Latest news with #BocuseDor
Arab News
05-07-2025
- Sport
- Arab News
Registration opens for Bocuse d'Or, Pastry World Cup contests in Riyadh
RIYADH: Saudi Arabia's Culinary Arts Commission has opened registration for the Bocuse d'Or championship and Pastry World Cup, both taking place during the Sirha Arabia exhibition in Riyadh in October. The competitions will select top Saudi chefs to compete in the Middle East qualifiers, to be hosted by the Kingdom in 2026 in collaboration with Sirha Food. These in turn lead to the global finals which will take place in France at the Sirha Lyon exhibition in January 2027. The initiative extends the partnership between the commission and Sirha Food, boosting competition in the national culinary sector and helping Saudi chefs make their mark internationally. The competitions will discover and develop local talent, providing a platform for Saudi chefs to display their skills and highlight the diversity and creativity of the Kingdom's cuisine. Participants will undergo a process that includes technical tests, creativity evaluations and interviews. Finalists will receive tailored support to prepare for the international stage. For Bocuse d'Or, dishes must exhibit mastery of either the turned vegetable or brunoise technique. Candidates must be Saudi, aged 23 or over and provide proof of identity. For the Pastry World Cup, entries must creatively reflect the theme of 'Elevating Saudi Dessert.' There is no age restriction, but non-Saudi applicants must state how long they have worked in the Kingdom. Hopeful chefs can register at
Asharq Al-Awsat
04-07-2025
- Sport
- Asharq Al-Awsat
Saudi Culinary Arts Commission Opens National Registration for Bocuse d'Or, Pastry World Cup
The Culinary Arts Commission announced the opening of registration for the national competitions for both the Bocuse d'Or championship and the Pastry World Cup during the upcoming Sirha Arabia exhibition in October. The national competitions aim to nominate the best Saudi chefs and talents to participate in the regional qualifiers for the Middle East, which will qualify for the global finals to be held in France's Lyon, as part of the Sirha Lyon exhibition in January 2027. The initiative extends the quality partnership between the commission and the global Sirha Food, aiming to empower Saudi chefs to access international platforms and enhance competitiveness in the national culinary sector. The competition represents a crucial opportunity to select the chefs who will represent Saudi Arabia in the regional qualifiers for the Middle East, scheduled to take place in Saudi Arabia in 2026, as part of the Kingdom's commitment to host the phase in collaboration with Sirha. These prestigious competitions will contribute to discovering and developing the best local talents, providing a professional platform for Saudi chefs to showcase their skills on both regional and global stages. They represent an opportunity for reflecting the diversity and creativity of Saudi cuisine and enhancing the Kingdom's position on the global culinary arts map.
CNA
31-05-2025
- Lifestyle
- CNA
Gaia Series 88: Fight for "the best in the gastronomic world"!
Japan's top young chef leads a determined culinary team to the Bocuse d'Or, facing fierce global rivals and unrelenting pressure. In the heart of Lyon, a city synonymous with haute cuisine, the world's most prestigious culinary tournament, the Bocuse d'Or, ignites fierce competition every two years. Dubbed the World Culinary Cup, it gathers 24 top teams, each having survived gruelling national qualifiers to earn their place in what is often likened to the Olympics of gastronomy. This year, all eyes are on Japan's representative, 31-year-old sous-chef Ryuya Kainuma, as he carries the hopes of a nation that has yet to clinch the coveted crown. Kainuma, originally from Niigata, works at Sens et Saveur, a high-end French restaurant on the 35th floor of the Marunouchi Building in Tokyo. He has spent 10 years honing his culinary skills and emerged as Japan's contender after winning the domestic qualifier in November 2023. 'To me, competing globally through food is so awesome,' he says. 'To have world-famous chefs taste my food is the kind of opportunity this competition offers.' He is joined by 22-year-old commis chef Minami Fujita. 'There's a lot of pressure. I mean, I'm representing Japan,' she says during preparations. 'I'm carrying Japan on my back.' Their pairing has been described as the 'strongest Team JAPAN in history,' a testament to the talent, ambition and depth of support backing their campaign. Despite its longstanding involvement in the contest since 1987, Japan has only made it to the podium once, in 2013, finishing third. The stakes today extend beyond the kitchen, with a potential win likely to bolster Japan's international culinary reputation and drive inbound tourism. 'It's become a competition to attract inbound tourists,' says Hajime Yoneda, who serves as Team JAPAN's head coach and previously judged the competition. 'Winning at a global culinary competition like the Bocuse d'Or could become one of the factors people use to decide where to go.' Under Yoneda's guidance, Kainuma trains rigorously. He travels to Osaka to experience three-star service at Yoneda's own restaurant, HAJIME, which earned its Michelin status in just one year and five months. 'Through my experience at a three-star restaurant, I rediscovered the passion I had in my youth,' says Kainuma. 'Cooking for the customer's delight. That's the heart of my job.' He adds, 'I don't see them as judges anymore. To me, they're guests I'm serving food to.' Assisting the team are prominent chefs such as Noriyuki Hamada, who led Japan's 2013 bronze-winning campaign, and Tetsuya Asano, already named Japan's representative for 2027. They also receive support from Kenichiro Sekiya of Joel Robuchon and Kotaro Hasegawa, who placed sixth in 2007. However, funding remains a concern. 'The members of Team JAPAN are participating without pay,' the programme notes, a contrast to Denmark, where the national team trains with a budget of ¥100 million (S$860,000) and receives salaries and housing. Japan's theme for the large meat platter is 'The Connection of Life,' which incorporates forest elements. The design is led by Yuji Tokuda of Canaria, a multi-award-winning designer. However, the first tasting of the meat dish, which includes venison and foie gras wrapped in pastry, ends poorly. 'Personally, I think it's close to zero,' says Yoneda. 'You really need to work out what refinement means or you won't be able to reach the top ranks.' Kainuma acknowledges the challenge. 'I don't think there's such a thing as 'complete' in this,' he says. 'When cooking, you always think, 'Maybe I could take it further.' Bit by bit, you level up.' As the final competition nears, the team relocates to Vaux-en-Beaujolais, an hour from Lyon, for a two-week training camp. Simulated time trials initially run two hours over the official limit. Romain Barthes, the local restaurant's chef, notes, 'The pie crust is too thick and loses its delicacy.' But adjustments pay off. Fujita uses multiple timers to manage overlapping tasks. Kainuma refines the fish dish, using sesame and other elements to improve both look and flavour. 'We're back on schedule, so no need to rush,' he says. 'We're totally fine.' The final time trial is a success. 'This was the first time it truly looked and tasted like a proper dish,' he says with visible relief. On 25 January, the Bocuse d'Or opens with much fanfare. Japan begins cooking at 8am. Thirty minutes in, their sous vide machine breaks. 'Oh no!' Kainuma exclaims, quickly directing his team to boil water manually. 'You can add the apples now,' he instructs. The delay puts them ten minutes behind schedule, but the fish dish is completed on the dot. Judges praise its taste and presentation. 'Beautiful fluffy lobster sauvignon. Very, very, very tasty.' The meat dish, which evokes a forest scene, is also completed within the limit. When the results are announced, Sweden takes third place and Denmark second. France's Paul Marcon, son of 1995 champion Regis Marcon, claims first, making them the first parent-child pair to win the title. Japan places 11th overall. However, their fish dish ranks fourth, beating Denmark's, with 787 points. The meat dish scores 700 due to issues with temperature control before serving. 'It's frustrating,' Kainuma admits. 'But thanks to the advice I received from so many chefs, I now think about cooking from all kinds of angles.' He adds, 'My goal is still three Michelin stars. So I'll start again from scratch and learn a lot.'
CNA
24-05-2025
- Entertainment
- CNA
Japan Hour - Gaia Series 88: Fight for "the best in the gastronomic world"!
42:27 Min Japan's rising culinary stars chase glory at the Bocuse d'Or in Lyon, revealing the intense journey, setbacks and spirit behind their ambitious bid in this week's episode. About the show: Spring in Japan (Mar - May) Spring season in Japan is characterized not just by the cherry blossoms, seasonal food and traditional and modern festivals and events, but also by the exceptional beauty that engulfs the land, during the time. From flower festivals to fruit picking, lively traditional parades and picnics, there's plenty of seasonal fun, for anyone in Japan, during the spring season!
