Bocuse d’Or – What the judges are looking for

Judges will be looking for great culinary technique and creativity along with complexity where appropriate and for harmony of combinations within the dish.

It is important that candidates familiarise themselves with the unique style of the Bocuse d’Or.

Judges will award marks for technicality, flavour, presentation, portion size, temperature, creativity and overall quality and finesse of the cooking. Candidates should note that the emphasis is on flavour.

Kitchen Invigilators will check that candidates adhere to the ingredients as stated in the recipes submitted with their entry.

The invigilators will be present in the cooking area for the duration of the competition and will have the power to recommend the disqualification of any candidate who breaks the rules and regulations, upon consultation with the Chairman of the Judges.

The invigilators will also mark the candidates on the following:

  • Work method and professionalism
  • Ability to work well with the commis
  • Organisation and timing
  • Cleanliness and hygienic practice
  • Wastage
  • Cleaning of section after service.
  • Candidates will be required to present their wastage to the kitchen invigilators at the end of the test.

Candidates must bring a commis to assist them.

The commis should have no more than 5 years’ experience, and should not be older than 22 years of age at the time of the Bocuse d’Or World Final in January 2021.

The commis may assist the candidate in setting up their allocated kitchen station prior to the start of the test.

During the test the commis may assist the candidate as required without restriction although the candidate is expected to take the lead throughout the preparation and service.

Candidates should bear in mind that they are also being marked on their interaction with their commis.