Bocuse d'Or revolutionary culinary contest inspired by the greatest sports contests

Bocuse d'Or revolutionary culinary contest inspired by the greatest sports contests

On 24th and 25th Jan 2017, Bocuse d'Or celebrates 30 years of passion and excellence. In January 1987, Paul Bocuse created the Bocuse d'Or, the international cook-off for professional chefs started by France's Paul Bocuse long before the first MasterChef Bocuse d'Or Lyon 2015 //www.bocusedor.com/en The Bocuse d'Or, is a revolutionary gastronomy contest inspired by the codes of major sporting events. He imagined a true show placing the emphasis on cooking and on the chefs. It takes place at the heart of Sirha, a professional tradeshow dedicated to food service and gastronomy in Lyon, France.

Best of Bocuse d'Or 2015

“The idea: to 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 before an enthusiastic audience. To decide between them: a jury composed of the most illustrious chefs of the planet.” **Paul Bocuse founder of Bocuse d'Or Lyon ** After 20 years Bocuse d'Or other countires want to take part in the prestigious contest. So in 2007 the Bocuse d'Or inaugurated the concept of pre-selection continental events. Bocuse d'Or Europe... Bocuse d'Or Latin America... Bocuse d'Or Asia, that became Bocuse d'Or Asia-Pacific in 2014 and now includes Australia... These events are actual continental finals and aim to select the 24 countries that will reach the prestigious final. They present the Bocuse d'Or award at the end of the Bocuse d'Or grand finale. The Bocuse d'Or takes place every two years in January during Sirha in Lyon. The Bocuse d'Or now features 60 national and continental contests over a two-year cycle, all leading to Bocuse d'Or in Lyon. “This is no reality TV, this is the real thing like a sporting event, everything is live in front of the audience **Jerome Bocuse honorary president of Bocuse d'Or ** The Bocuse d'Or has become the most recognised contest of the world culinary stage. It's a real show and an exceptional competition that gathers chefs from all over the world. 30 years of contest mean 30 years of new techniques and trends, 30 years of exchanges and know-how transmission, 30 years of unique encounters and human adventures. “Chef searches for movement and creativity, movement and creativity, a quest for the perfect movement and technical excellence in his passion for his art. This is what embodies the spirit of the Bocuse d'Or.” **Paul Bocuse founder of Bocuse d'Or Lyon **

Asia-Pacific team selected to compete at Bocuse d'Or

The selection of the Asia Pacific Bocuse d'Or Representatives took place in Singapore. This held on 14 and 15 April 2016, at Singapore Expo.

Best of Bocuse d'Or Asia-Pacific 2016

Nine teams competed for the 5 qualifying places leading to the Grand Final of the Bocuse d'Or.

ASIA-PACIFIC CANDIDATES to represent at Bocuse d'Or 2017 1st Place - Kotaro HASEGAWA, Hiramatsu Inc. - Japan... 2nd Place - Eng Tong YEW, Ocean Restaurant at Resorts World Sentosa - Singapore... 3rd Place - Dan ARNOLD, Restaurant Serge Vieira - Australia... **4th Place ** - Peter LIN, The Peninsula Shanghai - China.. 5th place - Joonjae HAM, Seven square / The Plaza Hotel - South Korea... These 5 countries have qualified for the chance to compete next Bocuse d'Or. January, the Grand Final in Lyon, France, on the Sirha, in January 2017. Australian Chef, Ryan Cosentino was the Best Commis. These will be the candidates to represent Asia Pacific in Bocuse d'Or 2015.

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The Bocuse d'Or is a big deal

The Australian winners even made the front page of French's newspaper.

La Montagne features Aussie candidate Bocuse d'Orl

“Douze ans après la victoire de son chef Serge Vieira, Dan Arnold, second au château du Couffour, tentera le Bocuse d'or en 2017. Sous bannière (australo)cantalienne. Une prècision. Dan Arnold est australien. De naissance comme de nationalitè. Et, les 24 et 25 janvier prochains, à la finale du Bocuse d' or, il battra pavillon kangourou. Mais pas seulement : il reprèsentera aussi le dèpartement.” Now my French is a bit rusty but Google transtlates this. “Twelve years after the victory of its leader Serge Vieira , Dan Arnold, second to the castle Couffour , try the Bocuse d'Or in 2017. Under banner ( Australian ) Cantal . A precision. Dan Arnold is Australian . Born as nationality. And the 24 and 25 January in the final of the Bocuse d'Or , he beat kangaroo flag . But not only that: it also represent the department .” I'm sure it's a lot more impressive in French

Support team going to Bocuse d'Or Australia

Bocuse d'Or Australia

//www.facebook.com/BocuseDOrAustralia/ Don't miss this incredible dinner in Melbourne on 29 August by Atlantic Group to raise funds for Dan Arnold - Candidate Bocuse d'Or Australia and the Australian team. Dan Arnold was not the first Australians to compete at Bocuse d'Or

Moffat ambassador George Calombaris represented Australia at Bocuse d'Or.

George Calombaris represented Australia in his mid twenties at Bocuse d'Or. Bocuse d'Or is like the culinary equivalent of the Olympic games. He didn't win but as an Australian Chef, he has come the closest to winning.

George Calombaris represented Australia at Bocuse d'Or

“It is full on, there are two days of competitions, there are grandstands that seat 15,000 people...You have to have prep down to the second,". "[You need to know] the time you will start peeling the asparagus, everything down to the last grain.“ “The only way to cope with this pressure was through discipline and practice.” “The only way to cope with this pressure was through discipline and practice.” “It is like a racing driver. It is about doing things 150 million times, so I can pick up a whole lamb and break it down in nine minutes because I have done it so many times and it is burnt into my memory.” George Calombaris Moffat ambassador & Masterchef judge My religion is food', says MasterChef's George Calombaris For Calombaris the Bocuse d'Or was like a football match. Contestants bring their own teams and coaches, and the food is judged by 24 of the top chefs in the world. Each Team get's to use same Commercial Kitchen Equipment.

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How to create food like seen on Masterchef in your food business... Click here to get the Restaurant Equipment as seen & used in Masterchef The Bocuse d'Or will once again be the place where the best of world gastronomy meet, exchange and inspires trends in haute cuisine and reveals artists leaders. But it will also be a major challenge ahead for 24 teams, the final contest still reserving more surprises to the candidates, who must combine creativity and spontaneity mastery of their art. They all get to use the same equipment throughout the national selection trials & when they compete in Lyon.

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Shannon Kellam represented Australia at the Bocuse d'Or Lyon 2015

Shannon Kellam shares his experience using the Convotherm Combi Ovens at the Bocuse d'Or Lyon 2015

“What I like the most about working with the Convotherm 4 Oven is it's really simple and Quick to use and very Precise...” Shannon Kellam represented Australia at the Bocuse d'Or Lyon 2015

Norway's Ørjan JOHANNESSEN Wins Bocuse d'Or Finale Lyon 2015

Ørjan JOHANNESSEN Winner Bocuse d'Or Finale Lyon 2015

“The equipment in the kitchen is very important, we need everything to be stable. We can not leave anything to chance and also we can trust the equipment that we use in front of every of our apprentices and every chef no matter what it's the same time the same product so that's important. I work with Convotherm in the Bocuse d'Or many times so I know the oven, that's one benefit, we know we are always going to have equal product when we cook & that's important.” Ørjan JOHANNESSEN Winner Bocuse d'Or Finale Lyon 2015

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