ABOUT THE BOCUSE D'OR COMPETITION
Nowhere else in the world of culinary arts will you find such a concentration of talent, competitive rivalry and exquisite cookery than at the Bocuse d'Or. This is the most prestigious culinary competition in the world, a showcase for the talents of chefs in an intense, highly charged and extremely noisy atmosphere. The grand final takes place over two days in conjunction with SIRHA, the International Hotel Catering & Food Trade Exhibition and attracts over 160,000 visitors from around the world.
Since 1987, it has been the organization’s goal to enable the best culinary talent to train for the privilege and honor to represent Canada at the Bocuse d’Or. Our consistent performance at the competition certainly shine a bright spotlight unto our country with the foodie tourism crowd from around the globe.
Since 1987, it has been the organization’s goal to enable the best culinary talent to train for the privilege and honor to represent Canada at the Bocuse d’Or. Our consistent performance at the competition certainly shine a bright spotlight unto our country with the foodie tourism crowd from around the globe.
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HISTORY
The Bocuse d'Or was founded in 1987 by legendary French Chef, Paul Bocuse and Albert Romain, organizer of the trade exhibition. Their vision was to create a competition that would bring the greatest chefs out from behind closed doors and onto the world stage. They wanted to share the atmosphere and life of a great kitchen and give an international audience the opportunity to see these great chefs at work. |
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QUALIFYING COMPETITION
Each chef may participate only after winning a qualifying competition in their own country, meaning that only the very best gather in Lyon for the biennial contest. To represent Canada, the candidate must go through an intensive selection process which takes place every two years. Firstly, applications, accompanying recipes, resumes and letters of reference are reviewed by a panel of professional judges, the top candidates are then invited to a cook-off to win the right to represent the CCFCC and Canada at the Bocuse d’Or.
Each chef may participate only after winning a qualifying competition in their own country, meaning that only the very best gather in Lyon for the biennial contest. To represent Canada, the candidate must go through an intensive selection process which takes place every two years. Firstly, applications, accompanying recipes, resumes and letters of reference are reviewed by a panel of professional judges, the top candidates are then invited to a cook-off to win the right to represent the CCFCC and Canada at the Bocuse d’Or.
REQUIREMENT
Each chef has five and a half hours to prepare one meat platter for 12 and 12 fish plates. Both categories must be presented with a choice of three different garnishes and must contain a total of twelve servings. Portions of the meat platter are plated for presentation and for the official photograph.
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PARTICIPATING COUNTRIE
Every participating country sends one chef and their apprentice, who must be 22 years of age or younger, and a judge. 24 finalist countries are selected through global culinary qualifying rounds.
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INGREDIENTS/EQUIPMENT
On the day of the event each chef is allotted a fully equipped 18m2 kitchen cubicle, twelve of which are set up side by side, opening on to a space reserved for the jury, members of the press and a gallery packed with cheering supporters. The chef provides the serving platters, all specialized cooking equipment and all of the food ingredients, with the exception of the designated meat and fish items, which are different for every competition. |
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SCORING
Each competing country has one representative on the jury. Every competitor has the potential to score 40 points for taste and 20 points for presentation for each of the two dishes, before being tabulated the highest and lowest marks are removed. In addition, the Kitchen Supervision Committee gives competitors up to 20 additional points for hygiene and cleanliness; these points are added to a competitor's total in the event of a tie. The winner is the competitor with the highest overall score.
Each competing country has one representative on the jury. Every competitor has the potential to score 40 points for taste and 20 points for presentation for each of the two dishes, before being tabulated the highest and lowest marks are removed. In addition, the Kitchen Supervision Committee gives competitors up to 20 additional points for hygiene and cleanliness; these points are added to a competitor's total in the event of a tie. The winner is the competitor with the highest overall score.
AWARDS
A gold, silver and bronze Bocuse trophy and cash prizes are awarded to the top three competitors. The Gold Bocuse winner receives 20,000 Euros; the Silver Bocuse winner receives 15,000 Euros; and the Bronze Bocuse winner receives 10,000 Euros. In addition, prizes are awarded for the best fish and best meat dishes (outside of the top three places), best apprentice and best poster. The Bocuse d’Or trophy was designed by Christine Delessert and features Paul Bocuse standing on top of the world. On the day following the competition the three winners meet at Paul Bocuse’s restaurant in Collonges where plaques engraved with their names are fixed at the entrance to the restaurant.
A gold, silver and bronze Bocuse trophy and cash prizes are awarded to the top three competitors. The Gold Bocuse winner receives 20,000 Euros; the Silver Bocuse winner receives 15,000 Euros; and the Bronze Bocuse winner receives 10,000 Euros. In addition, prizes are awarded for the best fish and best meat dishes (outside of the top three places), best apprentice and best poster. The Bocuse d’Or trophy was designed by Christine Delessert and features Paul Bocuse standing on top of the world. On the day following the competition the three winners meet at Paul Bocuse’s restaurant in Collonges where plaques engraved with their names are fixed at the entrance to the restaurant.