New Zealand has secured third place at the Bocuse d’Or APAC regional selection, thereby qualifying to compete at the finals in Lyon, France next January, against 24 nations.
The team presented their submission online, featuring New Zealand’s lush green pastures, grass fed lamb and native produce, in a video format highlighting a paddock to plate journey, with nods to chef Will Mordido’s Filipino heritage. The team secured third place, with Japan, 1st and Singapore 2nd.
The Bocuse d’Or Team New Zealand comprises:
Candidate: Chef Will Mordido
Coach: Ken O’Connell
Commis Chef: Sam Linstrom
Tasting Jury: Brett McGregor
Stand-in Commis Chef: Sam Gradowski-Smith (2023 Emerging Chef Winner)
New Zealand lamb saddle was the hero of the presentation (featured above), with kumara, peas, New Zealand Pinot Noir, and native Kawakawa taking supporting roles. The next few months will see the team training for the five and a half hour cook at the finals, widely considered the Olympics of the culinary world.
The Bocuse d’Or is one of the world’s most prestigious culinary competitions, founded in 1987 by renowned French chef Paul Bocuse. Inspired by the format of sporting events, Bocuse sought to elevate the culinary arts to a competitive spectacle. Held in Lyon, France, the competition brings together chefs from around the world to showcase their skills and creativity in a high-pressure environment.
The competition spans two days with 12 nations competing each day, during which participants must prepare elaborate dishes under strict time constraints, judged by a panel of culinary experts on technique, presentation, and taste.
The Bocuse d’Or has become a benchmark for culinary excellence, fostering innovation and inspiring young chefs globally.
Fundraising
A fundraising event for Team New Zealand Bocuse d’Or, to cover the costs of travel and competing is being held at Jace Space on November 8. To book tickets go to: https://events.humanitix.com/bocuse-d-or-culinary-canvas-a-night-of-art-music-and-gastronomy
