simon hulstone, from the elephant Restaurant in torquay,
represented the uk in the Bocuse d’or from 2009 to 2011.
He recalls his experience, “It was an honour and career highlight to cook for Paul at The
Bocuse d’Or, he had a presence that I’ve never seen before or since. Paul Bocuse wasn’t
just an icon to me but to many chefs over many years. There’s not a chef living that has his
global influence.”Adam Bennett, executive chef at the Cross
at kenilworth, competed from 2012 until
2015, he achieved the best result ever for a
British candidate in the world final in 2013.
"We all know that Paul Bocuse has been a seminal figure
on the global culinary stage and he has influenced
several generations of chefs. Chefs, restaurateurs and
food lovers have held him in the highest regard for
decades. When I competed in the Bocuse d’Or it was
very striking to see so many of the world’s great chefs
showing such respect and affection for Monsieur Paul -
the greatest of them all.”
dr Andreas Antona
Chair Bocuse d’or uk Academy
Paul Bocuse was a hero of mine when I started cooking
44 years ago and he still remains so today. He was
truly the global chef of the modern era - a trailblazer
that others can only follow. His impact on French and
International gastronomy is undeniable. Monsieur
Paul led a full and wonderful life and leaves a massive
legacy which we, as Bocuse d’Or Team UK, are proud to
continue.
We offer his family and friends our sincere condolences
at this time.
Dr Andreas Antona
Chair Bocuse d’Or UK Academy
Andrew Pern
“When there was an inkling of the Chef in me I was given “Illustrated Bocuse” I was 14
and addicted from that day on. The pride of his region was a shop window to the world, a
true Ambassador for French cuisine and generations of Chefs too, and I’m sure for many
generations to come. A true legend”.david everitt Mathias
‘I never had the pleasure of meeting Bocuse, but he was a giant amongst chefs within our
trade and someone who stood for quality, consistency and showmanship. Both his kitchen
and his wold renowned competition spawned a great deal of talent’Gary hunter, vice principal, westminster
kingsway
“Paul Bocuse strengthened our teaching of French
gastronomic classics and helped provide us with a
technical skills map to illuminate great cookery and
culinary generosity.”
Chef Alain ducasse
"Our trade literally won its spurs thanks to Paul Bocuse
who put a capital C to cuisine. He was amongst a few
precursors and pioneers of a new world, who, brought
together by the energy, creativity, generosity and sense
of sharing that inhabited our elders, lead the great
evolution of French cuisine. He preserved and nurtured
this spirit throughout his life, shaping the DNA and
building the foundations of French gastronomy, that has
been since carrying, beyond the rankings, the universal
values of gastronomy in the world.
I would also like to pay tribute to the crew of the Auberge
du Pont de Collonges, where the spirit of Paul Bocuse
rules and everything is perfect. We have to go there and
to go there again and, each time, keep this thought in
mind: "Merci Monsieur Paul”.
Glynn Purnell
“One of the least well-known facts in the culinary world is that Birmingham is in fact twinned
with Lyon. Through this partnership, young chefs from Birmingham have, for many years, been
given the opportunity to go and work in Lyon, as I did in 1998. Lyon is not only the home of
gastronomy, but was also the home of the greatest chef that ever lived, Paul Bocuse. Through
the twin-cities partnership, Paul helped change the DNA of the food scene in Birmingham.
I was very honoured to be part of a small team of chefs that cooked for Paul for one of his
anniversary dinners in Lyon. Being educated by and exposed to Paul Bocuse had such an
influence on Birmingham chefs for many years, and this plays no small role in why Birmingham
is now the most Michelin-starred city in the UK outside of London.”Merci,
Monsieur Paul