Chef Canada
The qualifying trials, Bocuse d’Or Americas, in Santiago, Chile, July 2022
- BY TERRI YOUNG, Lumsden and area reporter
January 13, 2023
When people talk about Team Canada, their thoughts immediately turn to the Olympics and sports such as hockey or soccer. When Bocuse d’Or is brought up in conversation, people stare blankly, unsure of what it means.
Bocuse d’Or began in 1987, named after Paul Bocuse, and it has grown into a culinary competition of the highest standards, juried by Michelin Star judges. Along with the World Pastry Cup, the competition is held biennially at Lyon, France, as part of SIRHA, the International Hotel, Catering and Food Trade Exhibition.
Every two years, the top chefs are selected to represent their countries in pre-qualifying events. Then 24 teams advance to the final in Lyon. Here they have five and a half hours to complete two dishes, which are presented to 24 international judges. The qualifying trials, Bocuse d’Or Americas, were held in Santiago, Chile, in July of 2022. This event brings together teams from the Americas’ to compete and be selected for the final competition.
Team Canada, represented by Chef Samuel Sirois, Chef Alvin Leung, Chef Gilles Herzog, and Commis Leandre Legault-Vigneau, placed 2nd in this event, qualifying them for France. Along with the four chefs who will compete in Bocuse d’Or, Canada also fielded a national pastry team who competed in July at Santiago. Chef Alexandrine Gregoire-Guindon, Chef Patrick Bouilly and Chef Daniel Garcia placed 5th and qualified to represent Canada at the World Pastry Cup. After a 15-year absence, this is an outstanding achievement which confirms the talent of these chefs.
Assisting these outstanding individuals is Chefs Canada. Their mission is to promote Canadian cuisine, our products and producers and assist in building a sustainable and profitable Canadian food industry.
On January 10, I spoke over Zoom with Thomas Delannoy, President of Chefs Canada. Thomas was in France with Team Canada, and they will be practicing daily until the competition.
He explained how Chefs Canada was formed four years ago. They are a group of volunteer individuals who bring together top professionals involved in the culinary industry from across the country. They work to engage inspiring new chefs, sharing knowledge and expertise. It was felt that Canada was lacking the resources needed to bring their chefs to the top international level. Their main goal was to work with Team Bocuse d’Or for the past two years and get them to Lyon. Chefs Canada promotes Canadian products, producers, brands and industry experts to promote Canada around the world as a top culinary competitor.
Chefs Canada has been in talks with Destination Canada and other tourism agencies to build a partnership that promotes the restaurant business as well as food tourism in Canada. Thomas said research shows “75% of travelers look at restaurants and food when planning their travel.”
Saskatchewan has a large tourism industry year-round; whether it is camping, fishing, hunting or winter activities travellers need to be able to source where to eat.
According to Thomas, “one of the best things young and inspiring chefs can do to promote their culinary skill and food establishments is to enter competitions. It may be smaller local competitions but it motivates one to strive for excellence, and teaches that we can work together, share knowledge and improve along the way.”
He also talked about a couple of projects in the making. One is a book that will center around the top 50 chefs in Canada with history in these types of competitions. Also, there is a production team preparing a 6-episode documentary covering the last two years of team Bocuse d’Or; this will be shown across Canada on national television.
The dates for the World Pastry Cup competition are January 20 & 21; the Bocuse d’Or takes place on January 22 & 23. Along with SIRHA, these events are open to the public; supporter access passes can be requested on the Chefs Canada website. For the upcoming competition, Team Canada has 120 Canadians travelling to France to cheer them on.
Inspiring chefs are welcome to fill out an application before February 12, 2023, to be considered for an interview for future competitions.
For more information visit: chefscanada.com and bocusedorcanada.ca
