{"id":40623,"date":"2024-09-06T11:45:24","date_gmt":"2024-09-06T09:45:24","guid":{"rendered":"https:\/\/balfego.com\/?p=40623"},"modified":"2024-09-06T11:45:24","modified_gmt":"2024-09-06T09:45:24","slug":"dutch-chef-brandon-de-bruin-becomes-benelux-finalist-for-chef-balfego-2024","status":"publish","type":"post","link":"https:\/\/balfego.com\/en\/dutch-chef-brandon-de-bruin-becomes-benelux-finalist-for-chef-balfego-2024\/","title":{"rendered":"Dutch chef Brandon de Bruin becomes Benelux finalist for Chef Balfeg\u00f3 2024"},"content":{"rendered":"<ul>\n<li><strong>The final of the 7th edition of the international professional gastronomy competition will be held on October 28th at the Le Cordon Bleu cooking school in Madrid.<\/strong><\/li>\n<\/ul>\n<p>After winning the Benelux semi-final, the chef <strong>Brandon de Bruin<\/strong>, from the Michelin-starred restaurant De Kromme Dissel, located in the woods of Heelsum, in the municipality of Renkum (Netherlands), is now one of the eight finalists for the 7th edition of the Chef Balfeg\u00f3 international gastronomy competition. The European region, which includes Belgium, the Netherlands, and Luxembourg, is participating for the first time in the competition, recognizing and honoring chefs for excellence in the preparation of Balfeg\u00f3 bluefin tuna.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-40578 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/09\/P1023812-200x300.jpg\" alt=\"\" width=\"341\" height=\"512\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/09\/P1023812-200x300.jpg 200w, https:\/\/balfego.com\/app\/uploads\/2024\/09\/P1023812-683x1024.jpg 683w, https:\/\/balfego.com\/app\/uploads\/2024\/09\/P1023812-768x1152.jpg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/09\/P1023812-1024x1536.jpg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/09\/P1023812-1365x2048.jpg 1365w, https:\/\/balfego.com\/app\/uploads\/2024\/09\/P1023812-scaled.jpg 1707w\" sizes=\"auto, (max-width: 341px) 100vw, 341px\" \/><\/p>\n<p>Alongside <strong>Brandon de Bruin<\/strong>, the Benelux semi-final, held on the morning of September 2nd at the ROC van Amsterdam College, included <strong>Floris van Straalen<\/strong> from VanOost Restaurant, <strong>Rowin Geurts<\/strong> from Lindehof<strong>**, Nathan van Echelpoel<\/strong> from Restaurant Nathan*, <strong>Jan Tournier<\/strong> from Restaurant Cuchara** and <strong>Yoshihito Mizuno<\/strong> from Sushi &amp; Sake Bar by Chef Yoshi, selected from over a hundred professional chefs who entered the competition.<\/p>\n<p>The extremely high standard of the dishes and the competing chefs, representing a total of up to 6 Michelin stars, made the task of selecting a winner particularly difficult for the jury, formed by <strong>Nick Bril<\/strong> from The Jane Restaurant**, <strong>Ron Blaauw<\/strong> from Ron Blaauw Central Station**, and <strong>Schilo van Coevorden<\/strong> from the Conservatorium Hotel Amsterdam. <strong>Brandon de Bruin<\/strong> was announced as the winner at a grand gala held on the evening of September 2nd. The event, preceded by a kaitai ceremony, was sponsored by Estrella Galicia, TheFork, Fagor Professional, Le Nouveau Chef, Minami Cuchillos Japoneses, Arroz Bayo, Caviaroli, Porto Mui\u00f1os, Oro Bail\u00e9n, Ad Bibendum, Imperial Heritage, Rocim, Vallformosa, Guillardeau, GinRaw and Fredimare, and saw over 100 people in attendance.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-40585 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/09\/P1023720-1-300x200.jpg\" alt=\"\" width=\"690\" height=\"460\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/09\/P1023720-1-300x200.jpg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/09\/P1023720-1-1024x683.jpg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/09\/P1023720-1-768x512.jpg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/09\/P1023720-1-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 690px) 100vw, 690px\" \/><\/p>\n<p>With the incorporation of Benelux together with Italy, Germany, and Portugal, the 7th Chef Balfeg\u00f3 is the most international edition to date, featuring the same number of Spanish chefs as international chefs.<\/p>\n<p>While the winners from Italy and Germany are yet to be announced, <strong>Brandon de Bruin<\/strong> joins the Portuguese finalist, <strong>Rui Silva<\/strong>, from Euskalduna Studio* (Porto), and the four Spanish finalists from 2024: <strong>Crist\u00f3bal Mu\u00f1oz<\/strong>, from <strong>Ambivium<\/strong>* (Pe\u00f1afiel, Valladolid); <strong>Lander Cornago<\/strong>, from <strong>Arzak<\/strong>*** (San Sebasti\u00e1n); <strong>Pablo Zuazu<\/strong>, from <strong>Via Veneto<\/strong>* (Barcelona), and <strong>Paula Guti\u00e9rrez<\/strong>, from <strong>Taller Arzuaga<\/strong>* (Quintanilla de On\u00e9simo, Valladolid), who will compete on October 28th at Le Cordon Bleu cooking school in Madrid in the grand final of the 7th edition of the Chef Balfeg\u00f3 international professional gastronomy competition.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>More than \u20ac10,000 in prizes<\/strong><\/p>\n<p>The jury of the seventh edition will be chaired by <strong>Mart\u00edn Berasategui<\/strong> (eight Michelin Stars and gastronomic ambassador of Balfeg\u00f3) and formed by renowned chefs in the field of gastronomy and catering. In the 2023 edition, Berategui was joined by Fina Puigdevall (Les Cols Restaurant** &#8211; Girona), Diego Guerrero (DSTAgE** &#8211; Madrid), Benito G\u00f3mez (Restaurante Bardal** &#8211; M\u00e1laga), and Erwan Poudoulec, chef and technical director of the Le Cordon Bleu School of Haute Cuisine. The jury will be responsible for selecting the three winners of the 7th edition of the competition.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-40608 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/09\/PBP0913-300x200.jpg\" alt=\"\" width=\"683\" height=\"455\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/09\/PBP0913-300x200.jpg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/09\/PBP0913-1024x683.jpg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/09\/PBP0913-768x512.jpg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/09\/PBP0913-1536x1024.jpg 1536w, https:\/\/balfego.com\/app\/uploads\/2024\/09\/PBP0913-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><\/p>\n<p>The jury will rate the flavor, aroma, and texture of each dish (40 points), the presentation (30 points), the balance of the ingredients (15 points), and the elaboration and correct handling of the product (15 points). The participating chefs may be aided by a kitchen assistant from their respective restaurants.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-40615 aligncenter\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/09\/PBP0203-300x200.jpg\" alt=\"\" width=\"686\" height=\"457\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/09\/PBP0203-300x200.jpg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/09\/PBP0203-1024x683.jpg 1024w, https:\/\/balfego.com\/app\/uploads\/2024\/09\/PBP0203-768x512.jpg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/09\/PBP0203-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 686px) 100vw, 686px\" \/><\/p>\n<p>The prizes comprise more than \u20ac10,000 in cash, a trip to Japan, participation in a short film about the finalist chefs, and other special rewards. In addition to the trophy and a set of special Japanese knives for fish, the winning chef will receive \u20ac6,000 in cash and a trip to Japan for two people. An entire week dedicated to exploring the gastronomic and cultural richness of Japan. The second-place chef will receive \u20ac3,000 in prize money, while the third-place chef will get \u20ac1,000.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The final of the 7th edition of the international professional gastronomy competition will be held on October 28th at the Le Cordon Bleu cooking school in Madrid. After winning the Benelux semi-final, the chef Brandon de Bruin, from the Michelin-starred restaurant De Kromme Dissel, located in the woods of Heelsum, in the municipality of Renkum &hellip; <a href=\"https:\/\/balfego.com\/en\/dutch-chef-brandon-de-bruin-becomes-benelux-finalist-for-chef-balfego-2024\/\">Continued<\/a><\/p>\n","protected":false},"author":5,"featured_media":40571,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9],"tags":[],"class_list":["post-40623","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts\/40623","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/comments?post=40623"}],"version-history":[{"count":1,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts\/40623\/revisions"}],"predecessor-version":[{"id":40624,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts\/40623\/revisions\/40624"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/media\/40571"}],"wp:attachment":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/media?parent=40623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/categories?post=40623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/tags?post=40623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}