Biennial world chef championship
The Bocuse d'Or (the Concours mondial de la cuisine, World Cooking Contest) is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France, at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking competitions.[1][2][3][4][5]
The event is frequently referred to as the gastronomy equivalent of the Olympic Games,[6][7][8][9][10][11] though the International Exhibition of Culinary Art in Germany is more officially titled the Culinary Olympics[12] and is separated by an olympiad, i.e. a period of four years.
- ^ Chavich, Cinda, The Globe and Mail (May 14, 2008). Even chefs dream of statuettes
- ^ Shore, Randy, The Vancouver Sun (January 9, 2009). David Wong is Canada's next great hope for the Bocuse d'Or[permanent dead link]
- ^ Appell, David, Los Angeles Times (July 23, 2008). Paul Bocuse could make French fast food the next nouvelle cuisine
- ^ Stukin, Stacie, Time (January 18, 2007). To Be the Real Top Chef
- ^ Abend, Lisa, Time (January 25, 2009). An American Underdog Dreams of Kitchen Gold
- ^ Smillie, Dirk, Forbes.com (June 5, 2007). French Toast[dead link]
- ^ Fabricant, Florence, The New York Times (May 28, 2008). Tilting at the Bocuse d’Or
- ^ Wasilczyk, Jacqueline, Zagat (November 5, 2008). U.S. Turns Up the Heat for Bocuse d'Or
- ^ New York Magazine: Grub Street (July 17, 2008). Hung Huynh Is Among U.S. Bocuse d’Or Semifinalists
- ^ Lancaster, Deana, North Shore News (November 26, 2008). On the long road to Lyon Archived August 26, 2012, at the Wayback Machine
- ^ Hallock, Betty, Los Angeles Times (January 26, 2009). American chef preps for cooking fame at France's Bocuse d'Or
- ^ Dixon, Rachel, The Guardian: Nibbles (October 23, 2008). What are the Culinary Olympics?