At last the big day arrives and as the last remnants of the night's fading darkness escape into the morning light, we board the coach bound for SIRHA, coffees and quick internet connection are a must, plus they're free in the press area, well needs must and all that.
Sorting WIFI in the Bocuse hall is in itself a large challenge. The hall is just so far from the press office it is difficult to capture the event and transport that information, image, or text in an instant. We are all now so used to updates as and when it happens, so WIFI is a must and thankfully we have it. Hooray!!!!!
It's 9.45 am and the main arena is already full, the atmosphere is charged, flags, horns, banners adorn the balconies as the supporters, dressed in their national colours take blocks of seats in line with their countries competing teams. Denmark, have a team of drummers, The USA the stars and stripes, the Swiss the cows bells, and pots and pans. Italy and Spain seem united.
Simon and Jordon have kitchen number seven. This is the first of the second bank of kitchens and therefore they do in fact have one of the shortest distances to the dressing tables, where they'll plate their show platter for the judges.
Simon, Jordan and Nick are well into their mise en place as the press and crew all jostle along the rows of kitchen with their cameras trailing leads and cables in their aftermath. Simon is in good spirits, head down, he jokes about the noise of the crowd who are all united with their Union Jacks, Three Lions T-Shirts and franticly waving their flags in a show of support of both the team and country.
It really is a circus, a carnival of culinary colour and noise; another thirty six chefs will again compete from within their kitchen boxes. They will toil and sweat, the run throughs are over, this is real, the crowd chant, a nation expects!!! The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
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