Team Canada’s Board of Directors is launching the biannual search to find the next culinary athlete who will represent Canada on the world stage.
In the world of food, the Bocuse d’Or is the equivalent to the Olympics, bringing together 24 of the best chefs from around the globe to compete in what is described as the most demanding cooking competition. Coach chef James Olberg (Canada’s last contender) and cookery athletes Trevor Ritchie and Jenna Reich, will have a little over five hours to turn a classic dish into a modern culinary masterpiece using veal rack and at least one offal as well as create their own interpretation of a vegetable chartreuse with shellfish for the 24 acclaimed judges.
Canadian team won silver at the semi-finals in Mexico City and has moved onto the finals in the French culinary capital of France, Lyon.
BECOME THE NEXT CONTENDER
In addition to experience, creativity and stellar execution, the 2019 candidate should expect to represent the food industry with knowledge and pride, work together with the 100+ chefs part of the team’s advisory board and be willing to share their passion with the next generation . Applicants have until midnight on Sunday, January 6 to submit their candidature on bocusedorcanada.ca/2021 and to upload a short clip on Instagram with the hashtag #2019BocuseDorCandidate. The Board of Directors composed of both chefs and high-profile industry professionals will be meeting in the New Year to select the top four potential candidates that will battle it out at the up and coming RC Show taking place February 24 – 26 in Toronto.
UNDERSTANDING THE COMPETITION
Created by Paul Bocuse and Albert Romain in 1987, the initial mission of the competition was to help get chefs out of the kitchen and into the limelight. The World Cup of cookery talents is known to demand the highest standards of excellence, two years of training and a solid team to impress the Michelin star judges.
Every two years, 62 of the best talents in the culinary arts are elected to represent their country, showcase their skills and creativity in one of four pre-qualifying events. Following the semi-finals, only 24 move forward to the finals in the French culinary capital of France, Lyon, home of the Pope of French cuisine. Taking place at the Sirha, an international trade exhibition, the five-and-a-half-hour culinary battle is the pinnacle test. Under the critical eye of 24 international judges – one from each country represented – and thousands of fevered international food industry supporters and revered chefs, la crème-de-la-crème compete in an intense display of their art. Armed with the hope to bring home the most sought-after trophy in gastronomy, each team creates a perfectly plated fish as well as a meat dish on an especially designed platter.
Each team is judged on taste, presentation, creativity, innovation, composition, and service practicality. The kitchen jury also awards points for non-wastage and sustainability as well as for hygiene, methodology, preparation, technique, and organization.