About Bocuse d'Or

"Dreaming ... what makes the Bocuse d'Or magic, is the opportunity to review all the gastronomic cultures of the world in just two days.
It opens new horizons, reveals techniques as you watch all the tricks, the subtle recipes and the dedication of those who compose them.
As the public watches, everyday products become authentic masterpieces. A spell which will turn three new master chefs into internationally famous names."

Paul Bocuse, President of the Bocuse d'Or

The first Bocuse d'Or World Cuisine Contest was held in 1987 at the International Catering and Food Trade Exhibition in Lyon, France. Its founder, Paul Bocuse, envisaged a competition unlike any other, where the entrants competed in front of a live audience.

It grew to become the most prestigious culinary competition in the world, with extensive media coverage and accolades for all who participated.

In 2007 the 11th Bocuse d'Or will be held over two days in January, with 24 countries participating. Each country has one year to select and train their entrant for the rigours of the live competition. Just to be selected to represent their country is a great honour for each entrant.

The winners of the Gold, Silver and Bronze trophies receive cash prizes as well as a beautiful trophy created by Christine Delessert. They also gain membership to the Bocuse d'Or Academy, which aims to assist future candidates and promote the Bocuse d'Or competition throughout the world.

Australian canidate in Bocuse d'Or 2007 Luke Croston and Commis Chef Vanessa Mateus with Paul Bocuse at Willian Angliss Institute of TAFE.

Australian candidate in Bocuse d'Or 2005 Scott Picket with Paul Bocuse in France