Matti Jämsén Fifth in Stockholm - Comeback in Lyon

- "We fought our way to the top - it feels good to be in the top five. The fifth position is a good starting point for Lyon. But there, nobody will beat us", said Mr. Jämsén shortly after the competition.

The fact that Finland was better than many tough competitors is a reason for satisfaction. The Danes and Norwegians joined Sweden on the winner's podium - Denmark second and Norway third. France finished fourth.

- "I was sure that we would finally beat France. How annoying that it still didn't happen. Still, we left countries like Great Britain and Iceland behind", said Mr. Jämsén.

The award for the meat platter was a positive surprise for the team, but the low points for the fish dish puzzled them. Commis Antti Lukkari, completing his first performance on an international arena, got special praise from team coach Eero Vottonen as well as from Mr. Jämsén.

- "I'm proud of the way Antti performed under all that pressure. Unbelievable that a 20-year-old lad has nerves like that", praised Vottonen.

Hungry Chef Seeks Winner Culture

Jämsén knows himself well enough to recognize the encouraging effect of finishing fifth.

- "The theme of our upcoming journey will be to look for a winner culture. What happened? We're so close, but from here we'll continue in high spirits. A third of the project is behind us and two thirds in front of us", says Mr. Jämsén.

Jämsén plans to take a month-long break before the work continues. After that, a team practicing professionally ponders what can be done better, coach Eero Vottonen and competitor Matti Jämsén say with one voice.

- "I've seldom seen such a determined chef. Since the beginning, Matti's attitude has been that we'll win, and this has only made his hunger for victory grow. Not winning the European qualification round only drives us forward", Mr. Vottonen thinks.

To him it's clear that the first thing to be done is brainwork.

- "We're now pondering what the detail could be that separates us from the top three. We have to look at our own creation in a realistic way and think about what can be improved. Our only goal is to heave Finland four positions upwards - there's no sense in fighting for anything but first place!"

Second Competition Day met Expectations

Mr. Jämsén had decided to charm the jury with intense tastes that would leave an impression for the rest of the day. He was the chef to start day two in kitchen number one, a position often considered challenging. Mr. Jämsén's combination of tastes, Finnish main ingredients and visuality made an impression on the jury members, who were somewhat disappointed with the standard on the first competition day.

- "Two of the favourites, Denmark's Kenneth Hansen and Örjan Johannessen, representing Norway for the second time, delivered the strongest performances on day one", says Finnish jury representative Pekka Terävä, who sat in the fish jury during the two competition days.

But the greatest expectations were focussed on the second day, when three more chefs representing their countries for the second time stepped into their kitchens. In addition to Matti Jämsén and Tommy Myllymäki, Great Britain's Adam Bennett had good odds thanks to his experience.

- "All in all, the standard of the competition is high, and steadily advancing", Mr. Terävä said afterwards.

Modernizing Bocuse d'Or?

For Sweden as a culinary country, arranging the Bocuse d'Or was a PR gain. The host country was allowed to choose the main ingredients, and tried to bring the competition closer to everyday restaurant life.

- "We stressed that the dishes should represent contemporary life. Especially the fish dish, now served on a plate in stead of a platter, could be expected to resemble a regular dish served in a restaurant", said honorary president Mathias Dahlgren.

And especially winner Sweden's fish dish looked like something straight out of a restaurant, as did Norway's fish.

As another novelty, the rules stated that 50 per cent of the dish should consist of vegetables. In addition to professionalism in the kitchen, the jury assessed the amount of waste for the first time, with ten points awarded for both criteria. Naturally, the most important criteria were the taste, 40 points, and appearance of the dish, 20 points. The genuineness of and respect for the ingredients was also awarded a maximum of ten points.

Training Continues

After his break, Mr. Jämsén will go on training in good spirits. In the autumn, after the summer break when new, enchanting ideas have had a chance to ripen, the team will make sure the cooperation works better than ever and Jämsén can concentrate on full time kitchen training in Perho culinary school. The fifth position is a good stepping-stone to make a comeback with great supporters.

The Finnish team's main partners are Royal Ravintolat Oy, Perho culinary school, Davanti Oy and HKScan. Other partners are Arla Ingman, Arvo Kokkonen Oy, Puljonki Oy, Tallink Silja Oy, E. Ahlström Oy, Vihannespörssi Oy, Wihuri Oy Aarnio, Kwintet Finland Oy, Diversey Suomi Oy, Anadia Oy, La Tartufata, France & Fromage, Gourmet Gruppen Oy, Malmi-Steel Oy, Carelian Caviar Oy, Stadia and Motivus.

For more information, please contact

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

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

Bocuse d'Or is the world's most prestigious cooking competition. The competition has been arranged since 1987. Finland has participated 11 times and twice finished 5th (1999 and 2011). The European qualification round took place in Stockholm on May 7th and 8th, and the finals will be arranged 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