Bocuse d’Or 2011
The Bocuse d’Or is the culinary world championship. Its aim is to promote young chefs from all over the world. For ambitious competitive chefs having it on one’s CV is an important asset, and if one wins the Bocuse d’Or, it has within the culinary world just as great an importance as an Olympic Gold has for an athlete.
The competition bears the name of its founder, Paul Bocuse – one of the most important chefs of the 20th century. He now runs several brasseries as well as a three-star gourmet restaurant in Lyon, and it is here in this city that the Bocuse d’Or has been held every second year since 1987. Denmark has taken part in the competition from the outset, gaining its best result in 1993, when Jens Peter Kolbeck won silver, and in 2007, when Rasmus Kofoed won silver.
In 2009, a total of 24 chefs from all over the world took part. Norway won the gold medal, Sweden won silver and France was number three.
The competition bears the name of its founder, Paul Bocuse – one of the most important chefs of the 20th century. He now runs several brasseries as well as a three-star gourmet restaurant in Lyon, and it is here in this city that the Bocuse d’Or has been held every second year since 1987. Denmark has taken part in the competition from the outset, gaining its best result in 1993, when Jens Peter Kolbeck won silver, and in 2007, when Rasmus Kofoed won silver.
In 2009, a total of 24 chefs from all over the world took part. Norway won the gold medal, Sweden won silver and France was number three.
Points system
The judges can award from 0–20 points for the arrangement and composition of the dish and from 0–40 points for its taste.
Points are also awarded for the novelty value and originality of the dish as well as for its national character.
After the competition, the judges award their marks on a piece of paper, after which the adjudicating committee remove the highest and lowest mark from each judge.
Many factors have to be considered in adjudicating. The arrangement and appearance are important, but taste is the prime factor that will always determine the level of the achievement. The judges, though, have to focus on various aspects, including the texture of the food.
A special combination of crisp and soft can challenge the senses.
Oriental chefs like to use symbol-laden colours, whereas Nordic chefs are purer and more transparent in their mode of expression.
Some chefs draw attention to themselves by being highly innovative, others by being traditional.
The judges take account of this in awarding their marks. At the same time, marks are awarded on a common basis: the main ingredient. In 2005, it was Danish veal, and in the last resort it is the chef’s treatment of precisely this ingredient that will determine the number of points awarded. That is the difference between the person who will become a good chef and the one who will become a star chef.
Points are also awarded for the novelty value and originality of the dish as well as for its national character.
After the competition, the judges award their marks on a piece of paper, after which the adjudicating committee remove the highest and lowest mark from each judge.
Many factors have to be considered in adjudicating. The arrangement and appearance are important, but taste is the prime factor that will always determine the level of the achievement. The judges, though, have to focus on various aspects, including the texture of the food.
A special combination of crisp and soft can challenge the senses.
Oriental chefs like to use symbol-laden colours, whereas Nordic chefs are purer and more transparent in their mode of expression.
Some chefs draw attention to themselves by being highly innovative, others by being traditional.
The judges take account of this in awarding their marks. At the same time, marks are awarded on a common basis: the main ingredient. In 2005, it was Danish veal, and in the last resort it is the chef’s treatment of precisely this ingredient that will determine the number of points awarded. That is the difference between the person who will become a good chef and the one who will become a star chef.
Bocuse d’Or Prizes
To win the Bocuse d’Or is every chef’s dream, something that will feature on a future CV.
It is the supreme top competition for professional chefs throughout the world, and winning it opens all doors to the future.
Many of the chefs have trained for 1–2 years prior to the competition and had a budget of up to several million Danish kroner, which is why it is so important to have sponsors who are also willing to give the following prizes:
1st prize: EUR 20,000, gold statuette
2nd prize: EUR 15,000, silver statuette
3rd prize: EUR 10,000, bronze statuette
Best fish dish: sponsor gifts
Best meat dish: sponsor gifts
Best assistant: sponsor gifts
To win the Bocuse d’Or is every chef’s dream, something that will feature on a future CV.
It is the supreme top competition for professional chefs throughout the world, and winning it opens all doors to the future.
Many of the chefs have trained for 1–2 years prior to the competition and had a budget of up to several million Danish kroner, which is why it is so important to have sponsors who are also willing to give the following prizes:
1st prize: EUR 20,000, gold statuette
2nd prize: EUR 15,000, silver statuette
3rd prize: EUR 10,000, bronze statuette
Best fish dish: sponsor gifts
Best meat dish: sponsor gifts
Best assistant: sponsor gifts
You need to upgrade your Flash Player