Bocuse D’Or

When it comes to prestigious and rigorous culinary competitions, one name stands above the rest.

Created in 1987 by Paul Bocuse and Albert Romain, the Bocuse d’Or brings together the best chefs from around the world to display their mastery of culinary skills and artistry. Like the Olympics or World Cup, it is not a single competition but a series of competitions culminating in a biennial matchup of the top 24 countries across the globe. 

More than 60 competitions go into choosing the national representatives. Each country’s team consists of one lead chef and one commis. The national winners go on to compete in one of four continental qualifying events: Europe, Americas, Asia-Pacific and Africa. These four exacting, two-day contests determine the 24 chefs who will compete in the Bocuse d’Or final at the SIRHA trade show in Lyon, France. 

The final competition takes place over two days and each chef has five hours and 35 minutes to create and plate two themed dishes to present to 24 judges, one from each competing country. Gold, silver and bronze medals are awarded, along with prizes for best commis, social commitment and more. And now, after two years of restrictions and isolation, the Bocuse d’Or continental qualifying events are set to start again. The Bocuse d’Or Americas competition took place in Santiago, Chile, July 14-15, 2022 and Team Canada is ready to compete. 

Canada has been sending chefs to the Bocuse d’Or from the very beginning: Jamie Kennedy competed in the first event in 1987. This year’s competing candidate is Chef Samuel Sirois, a professor at l’Institut de Tourisme et d’Hôtellerie du Québec (ITHQ), who originally won the national selection in 2019. Léandre Legault-Vigneau was selected by Chef Sirois from a panel of talented candidates to be his commis. 

But the Bocuse d’Or is not a solo effort. Chef Sirois has been training under the experienced eyes of team President Chef Alvin Leung, the only Canadian Chef to earn six Michelin stars, and team coach Gilles Herzog, who came to Canada after training in several of France’s most distinguished restaurants. 

Chef Sirois has been preparing for two years. “It’s like training for the Olympics,” he says. “This is my chance to represent my country on the world stage. I’m proud to continue the legacy that many chefs before me have built and I’m looking forward to giving our industry the bragging rights we deserve abroad.” 

Dedicated to inspiring culinary excellence, Chefs Canada promotes Canadian cuisine, producers and ingredients both at home and abroad. The organization supports and funds national culinary athletes at major competitions like Bocuse d’Or, the World Pastry Cup and the Pâté Croûte World Championship. “Bocuse d’Or is like no other competition in the world,” says Thomas Delannoy, president of Chefs Canada. “Thanks to our Board of Directors and our Bocuse Ambassad’Ors – composed of some of the most talented chefs in the country – we feel strongly that we will make the podium again in Chile. This golden ticket will give the team a chance to demonstrate the best Canada has to offer, not only in talent but with a myriad of Canadian flavours and products in Lyon in 2023.” 

I’m proud to continue the legacy that many chefs before me have built and I’m looking forward to giving our industry the bragging rights we deserve abroad.– Chef Samuel Sirois

For the Bocuse d’Or America finals, Chef Sirois and his team will create one meat platter and one fish plate (of 12 portions) for a panel of highly trained international judges – of which Chef Leung will be one. Chefs will be judged on composition, creativity, innovation, presentation, service practicality and of course, taste. A kitchen jury will also award points for hygiene, methodology, organization, preparation and technique. 

As challenging as it is renowned, the Bocuse d’Or competition provides chefs a chance to exhibit their craft and skills on the world stage, while also emphasizing the depth and breadth of talent the global foodservice industry has to offer. Demanding and prestigious and truly international, the Bocuse d’Or is the pre-eminent culinary competition in the world.