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The Bocuse d'Or World-renowned chef Paul Bocuse cooked up the World Cuisine Contest in 1987 to seek out young talent and bring top chefs out of the kitchen into the public view. The Bocuse d'Or has become the most prestigious gastronomic award, drawing promising chefs from the five continents. If they win, their career is set to progress in leaps and bounds. If they loose, they must go back to the cooking pot. The competition takes place every two years. There is no let up of tension in the interim, when winners are selected first on a regional and then on a national level, in preparation for the international championship. For the national finalist, the work has just begun. From now on, the winning recipe must be repeated again and again, to perfect the flavor, presentation and originality of the dish. These are the criteria upon which dishes will be judged. Professional support is at hand - candidates are free to consult their country's former Bocuse d'Or candidate. And then, there's the psychological preparation for the five-hour competition. The determination of French contender François Adamski is beyond doubt: 'From September onwards, I will practice making my two dishes on an almost daily basis. This summer, I just let the ideas come to me: I take my notebook everywhere I go, when I have an idea, I write it down. After, I'll test it out in the kitchen...' The reason for his determination is crystal clear: 'Taking part in the Bocuse d'Or is a once in a lifetime experience.' The year 2005 marked the 11th edition of the event, presided over by Guy Martin - chef of the Grand Véfour, Paris - and held in the gastronomic capital of Lyon, during the tenth International Food Trade Exhibition. With 22 countries taking part - including France, Italy, Japan, Brazil, Australia, South Africa and England - the Bocuse d'Or is sure to offer an insight into the great gastronomic traditions of the world. Each candidate has just five hours to prepare one meat dish (lamb) and one fish dish (sea bass). The 22-member jury, comprising some of the finest chefs in the world, are split into two groups: 11 taste meat dishes and 11 deliberate over the best fish dish. Points are awarded for taste, originality and presentation. The winner is lifted onto a career pinnacle with the presentation of the prestigious Bocuse d'Or award and a handy 13,000 Euros. Bronze and silver prizes are also awarded. Bocuse
d'Or holders include Léa Linster (Luxembourg) - the only woman to have
taken first prize - and Terje Ness (Norway), soon to open a restaurant
in Oslo, named after the competition that won him fame.
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The
Italian National Team's first international competition
was in March, 2002, at the Culinary Salon of Salzburg
where the European Championship is held every two years.
The event, sanctioned by WACS, is one of the five major
international competitions leading up to the IKA Culinary
Olympics held every four years in Germany, the world's
most elite culinary event.
Seventy
national and regional teams from twenty countries competed
in the three day competition. Overall in the 80 point
scoring system, Team Italy scored 79.50 for Festive
Hot Buffet, 79.30 for Appetizers, 73.92 for Innovative
Vegetarian Dishes and 75.91 for Pastry & Desserts.
In the end, the Italian National Team earned four gold
medals, four special awards for the highest scoring
in every category, a special award for Best Finger Foods,
first prize for Best Overall Entree and the title of
European Champions for the next two years.
For
just the second time in 20 years, the Italian National Culinary
Team joined twenty international teams in competition at the
2005 American Culinary Classic at McCormick Place in Chicago.
The competition, sanctioned by WACS, took place during the 86th
annual National Restaurant Association (NRA) Restaurant, Hotel-Motel
Show.
The
American Culinary Classic is the largest and most prestigious
international culinary competition in North and South America.
The competitions took place in custom-designed, glass-enclosed
kitchens located on the exhibit floor throughout the Show. Spectators
viewed everything from preparation to presentation. Culinary
arts competitions such as this evaluate the technical skills,
creativity and presentation skills of chefs and pastry chefs.
The competing chefs strive to make the public aware of the culinary
trends available today and are judged on their blending of flavor,
nutritional content, timing and technique. Show attendees have
the opportunity to not only watch the chefs in action but also
taste the meals they prepare. 
In
the hot food competition, each team is required to produce 85
portions of a three-course meal that has a seafood appetizer,
a main course with appropriate accompaniments, and dessert.
The cold food competition includes finger foods, starters (meat,
poultry, or fish) a three-course meal including dessert, a vegetarian
restaurant platter, a tasting menu and desserts.
Andrea Voltolina
Ice
Carving Classic
6th
Annual Celebration of the Mediterranean Cuisine
of Great Greece
