TEAM BOCUSE D’OR

Created by Paul Bocuse and Albert Romain in 1987, the initial mission of the competition was to help get chefs out of the kitchen and into the limelight. The culinary competition is known to demand the highest standards of excellence, two years of training and a solid team to impress the Michelin star judges.

Every two years, the best talents in the culinary arts are elected to represent their country, showcase their skills, creativity and food mastery in one of four pre-qualifying events. Following the semi-finals, only 24 move forward to the finals in the French culinary capital of France, Lyon, home of the Pope of French cuisine. Taking place at the SIRHA, an international trade exhibition, the five-and-a-half-hour culinary battle is the pinnacle test. Under the critical eye of 24 international judges – one from each country represented - and thousands of fevered international food industry supporters and revered chefs, la crème-de-la-crème compete in an intense display of their art. Armed with the hope to bring home the most sought-after trophy in gastronomy, each team creates a perfectly plated fish as well as a meat dish on a specially designed platter.

Each team is judged on taste, presentation, creativity, innovation, composition, and service practicality. The kitchen jury also awards points for non-wastage and sustainability as well as for hygiene, methodology, preparation, technique, and organization.