Maximilian Aichinger of Landhaus zu Appesbach on lake Wolfgangsee prevailed in the finale of Bocuse d’Or Austria at the Novomatic Forum in Vienna, and now goes on to represent Austria at the beginning of May in the European finale of the “World Championship of Cooking”.
The contenders in the finale of the Bocuse d’Or were Maximilian Aichinger of Landhaus zu Appesbach (Upper Austria), Fabio Winkelhofer of Restaurant Pfefferschiff (Salzburg) and Ralph Kampf from Restaurant Weinzirl (Vienna). Maximilian Aichinger, known for his exciting culinary point of view, and his commis chef, Nikolaus Platteter from the “Bootshaus” at “Seehotel Das Traunsee”, were able to win over the jury led by President of Bocuse d´Or Austria – world-renowned top chef Rudi Obauer.
The three finalists had five hours to take the same ingredients that will also be used at the European finale in Stockholm, to prepare one cold fish dish and one warm meat dish for 14 people. The candidates cooked in booths equipped just like those in the international event, and all received the same selection of required ingredients at the start of the competition. All other utensils, such as pots and pans, as well as any additional ingredients came from the candidates themselves.
“The Bocuse d´Or is the most important cooking competition in the world. It is a major priority for us to have Austria participate in this prestigious event, and see Austria stand proud on the gastronomic world map”, explains Rudi Obauer.
Winner Maximilian Aichinger represents Austria in the European Bocuse d’Or finale on 7 and 8 May in Stockholm. Here he will be one of 20 chefs vying to make the jump into the top 12 and thus contest the finale in Lyon in January 2015.