{"id":50666,"date":"2023-01-23T17:13:19","date_gmt":"2023-01-24T00:13:19","guid":{"rendered":"https:\/\/goodlifevancouver.com\/staging\/2138\/?p=50666"},"modified":"2026-09-30T16:16:22","modified_gmt":"2026-09-30T23:16:22","slug":"bocuse-dor-team-canada","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/bocuse-dor-team-canada\/","title":{"rendered":"Bocuse d\u2019Or Team Canada Wins 11th Place"},"content":{"rendered":"

Bocuse d\u2019Or Team Canada wins 11th place at the world\u2019s toughest chef competition<\/h2>\n

After winning silver and their golden ticket to the world finals in France, today, our national culinary athletes to the Bocuse d\u2019Or placed 11th, moving Canada up two places from the 13th position in 2019. Proud of their accomplishments, Chef Samuel Sirois, a teacher at Montreal\u2019s ITHQ, and his team composed of sous-chef L\u00e9andre Legault-Vigneault and coaches Master Chef judge Alvin Leung and Gilles Herzog, fought their way through the five-and-a-half-hour culinary battle featuring monk fish and sea scallops as the mandatory ingredient of the platter. Under the theme \u201cFeed the kids\u201d, the plated portion of the competition shone a light on the importance of children nutrition. The chefs had to create a menu based on marrow and had to include one egg per portion in their recipe. With their dedication to showcase products from Canada, Chef Sirois also included camelina oil, seaweed, and mushrooms in his dishes.<\/p>\n

\"Bocuse<\/p>\n

\u201cThe competition was intense, but we set ourselves apart amongst \u2018la cr\u00e8me de la cr\u00e8me\u2019,\u201d states Sirois. \u201cUltimately, our participation in the World Cup of cookery talents had the sole objective to put Canada on the world\u2019s list of top culinary destinations with gourmets from all over the globe and we did just that for our country and our industry.\u201d<\/p>\n

\"Bocuse<\/p>\n

\u201cSeventy percent of travelers select a destination based on its food and beverage\u201d, concludes Delannoy. \u201cThat\u2019s why Team Canada works to represent the local restaurant industry and to define, in the eyes of the world, what Canadian gastronomy is.\u00a0 Chefs Canada is a family of more than a thousand chefs from coast to coast that have understood the importance of competition to promote our terroir, our producers and help to give our profession the lustre it once had. Most importantly, our goal is to put Canada at the top of the list of culinary destinations for travelers \u2013 and that benefits every restaurant, hotel, and foodservice business.\u201d<\/p>\n

\"Bocuse<\/p>\n

ABOUT CHEFS CANADA<\/u><\/strong><\/p>\n

Devoted to inspiring culinary excellence, CHEFS CANADA has a mission to promote Canadian cuisine, terroir, producers, ingredients and products here at home as well as abroad, doing our part to create a sustainable and profitable culinary scene. Strong of a network that counts some of the country\u2019s best chefs and top industry professionals, CHEFS CANADA works to shine the spotlight on our industry to further define and promote our cuisine through global competitions and partnerships. The organization is strongly rooted in their desire to unite, share, and transmit our mutual expertise, techniques, and savoir-faire amongst Canadian chefs but also with the next generation, creating a demand and standard for Canadian gastronomy on the world stage.<\/p>\n

Like more than sixty countries around the globe looking for one of twenty-four chances to make it to Lyon, Canada has participated in every Bocuse d\u2019Or since its inception in 1987 \u2013 with the<\/p>\n