Bocuse d'Or is one of the most prestigious cooking competitions
in the world - it combines haute cuisine with political intrigue,
drama and tension as 24 of the world's best chefs vie for
the coveted golden statue. Years of all-consuming and dedicated
practice culminate in just five hours of competition, when
in front of a huge public audience, candidates must produce
two platters for twelve and 2 plates of each.
Culinary Competition Bocuse dOr was established in 1987
by Paul Bocuse and the "Sepelcom" organisation in Lyon
to promote young international chefs through an official World
Championship. It has since become the global reference point of
excellence in the culinary world and winning the Bocuse trophee
is like bringing home an Olympic medal.
dOr is a coupling of two French words reflecting the spirit
of the competition . . . Bocuse being the surname of the founder
of the competition Paul Bocuse who is probably the worlds
most renowned chef and a major inspiration to several generations
of French and international chefs. . . and Or which simply means
gold in French. It thus translates as the Golden Bocuse indicating
that this really is the World Culinary Competition.
first entered the competition in 2003 when I came 8th out of 24
competitors from different countries. The competition takes place
this year on 25 and 26 January 2005, in Lyon as usual, and we
are being asked to devise meals based around Icelandic Monkfish
and Danish Veal.
me luck . . . Id love to bring home the gold medal for the
If youd like to know more about the Bocuse dOr just
click on this link