The Norwegian Seafood Council is proud to sponsor the Bocuse d’Or Team USA National Selection event, where they will introduce the highly prized Norwegian Fjord Trout. No stranger to the Bocuse d’Or, Norway has placed nine out of the fifteen years the international culinary competition has taken place. Norway has also supplied the event with its pristine seafood, including Norwegian Fjord Trout, which was the official seafood at the 2003 Bocuse d’Or. With a long history together, it was a natural fit to continue to support the Bocuse d’Or by sponsoring the USA National Selection Event, which will take place on December 17th from 9am to 4pm at The Venetian Hotel in Las Vegas.
“Over the years, the Norwegian Seafood Council has worked closely with the Bocuse d’Or–with both the international competitions and our national competition in Norway–so we are pleased to be able to extend that support in the US,” said Egil Sundheim, US Director of the Norwegian Seafood Council. “As a pioneer in the aquaculture industry, we are thrilled to bring our ocean-farmed Fjord Trout to the US market. And what better place to introduce it, than at the National Selection Event this month.”
The National Selection event will highlight the culinary skills and artistry of the four competing chefs during the four hour 35 minute competition. Each candidate will prepare a creative seafood dish showcasing Norwegian Fjord Trout and a meat dish. The winning team will go on to represent the US at the Bocuse d’Or competition in Lyon, France in 2017. The four competitors are:
- Gerald Ford, Executive Sous Chef, Westchester Country Club, NY
- Brian Lockwood, Chef de Cuisine, The NoMad, NY
- Angus McIntosh, Sous Chef, The Broadmoor, CO
- Mathew Peters, Executive Sous Chef, Per Se, NY
No longer an afterthought, the US team made history in 2015 when Chef Philip Tessier–the man behind Team USA and the former Executive Sous Chef of The French Laundry–became the first American chef to place in the top 3 at the Bocuse d’Or.
“Since it started, the Bocuse d’Or has always played a significant role in Norway’s culinary industry, so we are excited to see that same enthusiasm in the US,” said Sundheim. “Not only did Chef Philip Tessier’s talent and determination win him the silver at the 2015 competition, but it brought the Bocuse d’Or to the forefront of the US culinary industry.”
For a long time, Norway’s aquaculture industry has focused on the market development and distribution of their world-renowned salmon. This year, the Norwegian Seafood Council will focus their efforts on introducing Norwegian Fjord Trout to the US market. An ocean-farmed trout known for its deep red flesh and clean, rich flavor, Norwegian Fjord Trout is highly versatile for both raw and cooked applications. The trout is raised in Norway’s natural fjords–where fresh water meets seawater–creating a distinctive, pure flavor and making it safe to consume raw.
Tune in on December 17th to see how America’s talented young chefs prepare Norwegian Fjord Trout and which lucky chef will go on to represent the US at the 2017 Bocuse d’Or. And don’t forget to follow our #RoadtoBocuse @NorwaySeafoodUS on Twitter, Instagram and YouTube. Learn more about the Norwegian Seafood Council and Norwegian Fjord Trout at NorwaySeafood.US
