TEAM CANADA COMPETES AT BOCUSE D'OR IN LYON - 2015-02-05
The Canadian Culinary Federation (CCFCC) is pleased to announce that Bocuse d’Or Canada Team 2015 participated in the 15th edition of the prestigious Bocuse d’Or recently held in Lyon, France.
This year’s competition showcased 24 countries competing in front of 2700 spectators and was held at Eurexpo as part of the 17th edition of Sirha – International Hotel Catering and Food Services Trade Exhibition. The Bocuse d’Or was created by Paul Bocuse in 1987 and recently received a World Association of Chef Societies (WACS) endorsement. Canada has proudly participated in every bi-annual competition since its inception.
Team Canada 2015 consisted of Candidate, Chef Laurent Godbout of Chez L’Epicier, Montreal, his commis Adam Martin and Coach Chef Sebastien Giannini of Fairmont The Queen Elizabeth Hotel, Montreal. Support members included: Chef James Olberg, Red Deer; Chef Samuel Sirois, Montreal and Chef Roy Butterworth, Moncton. Special assistance was provided by Elisabeth Roy, Montreal. Assistant Manager and logistics organizer was Chef Luc Boissy, Montreal and Team Advisor, Coach and Canadian Judge was Chef Bruno Marti of Vancouver.
Manager, Cornelia Volino stated “The competition this year was fierce with the highest of gastronomic standards and though Canada placed 21st overall, CCFCC Bocuse d’Or Canada and all the team members, supporters and corporate partners were thrilled to cheer on and embrace our team of dedicated culinarians promoting our country’s professionalism and excellence in culinary arts.” Chef Laurent Godbout stated “We are proud to represent Canada and we are proud to tell the story about the products from Canada.”
This year, Norway won the Gold Bocuse, USA won the Silver Bocuse and Sweden won the Bronze Bocuse. All awards were statuettes of Paul Bocuse. USA was the first country of the Americas to stand in the Winner’s Circle and we congratulate our neighbors’ from the South for an excellent performance and achievement.
Bocuse d’Or Canada would like to thank our local, national and international corporate partners including: Title Sponsor-Moxie’s Restaurants, Rougié, Tourisme Montréal, No Limits Design Uniforms, Norref, Cacao Barry, Canada Beef and Le Creuset. A special thank you is extended to all the coaches, advisors, family, friends, colleagues, establishments, local, national and Lyon supporters, fundraising hosts, organizers and participants, auction donators, promoters, photographers, media, CCFCC local branches and the CCFCC Board of Directors for embracing the participation and passion of our entire team throughout their journey.
The Canadian Culinary Federation (CCFCC) is pleased to announce that Bocuse d’Or Canada Team 2015 participated in the 15th edition of the prestigious Bocuse d’Or recently held in Lyon, France.
This year’s competition showcased 24 countries competing in front of 2700 spectators and was held at Eurexpo as part of the 17th edition of Sirha – International Hotel Catering and Food Services Trade Exhibition. The Bocuse d’Or was created by Paul Bocuse in 1987 and recently received a World Association of Chef Societies (WACS) endorsement. Canada has proudly participated in every bi-annual competition since its inception.
Team Canada 2015 consisted of Candidate, Chef Laurent Godbout of Chez L’Epicier, Montreal, his commis Adam Martin and Coach Chef Sebastien Giannini of Fairmont The Queen Elizabeth Hotel, Montreal. Support members included: Chef James Olberg, Red Deer; Chef Samuel Sirois, Montreal and Chef Roy Butterworth, Moncton. Special assistance was provided by Elisabeth Roy, Montreal. Assistant Manager and logistics organizer was Chef Luc Boissy, Montreal and Team Advisor, Coach and Canadian Judge was Chef Bruno Marti of Vancouver.
Manager, Cornelia Volino stated “The competition this year was fierce with the highest of gastronomic standards and though Canada placed 21st overall, CCFCC Bocuse d’Or Canada and all the team members, supporters and corporate partners were thrilled to cheer on and embrace our team of dedicated culinarians promoting our country’s professionalism and excellence in culinary arts.” Chef Laurent Godbout stated “We are proud to represent Canada and we are proud to tell the story about the products from Canada.”
This year, Norway won the Gold Bocuse, USA won the Silver Bocuse and Sweden won the Bronze Bocuse. All awards were statuettes of Paul Bocuse. USA was the first country of the Americas to stand in the Winner’s Circle and we congratulate our neighbors’ from the South for an excellent performance and achievement.
Bocuse d’Or Canada would like to thank our local, national and international corporate partners including: Title Sponsor-Moxie’s Restaurants, Rougié, Tourisme Montréal, No Limits Design Uniforms, Norref, Cacao Barry, Canada Beef and Le Creuset. A special thank you is extended to all the coaches, advisors, family, friends, colleagues, establishments, local, national and Lyon supporters, fundraising hosts, organizers and participants, auction donators, promoters, photographers, media, CCFCC local branches and the CCFCC Board of Directors for embracing the participation and passion of our entire team throughout their journey.