The Bocuse d’Or: Culinary Art at its Peak
Morocco, winner of the Bocuse d’Or Africa continental selections, will be represented by the chef Yassine Bogdad accompanied by his clerk Youssef Lamghani and coached by Ahmed Ben Semlali . Under the supervision of Kamal Rahal Essoulami member of the jury and ambassador of the competition, the team presents creations inspired by the Moroccan region and meeting international requirements.
With 24 countries competing, this biannual competition highlights the creativity and technical mastery of chefs. Morocco begins its journey from day one, in box set 3.
The World Pastry Cup: Tradition and Innovation
Represented by Rachid Ouakkas (jury), Omar Eddib (sweet creations), Mohamed El Yazidi (chocolate) and Mohamed Lamraoui (frozen works), the Moroccan team is developing works under the theme “National Heritage” . Restaurant desserts, frozen desserts and artistic pieces made of sugar and chocolate will illustrate Moroccan heritage mixed with innovation.
Qualified thanks to African Pastry Cup held in Marrakech in September 2024, the Moroccan team joins 18 countries for this prestigious final, created in 1989.
The Catering World Cup: The Art of Hosting
The Moroccan trio composed of Mohamed Fadil Ouahhabi , Lahoucine Zaoui et Lahcen Idouakrim will highlight the Moroccan art of hosting through refined buffets, reflecting the hospitality and conviviality dear to the culture of the Kingdom. This competition, bringing together 12 international teams, celebrates excellence in event gastronomy.
Sirha Lyon: A Global Showcase of Gastronomy
Sirha Lyon, a benchmark event for catering and hotel professionals, brings together thousands of visitors and exhibitors. In 2023, it attracted 210,000 participants from 152 countries. In 2025, Morocco will have a unique opportunity to show its culinary know-how and consolidate its position on the global gastronomic scene.
This Moroccan participation illustrates not only the culinary excellence of the Kingdom, but also its ambition to shine internationally by celebrating its cultural and gastronomic riches.
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