Accreditation for the press takes place via Gl events
- Organizer of the competition in Hall A in Trondheim Spektrum.
‍
All media/press who want special access and get close to the arena register here.
Approval of the registration takes place at GL events in Lyon.
‍
Once you have received approved accreditation, you will have access to:
‍
‍1) Own media center/press room in Partner village (VIP Arena) where you can be based during the days.
Here you will have access to a workplace and something to eat.
2) Competition arena Hall A in Trondheim Spektrum
3) VIP tribune
4) EXPO - Messe -> exhibitor fair
5) The world's largest lavvo Nomad Food Lab with Food Court
6) Elvesvingen restaurant
‍
During the competition days, there will be a dense program of gastronomic experiences also outside the competition kitchen.

Do you want to contribute to increased recruitment?
‍
During the competition on March 19-20, 400 children will dominate the arena. A key goal of the hosting is to contribute to increased recruitment to food production, as well as the chef and waiter profession. As part of this, 20 school classes from 6th grade are invited to take part in an exciting program before and during the cooking competition.

The program is put together in close collaboration with Credo kompetansesenter and Heidi Bjerkan.
The various schools where the students come from will each be assigned a candidate from the various European teams participating, and each class will be a cheerleader for their country and their candidate.

The chef candidate from the respective countries will send a greeting to each class in advance on a video clip in English where he/she says a little about his/her country, its food culture and specialties.

Bocuse d'Or Europe
‍
Bocuse d'Or Europe is the European qualifying competition for the international final of the Bocuse d'Or in Lyon in 2025, and is described as the world's most difficult and prestigious cooking competition. It has been 15 years since
the European final of the Bocuse d'Or was held in Norway, in Stavanger in 2008.

The ten best teams in the competition in Trondheim Spektrum on March 19-20, 2024 will go on to the world final in Lyon in
January 2025. This year, Håvard Werkland, from Speilsalen in Trondheim, is Norway's candidate for Bocuse d'Or Europe. Werkland has chosen the silver winner of the 2017 Bocuse d'Or, Christopher W. Davidsen, as his coach, and Grunde Gillund from Speilsalen as his commis.
‍
Norwegian ingredients
Dried fish from Halvor's traditional fish in Tromsø, Norwegian skrei, scallops from Frøya, reindeer meat from Trøndelag and Linie aquavit are the official ingredients that all teams in the competition must use. The Bocuse d'Or brand is owned by GL events, headquartered in Lyon.
‍
Partners
Trondheim and Trøndelag are hosting the European final, also known as Host City Bocuse d'Or Europe. The project is owned by Trondheim Municipality, Trøndelag County Municipality and the Chamber of Commerce in the Trondheim region and receives national support from the Ministry of Trade, Industry and Fisheries, the Ministry of Agriculture and Food, and Innovation Norway. Private partners such as Reitan Retail, Bama Storhusholdning, Lerøy Seafood, Danske Bank and Nortura are also involved.

For more information:

For info about Bocuse d'Or Europe:
May Britt Hansen: mayhan@trondelagfylke.no, 99 24 14 15

For press inquiries: Peder Ebbesen, peder.ebbesen@kulturmeglerne.no, 47 66 80 40