This year’s Bocuse d’Or Asia-Pacific will be held at Guangzhou, China
Guangzhou is poised to become the world’s cuisine capital by playing host to the prestigious Bocuse d’Or Asia-Pacific 2018 competition, which sees 12 teams of top chefs from around the world competing for the coveted prize of representing their country in Lyon, France.
Come May 2018, GL events and Lingnan Group are jointly bringing the world’s top cuisine competition, the famed biennial Bocuse d’Or’s Asia-Pacific leg, to Guangzhou for the first time. Marking the upcoming 30th anniversary of the establishment of the Twin Cities of Guangzhou and Lyon, the joint collaboration is pivotal in positioning Guangzhou as one of the few cities to have the rare opportunity to host this prestigious cooking competition, dubbed the culinary Olympics of the world.
Slated to be held in the Guangzhou Baiyun International Convention Center on 8 and 9 May, the event will throw the spotlight on Guangzhou as one of the world’s
culinary capitals, simultaneously boosting the international development of catering, exhibition and tourism industries in the city.
Says Philippe Pasquet, managing director of GL events Exhibitions: “The Bocuse d’Or is not only an arena for top chefs, but it is also an innovative stage for the fusion of the world’s different culinary cultures.” With the collaboration between the Guangzhou-based Lingnan Group, a company with rich resources of tourism, hotels, restaurants, exhibitions, food industry chains and GL events; the organiser of the Sirha trade show; and Dîner des Grands Chefs, China and the cuisine of Guangzhou in particular will dazzle with the international fame garnered by the Bocuse d’Or.
Named after Paul Bocuse, one of world’s most renowned French toques, the world-class cuisine competition started in January 1987 and has been held every two years since then. Replicating the codes of major sporting events, Bocuse imagined a platform to showcase cooking and chefs, hence giving birth to this revolutionary gastronomy contest. His vision was to bring together 24 young and talented international chefs, deemed to be among the most promising talents of their generation, and have them prepare superb dishes within a time frame of five hours and 35 minutes in front of a live audience and judged by an international jury composed of some of the world’s most illustrious chefs.
As part of the selection process, Bocuse d’Or Asia-Pacific is a unique competition gathering 12 teams composed of the very best chefs of the region. The participating countries this year are Australia, China, India, Indonesia, Japan, Malaysia, New Zealand, Singapore, South Korea, Sri Lanka, Thailand and Vietnam. The Singapore team comprises of chef Noel Ng and commis chef Wei Ming Leong.
Thereafter, the Grand Finale will be held in Lyon on 29 and 30 January 2019 to showcase the top contemporary culinary talents of today, as well as their diverse cuisine heritage and capacity for innovation. Out of the 12 teams, only the top five chefs will win a ticket to represent their respective countries in the Grand Finale, which will be held as part of the Sirha Lyon France trade exhibition.
Bocuse d’Or Asia-Pacific
8 to 9 May 2018
Guangzhou Baiyun International Convention Center
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