The Bocuse d’Or was founded in 1987 by the late Paul Bocuse, a French chef celebrated world-wide for the high quality of his restaurants and his innovative approach to cuisine.
It is the world’s largest cooking competition and considered the most prestigious award for any chef.
History of Competition
The Grand Final takes place at SIRHA Lyon - the international leading exhibition place for hotels, restaurants, catering and gastronomy. Bocuse d'Or is a major part of the exhibition, putting competitors in a theatre with an audience of thousands, made up of industry professionals, hospitality students and friends and families of the chefs taking part.
Following pre-selection heats, twenty-four countries win their place to compete at the grand final with each country's team comprised of one Chef and one Commis Assistant and led by the Team coach.
The competition follows a strict format where each team has five hours and 35 minutes to complete two tasks adhering to two different themes. The first is an elaborate platter for 15 guests, so called "the theme on the platter", which must be accompanied by three original garnishes. The second is "the theme on the plate", a restaurant quality dish that must make use of selected ingredients
