Staff and graduates from our Chef School are training to compete in what could be described as the Olympics of the culinary world — Bocuse d’Or in Lyon, France in January 2019.
The gastronomy competition, which happens every two years and is considered one of the most prestigious events of its kind in the world, gives top young chefs a chance to show their stuff on the international stage. Team Canada will be among five
countries competing at Bocuse d’Or. Several main members of the Canuck contingent are from George Brown. They include:
- Trevor Ritchie, Lead Chef, George Brown graduate and Chef Technologist
- John Higgins, Bocuse d’Or President and jury member, Director of George Brown College’s Chef School
- Jenna Reich, Chef Commis, George Brown graduate
- James Olberg, Coach, George Brown graduate
Other George Brown graduates will be supporting Team Canada at the competition. They include:
- Nick Lin, Kitchen Assistant
- Kevin Buck, Kitchen Assistant
- Angeline Brascoupé, Kitchen Assistant
See the full list of Team Canada members and learn more about a fundraising effort to support the team at georgebrown.ca/teamcanada.
Team Canada qualified for the Bocuse d’Or finals by placing second in the continental qualifier in Mexico in April 2018.
“The team is comprised of highly trained professionals with enormous creativity and skills that will be on full display during the competition," says Lorraine Trotter, Dean, Centre for Hospitality and Culinary Arts. “We can’t to see what they create.”
Everyone at George Brown will be rooting for Team Canada and you can too! Be sure to follow our social media channels for updates on Team Canada as the chop, test and taste
ahead of this culinary competition.
The Bocuse d’Or challenge
The 2019 culinary challenge happens January 29-30. Each chef will have five and half hours to prepare one meat platter and 12 fish plates and both must be presented with a choice of three different garnishes and contain a total of 12 services — no
Canada has competed in every Bocuse d’Or competition since it started in 1987, thanks to the support of the Canadian Culinary Foundation.
Learn more about the Bocuse d’Or competition at bocusedor.com .