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On the 26th of February 2008 the final of the international cook contest took place. Bocuse d’Or is an exclusive culinary contest, in the highest segment of the gastronomy. Only the best chefs are allowed participate in this competition. Not only competences of the chefs but also the quality of the products are of the highest level. Passion for food, big effort and persistence are crucial for the participating chefs. Eight teams, existing of a chef and his commis, were given 5 hours time to prepare 6 fish- and 6 meat dishes. Fish and meat were the main products during the competition. Dennis Huwaë is chef the parti of the Ciel Bleu Restaurant. Together with his commis Ronald Volten, he participated in the Bocuse d’ Or. Earlier this year Huwaë won the Dutch Championship for young chefs at the Horecava in Amsterdam.
 
The jury, under the supervision of Robert Kranenborg, was assisted by Cas Spijkers. The assessment was based on taste experience, methods of working, hygiene and the proper use of products. Besides tha,t the teams also prepared the latest trends in international gastronomy. After a deliberation the jury nominated Wim Klerks, chef the cuisine in restaurant Les Jumeaux as the winner. He and his commis will represent the Netherlands in Bocuse d’ Or Europe. This event will take place in Stavanger, on the first and second of July. The jury praised the chefs for their high level and they all received an original certificate. Despite of the fact that Huwaë did not become the winner, it was a meaningful experience to participate in this competition. Huwaë: “ of course you are not always the best, but by participating contests like this I am improving my competences continuously.” Huwaë is very talented and ambitious, were we will definitely hear from in the future. Talents like Huwaë have a great opportunity to develop themselves in the kitchen of Onno Kokmeijer. Talent and ambition is what causes surprising innovations every time and maintains the high quality of the Ciel Bleu restaurant!
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To get a good impression of the Ciel Bleu Restaurant we kindly invite you to have a look at the photo's and films . 
Follow Executive chef Onno Kokmeijer and his team searching for the best. 
An exceptional culinary experience , get a glimpse into the culinary secrets of the Ciel Bleu Restaurant. |
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