Finland’s next Bocuse d’Or representative has been selected.
Mikko Pakola focuses on building his competition. Santeri Stenvall
Finland’s representative in the world’s most prestigious chef competition in 2026-2027 is Johan Kurkela.
A representative of Finland was selected in the qualifying in Logomo, Turku. Three top names competed in the finals: Johan Kurkela, Mikko Pakola and Niko star.
There will be two years of hard work to aim for one date in 2027.
Bocuse d’Or Academy Finland Chairman and General of the Qualifying Competition Tommi Tuominen notes that the victory was determined by the taste.
– The winner has made the best -tasting food. The taste points were decisive, Tuominen says.
In the qualifying competition, the chefs had to make two servings, one of which was first served from the vadi and then applied to the plates.
The qualifying for the next Bocuse d’Or nominee in Finland was held in Logomo, Turku. Eve Paljakka
The main ingredients of the vegetable dose were white asparagus and ahtasis. The main element of the dose had to be made up of these ingredients, and in addition, two additions and a sauce had to be made. Proteins other than eggs and milk could not be used. The dose was served warm and was prepared 4 hours 50 minutes.
The main ingredients of the meat portion were the quail and the quail egg. The quail had to be made and presented as whole, and the quail egg had to be in a recognizable form. In addition, the dose had to contain one emulsion sauce. Duck liver and truffle were forbidden, other raw materials optional. The meat production time was 5 hours 30 minutes.
Mikko Pakola’s view of the vegetable dose. Eve Paljakka
Bocuse d’Or is the world’s most prestigious and demanding chef competition with the final in Lyon, France. The representative of the competition is dedicated to fully preparation, practicing full-time European qualifiers for 2026 and the world finals in 2027.
