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The Bocuse d’Or Winners, always ready to support the contest

The Bocuse d’Or Winners, always ready to support the contest


The main vocation of the Bocuse d’Or Winners chefs is to contribute to the contest’s continuation. And so putting their ideas in practice, several chefs took part in this year’s contest in several ways.

The main vocation of the Bocuse d’Or Winners chefs is to contribute to the contest’s continuation. And so putting their ideas in practice, several chefs took part in this year’s contest in several ways.

For the cooking jury, Régis Marcon, Bocuse d’or 1995, now president of the organisation’s international committee, received assistance from Charles Tjessem, Bocuse d’or 2003, Ferdy Debecker, Bocuse de bronze 1999, Jonas Lundgren, Bocuse d’argent 2009, and Tom Victor Gausdal, Bocuse d’argent 2005.

Roland Debuyst, Bocuse d’argent 1997, and Geir Skeie, Bocuse d’or 2009, put together the “presentation team” which intervenes when the dishes presented to the sampling jury are being assembled.

Jens-Peter Kolbeck, Bocuse d’argent 1993, and Noriuyki Hamada, Bocuse de bronze 2013, selected the best commis chef.

Several of our chefs, who are very active in their own countries, are now presidents of their delegation and are members of the sampling jury: Patrik Jaros, Bocuse de bronze 1995 for Germany, Franck Giovannini, Bocuse de bronze 2007 for Switzerland, and Henrik Norström, Bocuse d’argent 2001 for Sweden.

And let’s not forget the ones who coach the candidates, starting of course with Odd Ivar Solvold, Bocuse de bronze 1997 for Norway, and Serge Vieira, Bocuse d’or 2005, who coached the candidate from a country close to his heart, Australia.

And of course, Thibaut Ruggeri, Bocuse d’or 2013, was president of the jury.