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The Bocuse d'Or (the ''Concours mondial de la cuisine'', World Cooking Contest) is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking competitions.〔Chavich, Cinda, ''The Globe and Mail'' (May 14, 2008). (Even chefs dream of statuettes )〕〔Shore, Randy, ''The Vancouver Sun'' (January 9, 2009). (David Wong is Canada's next great hope for the Bocuse d'Or )〕〔Appell, David, ''Los Angeles Times'' (July 23, 2008). (Paul Bocuse could make French fast food the next nouvelle cuisine )〕〔Stukin, Stacie, ''Time'' (January 18, 2007). (To Be the Real Top Chef )〕〔Abend, Lisa, ''Time'' (January 25, 2009). (An American Underdog Dreams of Kitchen Gold )〕 The event is frequently referred to as the culinary equivalent of the Olympic Games,〔Smillie, Dirk, ''Forbes.com'' (June 5, 2007). (French Toast )〕〔Fabricant, Florence, ''The New York Times'' (May 28, 2008). (Tilting at the Bocuse d’Or )〕〔Wasilczyk, Jacqueline, ''Zagat'' (November 5, 2008). (U.S. Turns Up the Heat for Bocuse d'Or )〕〔''New York Magazine'': Grub Street (July 17, 2008). (Hung Huynh Is Among U.S. Bocuse d’Or Semifinalists )〕〔Lancaster, Deana, ''North Shore News'' (November 26, 2008). (On the long road to Lyon )〕〔Hallock, Betty, ''Los Angeles Times'' (January 26, 2009). (American chef preps for cooking fame at France's Bocuse d'Or )〕 though the International Exhibition of Culinary Art in Germany is more officially titled the Culinary Olympics〔Dixon, Rachel, ''The Guardian'': Nibbles (October 23, 2008). (What are the Culinary Olympics? )〕 and is separated by an olympiad, i.e. a period of four years. ==History== Based on an event first arranged in 1983, when the ''Salon des Métiers de Bouche'' (Culinary Sector Exhibition and Trade Fair, later renamed ''Salon international de la restauration de l'hôtellerie et de l'alimentation'', SIRHA) took place in Lyon as "an exhibition organised by professionals for professionals". Paul Bocuse, appointed Honorary President of the exhibition, conceived the idea of a culinary competition to take place during the exhibition, with preparation of all dishes taking place live in front of an audience. Several gastronomy contests were already in existence, however none of them presented a "live performance" and consequently one could not actually see the work performed in the kitchens of the chefs' restaurants.〔bocusedorasia.com (History of the Bocuse d'Or )〕 The initial Bocuse d'Or took place in January 1987.〔 Warwick, Joe, ''The Independent'' (July 20, 2008). (Bites: Will it be douze points for Torquay? )〕 The SIRHA, having grown to become one of the biggest and most sophisticated food and culinary arts fairs in the world,〔Sciolino, Elaine, ''The New York Times'': Diner's Journal (January 27, 2009). (Beyond the Bocuse d’Or )〕 also arranges other contests of culinary skill, including the ''Coupe du Monde de la Pâtisserie'' (World Pastry Cup) and in recent years ''Mondial du Pain'' (World of Bread Contest). The audience atmosphere of the Bocuse d'Or evolved in 1997 when the support for the Mexican candidate included a mariachi band, foghorns, cowbells, cheering and yelling from the stands, marking the beginning of a tradition of noisy spectator presence.〔Hallock, Betty, ''Los Angeles Times'': Daily Dish (January 27, 2009). (Tracking the Bocuse d'Or: Meet France's Philippe Mille )〕 At first, the reigning champion nation was not permitted to participate in the following contest, but that rule was removed after the 1999 event when France was competing and did not win gold for the first time.〔 France, the invariable home team, has won gold on six occasions, while Belgium, Norway and Sweden have consistently finished in one of the top three placements.〔〔〔Criscione, Valeria, ''The Wall Street Journal'' (September 4, 2009). (A League of Extraordinary Chefs )〕 Léa Linster of Luxembourg became the first woman to win in 1989, and Rasmus Kofoed of Denmark became the first multiple medalist with bronze and silver in 2005 and 2007, and the eventual gold medal in 2011.〔''Bloomberg.com'' (January 26, 2011). (Danish Chef Rasmus Wins Bocuse D'or as Gourmets Pick World's Best Cooking )〕 The U.S. team never placed higher than sixth as in 2003 and 2009,〔〔〔〔Cowin, Diana, ''Food & Wine'' (February 2009). (Competing at the Bocuse d’Or: Team USA’s Unbeatable Recipes )〕〔Sciolino, Elaine, ''The New York Times'' (January 26, 2009). (High Hopes for American Team in Bocuse d’Or Cooking Competition )〕 while the highest ranking of a North American chef was the fourth-place result of Canadian Robert Sulatycky in 1999.〔〔Pawsey, Tim, ''Vancouver Courier'' (January 23, 2009). (Dynamic duo invades France )〕 The 2007 Bocuse d'Or was featured in the documentary film, ''El Pollo, el Pez, y el Cangrejo Real''.〔 The U.S. effort leading up to the 2009 Bocuse d'Or is the subject of the book ''Knives at Dawn''.〔Terrebonne, Jacqueline, ''Slashfood.com'' (December 8, 2009). (Bocuse d'Or Fever Hits American Culinary World )〕 The U.S. won second place in 2015, coached by Gavin Kaysen, Thomas Keller and Daniel Boulud, with Philip Tessier and Skylar Stover. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Bocuse d'Or」の詳細全文を読む スポンサード リンク
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