Sirha Mexico trade show continues to be one of the most important international events for professionals of the gastronomic world, the hospitality industry and the food service, with exceptional events that appeal to the greatest chefs around the world. For this third edition, Sirha Mexico will host a new event, the Bocuse d’Or Americas contest, on April 12 and 13 in the World Trade Center of Mexico City. This culinary competition is one of four continental selections of the Bocuse d’Or, a prestigious gastronomic contest also known as the “culinary Olympics”.
Bocuse d’Or Americas: A New Event
In this edition, 11 countries from North, Central and South America will compete for 5 tickets to the Finale: Mexico as the hosting country, Argentina, Brazil, Chile, Colombia, Costa Rica, Dominican Republic, Ecuador and Uruguay, and for the very first time, Canada and the United States of America. Among this list are some very strong contenders: Argentina, Brazil and Guatemala have always been on the continental podium since its creation in 2007, and the USA, with chef Mathew Peters, won the Bocuse d’Or Finale in Lyon (France) in 2017.
Over two days, these 11 teams, composed of the candidates, their commis and their coach, will have 5 hours and 35 minutes to showcase their talent, passion and professionalism. They will have to prove their excellence during 2 tests: the “theme on platter” and the “theme on plate”. For the “theme on platter” the chefs will have to create a recipe with suckling pig and one or more of the following mandatory berries: raspberry, strawberry, blackberry and blueberry. As for the “theme on plate”, the challenge will be to prepare a whole salmon and crab meat. The aim of these tests is to have the chefs take advantage of their origins and their countries’ culinary heritage to produce personal and unique recipes. Only the 5 best teams will have a chance to go to the Finale in Lyon in 2019 during the Sirha in the hopes of winning the ultimate prize: the Bocuse d’Or.
This event will be the first continental selection taking place after the passing of the contest’s founder, Paul Bocuse, on the 20th of January 2018. The contestants will compete with particular emotion as they try to pay tribute to their spiritual father’s memory and values.
A number of illustrious gastronomic personalities from around the world have been chosen to organize the contest and mark the work of the candidates alongside Guy Santoro, the president of the Continental Organization Committee.
First is Mexican chef Javier Plascencia, Honorary President for this continental selection. His award-winning restaurants are renowned for their originality and diversity, which have revolutionized the flavour of the Mexican cuisine. Also contributing to the Bocuse d’Or Americas this year is chef Federico Lopez, who was awarded Chef of the Year by the Vatel Club 2018.
He will be participating as Culinary Consultant, contributing his knowledge to livening the contest. Finally, Viktor Örn Andresson, bronze medal of the Bocuse d’Or Finale 2017, will be a member of the Kitchen Jury, which is responsible for marking the methodology, hygiene and waste optimization of each candidate, 3 notions at the core of the Bocuse d’Or values.
All members of the jury, chefs of great fame and talent, will have at heart to reward excellence and creativity demonstrated by the contestants, in honor of the Chef of the Century.
A New Visual Identity
For its 2018-2019 cycle, the Bocuse d’Or reaffirms its unique character with the introduction of a new visual identity designed to show the exclusive combination of excellence and innovation that has contributed to its strength and success. The famous portrait of Paul Bocuse appears in a modern high-impact graphic design that reflects the energy and creativity of the event. The legendary chef – founder of this important gastronomic contest – openly invites both chefs and the public to come and accompany him in the prestigious world of the Bocuse d’Or. The logo also changes to be easier to read, in order to offer more space for the name, written by Monsieur Paul.