Morocco is preparing to participate in the world finals of the Bocuse d’Or, the World Pastry and Catering Cup, which will be held at the Salon Sirha in Lyon, from January 23 to 27.
The Bocuse d’Or, the summit of world culinary art, is held every two years and brings together the greatest chefs, who compete in creativity, technicality and mastery of products.
Coming from the continental selections of the Official Chefs Tournament (TOC Africa), organized on September 12 and 13, 2024 in Marrakech, the Moroccan teams demonstrated, according to the organizers of the national participation, the excellence and innovation of their know-how on the international scene.
Three other African countries will also participate in these competitions thanks to the Marrakech selections, led by the Rahal group, engaged since 2003 in the promotion of Moroccan gastronomy by supporting national teams in international competitions.
During the Bocuse d’Or final, Moroccan culinary art will be represented by chef Yassine Bogdad, accompanied by his commis Youssef Lamghani and coached by Ahmed Bem Semlali.
Under the watchful eye of Kamal Rahal Essoulami, member of the jury, president of the Moroccan teams and ambassador of the World Pastry Cup, the team will line up from the first day of the competition, in box 3, with inspired creations of the riches of the Moroccan region and international requirements.
At the World Pastry Cup, the Moroccan team will be represented by Rachid Ouakkas as a member of the jury, Omar Eddib for the sweet creations, Mohamed El Yazidi for the chocolate and Mohamed Lamraoui for the frozen works.
On the theme “ National Heritagel”, the team will present frozen desserts, restaurant desserts and artistic pieces made of sugar, chocolate and ice cream, combining tradition and innovation.
Created in 1989, this competition highlights the best pastry chefs in the world.
The 2025 edition will welcome 18 countries, qualified during continental stages such as the African Pastry Cup in Marrakech. Morocco, Egypt and the Mauritius Islands won their place.
As for the Catering World Cup, the Moroccan team, made up of Mohamed Fadil Ouahhabi, Lahoucine Zaoui and Lahcen Idouakrim, will participate on January 23 with refined buffets, dishes and desserts reflecting Moroccan values of hospitality and conviviality.
This competition, organized every two years, brings together 12 teams selected during continental events to celebrate the art of haute gastronomy for events.
Sirha Lyon, organized every two years, is a major event in the restaurant, hotel and food sectors. In 2023, it will bring together 210,000 professionals from 152 countries, with 4,700 exhibitors over 140,000 m².
SL/te/Sf/APA
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