Perhaps the most prestigious culinary competition, which is often compared with the Olympic games in the gastronomic sphere.

(Although it would be more correct to give the title of International Exhibition of Culinary Art, it is held every four years)the Competition takes place every two years, in late January, in Lyon(hometown of Paul Bocuse). Participants from 24 countries have to present two dishes - meat and fish in 5 hours 35 minutes. According to the regulations, each team consists of 2 chefs, one lead chef and an assistant, under 22 years old.

12 teams are selected by Bocuse d'or Europe, 4-Bocuse d'or Asia, 3-Copa Azteca Latin American, 3-by national applications and 2-by wild card method(special invitation to any non-qualified athlete or team)

Of course, cooking competitions were earlier, but it was in 1983, with the first exhibition SIRHA, at which Bocuse was elected honorary President, laid the foundations for events of a different level - all cooking began to take place directly in front of the judges in the open kitchen.

The first Bocuse d'or was organized in 1987, and a few years later under the auspices of SIRHA(Salon international de la restauration de l'hôtellerie et de l'alimentation) began to be held competitions in confectionery and baking art.

The first woman to win the competition was Léa Linster in 1989

And in 1997 the participant from Mexico was accompanied by Mariachi ensemble, putting the tradition of support by the audience.

Of course, like any competition, the Bocuse d'or is often subjected to criticism and exposure of its members in violation of the rules.

The most famous case of 2005, when the Spanish team, inspired by the surrealism of Dali, presented their dishes inside a giant crystal egg (the cost of the project - 1 million euros). However, due to condensation on the walls (hot dish, cold plate - every student knows), many members of the jury did not understand what the team is and awarded her penultimate place.

So about there is a devastating article on the Washington Post, but they are after the loss of Richard Rosedale the French do not really like. By the way, the average budget of the team is $ 1 million, the Americans once complained that they have only 500 000.

Doubtful first place Frenchman Fabrice Devin, who is said to have brought half of the ready-made ingredients under the guise of foie Gras.

and funny (if it were not sad) the story of an American Gavin Kaysen, whose side dishes were eaten by a French dish washer, believing that they are not needed.

About Bocuse d'or is a good documentary, with the participation of Arzak(in the role of himself, of course) El Pollo, el Pez, y el Cangrejo Real and American book Knives at Dawn(2009)