1 : occurring twice a year
2 : occurring every two years (biennial?)
Culinary Olympics Begin in France
(published January 28, 2009)
"Tuesday was the opening of the Bocuse d’Or, the two-day, biennial global culinary contest founded by the 82-year-old master, Paul Bocuse, and considered by organizers the Olympics of cooking."
Bocuse d'Or is a cooking competition in Lyon that is held every two years. The competition is named after French chefPaul Bocuse. The first competition of this kind was in 1987. This contest attracts teams from all over the world; there are currently 24 slots available in the contest, and teams are admitted in a variety of ways. "The top 12 finalists of the Bocuse d'Or Europe qualify, from a pool of 20 nations; the top 4 finalists of Bocuse d'Or Asia qualify, from a pool of 12 nations; the top 3 finalists of the Copa Azteca Latin American competition qualify, from a pool of 12 nations. Furthermore 3 entrants are selected from national application, as well as 2 wild card selections" (Wikipedia). Each team has two chefs: one lead chef and an assistant chef (who must be under 22). They have 5 hours and 35 minutes to create the dishes they choose to present, and they do so in front of an audience, the press, and the jury who will decide the winners. Besides the grand prize and the silver and bronze medals, there are also prizes for individual achievements.
France has always been known for its gastronomical talents, but I actually was not aware of this competition. It's probably because American competitors have never finished higher than sixth place (so of course we never hear about it). It's a little like Iron Chef but not quite so quick.
So who won it this year? Norway. They got 20,000 euros and this trophy:
SO your post is more culturally related than mine lol Anywho thats really cool that they hold this sort of cooking olympics although(and this is just my opinion so don't take offese) French cooking is not that good. Sure their desserts and bread rock but the actual main course menu ummmm I just find it bland and pretty gross.
ReplyDeleteThis article made me hungry! As always, excellent writing!
ReplyDeleteHa! I like the trophy. A chef so great that he stands on top of the world.:) I do wonder if the audience gets to try out any of the food. It would be such a waste if it was restricted to just the judges and officials...
ReplyDeleteFarte, Paul Bocuse has his own restaurant in Lyon (excruciatingly expensive) where he prepares a set menu of several courses and serves only that throughout a whole season.
ReplyDeleteAs for getting to sample his food... there are other ways of doing it, or at least getting very close to it... when my husband and I were in Lyon last September, at a formal banquet, we were served a dessert cheese called St. Marcelin, prepared by one of his culinary protegees. There is only one Paul Bocuse, of course, but tasting something prepared by one of his "next generation" chefs was pretty awesome too.
Wow, it all sounds so good...but, I look at that statue and I think "man, I wonder if that's wrapped around a big hunk of belgian chocolate!!!" I do like French cuisine...it's the British cuisine that's not so great, though Pub food is certainly fun to eat. The French are quite smittin' with their food...!! What is the name of that famous cooking school in Paris? Cordon Bleu? or is that the dish??? Did Bocuse go to that school or where was he, himself trained??
ReplyDeleteWow, got me hungry for sure.
ReplyDeleteI have to agree with Dr. jones. The British cuisine is not so great, but again I have issues about food.
ReplyDeleteI think of good/fancy food when I think of French!!! Interesting ;-)
Cordon Bleu is the cooking institute in the US that you hear advertisements for all the time. Paola, you are so totally wrong. Real French food prepared by French chefs (and host Moms!) in France is AWESOME. Everything is fresh. The ingredients are not canned or frozen. They use spices, not just salt. And Nicole, your writing is lovely as usual madam.
ReplyDelete@Dr Jones: Bocuse didn't go to Cordon Bleu - French Wikipedia tells me he started out apprenticing different chefs and just became more and more well-known as he honed his skill. :)
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