Bocuse d’or Americas
- Introduction
- Program
- 2022 podium
- Candidates
- Jury
- Tests
- Practical info
- Partners
The Bocuse d'Or Americas is a traveling event that brings together all the countries of the American continent, from North to South, to select the teams that will have the chance to go to Lyon and participate in the Grand Final.
After two years of uncertainty, the Bocuse d'Or Americas is making a strong comeback for this 2022 edition by settling in Chile, and more precisely in the heart of its capital, Santiago.
Thanks to its unique geography and rich history, Chilean gastronomy is strongly influenced by indigenous and European traditions, and is characterized in particular by the freshness and diversity of products. With more than 4,300km of coastline, there is a whole variety of seafood, fish and meat in the dishes: cazuela, ceviche, empanadas, pastel de choclo, etc.
This edition will be an opportunity to highlight the versatility of Chilean products!
- United States
- Canada
- Chile
Discover more about the Bocuse d'Or Amercias selection:
Jorge Jorge LAMPORT - GuatemalaCOMMIS: Yazmin SANÚN
COACH: Rodrigo AGUILAR
3 QUESTIONS
-
If you were not a chef, you would be?
A doctor or a musician. -
Dead or alive, with who would you like to have a dinner with?
Robin Williams, Dave Chapelle, Chris Rock, Richard Pryor. -
If we don’t find you in your kitchen, where do we find you?
In someone else's kitchen.
Samuel SIROIS - CanadaCOMMIS: Gilles HERZOG
COACH: Leandre LEGAULT-VIGNEAU
3 QUESTIONS
-
If you were not a chef, you would be?
Chemist. -
What is the major improvement you expect in the culinary world?
Certainly a greater respect for the land and oceans, but also for the people and craftsmen who are behind our products. -
I will never come to Santiago without?
Without my taste to discover, taste and meet new people.
Carlos PAJARO - ColombiaCOMMIS: Valentina ORTIZ
COACH: Marlon MEDINA
3 QUESTIONS
-
If we don’t find you in your kitchen, where do we find you?
At home, with my family. -
What is the major improvement you expect in the culinary world?
Sustainability. -
What is your first culinary shock?
Cooking with my granny.
Abrahan SALAS - BoliviaCOMMIS: Jhoselin RADA SANCHEZ
COACH: Carlos DURAN
3 QUESTIONS
-
What is your cooking obsession at the moment?
Perfect way of cooking fishp. -
If you were not a chef, you would be?
Attorney. -
Which chef do you dream of cooking for?
Grant Achatz.
Marcelo HISAKI - MexicoCOMMIS: Alexis COLLAZO
COACH: José Antonio SALINAS
3 QUESTIONS
-
What is your cooking obsession at the moment?
Aging. -
Dead or alive, with who would you like to have a dinner with?
Leonardo Da Vinci, Albert Einstein, Paul Bocuse and Joel Robuchon.If we don’t find you in your kitchen, where do we find you?
At Tres Estrellas, an organic farm near to my place.
Jeffery HAYASHI - USACOMMIS: Franco FUGEL
COACH: Robert SULATYCKY
3 QUESTIONS
-
If you were not a chef, you would be?
Florist. -
What is your favourite restaurant?
Saison in San Francisco. -
What is your cooking obsession at the moment?
Donabe (pots made out of a special clay for use over an open flame in Japanese cuisine).
Ari ZUÑIGA SALAS - ChileCOMMIS: Javier SOBARZO
COACH: Luis UBEIRA
José CEVALLOS - EcuadorCOMMIS: Milena PEÑA
COACH: Nestor TOAPANTA
3 QUESTIONS
-
What is your cooking obsession at the moment?
Brined and braised. -
If we don’t find you in your kitchen, where do we find you?
In the countryside. -
What is your favourite restaurant?
Marrecife, restaurant that highlights local seafood (in Guayaquil).
Honor Jury
Tasting jury
The Tasting Jury is composed of chefs appointed by each team. Lots are drawn to allocate its members into 2 groups, one to judge the Plated test and the other to judge the Platter test. The judges assess the participants’ original creations based on criteria including taste, respect for the products, presentation, and originality of the dishes. Sitting on this Jury requires both concentration and professionalism. During approximately 2 hours, the judges must continually renew their perspective with each dish, as they need to assess a dozen culinary creations that are radically different from one another.
Members of the Tasting Jury:
Kitchen jury
In 2015, the Bocuse d’Or Organising Committee introduced the Kitchen Jury whose role is to assess the technical aspects as well as respect of the contest rules and themes. Reviewing each contestant’s work will encourage the chefs to adopt an exemplary behaviour, both in terms of organisation and use of the products available. The importance and presence of these judges is not limited to this supervisory role. They also accompany the chefs during the last hours of the contest, which are crucial after several months of training involving much pressure and last-minute unforeseen factors.
Members of the Kitchen Jury:
Theme on plate
Candidates and their assistants will have 5 hours to concoct a vegetarian dish based on an ingredient representative of Chilean cuisine (more information soon).
These products must be identifiable both visually and tastefully, and accompanied by a sauce, juice or broth. The chefs will have to sublimate this seasonal product in a spring and vegetable recipe, without the addition of animal protein. This dish must be served hot to the members of the jury.
Theme on platter
For the platter, the candidates will pay tribute to another characteristic product of Chilean gastronomy: salmon.
Chile, being one of the world’s leading salmon exporting countries, has unique conditions for salmon farming. The crystal-clear cold waters of Chilean Patagonia, surrounded by glaciers and fjords, produce a fresh, versatile and healthy product. Candidates and their assistants will have 5 hours and 35 minutes to prepare this test.
Once presented to the members of the jury, they will have 8 minutes to prepare the plates that will go to the tasting.
Both themes reflect the gastronomic culture of the host country, resulting in a mixture of indigenous and Spanish/colonial cuisines.
The content of all the events for this Americas championship is now official, and the teams are entering an intense preparation phase until D-day.
DATES & SCHEDULE
Thursday, July 14, 2022
Doors open: 9:00AM to 6:00PM
TESTS
-
9AM: Beginning of the tests
-
2PM: Beginning of the tastings
-
5:45PM: Prize giving
VENUE
Metropolitan Santiago
Avenida San Josemaria Escriva de Balaguer N° 5.600
Commune of Vitacura, Metropolitan Region
Santiago, Chile.
PARTICIPATE IN THE EVENT
Follow us live on the website or on our social networks!
BE SUPPORTER
You wish to be a supporter? Contact bocusedor@gl-events.com.
SANITARY PROTOCOL
The current following rules applies in Chile:
- The use of a mask is mandatory in closed spaces, and in any open space where a physical distance of more than 1 meter cannot be maintained.
- The Mobility Pass is required. This can be replaced by a negative PCR test carried out 24 hours in advance (valid per day). This includes anyone who enters the venue.
“To obtain the Mobility Pass, foreign people must validate the vaccines received on the mevacuno.gob.cl platform, create an account with their email and complete the requested fields (it could take up maximum 10 days; in case of being out of time, it will be required to have a negative PCR carried out 24 hours in advance in order to validate entry to the venue.)” - Each attendee's temperature will be taken, which cannot exceed 37.8 C°. If the temperature is higher than this, entry will not be allowed.
More information : Gob.cl - Paso a Paso.
Platinum partners
By combining tradition and innovation, Bragard marks the times by designing in the Vosges (in France) bold, creative, generous and environmentally friendly collections. Bragard meets your requirements and desires of today and tomorrow by offering comfortable products adapted to your jobs so that every day you can write your story in Bragard!
For more than 30 years, French frozen bakery manufacturer Bridor has been combining the power of large-scale manufacturing with the virtuosity of bakery expertise to offer to Chefs high-quality breads and Viennese pastries inspired by bakery cultures worldwide.
Long-term main partner of Bocuse d’Or Convotherm provides cutting-edge combi oven technology based on innovation and sustainability. Advancing Your Ambitions is our philosophy, based on passion and commitment to provide the best combi oven solution to meet the varied needs of chefs across the globe. Now introducing our new combi oven for professionals the Convotherm maxx pro.
As the official champagne of the competition, Pommery is at the very heart of each stage of the competition from the selection to the final celebrations. Our commitment to this event highlights our long-term connection to the world of haute cuisine and of the values we share.
Mandarin Oriental, Santiago is the ultimate luxury retreat in Chile’s capital city. The property has an iconic lagoon-style outdoor pool, landscaped gardens and stunning views of the city and the Andes Mountains; the perfect place for a great getaway.
Metropolitan Santiago Convention & Event Center is the most important and prestigious meeting center in Santiago de Chile with a privileged view of the Andes Mountains, with access to highways, hotels, shopping malls and only 15 minutes from the airport.
Metropolitan Santiago Convention & Event Center has a strong sustainable seal, committed to the care of the environment and the development of the community.
Premium partners
Escudo Rojo is the result of the encounter between Chilean terroirs and the know-how of Baron Philippe de Rothschild. Since its creation in 1999, it has stood as the worthy heir of Baron Philippe de Rothschild in Chile. This is exemplified by its name, since Escudo Rojo is the Spanish translation of the German “Rote Schild”, which means red shield. By giving her name to the wine, Baroness Philippine de Rothschild showed that the Rothschild family had come to Chile to stay.
For 200 years, authenticity, passion and commitment have been the values at the core of de Buyer’s business, knowledge and expertise. It designs and manufactures utensils, continuously innovating to precisely meet the needs of catering professionals, by maintaining its artisanal spirit and its passion for precise, high-quality work carried out with care.
Since 1945, Elle & Vire Professionnel® has contributed
to the promotion of French excellence and gastronomy
all over the world.
Thanks to its unique and unrivalled dairy know-how, it creates
new products in its native Normandy, dairy products
that it now export to over 120 countries, which are used by
the finest chefs.
Its secrets? Exceptional French terroir, where the cows are
often in the meadow, producing the highest quality milk,
which in turn makes for the best cream. Elle & Vire Professionnel®
aims to provide top-notch support to
professionals in order to offer products to best suit their
needs.
Thanks to close collaboration with world-renowned chefs
over the course of many years, Elle & Vire Professionnel®
has developed a range of fine creams, butters, cheeses and desserts
that have been recognized for their consistency and performance.
INACAP is a community college, in which the HOSPITALITY, TOURISM AND GASTRONOMY has being taught since 1976. Currently we have 11.000 students in 23 campuses throughout Chile.
We are a premier technical and career training institution, training thousands of professionals for the TOURISM INDUSTRY who will enhance the value of our natural and cultural heritage, transforming Chile into an even more attractive destination.
Our history is that of the Rougié family, in 1875. A producer of exceptional ducks and foies gras, Rougié is renowned today for its innovation and cutting-edge technology. Rougié, an emblem of French gastronomy, is proud to delight the most discerning palates with the quality of its products
Valrhona has been a partner of artisans of taste since 1922. Its mission, “Together, good becomes better,” expresses the strength of its commitment. With its partners, chefs and cacao producers, Valrhona imagines the best in chocolate to create a fair and sustainable cacao industry and to inspire gastronomy that is good, beautiful and just.
