In 2017 we are looking for another suitable candidate for the Bocuse d'Or Lyon 2019 cooking competition.
23 march, 2017
In 2017 we are looking for another suitable candidate for the Bocuse d'Or Lyon 2019 cooking competition. Bocuse d'Or is named after chef Paul Bocuse. It is the most prestigious culinary competition in the world, the Olympic Games for gourmet cooks as it were. It is not just a cooking competition; it is also a human adventure that brings together talented chefs and offers further guidance on their path to stardom.
Any professional Belgian chef can participate. During this Belgian final, he or she will be assisted by his or her own commis of up to 21 years of age.
The chefs’ National Selection will take place on Sunday 19 November 2017 at Horeca Expo Ghent. The selection winner can then represent Belgium at the Bocuse d’Or European Final in Turin in June 2018 together with an appointed commis selected from the Belgian Bocuse d’Or Commis Challenge.
The selected team will receive financial, logistic and other support from the national committee.
Belgian Bocuse d’Or Academy. More information on http://www.bocusedor.be
Bocuse d’Or 2017 National Selection themes
Pasta – shellfish – cheese
Pasta: dried or fresh, free choice of shape
Shellfish: free choice, but brown shrimp must be used!
For 14 persons on plate
Veal rib (6 ribs) 4 kg
*Sweetbread – veal kidneys – leg of veal – veal head
At least 2 of these extra ingredients must be used in the dish.
For 14 persons on platter
2 garnishes to be created freely – third garnish based on vegetables only
If you are interested, respond now!
Request the full competition terms and technical specifications at firstname.lastname@example.org or on +32 (0)3 8890718.