Bocuse d’Or consists of highly selective, competitive cooking that offers the world’s most promising chefs the opportunity to represent their region at the grand finale, in 2015. The Asia Pacific region has been participating in this worldwide event since 2008, with territory expanding to Australia for the first time this year. The nine competing countries included Australia, China, India, Indonesia, Japan, Malaysia, Singapore, South Korea and Sri Lanka.
After two intense days of competition, the winner of Bocuse d’Or Asia Pacific was been announced: Hideki Takayama of Japan. Winning this honor allows Takayama to represent the Asia Pacific region at the Bocuse d’Or Finals. Australia and South Korea, which came in fourth and fifth, respectively, were additionally selected to advance to the Lyon finals.
With the Asia Pacific division quickly gaining culinary maturity, the rules were changed, this year: “For the first time, Asia Pacific participants competed under similar rules as the final in Lyon, France next year.” (Otto Weibel, President of Bocuse d’Or Asia Pacific)
Contestants were required to prepare two dishes, one fish and one meat, in 5 hours and 35 minutes – in comparison to the previous 3-hour time limit. The meat had to be “whole or re-carved or recomposed”, and the chefs were required to take part in the carving themselves. Constraints such as these are similar to the ones that will be enacted in the Lyon Finals.
Be sure to watch for the finals in Lyon, next year. It promises to be an unforgettable culinary experience.