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Think you have what it takes to be Team Canada’s next culinary athlete? Here’s your chance to become the next contender!

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In the world of food, the Bocuse d’Or and the World Pastry Cup are the equivalents to the Oscars, bringing the best chefs and bakers from around the globe to compete in what is described as the most demanding cooking competitions on earth. The Road to Lyon 2025 starts this January, right after Canada’s current culinary athlete, Chef Samuel Sirois, comes back from the international competition. But, for the hopefuls who think they have what it takes to represent Canada here and abroad, the application process starts now! 

RC show 2019

Chefs Canada, the organization that manages our national culinary teams is looking for one chef to head Bocuse d’Or Canada and two bakers (one chocolate master and one sugar specialist) to take the reins of the World Pastry Cup team Canada. Expectations are high for the next contenders. In addition to experience, creative mastery, stellar execution and unparalleled technical skills, the candidates need to be able to perform under pressure, build relationships with chefs, industry professionals, medias, brands and sponsors from coast to coast. Applicants have until 11:59 p.m. on Sunday, February 12, 2023 to submit their application on the Chefs Canada’s website at www.chefscanada.com/application. A selection committee composed of some of the country’s top chefs including Alex Chen, Trevor Ritchie and Nadège Nourian, will be selecting the top four candidates for the Bocuse d’Or and the top eight to the World Pastry Cup who will battle it out at the RC Show this April.

Under the eye of the country’s leading industry professionals, contenders will go head-to-head in a high-energy battle for the chance to become our national culinary athletes. The event, modeled after the world-famous Bocuse d’Or and World Pastry Cup in Lyon (France), will take place at the RC Show, Canada’s leading foodservice trade event, this April. For the Bocuse participants, they will have 2.5 hours to create a dish under a specific theme while the Pastry contenders will have 4 hours to bake a restaurant dessert featuring one secret ingredient as well as a sugar OR chocolate sculpture. 

“We’re thrilled to once again partner with the RC Show to find Team Canada’s next stars,” says Thomas Delannoy, President Chefs Canada. “We look forward to seeing top national talents come together on the Garland Culinary Stage, for a chance to represent our country and shine the spotlight on the products, ingredients and flavours that make Canada unique. “

RC show 2019

BE PART OF THE BOCUSE D’OR LEGACY

Since the very beginning of the competition 33 years ago, Canada has always been represented by stellar chefs. This legacy started by Jamie Kennedy gives an open door to the Bocuse d’Or Canada candidate to join a star-studded line-up that includes names such as Thomas Keller and Daniel Boulud. Though Canada has not yet stepped on the podium, the organization has gained great strides over the last few years, garnering the recognition and respect of the international culinary community while shinning a spotlight on our country’s restaurant industry, an important step in increasing foodie tourism in Canada. 

HELP CREATE A NAME FOR CANADA ON THE WORLD STAGE OF PASTRY

This past July, weeks before the semi-finals in Chile, Chefs Canada announced the formation of a national pastry team for the first time in over 15 years. Though the team only had a few short months to train at the National Training Center at Montreal’s ITHQ, they ranked 5th, and won the only wild card given by the international jury. As the most prestigious stage for pastry art on the planet and the sweet counterpart of the Bocuse d’Or, the competition is a window into the latest trends and techniques, showcasing the best creative minds from around the world competing for a chance to win the title of World Pastry Champ.

To learn more about both national culinary teams or to fill the application to be part of the next Team Canada visit www.chefscanada.com

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