Ever since 1987, the Bocuse d’Or contest has been giving young chefs a unique opportunity to demonstrate their skills, offering them a tremendous springboard for their careers. Today, Bocuse d’Or is the world’s best gastronomy competition!
It is to gastronomy what fashion shows are to haute couture. It is the Olympic Games of gourmets, a dazzling show featuring talented creators, exceptional ingredients and products, and superb staging… From one edition to the next, as the seats in the stands are highly sought after, it has become a challenge to even attend the live event. Yet, it has not become exclusive: it has kept the simple spirit of large but friendly occasions and the geniality typical to the catering trade. It is thanks to this contrast that the magic of the Bocuse d’Or continues to operate.
The unrivalled Bocuse d’Or Asia competition sees techniques and cultures go head to head, with a view to revealing culinary trends and putting new talents in the spotlight.
Since the beginning of 2011 and until the end of January 2012, 10 Asian countries have organized their own National selections.
Bocuse d’Or Asia 2012, will have the pleasure to welcome teams from Singapore, Thailand, Vietnam, Japan, South Korea, Malaysia, Indonesia, Sri Lanka, India and China!
This continental selection will last 3 days under the Presidency of Chef Otto WEIBEL, President Bocuse d’Or Asia by the end of which 4 countries will be selected to go to the Final in France on January 29th and 30th 2013.
The candidates will spend 3 hours in their kitchen booth, cheered on by their supporters. During this time, they will have to demonstrate maximum inventiveness, stamina and technique to create the best possible dishes using the products imposed by the organizers.
Each candidate will have to present his/her dish first on a customized tray with 14 portions, then plate it for the 12 jury.
Under the scrutiny of the Presidents of each countries, as well as celebrity Chef Otto Weibel in his quality of President Bocuse d’Or Asia, the candidates ‘dishes will be judged based on their food styling and taste.
Jury composed of Asian Bocuse d’Or Presidents in 2010
|Tuesday June 12th||Wednesday June 13th||Thursday June 14th|
|Box 1||India||China||Sri Lanka|
|Box 3||South Korea||Indonesia||Malaysia|
Malaysia, winner of the Bocuse d’Or Asia 2010
SIRHA SHANGHAI – THE CLUB-EXHIBITION DEDICATED TO PREMIUM GASTRONOMY AND LUXURY HOTELS
For 3 days, professional visitors composed mostly of chefs, will have the chance to not only follow the contest and support their favorite teams but also discover the premium products of the prestigious of partners supporting the event.
Organized during the Club-Exhibition dedicated to premium restaurants and luxury hotels, Sirha Shanghai, which will feature 40 exhibitors coming from Europe and Asia who will present trendy, innovative and differentiating products and equipment, to help visitors re-invent their offering, Bocuse d‟Or Asia will not be the only attraction of the show. With the support of the French Ministry of Agriculture and Fishing, visitors will experience the French Aperitif that constitutes a major activity in the French art of living. Demonstrations in the “Around the bar” area will be organized and will be animated by professional bartenders and sommeliers. And innovative culinary demonstrations with both local and international celebrities such as Jean-Francois Piege, Paul Pairet, Stefan Stiller, Wiliam Ledeuil, … will take place as part of the Omnivore World Tour which promotes under the concept “Young Cuisine” creativity and self-expression. From one edition to the next, as the seats in the stands are highly sought after, it has become a challenge to even attend the live event. Yet, it has not become exclusive: it has kept the simple spirit of large but friendly occasions and the geniality typical to the catering trade. It is thanks to this contrast that the magic of the Bocuse d’Or continues to operate.
A VIP PROMOTIONAL CAMPAIGN WITH 4 THEMATIC COCKTAIL DINNERS
To promote those events, several thematic cocktail dinners are going to be organized by GL events at the School Restaurant Institut Paul Bocuse.
The first one took place on April 18th with the theme Wine Pairing.
Opinion leaders of the industry, including Chantal CHI, Jean-Marc NOLANT and Martin HAO, were invited to express their opinions on the topic.
Guests had the privilege to taste EMW wines which perfectly paired with the menu proposed by the Institute Paul Bocuse.
– Starter :
French terrine & onion
Italian bread garnished with vegetables, anchovies and soft boiled eggs
– Main Course :
Halibut white wine sauce
Beef in orange and lemon sauce
– Dessert :
Chocolate dry cake
Exotic fruits mousse
Wine: Roux Pere & Fils Saint Aubin “La Pucelle”, AOC from Burgundy
Alain Chabanon, Languedoc, 2009, “Le Petit Merle”, AOC
ABOUT GL EVENTS
With thirty-two years of professional experience, GL events founded by President Olivier GINON, is the leading integrated international group working in the all three main sectors of the events industry. GL events Exhibitions is responsible for more than 250 exhibitions organizing exhibitions, conferences and events.
GL events employs 3,435 professionals of all nationalities and origins covering the full range of professions involved in the events industry.
Committed to its founding values, GL events has developed an ambitious policy of Corporate, Social and Environmental Responsibility and contributes to the dynamism of the professional sector. The group earned revenue of over €782.7 million in 2011.
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