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Adam's ready to kick off in world cup of cookery.

Byline: Telegraph Reporter

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tt will take on the best chefs in Europe today as he bids to make the final of the world's biggest cook-k ery competition.

Adam, 47, of Chapelf-f ields, heads the UK team in the Euro-qualifier for the prestigious Bocuse D'Or, the culinary equivalent of football's World Cup.

Tw T enty countries will be competing in Stockholm, Sweden, for one of the 12 European places available in the grand final in Lyon, France, in January 2015.

Sky Blues fan Adam and commis chef Josh Allen have been involved in a tough training regime, honing their techniques and the composition of their two dishes in a speciallybuilt competition kitchen at University College Birmingham.

All the Bocuse D'Or chefs are provided with the same main ingredients - ham on the bone and pigs' trotters for the meat platter, and coley, Belon oysters and blue mussels for the fish course. Competitors are given free rein with the garnishes and must complete their dishes in five-andhalf hours.

It is the second t Adam, head chef at Cross in Kenilworth, competed in the Boc D'Or. He posted the Ubest ever finish at the 2final in Lyon, coming fouand winning the prize the best meat dish.

He is aware UK expections have risen but inshis team is in Stockholm enjoy the experience alearn.

Adam, a former pupi Binley Park School, said"When we first entered the competition in 2012, I was determined that we would make the most of the experience and enjoy ourselves. The same is truthis time round."

Both Josh Allen a team apprentice M Nicholls are students University College Birmingham. Josh, 21, is studying a Culinary Arts Management degree and Matt is taking an NVQ level 3 in professional cookery.

Adam said the appoint "It means our heads are a lot clearer to concentrate, which is what the Scandinavians and teams like that have been doing for years.

The first time we did
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Publication:Coventry Evening Telegraph (England)
Geographic Code:4EUSW
Date:May 8, 2014
Words:330
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