Bocuse d’Or

Bocuse d’Or is the most prestigious international competition for professional chefs. There is a total of 24 countries from around the world competing during the two day event. There are twelve participating chefs from Europe, four from Asia, one from USA and one from Australia. In addition there are two wildcards, chosen by the Bocuse d’Or organization, and one slot that can be applied for.

The competing chefs, and their commis, have 5 hours and 35 minutes to complete one fish and one meat dish for 14 plates/persons. Bocuse d’Or decides on the main ingredient. The main ingredient must be accompanied by at least three garnishes and one sauce. The chef is free to choose the garnishes and the sauce. A new element in the completion this year is that the chefs will be able to pick the ingredients for two of the garnishes from a staged market place the day before the competition. Other changes in the regulations are that the national context/connection of the dishes will be scored. The fish dish is presented on plates and the meat dish is presented on large silver platters and then served on to plates, twelve plates for the jury and two for presentation and photography.

The dishes are judged by a jury, one jury for fish and one jury for meat. Each jury is made up of twelve members. Each country is represented in the jury by their respective president of Bocuse d’Or. Mathias Dahlgren, president of the Swedish Bocuse d’Or Academy will be Sweden’s representative. The participation in the fish respectively meat jury will be drawn the day before the first competition.