Artur Kazaritski to represent Estonia at the Bocuse d’Or European culinary competition

Chef Artur Kazaritski, currently working at Copenhagen’s three Michelin star restaurant Geranium, will represent Estonia at the European final of the world’s most prestigious culinary competition in 2020 – that for the first time will be hosted in Tallinn.

In the Estonian final, the chefs had five and a half hours to complete two dishes: a fish dish using catfish and a meat dish using pork. Kazaritski, who was eventually crowned the winner, began his culinary career in Tallinn and has subsequently worked in restaurants all around the world. For the past three years, he has been working at Copenhagen’s restaurant Geranium – the first and so far, the only Danish Michelin three-starred restaurant – under the guidance of its head chef, Rasmus Kofoed.

Artur Kazaritski’s winning meat dish at the Estonian final.

“I feel amazing! I’m extremely happy – this is a dream come true! I am deeply honoured to have been chosen to represent my homeland Estonia in the Bocuse d’Or European final,” Kazaritski said in a statement.

Artur Kazaritski’s winning fish dish at the Estonian final.

According to Dimitri Demjanov, the President of Bocuse d’Or Estonia, Estonian chefs are very masterful, extremely motivated and have garnered great acclaim from around the world. “It’s wonderful to see that they [the ones working abroad] keep coming back home and are committed to promoting the Estonian cuisine,” Demjanov said in a statement. “We are all working towards showing a strong Estonian presence on the global map of gastronomy.”

Estonia to host Bocuse d’Or Europe in 2020

Bocuse d’Or is often referred to as the culinary Olympics. It was originally set up by the world-renowned French master chef, Paul Bocuse, back in 1987. Inspired by the enthralling elements of major sporting events, he organised a gripping showcase focusing on the art of cooking and the mastery of the chefs.

The grand finale – held every two years in Lyon, France – invites 24 chefs from around the world, the most promising talents of their generation, to prepare their dishes live in front of an enthusiastically cheering audience. Their work is then judged by a jury composed of the most illustrious chefs on the planet. Over the years, many talented chefs have made a name for themselves in this contest while promoting the culinary heritage of their homelands.

Estonia has been taking part in the Bocuse d’Or since 2009, under the leadership of Demjanov. In June 2020, Estonia will for the first time serve as the host country for the European selection of the Bocuse d’Or.

Dimitri Demjanov and the participating chefs at the Bocuse d’Or Estonian final in 2019.

According to Demjanov, hosting the Bocuse d´Or Europe will put Estonia at the centre of the European gastronomic scene. “Our vision for the 2020 Bocuse d’Or Europe is to gather the whole Estonian culinary community under one roof to demonstrate the best that our culinary heritage has to offer, to highlight our best products, flavours and technologies,” he said in January.

Cover: Artur Kazaritski winning the Estonian final (and 10,000 euros). He will represent Estonia in the Bocuse d’Or European final in 2020. Photos by Margus Johanson.

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