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Monday June 30, 2014 MYT 12:05:00 PM
Monday June 30, 2014 MYT 12:41:35 PM
The winning fish dish from Japan at the Bocuse d’Or Asia-Pacific.
Malaysia also places in regional Bocuse d’Or competition; grand finale in January next year.
Japan has secured a spot at arguably the most important cooking competition in the world next year, by emerging the winner of the regional Asia-Pacific finals in Shanghai on June 27.
After two days of battling it out in the pressure cooker that is Bocuse d’Or Asia-Pacific, chef Hideki Takayama of Japan took first place, cementing the country’s reputation as one to watch when the finals take place in Lyon next January.
At the previous Bocuse d’Or in 2013 – also known as the culinary Olympics – Japan placed third.
“The level has been rising consistently over the years, and the jury was impressed by the overall high standards and level of professionalism,” said jury president Jerome Bocuse in a statement.
Coming in second place was Singapore. Malaysia placed third.
In addition to the three finalists, Australia and South Korea will also get the chance to compete next year.
The real life Iron Chef cooking stadium required chefs from participating countries to prepare two dishes – one a fish dish, the other meat – in five hours and 35 minutes.
Chefs competed under the same constraints as the grand finale in Lyon, which takes place on Jan 27 to 29, 2015. – AFP Relaxnews
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