The Bocuse d’Or is a biennial world chef championship that has been running since 1987. Frequently referred to as the culinary equivalent of the Olympic Games, the event – named after French chef Paul Bocuse – is the world’s most prestigious cooking competition, where preparation and cooking of all dishes is performed in front of a live audience.
Bocuse d’Or offers chefs from around the world the unique opportunity to demonstrate their expertise, skills and talent. The next grueling two-day event will take place in January 2015 in Lyon, France at the SIRHA International Hotel, Catering and Food Trade Exhibition.
Twenty-four countries are selected to compete and each team comprises of one executive chef and one commis assistant. Each team is provided five-and-a-half hours to create two elaborate protein dishes – one centred around seafood and one on meat. Each dish must be served with three different garnishes, while highlighting the culinary specialties and traditions of the participant’s country.
Chef Bocuse created the competition to broaden the public’s understanding of the extraordinary dedication, hard work, practice and precision required to execute the very finest cuisine. Several gastronomy contests were already in existence, however none of them presented a ‘live performance’ as such. Thousands of fans attend the event and are seated in sections in front of their competitors’ booth, waving flags, singing national chants, and providing general encouragement. Hundreds of journalists canvas the location, broadcasting the competition live around the world.