NEW ORLEANS — It is the first time one of the most prestigious cooking competitions in the world has ever been judged in the United States.
For its U.S. debut, they chose New Orleans as the host city for the intense competition.
Think of it as the Olympics of food. The elite athletes are world-class chefs representing their countries.
“Some of them have been together for almost a year now practicing, re-practicing. That's all they do. They have managers. They have coaches. It's, that they have tasting juries. No drinking, no laughing, it's just like serious focus,” said Chef Emeril Lagasse
Honorary President of the 2024 Americas Selection of Bocuse d’Or and Pastry World Cup.
The Pastry World Cup is on Tuesday and the cooking competition Bocuse d’Or, is on Wednesday and Thursday. Those chefs from all over the Western Hemisphere will have to use Louisiana ingredients.
“So the teams have to work with wild boar rack, grits, alligator sausage, and seafood from the Gulf (of Mexico). So, it’s going to be interesting to see what they come up with,” added Lagasse.
As spectators cheer them on, the chefs create, even using blow dryers. Their work of art is presented to a panel of judges and then tasted. Winners will go to Lyon, France in January to compete with winners from the competitions in Europe, Africa, and Asia.
This event is open to the public Tuesday, Wednesday and Thursday as well. As you can imagine, there are lots of private events too for all the international chefs. And who did they choose for their music at one of those events, our own Purple Knights, Marching 100 Band from St. Augustine, right as they're coming back from performing in Normandy.
Organizers from France say the melding of many different cultures that influenced food in Southeast Louisiana over the centuries, is why they are here.
“New Orleans for us is an amazing destination, and it's a world-class gastronomic destination, that we really wanted to go to,” said Florent Suplisson, Director of Gastronomic Events for GL Events in France.
“Attracting this type of event would not be possible without so many amazing chefs, and the restaurant community, and our reputation as a world-class food city,” said Kelly Schulz, Senior VP for Communications at New Orleans and Company.
This type of publicity, as Emeril talks to media nationwide, can lead to more people wanting to taste the flavor of Crescent City.
The event is open to spectators from 9 a.m. to 7 p.m. for the next two days in Hall D of the Convention Center.
Admission is free.
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