The cuisine is queen in Turin, in fact, the most important international competition conceived by Paul Bocuse in 87, the well-known high gastronomy competition Bocuse d'Or, arrives for the first time in Torino for the selections to be held on 11 and 12 June.
The spotlight will all be on Italy with twenty-four young chefs among the most promising in the world competing, called to perform their creations in five hours and thirty-five minutes in front of a jury made up of the greatest chefs on the planet, trying to qualify for the world final in Lyon to be held in January 2019.
The event that is making the insiders excited will be held at the Oval Lingotto, and the “blue” team is sharpening their knives, knowing how high the stakes are for Italian prestige.
ABocuse d'Or Academy to train our competitor from Team Italia, chaired by Enrico Crippa and directed by Luciano Tona, based in Alba, where chef Martino Ruggieri has been training since April. The goal never achieved by the Italian team is to qualify for the coveted final and aim for victory.
Our spearhead is head chef at the three-star Pavillon Lodoyen in Paris, and will be the seventh contestant on the second day, with two tests to demonstrate various skills and creativity.
Fourteen individual dishes will be prepared, and the creation of a course that each candidate will prepare and set on a large silver tray. The jury made up of fourteen great chefs is of the highest level, the Gotha, and among them there are names such as Carlo Cracco and to Jérôme Bocuse, son of the founder of the award.
The cooking Olympics are the most important competition in terms of cooking, so the whole world of haute cuisine will converge in Turin. The Bocuse d'Or truly represents the Grail of chefs, and has an extraordinary value as a prestige, an opportunity that Italy cannot miss.
Il Piemonte, famous for its wines and white truffles, was therefore the ideal place to welcome the best chefs and for them there will be the top of products such as native breed meat, rice that has no equal in Europe, and each product must appear on a plate made by chefs. While the secret for the first course test remains, the products for the second test and the dish have been revealed: fillet of Piedmontese Fassone beef; baraggia from Biella and Vercelli rice from Sant'Andrea; veal sweetbreads.
In addition to Italy, the other countries in the competition are: Poland, Belgium, Iceland, Hungary, Germany, the Netherlands, Spain, France, Switzerland, United Kingdom (11 June); Russia, Sweden, Croatia, Finland, Norway, Denmark, Bulgaria, Estonia and Turkey (12 June).
It promises to be a big party for the city, with a vast offer of events able to intrigue and satisfy the desire for cultural study and not only on many themes, but above all converging on good food. We will see an exhibition dedicated to Gualtiero Marchesi set up at Palazzo Madama, and symbolic places, such as the Museum of Cinema, the Egyptian, the Reggia di Venaria will be at the forefront, as well as the whole city, including master classes, events at the Circolo dei readers and even on the streets that will not fail to entertain competitors, professionals and tourists.
