29-30 January 2019 PRESS KIT NOVEMBER 2018 PRESS KIT BOCUSE D OR

Transcription

1 29-30 January 2019 PRESS KIT NOVEMBER 2018 PRESS KIT BOCUSE D OR

2 THEY ACTIVELY SUPPORT THE BOCUSE D OR Main sponsors Partners Official Theme Members Suppliers Official Carrier Marking powered by PRESS KIT BOCUSE D OR

3 CONTENTS BOCUSE D OR 2017 PODIUM Editorial Bocuse d Or, revealing culinary heritage The soul of the contest The 2019 Finale Participating countries The 24 participants by running order GL events Exhibitions Food Service Division Contacts PRESS KIT BOCUSE D OR

4 EDITORIAL EXCELLENCE, MODERNITY AND RESPECT OF THE FOUNDING VALUES In 1987, Paul Bocuse created the Bocuse d Or with the objective of revealing the culinary talents of tomorrow around the world. It is now nearly a year since Monsieur Paul passed away. The contest lives on and will hold its 17 th edition (29-30 January 2019) promoting the same spirit of culinary excellence and pushing the limits. Since 2017, his son Jérôme has taken over the presidency of the contest, thus ensuring that the event and its philosophy will endure. There s no cooking contest quite like it and I wish to preserve its founding DNA that was very much about a cooking contest for chefs in which taste remains the essential criteria explains Jérôme Bocuse who has followed each edition of the event since Over the course of three decades, the Bocuse d Or has become the Holy Grail for young chefs all over the world seeking to establish their name on the international and impress their illustrious predecessors of the jury. Popular and festive, with jubilant supporters cheering on their champion during 5 hours 35 minutes, the Bocuse d Or is more than ever a fantastic show. But it also illustrates the rigorous approach and excellence that chefs must display in order to defend the colours of their country. Everyone comes to win the Finale but the spirit is one of shared values and friendship stresses Jérôme Bocuse. Over the years, the level has risen considerably and the training the chefs put themselves through to face the challenges of the event is comparable to that of top athletes. The Bocuse d Or represents several months of hard work for a chef. They need to be comprehensive in their approach and in touch with their time in order to survive the qualifying rounds and make it in the top three Bocuse d Or, Silver Bocuse and Bronze Bocuse in the world final. The Bocuse d Or has evolved to keep abreast of its time and has welcomed new nations yet little known on the international culinary scene. This now includes countries from the African continent such as Morocco and Tunisia that will be participating in the event this year. The contest has always encouraged modernity and innovation. In 2017, the chefs faced the challenge of an imposed vegetal dish, in line with one of today s trends. But the contest is also demanding in terms of technical skills: in 2019 participants will have to draw on the fundamentals of their trade with a roasted meat piece, and the revisit of a vegetable chartreuse with shellfish! BOCUSE D OR 2013 PAUL BOCUSE AND JÉRÔME BOCUSE PRESS KIT BOCUSE D OR

5 BOCUSE D OR, REVEALING WORLD CULINARY HERITAGE Over the course of its existence, the Bocuse d Or has become a great observatory of the diversity of culinary heritage around the world and also of the transformations that are taking place in the gastronomic sphere. This year, participants from 67 countries over the world contribute to promote the spirit of cultural openness during the 18-month long selection process that precedes the Finale. The 4 continental qualifying events (Africa, Americas, Asia-Pacific and Europe) enable any nation that wants to join the Bocuse d Or adventure to come and demonstrate their culinary traditions. 24 CHEFS FOR 24 CULINARY EXPRESSIONS At the end of 18 months of qualifying rounds, only 24 chefs representing 24 countries made it through to the world Finale. This represents a fantastic opportunity for them to demonstrate their culinary skills and practices, often rich with secular know-how, and to express these in a unique way in Lyon in an imposed test using the same product. In keeping with the spirit intended by Monsieur Paul, each country is required to highlight their national cuisine by using a product, illustrating a tradition, a cooking method, with the joy of seeing a parade of dishes from all over the world stresses Régis Marcon, president of the International Organising Committee. The Bocuse d Or draws its roots in what embodies the greatness of French cuisine: the mastery of each post and task in the kitchen, recognised cooking methods and the art of precise execution. This legacy has been adopted by many chefs around the world attesting to the fact that French gastronomy is truly a driving force. Countries like Norway, Hungary in the European selection, Iceland and the United States in 2017, defended with honour and great determination the richness of their gastronomic culture as their candidates were among the winners of the event. Danish chef Rasmus Kofoed is a perfect example of a country rising on the international scene as in three participations he led Denmark to win the Bocuse de Bronze in 2005, Silver in 2007 and Bocuse d Or in BOCUSE D OR 2017 MOROCCO VEGETAL COMPOSITION PRESS KIT BOCUSE D OR

6 BOCUSE D OR, REVEALING CULINARY HERITAGE BOCUSE D OR 2017 JAPAN GASTRONOMY - BOOSTING ATTRACTIVENESS Today gastronomy has become an essential asset for tourist attractiveness and acts as a great promotional tool in this respect. Any country, region or city seeking to boast its tourist and cultural appeal must promote a quality food offering. The extraordinary media coverage enjoyed by the Bocuse d Or worldwide is a formidable means to assert national and local talents and skills as well as the diversity and richness of the terroirs. In April, May and June of this year, the first Bocuse d Or Americas was held in Mexico, the Bocuse d Or Asia-Pacific was held in Canton in China and the Bocuse d Or Europe in Turin, capital of the Piedmont region, and the first African selection in Marrakech. Each of these events demonstrated their exceptional products and culinary heritage with the participating chefs and the whole community of professionals and enthusiasts who follow the competition. PRESS KIT BOCUSE D OR

7 BOCUSE D OR, REVEALING CULINARY HERITAGE AFRICA JOINS THE ADVENTURE Because the Bocuse d Or is always in tune with the gastronomy changes that take place all over our planet, it continually expands its network around the world drawing new nations that are keen to take up the challenge. In 2019, an additional continental qualifying event was introduced. Africa made a notable debut with the presence of six teams: Algeria, Burkina Faso, Gabon, Morocco, Senegal and Tunisia. In the wake of the continental round that took place in June this year in Marrakech, chefs from two countries were selected to take part in the world Finale in Lyon: Aissam Ait Ouakrim from Morocco, a nation that has already taken part in a previous edition thanks to a wildcard/invitation, and Marwane Younssi, from Tunisia, a country that will participating in the Bocuse d Or for the first time. This new presence will no doubt assert the role of the African continent and the influence of North Africa s ancestral culinary cultures on the world gastronomy stage. BOCUSE D OR AFRICA 2018 BOCUSE D OR AFRICA 2018 FIRST CONTINENTAL SELECTION EVENT PRESS KIT BOCUSE D OR

8 THE SOUL OF THE CONTEST The coming edition of the Bocuse d Or will assuredly be marked by the absence of Paul Bocuse. In the early 1980 s the Chef of the Century and pioneering visionary had a generous ambition to create the most unique event dedicated to revealing the talents of tomorrow, regardless of their gastronomic culture. He wanted to draw chefs out their kitchens says his son Jérôme who has taken over the presidency of the contest. MONSIEUR PAUL S LEGACY A philosophy that has come a long way and gained considerable momentum. Over the course of 17 editions, the contest has brought together a network of more than 4,000 chefs in more than 60 countries. Paul Bocuse leaves us with an immense legacy, the Bocuse d Or. For the 2019 Finale of the event we wanted to pay tribute by continuing this beautiful adventure of course, but also by promoting the messages he has passed on to us throughout his career. There is one piece of advice I find most relevant: a dish is better when the products used in its creation can be identified, says Chef Régis Marcon, Bocuse d Or 1995 and now President of the International Organising Committee. Featuring two tests (one presented on a platter and one on a plate) performed within precisely 5 hours and 35 minutes, the Bocuse d Or represents a formidable culinary challenge where the candidates must endeavour to surprise the jury with the choice and arrangement of their products, but also through the power, flavours and taste of their recipes. PAUL BOCUSE We want cooks, not scientists, stresses Jérôme Bocuse to underline the importance of cooking skills, the respect for the products including waste optimisation as well as cultural contribution of each of the participants... beyond the technical performance. A dish is better when the products can be identified. Paul Bocuse PRESS KIT BOCUSE D OR

9 THE SOUL OF THE CONTEST BOCUSE D OR 2017 A COLLECTIVE HUMAN ADVENTURE More than the individual expression of its participants, the Bocuse d Or requires great teamwork. It is the result of the perfect cohesion among chef, coach and commis working together to muster their very best efforts, sharing their passion, and demonstrating excellent technical skills and creativity. In joining the large family of the Bocuse d Or the candidates experience a great human adventure as they are followed and coached by expert chefs and patrons, often former participants or winners. Just like top athletes, the teams must remain focused, sparing no effort, with many sacrifices over the course of the If you think you can do it on your own, think again! Rasmus Kofœd, Bocuse d or month of the national and continental qualifying events, followed by the preparations for the grand Finale. To underscore the important role played by each member, the commis also have their own award and ranking that rewards their ability and skill in accompanying a project. The level of excellence and the demanding requirements of the contest mean that today the Bocuse d Or has become the most relevant and recognised event in the world of gastronomy, driven by the whole industry. The commis is the person who will make you win the contest, so I always say WE won! Serge Vieira, Bocuse d or 2005 PRESS KIT BOCUSE D OR

10 THE 2019 FINALE In 2019, the Bocuse d Or wishes to pay tribute to two great chefs who passed away this year and who both contributed significantly to promote the event: Paul Bocuse, founder of the contest, and Joël Robuchon who was the first and latest Honorary President of the Bocuse d Or, during the 30th anniversary of the contest in THE THEME PRESENTED ON PLATER AS A TRIBUTE TO PAUL BOCUSE This year, the International Organising Committee is keen to place some of the culinary fundamentals at the heart of the contest to ensure that the performance is after the image of the atmosphere that reins in the kitchens: a subtle mix of smells, fragrances and sounds of cooking utensils but also the right combination of perfect know-how and an approach that relies on instinct. We started out with the product to determine the theme for this edition: meat on the bone, rack of suckling veal 5 prime chops supplied by sponsor Viande de veau française with imposed roasted cooking method so as to judge the candidates talent in this respect, which is essential at this level of excellence. We also wish to further encourage technical skills, innovation, aesthetics and unique tastes and flavours through a free theme (vegetable, offal...) designed to reflect the candidate s personality. The challenge is thrilling, transform a classic piece into a modern masterpiece gourmet creation that is in tune with its time, explains Régis Marcon, President of the International Organising Committee. It is important for a Chef to know how to control a cooking method, to make the most of the product, and perform the perfect carving. That s the reason we decided to place the emphasis back on instinct and individual mastery, adds Jérôme Bocuse. Theme presented on platter Hot dish to serve 14 persons. Timing: 5h35m Garnishes: 3 mandatory, free recipe Sauce or Gravy: 1 mandatory, free recipe FRENCH VEAL MEAT BOCUSE D OR 2017 AWARDS CEREMONY WITH REGIS MARCON PRESS KIT BOCUSE D OR

11 THE 2019 FINALE A PLATE THEME DEDICATED TO JOËL ROBUCHON For the theme on a plate the participants will prepare the recipe and presentation of Vegetable Chartreuse with shellfish, which ingredients must be selected from the METRO market, official theme supplier. The candidates are encouraged to call upon the full range of their creative senses to ensure that the final result is as spectacular for the eyes as it is to the palate. With this theme presented on a plate, we want to pay homage to Joël Robuchon, who modernised the masterpieces of traditional French cuisine. For this grand finale, we invite the candidates to follow in his footsteps by reinventing the recipe for the Chartreuse explains Régis Marcon, President of the International Organization Committee. And he continues with a message to the candidates : Revisit, modernise, personalise this emblematic recipe. Surprise us, inspire chefs around the world and encourage young chefs to follow your example. Be the proud ambassadors of the Bocuse d Or with chefs all over the world by illustrating what the Bocuse d Or stands for: a formidable laboratory of creativity for all cuisine styles on the globe, an event that encourages perpetual re-invention, re-creation, respectful of the fundamental. Christophe Bacquié, three-star chef since January 2018, will be the President of honor of this 2019 Finale. PHOTO PATRICK ROUGEREAU Theme presented on plate Hot dish serve 16 people (2 x 8 portions) Timing: 5 hours Sauce or gravy: 1 mandatory, free recipe Accompaniments (mandatory): one or several vegetables associated with salad shoots and aromatic herbs JOËL ROBUCHON Joël Robuchon has been part of the Bocuse d Or adventure from the very 1 st edition. For many years he was the President of Honour of the event and President of the Bocuse d Or. His continued presence has no doubt contributed to help grasp the stakes and challenges in our industry in France and globally. His passing away will be felt in the life of the contest that he supported with enthusiasm. PRESS KIT BOCUSE D OR

12 PARTICIPATING COUNTRIES In 2018, 4 continental selections enabled 24 countries to qualify and take the road to Lyon for the 2019 final. ICELAND SWEDEN NORWAY DENMARK UNITED KINGDOM CANADA FINLAND BELGIUM SWITZERLANDHUNGARY ITALY FRANCE SOUTH KOREA UNITED STATES MOROCCO JAPAN TUNISIA CHINA THAILAND SINGAPORE BRAZIL AUSTRALIA CHILE ARGENTINA PRESS KIT BOCUSE D OR

13 THE 24 PARTICIPANTS (RUNNING ORDER) DAY 1 TUESDAY 29 JANUARY 2019 DAY 2 WEDNESDAY 30 JANUARY 2019 MOROCCO Aissam Ait Ouakrim Palais Soleiman, Marrakech KITCHEN 1 8:00 FINLAND Ismo Sipeläinen Sipeläinen, Helsinki HUNGARY Ádám Pohner Kistücsök Restaurant, Balatonszemes KITCHEN 2 8:10 FRANCE Matthieu Otto Auberge St Walfrid, Sarreguemines UNITED STATES Matthew Kirkley Mentor BKB Foundation, San Francisco ARGENTINA Emiliano Schobert El Obrador, Escuela de Arte Culinario, S.C. de Bariloche NORWAY Christian André Pettersen Restaurant Mondo, Sandnes CHILE Mauricio Núñez Achiga, Las Condes KITCHEN 3 8:20 KITCHEN 4 8:30 KITCHEN 5 8:40 KITCHEN 6 8:50 SINGAPORE Noel Ng Choon Wee Fairmont Singapore & Swissotel The Stamford CHINA Alex Fu Taian Table*, Shanghai BELGIUM Lode De Roover Fleur de Lin Restaurant, Zele THAILAND Natcha Saengow Dusit Thani College, Bangkok ICELAND Bjarni Siguróli Jakobsson Reykjavík Gastronomy, Reykjavik BRAZIL Luiz Filipe de Azevedo e Souza Evvai, São Paulo KITCHEN 7 9:00 KITCHEN 8 9:10 TUNISIA Marwen Younssi Sushiwan & Carmine, La Marsa JAPAN Hideki Takayama Maison de Taka Ashiya, Ashiya City CANADA Trevor Ritchie George Brown College, Toronto KITCHEN 9 9:20 SWITZERLAND Mario Garcia Food creator, Horw LU, Horw ITALIA Martino Ruggieri Alleno Paris***, Pavillon Ledoyen, Paris KITCHEN 10 9:30 SWEDEN Sebastian Gibrand Gibrand Gastronomi, Stockholm UNITED KINGDOM Tom Phillips Restaurant Story*, Londres KITCHEN 11 9:40 AUSTRALIA Michael Cole Georgie Bass Cafe & Cookery School, Flinders Hotel, Flinders DENMARK Kenneth Toft-Hansen Svinkløv Badehotel, Fjerritslev KITCHEN 12 9:50 SOUTH KOREA Seon Yeong Gu Gati Company, Séoul PRESS KIT BOCUSE D OR

14 GL EVENTS EXHIBITIONS FOOD SERVICE DIVISION Managed by Marie-Odile Fondeur, the Food Service Division boasts impressive expertise in the organization of events addressing all types of catering : high quality professional trade fairs that gather the largest offering for professionals: international gastronomic, pastry and bakery competitions, and also culinary festivals that mobilise food lovers in cities all over the world. The most emblematic of these events include the Sirha trade show - the world s rallying point for the catering and hotel industries as well as the prestigious Bocuse d Or and Coupe du Monde de la Pâtisserie contests. The finals of these international contests are held every two years during the Sirha in Lyon. NEXT EVENTS ORGANIZED BY GL EVENTS EXHIBITIONS FOOD SERVICE DIVISION SALONS Sirha Istanbul 29 th November 1 st December 2018 Sirha Lyon January 2019 Europain January 2020 Sirha Budapest February 2020 Sirha Green June 2020 CONTESTS Coupe du Monde de la Pâtisserie January 2019 Bocuse d Or January 2019 Bocuse d Or France September 2019 FESTIVALS Omnivore Istanbul 29 th November 1 st December 2018 Omnivore Paris March 2019 Mondial de la Bière Paris May 2019 PRESS KIT BOCUSE D OR

15 About the Bocuse d Or CONTACTS In January 1987, Paul Bocuse created the Bocuse d Or, a revolutionary gastronomy contest. Replicating the codes of major sporting events, he imagined a true show placing the emphasis on cooking and on the chefs. The idea: bring together 24 young chefs from all over the world, among the most promising talents of their generation, and have them prepare superb dishes within 5 hours and 35 minutes, live in front of an enthusiastic audience. To tell them apart, a jury composed of the most illustrious chefs of the planet. Beyond a mere cooking contest, the Bocuse d Or is a show that draws extraordinary media coverage. Many talented chefs have made a name for themself thanks to the contest while promoting the culinary heritage of their country on the international scene. The next Finale of the Bocuse d Or will take place on January 29 th and 30 th 2019 at Eurexpo Lyon as part of the 2019 Sirha trade show. Read all about the Bocuse d Or: General Manager Food Service Division Managing Director of Sirha Marie-Odile FONDEUR Director of Gastronomic Events: Florent SUPLISSON florent.suplisson@gl-events.com Project Manager Pauline PISTRE pauline.pistre@gl-events.com T Sponsoring manager Marie MONTABONEL marie.montabonel@gl-events.com T PRESS CONTACTS AGENCE 14 SEPTEMBRE Thomas Frébourg Isabelle Crémoux Mirgalet Mathilde Tabone sirha@14septembre.com T M bocusedor.com #bocusedor sirha.com #sirha PRESS KIT BOCUSE D OR

16 29-30 January 2019 bocusedor.com #bocusedor sirha.com #sirha PRESS KIT BOCUSE D OR