The Finnish Bocuse d'Or team will wear a Medanta-developed competition collection at the competition finals in France. The world's most prestigious culinary competition will also offer a first taste of our upcoming UHW collection.
Our costume designer Anssi Ruokokoski and our production manager Taina Steiner have designed the competition outfits you can see now. The competition is currently underway in Lyon at the time of publication.
"The Finnish team previously did not have a uniform leisure outfit for the race trip. Now the top team has worthy outfits even outside of the actual competition situation," says Anssi Ruokokoski.
The Bocuse d'Or team competition collection actually kicked off the entire collaboration between Medanta and Anssi Ruokokoski this year. Ruokokoski has combined different shades of blue in the chefs' outfits. The set includes a vest, T-shirt, pants and a hoodie, all decorated with Team Finland embroidery.
The clothes are made from antimicrobial fabrics developed by Medanta. The materials are flexible, form-fitting and comfortable on the skin.
An interesting new addition is a sweatshirt jacket that combines cotton and strong hemp. The jacket gets its elasticity from Sorona fiber, which is made from corn.
Ruokokoski and Steiner's upcoming Urban Health Wear UHW collection features elements from the national team's uniforms. The collection will expand into a consumer collection in the spring of 2022. The style is casual, clean and striking, with premium materials.
But what do the chefs themselves say?
The competition team includes assistant coach Johan Kurkela , coach Heikki Liekola , Finland's best chef Mikko Kaukonen , assistant Anni Peräkylä and assistant coach Miikka Manninen . The team consists of 11 people in total, although only Mikko and Anni will take the stage.
During the competition, the Finns wear Bocuse d'Or outfits, which include long-sleeved chef's jackets with lots of logos. Anni Peräkylä describes the outfit as a bit uncomfortable, as she is used to wearing Medanta's stretchy chef's jacket. The competition lasts five and a half hours.
"We are also photographed and closely watched when we go to the market to pick up raw materials. Uniform outfits strengthen team spirit and give us a neat image," says Peräkylä.
The jury evaluates not only the dishes but also the chefs' stress tolerance and team cooperation. That's why even the smallest detail matters.
"The most important thing is to maintain a good flow. We don't look at others, we focus on what we are doing and implement our plan," says Mikko Kaukonen.
Strictly regulated raw materials
Over 20 chefs from around the world are participating in the Bocuse d'Or. Kaukonen has been predicted to be a frontrunner and is aiming for a top three finish.
The contestants are given a set of main ingredients in advance. The first task is to prepare a takeaway menu using cherry tomatoes in the starter, main course and dessert. The chefs also have to design packaging made from plant-based fibres.
The main ingredient in the recipe is the classic beef shoulder.
“From Finland I will bring wild mushrooms, herbs and autumn cabbages,” Mikko Kaukonen said just before the competition.
