January 2018
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Chefs' Newsletter





Bocuse D’Or was held on January 27 and 28, 2015 in Lyon France. This year’s competition showcased 24 countries competing in front of 2700 spectators and was held at Eurexpo as part of the 17th edition of Sirha – International Hotel Catering and Food Services Trade Exhibition. The CCFCC Bocuse d’Or Canada Team has proudly participated in every bi-annual competition since its inception.

This year, Norway won the Gold Bocuse, USA won the Silver Bocuse and Sweden won the Bronze Bocuse. USA was the first country of the Americas to stand in the Winner’s Circle. Canada finished 21st overall.

Team Canada 2015 consisted of Candidate, Chef Laurent Godbout of Chez L’Epicier, Montreal, his commis Adam Martin and Coach Chef Sebastien Giannini of Fairmont The Queen Elizabeth Hotel, Montreal.  Support members included: Chef James Olberg, Red Deer; Chef Samuel Sirois, Montreal and Chef Roy Butterworth, Moncton. Special assistance was provided by Elisabeth Roy, Montreal. Assistant Manager and logistics organizer was Chef Luc Boissy, Montreal and Team Advisor, Coach and Canadian Judge was Chef Bruno Marti of Vancouver.

Manager, Cornelia Volino stated “The competition this year was fierce with the highest of gastronomic standards and though Canada placed 21st overall, CCFCC Bocuse d’Or Canada and all the team members, supporters and corporate partners were thrilled to cheer on and embrace our team of dedicated culinarians promoting our country’s professionalism and excellence in culinary arts.”

Chef Laurent Godbout stated “We are proud to represent Canada and we are proud to tell the story about the products from Canada.”

The Bocuse d’Or is the most prestigious international professional cooking competition in the world, open to all countries.  It is staged, live, in front of the public and features the latest trends in global modern cuisine with an emphasis on taste and the promotion of global culinary diversity and cultures.