Inspired by the Bocuse d'Or culinary competition, designed in 1987 by renowned chef Paul Bocuse, which brings together the most promising culinary talents from around the world, the fifth edition of the UniBocuse d'Or was presented to test, through a concept, the technical and creative skills of culinary art students.
On this occasion, the competition was based on the parameters of Nouvelle cuisine, which refers to the following commandments:
Freshness: Using fresh and seasonal ingredients is fundamental in nouvelle cuisine.
Simplicity: The aim is to simplify the preparation of dishes, avoiding heavy sauces and garnishes.
3. Portion sizes: Portions are smaller and focus on quality over quantity.
4. Presentation: Great attention is paid to the aesthetics of the dishes, with elegant and creative presentations.
5. Innovation: Creativity is key, encouraging new flavor combinations and culinary techniques.
6. Respect for tradition: Despite the innovation, the basis of classic French cuisine is respected.
7. No overcooking: Ingredients are cooked precisely to maintain their flavor and texture.
8. Light sauces: Lighter sauces and reductions are used instead of heavy sauces.
9. Less fat: The use of butter and heavy fats is reduced compared to classic cooking.
10. Personal expression: Chefs can express their personal style and creativity in each dish.
To advance to the finals held on October 19, the students had to design a savory and a sweet dish, standardize the recipe for both dishes, generate a sketch of an idea to present on the day of the contest, and finally produce the dish and present it to the judges.
The experts who served as judges for the competition were professionals with an important trajectory in the gastronomic sector:
César Enciso: Executive Chef at the Rosewood San Miguel de Allende, an ultra-luxury hotel internationally recognized for the quality of its service.
Samuel Ruvalcaba: Executive Chef of the Belmond Sierra Nevada Hotel, recently acquired by LVMH Moët Hennessy Louis Vuitton.
Carlos Solís: Executive Chef of Mezzé Restaurant and who develops innovative projects in different gastronomic establishments of the group.
Congratulations to Alondra, Alejandra and Diego, 1st place winners, to Pamela, Camila and Eugenio, 2nd place winners and to Yessica and Alexa, 3rd place winners.
