Founded in 1987 by the late and legendary Paul Bocuse, the competition has grown to become the greatest culinary spectacle bar none. Chefs from 64 countries competed to secure a place in the 2019 world final, only 24 chefs made it through - including Team UK’s Tom Phillips.

On the morning of Monday 30 September, five chefs and their chosen commis will have the opportunity to compete for a place in the Bocuse d’Or European selection in Estonia in June 2020. The successful candidate will have the opportunity to complete funded stages in high profile British and European establishments. He or she will also receive assistance and mentoring from a team of advisors and previous candidates.

Previous Bocuse d’Or UK candidates have included Adam Bennett MCA, Simon Hulstone, Andre Garrett, Eyck Zimmer, John Williams, Anthony Worrall Thompson and Clive Fretwell. All would concur that it’s the toughest culinary challenge any chef can undertake.

The brief for the National Selection is to prepare a vegetable terrine, presented warm or cold with three garnishes and a platter using a whole chicken served with three different garnishes and a suitable sauce. Platters will be provided to all finalists. 

The panel of judges will be looking for great culinary technique and creativity along with complexity where appropriate and for harmony of combinations within the dish. They will also be looking for chefs to demonstrate an understanding of the unique style of the Bocuse d’Or in a three hour 45 minute cook off. High profile chefs from across the UK and beyond will be on the judging panel.

To download the criteria please visit: http://bocusedoruk.co.uk/wp-content/uploads/2019/05/Bocuse-dOr-Selection-criteria-2019-.docx.zip and for the application form:  http://bocusedoruk.co.uk/wp-content/uploads/2019/05/Bocuse-dOr-application-form-2019.docx-1.zip