The 2011 Bocuse d’Or Chef’s Culinary Challenge Results & Event Recap
The winners are…
Bocuse d’Or : Rasmus KOFOED, representing DENMARK
Bocuse d’Argent : Tommy MYLLYMÄKI, representing SWEDEN
Bocuse de Bronze : Gunnar HVARNES, representing NORWAY
After looking at the photo album from the Bocuse d’Or Chef’s Culinary Challenge from Lyon, France I can barely breathe right now let alone type. I’m literally shaking and my knees are weak as I write this post. It’s left me with goosebumps. I am the biggest food geek. I’ve always had great respect and appreciation for chefs and culinary talent, but the photos from this event… has left me speechless…
The next morning…
A must do before I die: Attend a Bocuse d’Or Culinary Challenge. Now that I’ve calmed down, I think I’m able to write about this. The photos I am about to show you represent the best culinary talent worldwide. It’s not only the best looking food I’ve ever seen in my life, but it is THE best looking food I have ever ever ever seen in my life.
On January 25, 2011 in Lyon, France, 24 of the very best chefs from 54 countries competed in the most prestigious culinary competition in the world. Competitors have been preparing for years and training for months for a competition that takes place over 2 days and only happens every 2 years.
Each chef is given five and a half hours to prepare one seafood and one meat dish. Each plate must be presented with 3 different garnishes and contain a total of 12 servings. The official and mandatory ingredients for the competition included the use of Scottish Lamb for the meat dish and Monkfish, Crab, and Scottish Langoustine for the fish dish.
At the start of this year I had the great honour and pleasure to attend the final practice run through and exclusive menu tasting of our Bocuse d’Or Canadian Chef Ryan Stone. See my post here. Although I wasn’t in Lyon, I was able to get photos of the event courtesy of Joomeo. For more photos the Username is: sirha and the password is: photos.
The incredible support for the competing chefs.
Competitors: Each competing chef must have won a qualifying competition in their own country before they can enter – see more here. Each country sends their chef, one apprentice under 22 years of age and one judge. Out of 54 countries the 24 finalists competing this year include: Argentina, Australia, Belgium, CANADA, China, Denmark, Finland, France, Germany, Guatemala, Iceland, Indonesia, Italy, Japan, Malaysia, Netherlands, Norway, Poland, Spain, Sweden, Switzerland, United Kingdom, United States of America, and Uruguay.
Scoring: 40 points for taste, 15 points for presentation and 5 points for representing culinary identity of their country for each dish. The highest and lowest marks are removed.
So they’re good at hockey and at cooking! Canada sure has its competition! The Scandinavian chefs dominated the podium as they took gold, silver and bronze in the most prestigious culinary challenge in the world. The 2011 Bocuse d’Or champion is Rasmus KOFOED, representing DENMARK. He previously won silver and bronze in the competition and this time he walked away with the Bocuse d’Or 2011 trophy and €20, 000 in prize money. Our very own Canadian team, led by Chef Ryan Stone placed 12th, USA 10th, and for the first time ever France did not medal.
The Canadian team was very pleased with their final creation, however the judges didn’t seem as receptive. I can’t say “everyone’s a winner”, because we know that’s not all true, but I will say being picked as the ONE chef to represent your entire country is definitely something to be damn proud of. To Chef Ryan Stone: Congratulations! Your talent has been recognized by thousands of people and I hope to see you in the competition again.
The Final Platters and Plates
The following photos are supposed to represent the BEST of the BEST food worldwide. They made my eyes pop, my mouth water and my heart skip a beat. I almost cried just looking at them… I hope you just had a big meal because these photos will blow you away.
These are only some of the final platters and plating from the 2011 Bocuse d’Or Chef’s Culinary Challenge in Lyon, France.
CANADA – Canadian Chef Ryan Stone’s Seafood Platter that I had the pleasure of sampling in Vancouver – see here.
Canadian Chef Ryan Stone’s Seafood Plating: Kulen Wrapped Monkfish, Scottish Crab & Dashi Terrine, Langoustine & Tomato Gel, Pea& Bacon Tart, Caviar & Cauliflower Mousse
CANADA – Canadian Chef Ryan Stone’s Meat Platter that I also tried – see here.
ARGENTINA – Meat Platter
ARGENTINA – Seafood Plating
AUSTRALIA – Seafood Platter
AUSTRALIA – Meat Platter
BELGIUM – Fish Platter
CHINA – Meat Plating
CHINA – Seafood Platter
CHINA – Seafood Plating
GOLD WINNER: DENMARK – Seafood Platter
GOLD WINNER: DENMARK – Seafood Plating
GOLD WINNER: DENMARK – Meat Platter
GOLD WINNER: DENMARK – Meat Plating
FRANCE – Meat Platter
FRANCE – Seafood Platter
GERMANY – Meat Platter
GERMANY – Seafood Platter
GERMANY – Seafood Plating
ICELAND – Seafood Platter
ICELAND – Seafood Plating
INDONESIA – Seafood Platter
ITALY – Meat Platter
ITALY – Seafood Platter
JAPAN – Meat Platter
JAPAN – Meat Plating
JAPAN – Seafood Platter
JAPAN – Seafood Plating
BRONZE WINNER: NORWAY – Meat Plating
BRONZE WINNER: NORWAY – Seafood Platter
BRONZE WINNER: NORWAY – Seafood Plating
SPAIN – Meat Platter
SPAIN – Seafood Platter
SILVER WINNER: SWEDEN – Meat Platter
SILVER WINNER: SWEDEN – Seafood Platter
UNITED KINGDOM (UK) – Meat Platter
UNITED KINGDOM (UK) – Seafood Plating
UNITED STATES OF AMERICA (USA) – Meat Platter
UNITED STATES OF AMERICA (USA) – Seafood Platter
The following photos are from the 2011 Bocuse d’Or CATERING Culinary Challenge
How bad do you want the job of the man on the left right now? Je suis tres jalouse.
I might be about the only one here but I am not impressed by the concept of Bocuse d’Or. Now, I am not saying the chefs do not have merits of their own; rather, I am not necessarily excited by this type of cooking. Probably because I am more enticed by normal day to day type cooking? Heck, put me in a hawker centre type place selling suckling pig, along with some noodle dishes (or even congee), some bannock, stir fried vegetables and so and I will be happy. But, again, that’s me…
hey Mijune,
my brother-in-law, Alex Chen, is the 2013 Canadian representative for the Bocuse D’or! i am looking forward to Jan, 2013 when i get to experience the Bocuse for the very first time. My bro-in-law went to the competition that just passed (he’s been one other time before) and he says it’s super loud, crazy, and the energy is insane, much like the Olympics! Alex is the Executive chef at the Beverly Hills Hotel (http://www.beverlyhillshotel.com/chefs-profile) and I’m so proud that he will be the next Canadian competitor for the Bocuse. You should really try to make it to the next event! start saving for 2013! I know I am saving up every penny now to go. Anyways, you can say that i’m braggin’ a little, but I’m just so proud to say that the next competitor is a member of my family!
@KimHo – BOLD sentence to start with Kim… I almost deleted your comment… lol j/k! Everyone is entitled to their opinion. I, on the other hand, could never do any of the above myself so I am beyond infatuated. Noodle dishes and congee… I see all too often and can prepare easily so it doesn’t have “WOW” factor… comparing apples to oranges.
@Danielle – OMG!!!!!! I’m so happy you found my blog!!! That’s is awesome!!!! Congratulations to Alex!! I will most definitely start saving up!!! That is CRAZY!!!! Can I say I “know” him? Lol!! WOW!! Is he already thinking of what to make?! How exciting!!! I’m so excited for you!! He’s not even in my family and I’m excited!!
I think you might like going to the Coupe de Monde de la Boulangerie or Coupe de Monde de la Patisserie more 🙂
Did you see the Kings of Pastry documentary when it was showing here back in December? That was pretty insane.
Thank you for the pics and your reports. I am a camp follower of Kim’s…this isn’t food, just art… a bunch of canapes. Everything seems to be plated with a “military” precision and looks like a scale architecture model. If each platter should serve 12, it leads to plating like this. However I’m sure it was a fun event to be there.
@Brenda – I would love going to those!!! Sugar high here I come!! Desserts always look the prettiest too! I didn’t see Kings of Pastry, but now I know what my Friday night will look like this week 🙂
@Bow – I see your point, however I was able to try the food on the Canadian platter and it actually tastes good, so I have to say it is more than art in that case… not sure about the others.
Yes, it is all very art focused, but taste was 40 points while 15 for presentation. Therefore it did have to taste good. I mean these chefs spend 2 years of their lives planning/preparing for this competition so I really think they deserve a lot of credit for what they’ve done. We do have to take into consideration this is “competition food” so it’s not meant to be compared to anything we see or even eat on an everyday basis.
Nonetheless, I respect your opinion as always and thank you for the comment!
@Mijune: I think he’s thought about what he’s going to make for the Bocuse ever since he attended his first Bocuse competition as a spectator and dreamed of competing in the future! LOL! but of course, I don’t know what he’s thinking of making because he never tells anyone! even when he cooks at home, and when i ask him what he’s making, his go to line is “Don’t worry about it!” =)
I’m a huge follower of your blog =) thanks for always posting such detailed reviews. i always look forward to your next post!
anyways, i’m sure Alex’s fund-raising campaign for the 2013 Bocuse will start soon. Maybe we’ll meet at one of those events? hopefully there will also be a tasting event like you did with Ryan’s. Trust me, you’ll want to be at Alex’s tasting. mmmm, salivating already just thinking about it.
oh and Mijune, please join Alex’s facebook page where you’ll see frequent updates on his road to the 2013 Bocuse D’or!
http://www.facebook.com/?ref=logo#!/pages/Chef-Alex-Chen/117317528295394
It’s food AND art, that’s for sure! A far cry from the humble roots of most (okay, all!) ethnic cuisines, but that doesn’t mean it isn’t exciting in its own right. Beautiful stuff. And, Mijune, you would be “jalouse” because you’re a girl and you’re not plural (couldn’t resist!) 😉
@Miriam Martin – nice catch!! I’m changing that! and yes food AND art at it’s very best! thanks for the comment!
Looks awesome!
Do you have the Dutch pictures as well? Because if it ain’t Dutch, it ain’t much !! 😉
@Jeroen Trimbos – oh no!! I missed The Netherlands!!! Sorry about that!!! But the photos are courtesy of Joomeo. I have the link in the intro part 🙂 The Username is: sirha and the password is: photos. Thanks for the comment!
@Mijune – They are not on Joomeo either. If anyone reads this and has some high-res footage of the amazing Dutch, post a link please.
Great Plating everything looooooooks so good I r ember the world platting it was great as well in Germany but this is much more up there I think ,…..2 years of your life is a lot to give to get the almost perfect plate and it never is we all know we change and change and change …..maybe thats half the problem as chefs we seem to over check ourselves time and time again but then that is why we have the best job in the world well done guys …..great job!!!
@Allan Limmer – Welcome Chef Allan! Thanks for your comment! I almost cried looking at these photos. The talent chefs have just blows me away… and to watch people eat your art… I don’t know how you guys do it. I hope the “mmmmm” and “aahhhh” reactions are satisfying enough and worth seeing your art disappear!!
hey… i am very interested in attending the next bocuse competition.. 2013??? lyon.. savingsavingsaving..
@elleng – me toooooo!!! would be a dream come true.
Know how hard they work to active this standard, I’ve just been awarded the New Zealand “Chef of the Year 2011” feel free to follow me on twitter “starkitchen”
The very professional platings ever seen and helped a lot for my copied platings and achieved somthing by these plating ….thnx for that …xpecting if there will any individual dish platings more if possoble