• Fewer resources, more solutions
• Starting and running a business in
a difficult environment
• Innovating for a better world
• Solutions from chefs, artisans and
designers for a rapidly changing world.
Today, every two years, the Bocuse
d’Or welcomes 24 promising young
chefs from five continents for a
grand final. heir challenge is to
prepare two dishes within 5.35
hours, live in front of an enthusiastic
public. A jury composed of 24 chefs,
representing 24 nations, considered
to be among the most prestigious
chefs in the world, is set up to judge
their gourmet creations. It will be
presided over by Paul Bocuse, the
emblemantic founder of the event.
Created by chefs for chefs, the
Bocuse d’Or is more than a mere
contest: it is a show, a celebration,
The 2015 Bocuse d’Or Finale is
January 27 and 28, in Lyon. I’ve
referred to it as an “Olympics of
food from talented chefs.” That was
my first description after attending
initially in 2009. But when
researching to do this article,
I gained insight into the history
that confirms my description.
“History of the contest – In 1987,
Paul Bocuse had the idea of creating
a show-like contest inspired by major
sporting events. The objective
was also to highlight the chefs’
unique expertise.
a springboard for talents, and
a gastronomic arena where the
culinary cultures of the world
come to life.”
The objective has always been
to broaden its network of
talented chefs, as well as welcome
new countries and cultures.
“Its selection process requires
that the gastronomic culture of
participation nations be highlighted,
in particular through the choice of
ingredients that are used in the
recipes.” Today, 3,500 chefs in
almost one hundred countries
ALL IMAGES COURTESY OF SIRHA
officer, r d ric Loeb, and the event
will offer solutions for corporate
heads, executives, marketing, R&D,
catering managers and chefs.
Creative and strategic topics will be
covered with commentaries from
experts, chefs, managers, designers
and researchers from various
backgrounds. Debate topics will be:
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