List of the events
Every two years, the heart of the Sirha trade exhibition beats to the beat of the final of the prestigious Bocuse d’Or contest. After many months of preparations, twenty-four of the most promising chefs in the world will experience two days of intense competition during which they will have to give their very best to try and win the most beautiful trophy in the world of gastronomy.
Before taking part in the final the participants had first to earn their qualification via continental selection events (Bocuse d’Or Europe, Bocuse d’Or Asia Pacific and Bocuse d’Or America), individual qualifications or by being attributed one of the wildcards. This final test will reveal to the world the best talents in culinary arts from all over the planet.
Created in 1987 by Paul Bocuse with the purpose of highlighting the chefs’ talent and excellence, the Bocuse d’Or contest celebrated 30 years of existence in 2017.
The final of the Bocuse d'Or will take place on the 29th and 30th January 2019.
- South Korea
- United Kingdom
Coupe du Monde de la Pâtisserie
The World of Pastry is preparing to experience great excitement! After fifty national selection rounds and four continental selection events held in Africa, Europe, Asia and America, 22 teams composed of the most promising pastry talents will gather in Lyon for a most exceptional Grand Final.
Their objective: becoming the next world pastry champions.
Chocolate, sugar and ice-cream will more than ever be the stars of the contest a placed under the sign of excellence, creativeness, and technical mastery, all qualities required to create delicious, wonderful yet ephemeral art pieces.
The final of the Coupe du Monde de la Pâtisserie will take place on the 27th and 28th January 2019.
- South Korea
- United Kingdom
International Catering Cup
The International Catering Cup gathers the caterers from all around the world to face their talents and reward the best of them. The twelve participating countries have in common the desire to excel and to sublimate their cooking techniques to create exceptional products.
The special feature of the ICC: A competition in three steps!
After a day in the CFA High School François Rabelais kitchens will come the key step of the caterer:
The transportation of goods in the refrigerated trucks. Candidates will need to demonstrate their specific expertise to anticipate and to best organize the drive to the Sirha.
The challenge is to maintain the quality and presentation of their work, but also to respect the food safety standards. It is the Paul Bocuse Hall that the 12 teams will show their buffets and finalize their dishes for tasting facing the grandstand of supporters.
The ICC is a real launching pad for the winners and brings a renewed energy to the great family of caterers. The event is also a unique chance to present to the public the multiple rising opportunities of the profession.
Program and timing to be featured shortly.