Belgian final

The  winner of the Belgian final will represent Belgium in the European Bocuse d’Or final, June 2020 in Estonia. He/she will be assisted by a commis and coached by a gastronomic team. The national team will prepare for the European final in a brand new training center. If the Belgian team qualifies for the World final, they will go to Lyon January 2021.

HOW TO PARTICIPATE IN THE 2019 NATIONAL SELECTION

FINAL

The Belgian final will take place Sunday 17th November 2019 during Horeca Expo Ghent in Flanders Expo. This is a national competition, open to all professional chefs (of Belgian nationality), held in front of a live audience.

CANDIDATES

Candidates must be at least 23 years old on 27th January 2021. They must be assisted by a commis, who should not have reached the age of 22 by 17th November 2019.

Applications and recipes (including a picture or sketch) should reach us by 28th June 2019 at the latest:

Spuistraat 21

2880 Bornem

OR

info@bocusedor.be

Please include your resume in your application (it will only be used for our press folder).

A committee, led by Peter Goossens, will select 5 candidates based on these applications. If your application is withheld, you might be asked to present your application and recipes in an interview with the Belgian Bocuse d’Or Academy selection committee. If you are amongst the selected candidates for the final, you will be notified by 2nd July 2019 at the latest.

The goal of this competition is to select which chef will represent Belgium in the European final in Estonia in June 2020 and (upon qualification) the world final in Lyon in 2021.

It is the Belgian Bocuse d’Or Commis Challenge that selects the commis. The winner will team up with the winning chef for both the European final in Estonia in June 2020 and (upon qualification) the world final in Lyon in 2021. The Commis Challenge is open to all youngsters and pupils from Belgian culinary schools.

The Belgian Bocuse d’Or Academy will assign a coach to the winning team. The coach will assist them for both the European final in Estonia in June 2020 and (upon qualification) the world final in Lyon in 2021.

THEMES

1st dish: 2kg fresh eal / garden herbes

2nd dish: 7 pieces of Anjou pigeon 500g

Preparation of the eal:

  • warm dish
  • 3 side dishes of your choice
  • dressed on a plate
  • to serve 14 (at once)
    • 12 plates are to be served to the jury
    • 1 plate will be used for the official picture
    • 1 plate will be for the president of the jury
  • obligatory use of plates provided by the organisation (you can’t use your own plates)
  • the use of “cloches” to keep the dishes warm is prohibited
  • everything on the plate should be edible

Preparation of the pigeon:

  • dressed on a platter
  • 2 side dishes of your choice
  • 3rd side dish with potato
  • to serve 14 (at once)
    • 12 plates are to be served to the jury
    • 1 plate will be used for presentation
    • 1 plate will be for the official picture/president of the jury
  • bring your own platters
    • oval or rectangular: 110cm/70cm (including the handles)
    • round: ɸ 90cm (including the handles)
    • max. weight: 20kg (empty)
  • the pigeons are to be cooked with the carcass (no vacuum preparation)
  • the pigeons are to be served whole (or reconstructed, but in this case 25 penalty points will be taken into account)
  • small, non-edible decorations are allowed on the platter, not on the plate.

!Attention:

  • Please make sure all pieces on the platter are firmly secured, so nothing falls over.
  • The organisation can’t be held responsible for damaging the presentation when it is not firmly secured.

COMPETITION

  • The order of appearance of the teams will be drafted on location.
  • Candidates should serve the eal dish after 5h, the pigeon dish after 5h35.
  • All preparations should take place on location, in the kitchen box.
  • After the competition the kitchen is to be cleaned.
  • The kitchens will be inspected by the kitchen jury before, during and after the competition.
  • Dishes are considered ‘finished’ when all elements are dressed on the platter (pigeon) and all 14 plates (eal) are ready to be served.

RECIPES

Submit your recipe for the eal and pigeon dish (including a picture or a sketch) no later than 28th June 2019.

Spuistraat 21

2880  Bornem

OR

info@bocusedor.be

You will receive an e-mail confirming receipt.

WINNER

  • The winner will represent Belgium in the European Bocuse d’Or final in Estonia in 2020.
  • The winner will be assisted by the Belgian Bocuse d’Or Academy in all preparations for the final, in terms of finances, logistics and mental support.
  • He/she is to take part in a number of training sessions (between December and June) in the official training kitchen, under supervision of the coach and the committee.

QUESTIONS

Please address all your questions about the competition to info@bocusedor.be.

AWARDS

First prize = a cheque of €2500

The winner will represent Belgium in the European Bocuse d’Or final in Estonia in 2020.

The competition is supervised by bailiffs:

Discart-Suykens

Nieuwstraat 8

2830 Willebroek