IN LYON I WILL SHOW THEM WHAT I AM CAPEABLE OF….
Ale Mordasini has big plans for the Bocuse d’Or world final in September this year.
(Interview with Jörg Ruppelt) link to the full article on Hotellerie Gastronomie Zeitung
Ale Mordasini, about two weeks ago you were on the jury of “The Golden Chef 2021”. Was it exciting?
Yes. As the winner of the 2019 competition, I was allowed to rate the final dishes this time. I was very impressed by the high level of the final candidates.
Now you are back at the competition stove yourself. In three months you will travel to the world finals in Bocuse d’Or in Lyon. How are the preparations going?
We are right on schedule and can prepare perfectly. Everything has been going according to plan for several weeks.
Is it true that you set up a 1: 1 competition kitchen especially for the training?
Yes that’s true. We found a garage in the industrial area of Dielsdorf / ZH and recreated the conditions there, as they will be at the finale, true to the original. That means the same kitchen with the same appliances and dimensions. So we can train even better.
You speak of «we». Does that mean Commis Manuel Hofer will be there again with you?
Yes. I am very happy that he is by my side, like at the European final in Tallinn (EE). He is a very important part of the whole team of around 20 supporters.
In the test kitchen for the Bocuse d’Or training kitchen with commis Manuel Hofer (left).
» I’m never nervous before a cooking competition.»
Who is coaching you?
Rasmus Springbrunn again. The core team also includes Mario Garcia and Daniel Schmidlin, who already supported me a lot last autumn at the European finals.
What kind of creations will the finalists in Lyon (F) expect from the finalists this time?
For the first time in the program, a take-away box with a three-course menu is required: starter, main course and dessert each with cherry tomatoes as the main component, plus shrimps in the main course. Then a large platter has to be arranged. The focus is on beef shoulder braised whole. For this purpose, two garnishes and a ragout made from vegetables or a starch side should be prepared. The take-away box with the menu must be ready after five hours, half an hour later it is the turn of the meat platter.
Where do you see particular tricky points?
As different dishes are required again, it is always a challenge to stay on time.
The final with 23 participants is scheduled for September 26th and 27th, 2021. Do you already know when it is your turn?
No, not at the moment. The jury will announce this in the next few months.
You finished eighth at the European final in Tallinn. What is your goal for the world finals?
Sure to be better than Tallinn. We have made enormous progress in the last few months and we want to take advantage of that and show it.
Is it even possible to beat the favorite Scandinavians?
For sure its possible!
(Interview with Jörg Ruppelt) link to the full article on Hotellerie Gastronomie Zeitung
