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Bocuse d’or Americas

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Discovering talents from across the American continent


Marked by its French and Spanish influences, New Orleans has a rich and varied culinary heritage that brilliantly reflects the diversity of its history and culture. Some of the most emblematic dishes to try are gumbo – a traditional soup inherited from Creole cuisine – and crawfish étouffée, a typical stew served with rice.

As proof of the city’s rich gastronomic heritage, many local restaurants and chefs are honored each year by the James Beard Foundation, one of the most prestigious gastronomic awards in the USA. This year, New Orleans was also named Best Food Destination in the US by Tripadvisor as part of the 2023 Travelers’ Choice Awards, making this city an obvious choice to host these two culinary competitions.

On 11th, 12th and 13th June 2024, the New Orleans Ernest N. Morial Convention Center  hosted the two continental selections of the most prestigious international culinary and pastry competitions, showcasing the best pastry chefs and cooks from all over the American continent.

"The Bocuse d’Or has a strong and close link with the United States, said Jérôme Bocuse, President of the competition. My father proudly said that he had American blood in his veins, received during a blood transfusion in an American hospital during the Second World War. One of the reasons why the two flags – the France one and the American Stars and Stripes - are flying today at the iconic restaurant of the Maison Bocuse. It was obvious that the continental selection of the Bocuse d'Or settles down in the United States to welcome and represent the entire gastronomy of the continent", completes Jérôme Bocuse, who studied at the Culinary Institute of America in New York City and pursued his MBA in Hospitality Management at the University of Florida, Miami before leading family affairs in Orlando, where he currently resides.

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