Every two years since 1987, 24 candidates representing 24 countries take part in the greatest contest in modern cuisine
After nearly two years of national and continental qualifying events, following months of practice and rehearsals, they have 5.35 hrs and two tests to try to win the Bocuse d’Or. An exceptional show celebrating its 30 anniversary in 2017
The Bocuse d’Or is a contest of high precision, a race against time, involving team work as well as a confrontation with oneself. Confrontation with the world too, as 24 nations compete over a period of two days. For the duration of the test, the identical contest kitchens built to accommodate the teams, become a territory – 24 plots of countries competing on the neutral grounds of Haute Cuisine.
TWO TESTS: SERVICE ON A TRAY AND SERVICE ON A PLATE
During 5.35 hrs, on January 24th and 25th, 24 chefs assisted by their commis and under the whatchful eye of their coach, will have to realize a creation on a plate “à la française” and a creation on a tray. To celebrate its 30 years of existence the participants will work with ‘Bresse chicken and shellfish’ based on an interpretation of the famous Lyon recipe for ‘Chicken and crayfish’. The theme of the service on a plate will be revealed at the end of November.
Candidates will have to show originality and creativity to the international jury composed of 24 chefs representing the 24 countries in competition. The jury will be prezided by Joël Robuchon, Orjan Johannessen (winner of Bocuse d’Or 2015) and Jérôme Bocuse. They will judge the candidates on the presentation of the plates, the taste but also the interpretation of the plate theme.
AN AMBITIOUS SELECTION PROCESS
This year again, the contest mobilized hundreds of chefs during 60 national selections all around the world and 3 continental selections: Latin America, Asia-Pacific and Europe. The selection process started 18 months ago highlighted 22 young talented chefs. To complete this selection, the International Organization Committee assigned wild cards to two deserving countries to go to the finale: Germany and Chile. For the first time in Bocuse d’Or history, two chef women will be participating to the finale representing Brazil (Giovanna Grossi) ans Uruguay (Jessika Toni).
The Bocuse d’Or is 30 years old and is keen to enjoy the 21st century to the full. Created in 1987 by legendary chef Paul Bocuse, the Bocuse d’Or has undoubtedly become the most important of international cooking contests. Over the course of 30 years, the Bocuse d’Or has welcomed thousands of professionals, men and women, who have performed live in front of thousands of supporters.