Just three weeks away to the Bocuse d'Or European final in Geneva and every spare minute is being spent practising and refining the veal and halibut dishes, ensuring that the timing is just right. Five hours may seem a long time to prep two dishes but competing at this level is something else. You can hear the crowds roaring for their candidate but you don't have time to enjoy the atmosphere. If you miss your timeslot for even a few minutes you'll be penalised.
With now just days to practise, I can only hope that the dishes will wow the judges by their presentation but more importantly by their taste.
