http://www.hospitalitynet.org/news/154000622/4030180.html
For the past 20 years, young chefs from all over the world have competed for the Bocuse d’Or. The Bocuse d’Or is a competition where 24 chefs representing 24 countries transform live, a fish and a piece of meat into culinary chef d’oeuvres. This year was the competition’s 20th anniversary. Paul Bocuse, the President and Founder of the Bocuse D’or, and world-known French chef, Heston Blumenthal, President of Honor and owner of the famous Fat Duck Restaurant in London, were there to present the awards to the winners and try all the delicious and creative dishes. The competition took place on January 23-24, part of the International Hotel Catering and Food Trade Exhibition in Lyon Eurexpo. Fabrice Desvignes, French chef from the kitchen of the Sénat won the €20000 for his creations made from Norwegian holy fish, Norwegian white halibut accompanied with Norwegian red king crab and Bresse chicken PDO.
Since Paul Bocuse’s great idea to create this competition to discover and promote young chefs from all over the world, we now see many renowned chefs doing the same or try to be more involved with culinary schools in order to help those young chefs be more popular through competitions, partnerships or associations. Such competitions are also great venues for the public to get to know these chefs and try their creations, and possibly follow their future endeavors. Furthermore, such competitions are very inspirational for young people who want to become future grand chefs.
For the past 20 years, young chefs from all over the world have competed for the Bocuse d’Or. The Bocuse d’Or is a competition where 24 chefs representing 24 countries transform live, a fish and a piece of meat into culinary chef d’oeuvres. This year was the competition’s 20th anniversary. Paul Bocuse, the President and Founder of the Bocuse D’or, and world-known French chef, Heston Blumenthal, President of Honor and owner of the famous Fat Duck Restaurant in London, were there to present the awards to the winners and try all the delicious and creative dishes. The competition took place on January 23-24, part of the International Hotel Catering and Food Trade Exhibition in Lyon Eurexpo. Fabrice Desvignes, French chef from the kitchen of the Sénat won the €20000 for his creations made from Norwegian holy fish, Norwegian white halibut accompanied with Norwegian red king crab and Bresse chicken PDO.
Since Paul Bocuse’s great idea to create this competition to discover and promote young chefs from all over the world, we now see many renowned chefs doing the same or try to be more involved with culinary schools in order to help those young chefs be more popular through competitions, partnerships or associations. Such competitions are also great venues for the public to get to know these chefs and try their creations, and possibly follow their future endeavors. Furthermore, such competitions are very inspirational for young people who want to become future grand chefs.
1 commentaire:
http://eleonorec.blogspot.com/
As Eleonore, I don't know where hoteliers are gonna stop as far as new concepts in luxury. These penthouses are great for people who have money and are looking for something different than getting a hotel room! I'd love to be one of them but maybe in a few years!
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