Mysterious Finnish Forest Conquers the Culinary World - Matti Jämsén's Bocuse d'Or trial has begun in Stockholm

Arvaja and Tukki

Two dishes are prepared in the Bocuse d’Or competition: fish and meat. The fish dish is presented on a plate and the meat dish on a platter designed especially for the competition.

Host country Sweden has selected the main ingredients for both dishes, which Jämsén will complete using Finnish vegetables, herbs and root crops.

This year, the main ingredients for the fish dish are Swedish saithe, mussels and oysters. Inspired by tasty memories from his summer residence Arvaja, Jämsén will also serve cauliflower from Kotipelto farm, new potatoes from Merimasku, Finnish Carelian Caviar, herring, white asparagus and dill. Naturally, the fish dish is called Arvaja.

Tukki is the name of the meat dish based on hind leg of young pork from Gotland as the main ingredient. This inspired Jämsén to plan a meal exuding Finnishness, centered around a log-shaped meat roll made of pork shanks flavored with blood and bear's garlic. The meat dish will be completed with blodpalt, traditionally smoked pork shanks, spring cabbage, rhubarb, smoked potatoes and ragout of pig's trotters (Menu card attached).

Food and Art

The platter that the meat dish is served on is designed by designer and sculptor Pekka Paikkari. The cooperation between Jämsén and Paikkari began with the Bocuse d'Or in 2011, when Paikkari designed Jämséns platters that gained international attention. The platter and its design plays an important part in the competition performance. Functionality is the most important feature and appearance also affects the scores.

Paikkari and Jämsén have worked together on the original idea for the platter as well as the related concept with its shapes and stories. The serving platter combines the Finnish forest and its mystery creating an adventure of senses and tastes.

A large group of Finnish industrial design experts from goldsmith to art caster and graphic designer have been involved in creating the platter. The materials used are platinum, bronze, mirror steel, aluminum and filigree glass.

- "Food and art are surprisingly closely related. Apart from tastes, cooking is about art of the hand and the eye, and in order to succeed it requires visionary skills and a profound knowledge of the material", says Paikkari about the collaboration.

The Competition has Begun

Jämsén's and commis Lukkari's competition day begins with preparations at the crack of dawn. The day in the kitchen follows a minute-to-minute schedule and everything has to work according to plan until both dishes have been presented to the jury for assessment.

The team's watches start ticking at half past eight in the morning, and stop when the meat dish is finished at 2.05 PM, at the end of the most important work day of the year requiring almost six hours of perfection.

- "After almost a year of training and refining the dishes, Mr. Jämsén and Mr. Lukkari are in perfect shape for the competition, and we're sure of success", says team coach Eero Vottonen.

On May 8th, a total of 10 countries are competing. Finland is one of them. The winners and finalists of Bocuse d'Or Europe will be announced at approximately 6 PM local time.

- "The supporters who've come to Stockholm are sure to cheer for Mr. Jämsén all day long", says Communications Manager Milla Visuri about the competition spirit.

You can follow the competition through facebook.com/bocusedorfinland or on the web using the official hashtags #bocusedor #teamfinland and #bocusefi.

Follow the online contest at

Matti Jämsén on Instagram: @jamsenmatti

Matti Jämsén competes in kitchen number 1. He starts on Thursday, May 8th, at 8.30 AM local time.

You can follow the competition through web tv: http://www.bocusedor-europe.com/webtv-bocuse-d-or-europe-2014 or www.facebook.com/bocusedorfinland  or using the official hashtags #bocusedor #teamfinland and #bocusefi.

Matti Jämsén on Instagram: @jamsenmatti

For more information, please contact

Milla Visuri, ELO-Foundation, +358 40 124 5161, milla.visuri@elo-saatio.fi

Pekka Paikkari, +358 400 766 716

Images (no password needed): www.flickr.com/photos/elosaatio/sets/

Bocuse d'Or is the world's most prestigious cooking competition, named after French chef de cuisine Paul Bocuse. The competition has been arranged since 1987. Finland has participated 11 times and twice finished 5th (1999 and 2011). The European qualification round will take place in Stockholm on May 7th and 8th, and the finals in Lyon on January 28th and 29th 2015. Finland is represented by experienced chef de cuisine Matti Jämsén and commis Antti Lukkari. The team coach is Eero Vottonen and its jury representative Pekka Terävä.

www.bocusedor.fi

www.bocusedor.com

The ELO-Foundation, or the Foundation for Promotion of Finnish Food Culture, gathers makers, visionaries and resources of Finnish food culture at the same table. The goal is to make our food culture known in the world. In addition to the Bocuse d´Or, the foundation is responsible for arranging the annual competitions Chef of the Year and Waiter of the Year. The foundation also works for wild food and school meals.

www.elo-saatio.fi

Pekka Paikkari b. 1960, Finnish designer and sculptor.
Pekka Paikkari has designed in countries such as Sweden, Japan and China. In Finland, he's designed for Iittala and Arabia for thirty years. He has participated in more than 200 exhibitions all over the world. For many years, Paikkari has also designed the Chef of the Year plate produced by Arabia.
In 2013-2014 his work has been shown in for example Japan, Faenza and Milano (Italy), Valencia (Spain), Limoge (France) and the Sèvres ceramics museum in Paris. In addition to Pekka Paikkari, the following creators have been involved in producing this year's platter: Arabia Oy Ab, K. Suilo Oy, Art Zavod Oy, glassblowers Alma Jantunen and Johannes Rantasalo, weaving artist Sirkka Paikkari, bachelor of ceramics and glass design Mari Paikkari, goldsmith Kristian Saarikorpi, Heikki Laine, Jay Siltavuo and numerous other producers.