20 chefs pitted their skills against each other to prepare a recipe based on Norwegian Lamb and another based on Norwegian Salmon. They had 5 hours and 30 minutes to complete the task. As well as winning the prestigious title, Geir walked away with 12,000 Euro in prize money. In second place came Jasper Kure, representing Denmark, and following in third position was Jonas Lundgren, from Sweden. Other awards dished out on the day of the competition were the special Fish and Meat prizes, which went to Philippe Mille representing France, and the prize for the Best Assistant was given to Viktor Leshevich from Estonia. Candidates who finished within the first 12 places in the competition will take part in the Bocus d'Or Europe finals next year in Lyons. The finalists are Simon Hulston, United Kingdom, Jasper Kure, Denmark, Vladislav Djatchuk, Estonia, Filip Langhoff, Finland, Philippe Mille, France, Geir Skeie, Norway, Wim Klerks, The Netherlands, Jan Vsetecka, Czech Republic, Ragner Omarsson, Iceland, Jacques Schoumacker, Luxenbourg, Jonas Lundgren, Sweden, and Stephane Decotterd, Switzerland. The competition took place on 1-2 July in Stavanger, Norway. Weblink: www.bocusedor.com/europe