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On
both 8 and 9 May, the Guangzhou Baiyun International Convention Center in China
will come alive as 11 teams of highly talented chefs, representing 11
countries, pit their culinary talent against each other in front of an audience
of fans.
Just
5 places are up for grabs in this heat, in which the chefs have only 5 hours
and 35 minutes to prove themselves. During the intense culinary showdown, there
will be nowhere to hide with two jurys assessing their every move both in both
the kitchen and at the final plating and tasting stage.
This
selection forms the second of three continental selections of the Bocuse d’Or,
which is widely considered as the “culinary Olympics.”
The
Americas have already competed with the US coming first. This round forms the last step before going to Lyon, France for the
Finale that takes place in January 2019 during the Sirha trade show.
Here
are this round's teams and mentors. Check back with us for news of the winners.
Australia: Michael COLE, Laura SKVOR (Commis),
Scott PICKETT (Coach)
China: AlexFU, Wei LIU (Commis), Jeno RACZ
(Coach)
India: Ranjit DEBNATH, Aheer BISWAS
(Commis), Abhijit SAHA (Coach)
Indonesia: Bayu RETNO TIMUR, Wayan Yudi ANANTA
(Commis), Maurizio BOMBINI (Coach)
Japan: Hideki TAKAYAMA, Sho YAMAMOTO
(Commis), Jocelyn DEUMIE (Coach)
New Zealand: Andrew BALLARD, Quillan GUTBERLET
(Commis), Corey HUME (Coach)
Singapore: Noel NG CHOON WEE, Joe CHONG MING
JIE (Commis), William TAN (Coach)
South Korea: Seon Yeong GU, Jin Won LEE (Commis),
Woo Hoon LEE (Coach)
Sri Lanka: Chamaka PERERA, Weerammah DINESH
(Commis), Asanka WICKRAMASINGHE (Coach)
Thailand: Natcha SAENGOW, Thanathip
PIYAKAMPERM (Commis), Achira SAJJATANAWAT (Coach)
Vietnam: Daniel NGUYEN, Tuyet PHAM THI ANH
(Commis), Calvin CHENG (Coach)
By FDL