The Bocuse d’Or, a little history

 

Paul BocuseIn 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 Bocuse d’Or is not just a cooking competition, it is a highly publicised show. Many talented chefs have made a name for themselves by winning this competition. One such is Denmark’s Rasmus Kofoed, chef at the Geranium restaurant in Copenhagen, who has won the bronze, silver and gold medals in succession.


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.

This global competition will include 24 countries made up of the winners coming from the national selections. The participants previously qualified via continental, individual selections or Wild Cards. This event will help to reveal to the world the best young talents of culinary art, from around the world.

The European selection event for the Bocuse d’Or will take place on May 7th and 8th, 2014 at StockholmsMassan - Stockholm, Sweden. It will be held as part of GastronNord (http://www.gastronord.se), an international trade show dedicated to the Catering, Hotel, and Brasserie industry and to Gastronomy.
20 countries will be competing in this European selection event. They have been selected by the Continental Organising Committee (C.O.C) presided over by Mathias Dahlgren and will be represented by the winners of the national selection events of each country.

 

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.

Individual participations concern all countries that do not have the possibility of taking part in a continental selection event (Africa, North America, Middle East and Oceania). Among the countries applying for participation three will be selected by the International Organisation Committee to participate in the Bocuse d’Or 2013.

The Organisers also reserve two "wild cards" to invite 2 additional countries of their choice.

Paul Bocuse

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

Books:
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