12
In 2000, the Bocuse d Or Winners association was founded with the support of Group Rougié who sought to consolidate links between all winners of the contest since its creation in 1987. Today, with 46 chefs of 13 different nationalities, it is presided by Philip Tessier, Silver Bocuse 2015, and Jérôme Bocuse, President of Honour. The closely-knit association enables the winners to stay in contact with the contest and to continue to write its story. Many of its members are involved in their countries, driving their national team and supporting new participants. For the final in Lyon, they
contribute as judges in the kitchens or at the tasting table, they can also be coaches, help with carving before the recipes are presented to the jury, or sit on the panel that will determine the prize for the Best Commis. This latter prize was created by the Association and Rougié to reward the young professionals who work in the shadows but contribute actively to the participants efforts and success. Some Winners have competed several times in the event. The most famous instance is that of Danish chef Rasmus Kofoed who won successively Bronze, Silver, and finally Gold, in 2011.
Although the Bocuse d Or is a contest, a great spirit of cohesion and friendship drives this group. All the chefs help each other out. They share tips and advice, and some even coach teams from other nations. The wives and partners have also founded the Winners Wives circle, further consolidating the relationships in this family whose spirit was so dear to Paul Bocuse...
TEAM NORWAY SILVER BOCUSE 2019
THE BOCUSE D OR WINNERS WRITE THE STORY OF THE CONTEST
Since July 2013, the Bocuse d Or Winners support microcredit via Babyloan.org. They extend microloans to small restaurants, food service artisans and farmers in Africa, Latin America, and Asia.
Sturia is the leading caviar producer in France and is recognised by the very best chefs. True symbol of French gastronomy, Sturia caviar has
been distributed all over the world for more than 25 years. Thanks to their expertise in farming, producing, selecting and maturing caviar, Sturia offer a broad range of species and sensations, ensuring that everyone can enjoy the caviar that is right for them.
French know-how is founded on the harmony of materials, flavours, colours, and shapes. French excellence and the
enjoyment it offers is illustrated through this perfect balance that makes it so unique. Air France draws from the natural elegance, the tradition of French service and a respect of others and our planet, to offer a harmonious experience to all our customers. For Air France, the new excellence lies in harmony.