POSTED: May 17th 2016
NewsUpdate

Olympics: Bocuse d'Or chief Suplisson emphasizes Budapest's cultural capabilities

Budapest pulled out the stops to host the Top Chefs of Europe © Bocuse d'Or
Budapest pulled out the stops to host the Top Chefs of Europe © Bocuse d'Or

Hungarian culinary culture is evolving © Gábor Szatló
Hungarian culinary culture is evolving © Gábor Szatló

The event was an inspiration for future chefs © Bocuse d'Or
The event was an inspiration for future chefs © Bocuse d'Or

LAURA WALDEN (USA) / Sports Features Communications

(SFC) Florent Suplisson, Director of Bocuse d'Or, spoke exclusively about the European Top Chef event held in 2024 bid city Budapest, "First of all what we can say is that I think we have never before witnessed such an enthusiastic country about gastronomy. I think it is very important for us to say how happy we are to be here in Hungary and to have such a dynamism and a great way of hosting the event."

Budapest is bidding to host the 2024 summer Olympics against Rome, Paris and Los Angeles. All four cities are landmark destinations for their hospitality industries.

Suplisson added that the spectators were cheering on the chefs as if it were a sporting event. He said, "This is the DNA of Bocuse d'Or, to turn a gastronomic event into a sport event. We have put into this major culinary competiton all the ingredients of a sport event and this is what happens in most of the selections that we organize. But I must be honest and say that we have here in Hungary lived a very special event and an incredible atmosphere.

"Bocuse d'Or is a traveling event so we go and meet different countries, different cities and different gastronomic cultures every time so each event for Bocuse d'Or Europe is different. What we have made here is we have never been so big. This is the biggest event that Bocuse d'Or Europe has ever organized.

"We had 1800 seats, we had full grandstands for the two days of the competition, and we had an incredible atmosphere so I would say that this was a major step forward for Bocuse D'Or Europe and a very important milestone. I think that from now on Bocuse d'Or will be different and it has grown a lot here in Hungary.

"Once again we have here something that never happened with Bocuse d'Or Europe."

Suplisson noted that the perception of Hungarian culinary culture is evolving and it has changed from just being known for goulash and sausage, "While preparing this event, I have been traveling to Hungary quite a few times on short trips. But of course because due to the job we are doing I have been very close to the local chefs, the restaurants and to the products.

"I think what is very important is to promote what is going on in Hungary. There are a lot of things happening here in terms of gastronomy. I have seen a lot of major restaurants, I have seen a lot of concepts for restaurants that you don't see elsewhere.

"We have seen here a lot of chefs that are willing to create and be very innovative in their own way so I think this is a very promising country for chefs and for gastronomy.  And I think also that Bocuse d'Or Europe was also a great opportunity for Hungary to let the world know what is happening here.

When Suplisson was asked if he would recommend Hungary for hosting other large events he said, "My answer is yes we found that there is the ability to organize things very professionally. We did not organize this event alone, we had a lot of Hungarian teams and people working with us. They were very professional and this is a very good sign for other events that could take place here in Hungary."

**LAURA WALDEN has over twenty-five years of experience in the Olympic Movement, formerly at the European Olympic Committees with SportEurope under former IOC President Dr. Jacques Rogge and IOC Member Mario Pescante. She worked with the Rome 2004 and Turin 2006 Olympic bids and also managed PR & media for Dr. Jacques Rogge during his campaign for the presidency.


Keywords · Olympics · Budapest 2024 · Bocuse d'Or


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