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Africa will step into the culinary spotlight on 30 June 2018, when the Bocuse d'Or continental selection takes place in Morocco, for first time ever in the history of the prestigious culinary competition.
The continental selection rounds for the Americas, Asia-Pacific and Europe have already taken place, leaving Africa the daunting task of being the last continent to compete in this qualifying round before the grand final in January in Lyon next year.
Culinary teams from six countries, Morocco, Tunisia, Algeria, Burkina Faso, Senegal and Gabon will all convene in Marrakech where they will cook to defend their countries colours at Palemeraie Palace.
Each chef team will have 5 hours and 35 minutes to prove themselves during an intense culinary showdown, where they will be assessed on creativity and technique as the clock counts down. A final tasting jury will score a dish and platter, deciding who will win the first ever Bocuse d'Or Africa title.
The winning team and a runner-up will qualify for the Bocuse d'Or world Finale where they will compete against the 24 other global finalists, with the dream of winning the world title.
The African selection of the Coupe du Monde de la Pâtisserie (World pastry cup) will also take place on the occasion, where a new pastry champion will also be crowned,
Here are each the teams competing at Bocuse d'Or Africa, each team is composed of a chef, their commis and the all important coach.
Aissam Ait Ouakrim
Kamal Ait Ayad (commis)
Issam Rhachi (Coach)
Bilal Khelfati (commis)
Mohamed Djerdi (Coach)
Albert Diadia (commis)
Yann Manceau (coach)
Stephens Aliou (commis)
Kinda Y Armand (coach)
Ayoub Ghanney (commis)
Khelil Ben Ammar (coach)
Guy Edwine Angoue (commis)
Merlin Ondo Ella (coach)