Estonian Chef Joonas Koppel Prepares for Bocuse d’Or Preliminary Round Joonas Koppel, a chef from Estonia, is preparing for the European preliminary round of the Bocuse d’Or competition, a globally recognized culinary event. The training session, pictured with team members Nora Mooser, Sous-Chef, and coach Mihkel Rand, highlighted innovative techniques and preparations for the demanding competition. A key element of Koppel’s strategy involves a distinctive dish centered around squid, a surprising substitution for traditional rice. This creative approach reflects Koppel’s unique culinary style, known for incorporating unexpected ingredients. The team’s recent training included the creation of a visually striking plate designed by Tõnu Arraku. The artwork, depicting a fish-shaped form resembling a bank cliff and featuring a red, peach-like fish mirroring the local pike, served as a conceptual representation of the competition’s theme. Koppel’s participation underscores Estonia’s continued commitment to excellence in the culinary arts. The upcoming preliminary round will be a crucial step for the talented chef as he seeks to advance to the World Bocuse d’Or finals. Topics: #joonas #koppel #fish Post navigation GALLERY ⟩ Silver Vahtre lets pictures tell, shows a sun-eating bass and a Kalevipoeg The brutal murder case: a woman was chosen as a victim of the bloody work of murder only because she resembled the murderer.