A tantalising triumph

Just one week before the big event, Julian Lechner and Felix Bansen fell ill. So ill, in fact, that they were worried they wouldn't make the German final of the world's most famous chef competition at all. "We were just happy to be there," recalls Lechner. "I think that's what helped us to keep our feet on the ground."

The traditional tall white hats were donned. It was time for the four teams of two to head to their stations for mise en place. The tension starts to rise. Where only induction hob, fridge and convection oven once stood, all required goods and equipment now had to be prepared and positioned in just 60 minutes, all under the critical eyes of the jury and organisers. The chefs were allowed to bring some ingredients, such as stocks, from their own kitchens. The various B.PRO Gastronorm containers were also ready at hand. "It's all about following the culinary rules of the competition and being perfectly prepared at the same time," emphasises Julian.

The heat was on at Gesellschaftshaus Palmengarten. Julian Lechner and his fellow contestants had a total of five hours and 35 minutes to conjure up two creations for 14 people each: a vegetarian dish (using Wetterau potatoes and the traditional seven Frankfurt herbs) and German fillet of beef with three garnishes or sides and a sauce. "Normally, you'd need double the time for all of this," explains Julian Lechner. Curious visitors, press queries and critical glances from the jury and organisers formed the backdrop against which the contestants sliced, chopped, blended, trimmed, pre-baked, blanched and rolled. "The pressure at this stage is huge. We were ultra-focussed."

The brief was to prepare a delicious, creative and innovative vegetarian dish using Wetterau potatoes and the traditional seven Frankfurt herbs. Julian Lechner's entry included a crispy potato roll, salad, foam, celery and cameline oil emulsion and a Riesling grape gel.

As per the Bocuse tradition, the meat must be presented on an intricately arranged platter before it is then served on plates. Three more minutes...two...one, and the beef is on its way. Julian Lechner served his with Perigold truffle stuffing in a porcini mushroom coating, accompanied by savoy cabbage stuffed with fermented savoy, pancetta and onion and plum chutney. "The relief was huge when the second dish was sent out," states Lechner.

Competition over? Far from it! Now it was time to clean up and tidy everything away. After all, a technical jury of two professional chefs was tasked with inspecting how clean the contestants left their work stations while a second jury of 22 members led by Luxembourg chef Lea Linster deliberated the culinary creations.

The tension was mounting. Who would win the Bocuse d'Or Germany? First, the best commis chef was announced. And the joy that followed was immense – Lechner's commis, Felix Bansen, had done it! "I was incredibly proud of him," exclaims Lechner. But would he also be taking an award home?

"When third place was announced and it wasn't me, I thought, 'Shame, that's me out',"explains the 30-year-old. But he was wrong! Just a few minutes later, the wait was over: Julian Lechner cooked up no less than second place in the Bocuse d'Or Germany. The overall winner was Marvin Böhm, sous-chef at Aqua at The Ritz-Carlton, Wolfsburg; he will be heading to Trondheim. "It was an amazing feeling," enthuses Julian Lechner. "As a newcomer, I've come so far – at the most prestigious chef competition in the world!"