chartreuse – the classic, warm, decorative vegetable or meat and vegetable terrine. The ingredients include vegetables and shellfish: oysters, scallops, mussels, and cockles.