Bocuse d’Or – key facts
- The Bocuse d’Or was founded in 1987 by 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.
- The Bocuse d’Or isn’t just a chef competition, but a professional springboard for some for the most talented chefs in international gastronomy.
- Previous candidates have included Adam Bennett MCA, Simon Hulstone, Andre Garrett, Eyck Zimmer, John Williams MBE, Anthony Worrall Thompson and Clive Fretwell. All would concur that it’s the toughest culinary challenge any chef can undertake.
- The UK has yet to reach the podium - it came very close in 2013 when Adam Bennett and Kristian Curtis reached 4th place.
- The Bocuse d’Or UK Academy was set up in October 2017 by chair Andreas Antona. The Academy’s aim is to secure the financial backing, expertise and support required for Team UK to reach the Bocuse d’Or podium.
- The world final takes place every second January in Lyon, the culinary capital of France. 24 chefs from 24 countries compete over two days in front of a crowd of thousands of cheering supporters. The atmosphere is closer to that of a football match than a cooking competition!
- To qualify for a place in the world final British chefs must secure a top ten position in the European heat.
- Rasmus Kofoed from Geranium in Copenhagen is the most successful competitor to date having secured bronze in 2005, silver in 2007 and gold in 2011.
- European finals were introduced in 2008, the first took place in Stavanger Norway, this was followed by Geneva, Brussels, Stockholm and Budapest. The next European qualifier will take place in Estonia in June 2020.
We’re excited that the finals will be taking place live at The Restaurant Show 2019 on Monday 30th September.
Find out more about the competition here.
