STUTTGART, Germany – It is the Olympic Games of gastronomy and chefs around the world dream of taking part. Named after the French cooking legend Paul Bocuse, the Bocuse d’Or competition has gathered the top international chefs in Lyon every two years since 1987.
Already for the third time, the preliminary heat for Germany, which will determine the participant for the European selection, will be held at the Intergastra trade fair, which will take place from 20 to 24 February 2016 in Stuttgart.
Using the three main ingredients sturgeon, caviar and saddle of lamb, eight German chefs will compete against each other for the “cookery crown”, and then attend the European competition in Budapest as the best German chef.
“The participants will have five hours and 35 minutes to demonstrate their skills,” explains Patrik Jaros, President and organiser of the Bocuse d’Or in Germany, who himself won the Bocuse D’Or bronze medal in 1995.
“The participants will be required to create a fish and a meat dish, including two garnishings and a sauce, for 14 persons. The components for the dishes must be prepared exclusively on location, and the objective is to represent the latest trends in international cuisine.”
The jury, consisting of star-awarded chefs and former Bocuse d’Or prize-winners, will taste the dishes and award a total of 60 points for taste and presentation. In addition, a kitchen control committee will award another 20 points for cleanliness and professional use of the products.
“For the very first time in the history of the German Bocuse d’Or, cash prizes will be awarded: 10,000 Euro for first place, 5,000 Euro for second place and 2,000 Euro for third place.
The intensive, time-consuming efforts of the participants will thus pay off not only in terms of the Olympic spirit, but also financially,” emphasises Jaros.
The winner of the German qualifying round will compete against nineteen other European participants at the Bocuse d’Or Europe in May 2016 in Budapest, in order to qualify for the grand final in Lyon in the following year.
“Intergastra is the top address for professionals in the sector”
The fact that the German preliminary heat for the Bocuse d’Or is to be held already for the third time at Intergastra is no coincidence for Jaros: “For the competition, our eight candidates and the committee will occupy the show kitchens in the middle of the atrium of the Stuttgart Trade Fair Centre – the ideal location, as it’s right at the heart of the activity. Intergastra is the top address for professionals in the sector, that’s why for us there’s no alternative.”
The first two trade fair days will revolve around the Bocuse d’Or Academy, which will provide information about the world cooking championship, a wide-ranging stage programme and the exchange of ideas and opinions between professionals and former participants. The prestigious competition will then take place on 22 February.
The connection between the German Bocuse d’Or and Intergastra is also appreciated by the organisers of the trade fair.
“There’s great mutual benefit for everyone, because exciting competitions mean more visitors, and more visitors mean a more interesting public for the exhibitors – so in the end, we all gain. We are proud that Intergastra is hosting the competition already for the third time, and we will thus be able to offer our visitors a top-class programme,” said Ulrich Kromer, President of Messe Stuttgart.
The world of hospitality – This is the claim of Intergastra, one of the most important European trade fairs for gastronomy, hotels and dedicated hosts. In 2014, the comprehensive offer on over 100,000 square metres of floor space brought together almost 90,000 visitors and around 1,300 exhibitors from Germany and abroad.
The event therefore meets these high expectations, and regularly receives top marks from the exhibiting companies and specialist visitors alike. Kitchen technology and food, ambience and equipment, services, handmade ice cream, beverages and coffee – These are the themes on which the specialist visitors from Germany and abroad obtain information, and are encouraged to think outside the box.
The gastronomical heart of Germany beats in the south-west, where at the start of the year Intergastra showcases innovations and trends, and provides many opportunities for the exchange of expert opinions and ideas.
More information, text and press photos are available at
www.intergastra.de and www.bocuse-dor.de