In January 1987, Paul Bocuse created the Bocuse d’Or, a revolutionary gastronomic competition.
Drawing inspiration from major sporting events, he imagined a real show centred on cooking and chefs. The concept was to bring together 24 of the world’s most promising young chefs and get them to prepare dishes in front of a live audience of supporters over a period of five and a half hours. A jury consisting of the world’s most illustrious chefs would choose the winners.
The selection process
The Bocuse d’Or finals will take place on January 29 and 30, 2013 at Eurexpo - Lyon, France. It will be held as part of the Sirha (http://www.sirha.com/), an international trade show dedicated to the Catering, Hotel, Brasserie industry and Gastronomy, taking place January 26-30.
The Bocuse d’Or Latin America, Bocuse d’Or Asia and Bocuse d’Or Europe are the continental selection events for the Bocuse d’Or.
Paul Bocuse, an internationally renowned chef, was born on 11th February 1926 in Collonges - France.
1941 Apprentice with Claude Maret Restaurant La Soierie in Lyon
1944 Enlisted with the 1st DFL - BM 24. Decorated Croix de Guerre medal
1945 Contd. apprenticeship at the Mere Brazier - Col de la Luere then 8 years with Fernand Point in Vienne, France
1958 1st Michelin star
1961 Best Craftsman of France
1962 2nd Michelin star
1965 3rd Michelin star
1975 25th February: Knight of the Legion of Honour, by French President Valéry Giscard d'Estaing
1982 Opening of the "Pavillon de France" at Epcot Center Orlando - USA - with Roger Vergé and Gaston Lenôtre
1987 Officer of the Legion of Honour
1989 Elected Chef of the Century by Gault & Millau President of Honour of the Paul Bocuse Institute - Ecully President of the Best Craftsman of France - Catering & Cuisine section
1993 Officer of the National Order of Merit
1994 Chicago - College of Diplomates Salute to Excellence Awards
2000 Commander of the National Order of Merit - New York
2002 Opening of the Brasserie Argençon in Gerland - Lyons
2003 Opening of the Brasserie L'Ouest - Lyons
2004 Inauguration of the Paul Bocuse Foundation (for the transmission of culinary heritage and savoir-faire) - 3rd June 2004
2004 Commander of the Legion of Honour - 10th June 2004
2007 21st January opening of Brasserie Paul Bocuse in Tokio National Art Center
2008 Opening of Ouest Express in Lyon
La Cuisine du Gibier - La Cuisine du Marché - Bocuse dans votre cuisine - Bon Appétit - Bocuse a la carte - Cuisine de France -Cuisine des Région de France - La Bonne Chere published by Flammarion, translated into 9 languages, on sale in 14 countries. Le Feu sacré - published by Glénat
PAUL BOCUSE REPRESENTS FRENCH CUISINE ALL OVER THE WORLD: RESTAURANTS AND PRODUCTS DISTRIBUTED UNDER THE NAME OF PAUL BOCUSE: WINES, DELICATESSEN, BAKERY, ETC., IN EUROPE - U.S.A. - JAPAN - SINGAPORE - HONG KONG - AUSTRALIA