Maralyn and Brenda Hill Interview Master French Chef Herve Laurent on Bocuse d’Or, Judging and Herve’s School of Culinary Arts.
We consider Bocuse d’Or a food lover’s dream and a chef’s utopia. When Herve invited us to attend Bocuse d’Or, we did not realize it was part of Sirha, the International Hotel, Catering and Food Trade Exhibition. In addition to the Bocuse d’Or where culinary geniuses unleash talents, we also saw The World Pastry Cup’s 20th Anniversary, showcasing the art of pastry-making including sugar, ice carvings and pastry; The International Caseus Award, the world of cheese making; and The World Bread Contest that shows bread moving forward with current trends.
If that wasn’t enough, the exhibition itself provided the latest in trends for food, equipment, supplies and everything you can imagine.
Since we Tandem Tasters have judged cooking competition and will be in Ashland, Oregon as judges at the Oregon Chocolate Festival, March 6-8th, we wanted to interview Chef Laurent about details of judging on the highest level.
Our video interview is for your enjoyment. I would have liked the YouTube site on this post to save you one less click–but my technology is coming one step at a time.
Let us know what you think.
Culinarily yours,
Maralyn Hill and Brenda Hill
International Food Wine & Travel Writers Association
