Does a big budget equal success at the Bocuse d’Or?
The Bocuse d’Or, the “Oscars” of the culinary world, sees chef teams from across the world invest thousands of pounds into competing for a coveted trophy of the competition’s founder, Paul Bocuse.
But while some countries raise millions in sponsorship and donations to support their effort, others have had to make do with a limited budget.
The vast difference in competitors’ financial support has raised the question of whether the competition offers a fair playing field – especially when expensive and elaborate silver platters are used by some to score vital presentation points.
Whilst in Lyon at the Bocuse d’Or 2011 World Final last week, we spoke to a number of teams to find out whether a relationship between the level of financial support and Bocuse d’Or success exists.
