The continental final of the most recognized culinary competition in the world comes to Chile for the first time in July. In this framework GL events together with Achiga made the official launching of the Bocuse d’Or America and the Pastry World Cup, which will gather the main chefs of the countries of the continent, who will seek to be selected to travel to the grand final to be held in Lyon, France. The continental final of the Bocuse d’Or will be held on July 14 and 15 in Metropolitan Santiago, where 12 chefs and their teams from Argentina, Bolivia, Canada, Chile, Colombia, Costa Rica, Ecuador, Guatemala, Mexico and the USA, will fight for the 5 slots to have the honor of representing their respective countries in the prestigious grand final of the Bocuse d’Or in France. One day before the Bocuse d’Or, the continental final of the Pastry World Cup will also be held in Chile, where 6 teams from Argentina, Brazil, Chile, Colombia, Mexico, USA, will try to obtain one of the 3 tickets for the World Final, which is held in parallel to the Bocuse d’Or World Final. Between July 13 and 15, the teams of chefs will work in the kitchens that will be installed in Metropolitan Santiago, in front of an enthusiastic audience, while the participants will witness creativity and precision at a new level, unveiling new recipes and unexplored dishes in search of captivating the international jury. In the framework of the launching, the general manager of GL events, Francisco Sotomayor highlighted that “holding this world-class event is considered a unique opportunity to position Chilean gastronomy, with its unique flavors and products in the great international scenarios, to reaffirm the gastronomic tourism of the country. Today we are happy that this great meeting, Bocure d’Or America, will be held in Metropolitan Santiago, an event center that is expected to be a meeting point for the most important economic events in the country”. The president of Achiga, Máximo Picallo said that “gastronomy is a fundamental pillar of the tourism sector, it is part of our heritage and culture, a differentiating element for visitors who travel through our territory. Achiga will continue working to position it and make it an ambassador in the world”. He added that “holding the Bocuse d’Or Americas competition in our country is a great showcase and opportunity to showcase Chile, and to continue working we need the public and private sectors to join this initiative”. Chilean Team On the occasion, the chef of Clou Gastronomique and president of Bocuse d’Or Chile, Sebastián Salas, presented the chefs who will represent the country in the next continental final. The team will be composed of the candidate chef, Ari Zúñiga, instructor at Inacap; the commis Javier Sobarzo, student of gastronomic administration at Inacap; coach, chef Luis Uberira, from Senior Suite; the tasting jury, chef Paul Patri, from Aliservice; and the staff chefs, Roberto Vallejos, from Hotel Mandarin Oriental, and chef María José Ramírez. Bocuse d’Or The Bocuse d’Or was created in 1987 by the legendary chef Paul Bocuse, who conceived the competition as an expression of the rigor, skills, excellence and creativity of the trade in the spirit of a sporting, festive, young and modern event. More than a gastronomic competition, it is a universal system of exchange and recognition. Technique and creation, commitment and human values are brought to the fore to reveal the great talents of tomorrow’s Haute Cuisine. It is a universal language, understood in the 5 continents, which materializes through achievements and dishes, as sensitive as spectacular, in the effervescence of an audience of followers. Since 2005, the world’s most renowned gastronomy competition has introduced pre-selection rounds with national rounds and then continental qualifying rounds, including the Bocuse d’Or Europe, the Bocuse d’Or Americas, the Bocuse d’Or Asia-Pacific and the Bocuse d’Or Africa. The continental competitions are major events in their own right and serve to determine the 24 countries that will remain to participate in the Bocuse d’Or Grand Final. It initially brings together participants from 67 countries spread over the 5 continents, after 18 months of intense preparations, in front of final consumers, amateurs, journalists, and chefs and professionals worldwide. The Bocuse d’Or is held every two years in the city of Lyon, France, where the best Chefs from all over the world participate. The championship is held in January among the world’s leading chefs qualified to give a taste of the best cuisine worldwide.
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Santiago’s most renowned convention and events center begins operations in July
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Anne Carrere arrives at Metropolitan Santiago on Saturday, September 2nd
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