BOCUSE D’OR ( World Chef Championship )

Twenty-four countries are selected to compete and each team comprises of one executive chef and one commis assistant. Each team is provided five-and-a-half hours to create two elaborate protein dishes – one centred around seafood and one on meat. Each dish must be served with three different garnishes, while highlighting the culinary specialties and traditions of the participant’s country.

The Bocuse d’Or is a biennial world chef championship that has been running since 1987. Frequently referred to as the culinary equivalent of the Olympic Games, the event – named after French chef Paul Bocuse – is the world’s most prestigious cooking competition, where preparation and cooking of all dishes is performed in front of a live audience.
Bocuse d’Or offers chefs from around the world the unique opportunity to demonstrate their expertise, skills and talent. The next grueling two-day event will take place in January 2015 in Lyon, France at the SIRHA International Hotel, Catering and Food Trade Exhibition.
Agency : Liquidity
Photgrapher : Damien Bredberg
Post Production : Ankur Patar
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