Page 16 - Pastry & Baking Magazine

Off The Wire
Pastry & Baking North America
Bocuse d’Or 2013
A Host of New Features!
Every other year since
the Bocuse d’Or has
been bringing young chefs
from all five continents,
some of the leading
talents of their generation,
together in Lyon. More
than just a culinary
competition, the Bocuse
d’Or is a spectacle and a
party, bringing talents to
the fore in an 8000m
gastronomic arena featuring a cast of
culinary cultures from all over the world.
It is also a prestigious global network of several thousand
chefs, drawn together by shared values of excellence and
With new countries competing for the first time and
revised regulations pushing back the limits of creativity,
the 14th Bocuse d’Or has a wealth of surprises and thrills
in store! Will the Scandinavian nations continue to reign
supreme? Will France regain a place on the podium? How
will the contestants deal with their new challenges? These
questions and many more will be answered at the end of the
In 1987, when Paul Bocuse dreamt of what the Bocuse
d’Or would be, his vision was clear: bring the world’s
different culinary cultures to the fore and welcome new
nations to the Bocuse d’Or family at each competition. With
the exception of 2011, when there were no African nations
present, all the continents have always been represented at
the competition.
The Bocuse d’Or 2013 will hence mark the return of
Africa, with Morocco competing for the first time. Having
been granted a Wild Card by the International Organization
Committee, the Moroccan team will proudly defend their
nation’s flag at the world final.
The countries of Eastern Europe are also developing their
gastronomy as they open up increasingly to tourism. During
the European selection round, Hungary and Estonia, ranked
respectively 9th and 11th out of 24, finished in front of star
countries such as Italy and Spain. There is no doubt that
Hungary, participating in the final for the first time, and
Estonia, present for the second time, will pull out all the
stops to defend their culinary heritage and claim their place
on the international gastronomy stage.
Like the Scandinavian nations in recent years, South
America is also undergoing a gastronomic revival. Led
by top chef Alex Atala, jury president at the last Bocuse
d’Or Europe, South American chefs are moving abroad
and making names for themselves with their outstanding
creativity. Brazil, Guatemala and Mexico, competing in
the final, will aim to astonish the jury by drawing on this
creativity and know-how.
Asia will also be a formidable opponent, with two highly
experienced countries – Japan (13 finals to its credit) and
Singapore (8 finals) – the confirmation of China among
the top-ranking nations and a highly promising first-time
qualification from Sri Lanka.
In addition to the countries making their debut at the
competition and those that are returning, this year’s contest
will unveil a major new feature: in order to reshuffle the cards
and push the chefs to be even more creative and spontaneous,
the Bocuse d’Or regulations are changing. What will the new
tests consist of? What will the star products be? In a few days
all the participating teams will find out at the same time. From
that point on, they will have just under seven months to get
in training. Their aim will be to show off the products in their
very best light, demonstrating creativity while respecting their
country’s culinary traditions.
Involving hundreds of chefs, nearly 60 national selection
events around the world, and three continental selections in
Latin America (Bocuse d’Or America Latina-Copa Azteca),
Asia (Bocuse d’Or Asia) and Europe (Bocuse d’Or Europe),
the selection process, which got underway back in February
came to an end in June 2012.
With the exception of a Wild Card yet to be attributed,
the final list of 24 countries that will compete in this great
culinary match is now known:
Cacao Barry
Chefs Frédéric Loraschi and Frédéric
Moreau as new brand Ambassadors
Chicago, July 2012 – Cacao
Barry®, the French premium
chocolate brand, today
announced the appointment
of Chefs Frédéric Loraschi
and Frédéric Moreau as its
newest Ambassadors. In
their new Ambassador roles,
Loraschi and Moreau will
assist the brand in evaluating
new products and developing
new recipes and applications,
as well as conducting pastry
demonstrations and collaborating on special projects with
the Cacao Barry® team. “We are excited that Chef Loraschi
and Chef Moreau are joining the Cacao Barry family. Both are
award-winning chefs who have garnered  industry titles and
Sri Lanka
United Kingdom
United States of
Wild Card