On February 12th this year, after two days of fierce competition at the heart of Sirha Mexico trade show, Brazilian Chef Giovanna Grossi won the ‘Bocuse d’Or Latin America 2016’.
Assisted by her commis Nicholas Santos, the Brazilian chef distinguished herself alongside Chefs Jessica Toni (Uruguay) and Marcos Jose Saenz Gonzalez (Guatemala) thanks to her excellent technical and creative skills. She worked with the two imposed products: filet of beef and Tilapia fish.
Her victory opens the doors to the final of the Bocuse d’Or that will be held as part of Sirha Lyon trade exhibition in France on the 24th and 25th of January 2017.
This selection event for the Bocuse d’Or 2016 will leave its mark in the history of the contest, as this is the first time that two women achieve a place on the podium as part of the Latin American continental selection event. Their feat certainly holds the promise of a superb final.
After tasting the creations and assessing the technical skills displayed, the jury presided by the enthusiastic chef Gaston Acurio awarded 3 prizes :
– 1st Prize: Giovanna Grossi – Restaurant Parmegiana, Brazil
Bocuse d’Or Latin America Trophy + €8000 in prize money
– 2nd Prize: Jessica Toni – Restaurant El Tajamar, Uruguay
Bocuse d’Argent Latin America + €5000 in prize money
– 3rd Prize: Marcos Jose SAENZ GONZALEZ – Efectorio Hotel Museo, Guatemala
Bocuse de Bronze Latin America + €3000 in prize money
The prize for the Best Commis was also awarded by the Bocuse d’Or Winners Academy to the young Peruvian talent Anthony Joel Castro Zegarra, for the excellent work he displayed alongside Chef Palmiro Ocampo Grey.
Ten countries in the spotlights
After, successfully passing the qualifying rounds in their respective countries and undergoing several months of intense preparation, ten teams made it through to the Bocuse d’Or Latin America 2016 : Argentina, Brazil, Chile, Costa Rica, Ecuador, Guatemala, Mexico, Peru, Uruguay and Colombia. In a dazzling show lasting 5 hours and 35 minutes the contestants concocted superb culinary creations that impressed Martha Ortiz, President of Honor, Guy Santoro, President of the International Organizing Committee, Enrique Olvera, President of the contest, Gaston Acurio, President of the jury and the international Jury composed of president of each team.
Bocuse d’Or: The most prestigious culinary competition for young talented chefs
In January 1987, Paul Bocuse created the Bocuse d’Or, a revolutionary gastronomy contest. Replicating the codes of major sporting events, he imagined a true show placing the emphasis on cooking and on the chefs.
The idea: bring together 24 young chefs from all over the world, among the most promising talents of their generation, and have them prepare superb dishes within 5 hours 35 minutes, live in front of an enthusiastic audience. And to tell them apart: a jury composed of the most illustrious chefs of the planet.
Beyond a mere cooking contest, the Bocuse d’Or is a show that draws extraordinary media coverage. Many talented chefs have made a name for themselves thanks to the contest.
In January 2015, Orjan JOHANNESSEN, from Norway, won the competition. Chef of the BEKKJARVIK GJESTGIVERI hotel-restaurant at Austevoll, he expressed his talent and won the Bocuse d’Or while United-States won the Bocuse d’Argent and Sweden the Bocuse de Bronze.
The next Bocuse d’Or Grande Finale will take place on 24 and 25 January 2017, during Sirha 2017 Trade Show, in Lyon, France.
GL EVENTS EXHIBITIONS FOOD SERVICE DIVISION
The next events organized by the Food Service Division of GL events Exhibitions will be:
The next edition of Sirha Lyon will be held from January 21th to 25th, 2017 at Lyon Eurexpo, France.
The Bocuse d’Or, Latin American selection on the internet : http://www.bocusedor.com