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Logo Bocuse d'or Lyon 2015 SIRHA SPIRIT

Bocuse d'or
« Classique ou moderne,
il n’y a qu’une seule cuisine...
La bonne»
30 years
INTERVIEWS EQUIPES - AMERICAS 2018
 

SOMMAIRE

 

ARGENTINE CHILI REPUBLIQUE DOMINICAINE ETATS UNIS
BRESIL COLOMBIE EQUATEUR URUGUAY
CANADA COSTA RICA MEXIQUE  

 

ARGENTINE

Emiliano SCHOBERT

Candidate

Age: 43

El Obrador, S.C. de Bariloche

What is your first memory as a chef?

Making a big Spanish omelette with too few eggs. It was such a failure...

Is cuisine important in your country? Do you see an evolution at your level?

In Argentina, cuisine is culture, it is part of our history and our traditions, our roots. Today, I see our cuisine rising to a whole new level, and evolving quickly.  We are so many chefs working hard to tell a story through our dishes. The history of Argentine cuisine is being written everyday.

Last question: What is the ingredient you cannot live without?

Potatoes for sure!

 

Manuela CARBONE

Commis

Chila

What do you think makes the culinary, gastronomic, and pastry success of your country?

Young chefs and their innovation. And social media has become an incredible tool to promote our job, and Argentina's culinary culture.

What is the dish of your childhood?

Pasta with meatballs made by my grandmother. It's the best thing I've ever tasted, and it brings back all the best memories.

Last question: How would you define the Bocuse d'Or in one word?

Success!

 

Fernando LE COCO

Coach

DGSA Grupo Gastronómico S.A.

What is the ingredient you don't like to work with?

Star anise. It's just so difficult to get the dose right, and it can change the entire flavour of your dish if you're not careful!

What are your top 3 restaurant addresses in your country ?

Hum... this is a difficult one. I would have to say the Dario Gualtieri Bistro, El Baqueano, and of course Chila.

Last question: Who is the chef who inspires you the most?

Oh that one is easy! Joël Robuchon

 

Marcelino GOMEZ

President

Geranium

What is your signature dish?

Matcha cream, vanilla, tonka beens, mango, sorbet of menta and torrontes, caramel and cardamomo. It's just a fantastic dish.

What made you want to become a chef?

I've always loved looking at people's reactions when they are eating and testing something new. Now that it's my food, I find it fascinating what kind of reation you can get out of someone. I also just love sharing food

Last question: What do you think is the biggest challenge in your profession today?

Always being creative.

 

 

 BRESIL

Luiz Filipe SOUZA

Candidate

 

Evvai

What is the ingredient you don’t like to work with?

Ox gut

What is your first memory of your chef’s life?

Entering for the first time in a professional kitchen amazed by its professional operations

What is the dish of your childhood?

Spaghetti alla Carbonara


 

Vinicius ALVES

Commis

Evvai

Who is the chef who inspires you the most?

Daniel Humm and Laurent Suadeau

What are your top 3 restaurant addresses in your country ?

Evva , Lasai and Casa do porco

In one word, how do you define the Bocuse d’Or?

Challenging

 

Renato CARIONI

Coach

Cosi

What is the dish of your childhood?

My grandmother’s home made bread

What made you want to become a chef?

Cooking was always a pleasure and it was an excuse not to have to wash the dishes!

What do you think makes the culinary, gastronomic, pastry success of your country?

All the new medias on tv and internet

 

Giovanna GROSSI

President

N.O.C

What is your signature dish?

Bresse Chicken and lobster mosaic with homardine sauce
(Bocuse D’or Lyon 2017)

What is the ingredient you cannot live without?

Lime

What do you think makes the culinary, gastronomic, pastry success of your country?

The riches and variety of our fruits and vegetables.

 

 

RETOUR EN HAUT

 CANADA

Trevor RICHIE

Candidate

Age: 33

George Brown College 

What do you think makes the culinary, gastronomic & pastry success of your country?

In Canada we have a vast open space of wilderness.  Our food and gastronomy is defined by our indigenous ingredients as well as our multi-cultural society.

What is the biggest challenge in your job today?

Cooking is such a huge world globally speaking.  Chefs are expected to know a little about every cultures cuisine and how to cook it.

Last question: What is your first memory as a chef?

The smell of vegetables in the garden

 

Jenna REICH

Commis

 Café Belong

Is cuisine important in your country? Do you see an evolution at your level?

Absolutely. Primarily in Canada’s urban hubs, the culture of high quality food is constantly developing as chefs become increasingly more innovative, further refining techniques to strive for perfection in the industry.

What made you want to become a chef?

Passion for food, not for the sake of survival, but for the sake of experiencing what it truly means to live, through an incredible meal.

Last question: What is the dish of your childhood?

Mom’s pot roast and yorkshire pudding

 

James OLBERG

Coach

 Nita Lake Lodge

What is the biggest challenge in your job today?

Keeping up with and utilizing global trend.

Is cuisine important in your country? Do you see an evolution at your level?

Cuisine is very important and I’m absolutely seeing an evolution. With the growth of social media, people at all levels are able to develop and recognize their passion for food.

Last question: What is the ingredient you cannot live without?

Shallots!

 

John HIGGINS

President

George Brown College

What is the biggest challenge in your job today?

People understanding the basic culinary techniques of food and the willingness to learn. It takes time.

What made you want to become a chef?

The fact that my mother was a terrible cook!

Last question: What is the ingredient you don’t like to work with?

Chocolate


RETOUR EN HAUT


 CHILI


Mauricio NUNEZ

Candidate

Age: 29

 Achiga

What is the ingredient you cannot live without?

Coriander, the leaves, seeds and roots. It is its lemon aromatics which I love.

Who is the chef who inspires you the most?

Joseph Gander, chef in charge of my first experience as a chef. He is the one who taught me discipline, rigor, technique and metohds.

Last question: Is cuisine important in your country? Do you see an evolution at your level?

In Chile, gastronomy is becoming more and more important every day. Since I started in this field, I have witnessed the great evolution in the study of the technique of each chef compatriot, reflected in the quality of the restaurants that have been highlighted in the national environment.

 

Manuel BUSTOS

Commis

INACAP,  Student

What is the dish of your childhood?

The humitas (a corn dish). It brings back memories of family moments around a kitchen.


What made you want to become a chef?

Being able to bring people together with something that is born and transformed by our hands. Most of the times we get together with our family, there is an opportunity to share during a meal, and we greatly enjoy being able to do it ourselves.

Your top 3 restaurant addresses that you particularly appreciate in your country?

Only one: a neighborhood restaurant, the first place where I started to work in a real kitchen and where I managed to absorb a lot of knowledge that I have so far.

 

Francisco LAYERA

Coach

Sodexo

What is the ingredient you don’t like to work with?

There are no ingredients that displease me; all have a space and a purpose.

What do you think makes the culinary, gastronomic, pastry success of your country?

Television has been very important in culinary and pastry broadcasting. The international salons of the food industry are the second motor.

Last question: What is your first memory as a chef?

Salad of fresh shrimp, pineapple, mango, coconut milk, Dende oil and very fruity green lemon juice.

 

Sebastian SALAS

President

Clou Gastronomique

What is your signature dish?

Ricotta gnocchi, spinach cream, poached egg and fresh truffle

What is your first memory as a chef?

People running and working fast and concentrated, lots of aromas and flavours together.

Last question: What is the ingredient you cannot live without?

Olive Oil



 COLOMBIE


Carlos PAJARO

Candidate

 Age: 28

 Sanamente Restaurant

In one word, how do you define the Bocuse d’Or?

Excellence

IWhat made you want to become a chef?

My grandmother and family

Last question: What is the ingredient you don’t like to work with?

Beens

 

Daniel AVELLANEDA

Coach

 Asociación Colombiana de Chefs

What is the ingredient you cannot live without?

The important ingredient for me is undoubtedly the salt, because this is what gives life to food, is an ingredient that can be modified to enhance it.

What do you think makes the culinary, gastronomic, pastry success of your country?

I think the quality and taste of the products are an important factor in making the cuisine of my country something successful, added the passion that chefs like me put in our dishes and preparations.

Last question: What is the dish of your childhood?

My childhood dish, the one I remember with great joy because I enjoyed every time I ate it was the artisanal bread that my grandmother used to prepare.

 

Roberto ESCOBAR

President

Asociacion Colombiana de Chefs

What is the ingredient you don’t like to work with?

Products that threaten the sustainability of species such as grouper or amazon fish

What is your first memory as a chef?

A great memory was cooking for local soccer stars dl as the kid valderrama among others, and receive their congratulations

Last question: The top 3 restaurant addresses that you particularly appreciate in your country ?

La Mar, Ocio Restaurante, La biferia



 COSTA RICA


David WANG

Candidate

 Age: 32

 

What is the ingredient you cannot live without?

Butter

What is your first memory as a chef?

Cooking for my mother

Last question: What is the ingredient you don’t like to work with?

Anything with GMS

 

Edgardo GAMBOA

Commis

 Silvestre

What do you think makes the culinary, gastronomic, pastry success of your country?

The greatest gastronomic growth in my country is based on the dedication of chefs who look for products that almost nobody uses regularly, that make a change in the dishes and the way of seeing things.


What is the dish of your childhood?

The homemade rice with chorizo from my mom and the tomato with avocado from my dad.

Last question: What is your first memory as a chef?

The first thing that comes to my mind was my first knife and the first time I cut myself.

 

Marcos SANCHEZ

Coach

 Food Garage

What is the dish of your childhood?

Macarrones with tomato and cheese sauce

What is the biggest challenge in your job today?

Learning from the different indigenous communities of my country, their herbs, spices, techniques, customers. There is an entire world to be discovered.

Last question: What is the ingredient you cannot live without?

Perseverance!

 

Marlon CALDERON

President

Food Garage

What is the ingredient you cannot live without?

Cayena

What made you want to become a chef?

I wanted to make my country's gastronomy better

Last question: In one word, how do you define the Bocuse d’Or?

Perfection

 


 REPUBLIQUE DOMINICAINE


Omar BRITO

Candidate

 

 

What is the ingredient you don’t like to work with?

I feel like i’m open to working with any type of ingredient.
But I would say that okra it’s my least favorite ingredient
to work with.

What made you want to become a chef?

Unlike many chefs that get inspired by great cooking of a close relative, often a mother or grandmother, I started out  because I didn’t understand why the food that my mother was cooking was so bad.

Last question: What is the biggest challenge in your job today?

Being aware of the food cost/waste/cook training and constant menu evolution.

 

Nathalie JAVIER

Commis

 

What is your first memory as a chef?

It's not very clear, but I think it was maybe 14 years ago
when i was 6, on Christmas I helped my grandma to bake a vanilla and guava paste cake. I finished fighting with my cousins to lick the raw batter. So I decided I was going to make one for my own, it was a mess but  I kept trying and started loving to be in the kitchen.

What is the dish of your childhood?

Dominican dumplings with coconut stewed crab.

Last question: What is the ingredient you cannot live without?

Oregano

 

Alejandro ABREU

Coach

 

What is your signature dish?

Roasted Pork, I love doing  it and its a traditional dish of Dominican Republic christmas celebration.

What is the ingredient you cannot live without?

Garlic

Last question: Is cuisine important in your country? Do you see an evolution at your level?

Of Course! Dominican cuisine has seen a ressurgence in recent years, with the appearance of new chefs, new culinary schools and the application of cutting-edge techniques in our traditional cuisine. In 2018 the Dominican
Republic was named as the gastronomic capital of the Caribbean!

 

Saverio STASSI

President

PP Operaciones

In one word, how do you define the Bocuse d’Or?

Memorable

What made you want to become a chef?

A magazine i read about the life of Joel Robuchon.

Last question: Is cuisine important in your country? Do you see an evolution at your level?

I believe cuisine is living its Golden Age in the Dominican Republic. Evolution it's everywhere and it’s challenging the
chefs to give their best every day.  Another important part of this evolution is the appreciation of the cuisine by the locals. It has been amazing and the motivator to keep our creativity flowing. 



 EQUATEUR


Nestor TOAPANTA

Candidate

 Age: 37

 Marcus Restaurant

What is your first memory as a chef?

Making the best beef stock in the hotel I used to work at.

What is the dish of your childhood?

Guinea Pig

Last question: What is the ingredient you don't like to work with?

Cabbage

 

Ivan SALAZAR

Commis

 Student

What is the ingredient you cannot live without?

Beef

What made you want to become a chef?

I am in love with Ecuador's cuisine, and I want it to be recognized worldwide. Also, the products grown by remote communities are of great quality. I want to make them increase their production to help them develop economically.

Last question: How would you define the Bocuse d'Or in one word?

Creativity

 

Erick DREYER

Coach

Cire Restaurant

Who is the chef who inspires you the most?

Santi Santamaria

What made you want to become a chef?

Working with great ingredients and making people happy.

Last question: What is the ingredient you don’t like to work with?

Frozen fish

 

Andre OBIOL

President

Comisersa Hotels

What is your signature dish?

Haute Cuisine with Ecuadorian food

What made you want to become a chef?

My father cooking

Last question: What is the ingredient you cannot live without?

Duck



 MEXIQUE


Francisco PALACIOS

Candidate

 

 

What is your first memory as a chef?

Adrenaline!

What do you think makes the culinary, gastronomic, pastry success of your country?

People's passion for our grand gastronomic culture.

Last question: Is cuisine important in your country? Do you see an evolution at your level?

Of course! Cooking is an ancestral tradition in our country, and today, it is becoming a mainstream art that everyone knows about and wants to be good at.

 

Isabela DORANTES

President

Club de Industriales

What do you think makes the culinary, gastronomic, pastry success of your country?

Our chefs' respect for our traditions in the kitchen not only concerning the flavours and aromas, but also concerning our identity.

What is the ingredient you cannot live without?

Hot pepper

Last question: What do you think is the biggest challenge in your profession today?

Passing on passion of cooking to the new generation.



 ETATS UNIS


Matthew KIRKLEY

Candidate

 Age: 35

ment’or 

What is the biggest challenge in your job today?

I find that the biggest challenge today is cultivating the next generation of cooks and chefs. I want to inspire young cooks as I was by my mentors, and I work very hard to make sure that my cooks are engaged and enjoy their work. Without a sense of purpose to one's efforts, the life of a cook is not sustainable.

What made you want to become a chef?

At a young age, I began working in restaurants and quickly became enamored with the work. I enjoy the mixture of physical skill and mental determination that the kitchen asks of you.

Last question: What is your signature dish?

Turbot with Root vegetable Scales

 

Mimi CHEN

Commis

 ment’or

What is the dish of your childhood?

Cup ‘o Noodles.

What is your first memory as a chef?

My first memory of cooking was when I made chocolate chip cookies in culinary class.  They were fairly easy to make and really delicious.

Last question: What is the ingredient you don’t
like to work with?

Tomato

 

Robert SULATYCKY

Coach

 IQ Kitchens

What is the ingredient you don't like to work with?

Tripe

What are your top 3 restaurant addresses in your country ?

French Laundry, Benu, Per Se

Last question: Who is the chef who inspires you the most?

Alain Ducasse

 

Thomas KELLER

President

Thomas Keller Group

What is your signature dish?

Salmon Cornet, Oysters and Pearls, Butter Poached Lobster; Coffee and Doughnuts

What made you want to become a chef?

As a summer cook at the Dunes Club in Narragansett, RI, I
expected to learn many things about food. But Chef Roland Henin taught me so much more. With one sentence, he profoundly changed not only the course of my career, but my entire life. He said: “We all cook because we want to nurture somebody.” That’s the exact moment I decided my career and my profession. All cooks
cook to nurture people.

Last question: What do you think is the biggest challenge in your profession today?

Hiring and training our teams so they are prepared for the future.



 URUGUAY


Toel FALERO

Candidate

 

 

What is the ingredient you don’t like to work with?

Live animals such as lobsters, langoustines or live fish.

What made you want to become a chef?

Since little Ive always loved food and ingredients and always was in the kitchen as my mother was cooking. Thought it would be great to live doing what I love.

Last question: What is your first memory as a chef?

My head chef telling me how every piece of onion brunoise had to be exatcly the same size as the next.

 

Santiago VERDE

Commis

 

Who is the chef who inspires you the most?

Sergio Puglia

What is the dish of your childhood?

Flank Steak Casserole

Last question: What is the ingredient you cannot live without?

Flour

 

Dario GARCIA

Coach

 

What is your signature dish?

Bread.

What are your top 3 restaurant addresses in your country ?

La Petite Cuisine, Rara Avis & La Bourgogne.

Last question: What do you think makes the culinary, gastronomic, pastry success of your country?

There are many culinary academys wich means there is more interest in this culinary world and means more chefs are getting the tools they need.

 

Joaquin VELA

President

Don Quijote

What is your first memory as a chef?

The aroma of the stocks while cooking.

Is cuisineimportant in your country? Do you see an evolution at your level?

In the last few years the culinary culture of our country has grown a great deal thanks to the young chefs and local productors.

Last question: What is the ingredient you cannot live without?

Butter

 

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