Håvard Werkland got a podium pass in Trondheim today with a well-deserved bronze medal in Bocuse d’Or Europe, which is the European qualifying competition for the WC in Lyon in 2025.
– Congratulations on an impressive bronze place in Bocuse d´Or Europe. Cooking at such a high level requires hard work over time, and it is extra fun that Håvard takes the bronze place on home soil. A big thank you to the organizers who have turned this into a folk festival, and contributed to Trondheim proving to be a completely unique arena where both chefs and local produce producers have been able to show themselves off to the whole world these days, says Agriculture and Food Minister Geir Pollestad.
Håvard Werkland, from the Hall of Mirrors at Hotel Brittania in Trondheim, was Norway’s candidate for Bocuse d’Or Europe. Werkland has chosen silver winner from Bocuse d’Or in 2017, Christopher W. Davidsen, as coach, and Grunde Gillund from Speilsalen as its commis. The team has delivered a plate service with reindeer meat and Lysholm Linie aquavit as mandatory ingredients, and a dish task with skrei, scallops and dry fish as mandatory ingredients.
Enlarge image Bronze for Håvard Werkland, Christopher W. Davidsen and Grunde Gillund in Bocuse`d’Or Europe 2024. Photo: Kopilot AS
Om Bocuse d’Or Europe
Bocuse d’Or Europe is the European qualifying competition for the international Bocuse d’Or final in Lyon in 2025, and is described as the world‘s most prestigious cooking competition. It is 15 years since the last European Bocuse d’Or final was in Norway, then in Stavanger in 2008. The ten best teams from the competition in Trondheim Spektrum go on to the world final in Lyon in January 2025.