“The difficulty is to respect the tradition while proposing something original and modern, said Régis Marcon, president of international organisation committee for Bocuse d’Or.
Yannick Alléno, who himself competed in the competition, spoke to Fine Dining Lovers about his own staff member, Martino Ruggieri who was representing Italy.
Watch the interview with chef Alléno.
The second theme for the chefs was to create a vegetable and seafood chartreuse, an idea chosen as homage toJoel Robuchon - another great chef lost in 2018. The chefs had to respect some constraints: not all the seafood could be inside the chartreuse, it could not be bigger than 20 cm and it had to contain 50 percent of vegetables.
None of the jury are allowed to comment on day one, so it’s unknown if any of the countries will reach the final podium.
Watch the livestream and stay tuned to Fine Dining Lovers on Instagram to see all the results as they’re announced.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.