With Day one of Bocuse d’Or 2019 behind us we look back at some of the incredible creations that wowed the judges. With months, if not years, of hard work going into each and every plate, you can see how each chef puts their heart and soul into this competition.
Click on the Gallery above for Bocuse d'Or 2019 'Theme on Plate' presentations or scroll down for the 'Theme on Platter'
The 'theme on plate' for this year's competition was in honour of the late chef Joel Robuchon and each nation had just five hours to prepare a vegetable chartreuse with shellfish.
After presenting their chartreuse to the judges the teams had just half an hour to present their 'theme on a platter'. This year the platters honour Paul Bocuse and consist of a rack of suckling veal with 5 prime chops prepared with offal cuts.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.