Inspiration for the hospitality industry
However, this culinary showdown is not just about honouring the most talented chef. It also aims to inspire the industry sector and highlight the latest trends. In 2021 for example, the candidates had to create a take-away meal. It was to consist of a starter, main course and dessert, focusing on the tomatoes as the seasonal product. For the main course, the task was to develop a composition with black tiger prawn. Apart from being one of the main sponsors of the event, METRO France was also supplying the cherry tomato and black tiger shrimp as ingredients for the takeaway theme competition. The trick: participants had to develop a reusable box themselves made of plant-based materials in which to package their creation-to-go sustainably. In this way, the Bocuse d’Or is paying tribute to the growth of the takeaway business during the coronavirus pandemic. It is also meeting calls from the hospitality industry and guests for more sustainability – a new and exciting challenge for the top chefs on the path to the gastronomy Olympics.
"Feed the kids" was the theme for 2023 to emphasise education and cooking for the younger generation. In this challenge, each of the 24 candidates had to create a pumpkin-based menu for children. The aim was to create a 100% plant-based cold starter, a hot dish with egg and a restaurant-style dessert.