New Zealand came third in the Bocuse d’Or Asia Pacific Regional Championship, qualifying them to compete in the final against 24 other countries in Lyon, France in January next year.
The team presented their submission online, featuring New Zealand’s lush pastures, grass-fed lamb and local produce, with a video chronicling the journey of the dish from farm to plate and paying tribute to chef Will Mordido’s Filipino heritage. The team won third place, ahead of Japan in first place and Singapore in second place.and.
The Bocuse d’Or Team New Zealand is made up of:
Nominee: Chef Will Mordid
Coach: Ken O’Connell
Commis Chef: Sam Linstrom
Judge: Brett McGregor
Acting Commissioner Chef: Sam Gradowski-Smith (2023 Emerging Chef Award winner)
New Zealand lamb saddle was the star of the presentation (pictured above), with kumara, peas, New Zealand Pinot Noir and local kawakawa in supporting roles. Over the next few months, the teams will be training for their five-and-a-half-hour cook-off in the final, widely considered the Olympics of the culinary world.
Founded in 1987 by renowned French chef Paul Bocuse, the Bocuse d’Or is one of the world’s most prestigious culinary competitions. Inspired by the format of a sporting event, Bocuse aimed to elevate the culinary arts to a competitive stage. Held in Lyon, France, the competition brings together chefs from around the world to showcase their skills and creativity in a high-pressure environment.
The competition takes place over two days, with 12 countries competing each day. Participants must prepare elaborate dishes within strict time limits and are judged on technique, presentation and flavour by a panel of expert culinary judges.
The Bocuse d’Or has become a benchmark for culinary excellence, promoting innovation and inspiring young chefs around the world.
Fundraising
A fundraising event to cover travel and competition costs to the New Zealand Bocuse d’Or competition will be held at Jace Space on November 8. To book tickets, visit: https://events.humanitix.com/bocuse-d-or-culinary-canvas-a-night-of-art-music-and-gastronomy
