Anyone familiar with the culinary world will have heard of the Bocuse d’Or, created and named after Chef Paul Bocuse 31 years ago. The biennial world chef championship takes place during two days near the end of January in Lyon, France at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world’s most prestigious cooking competitions.
Now, Team India is all set to make their mark after qualifying for the Bocuse d’Or Asia-Pacific 2018 to be held in May, where the top five teams will qualify for the finale which will be held in January 2019. Headed by Chef Abhijit Saha, Team Caperberry beat out other culinary giants to win the Bocuse d’Or India competition and the opportunity to represent India on the culinary stage.
Team India will comprise of Candidate Chef Ranjith Debnath, Commis Aheer Biswas, Coach Chef Abhijit Saha & Chef Dr. Soundararajan P who is the general secretary of Indian Federation of Culinary Associations (IFCA). Speaking to Chef Abhijit Saha at the press conference held at Caperberry one can’t help but marvel at the passion, dedication, and skill he possesses.
When questioned on whether Team India would suffer from a lack of exposure as compared to other competing countries (Japan, Australia) Saha was adamant that although exposure is important, it’s more important that chefs work hard at their craft, and really have the desire to succeed. In fact, their dishes took about two and a half months to perfect, with Abhijit Saha stressing just how key the next couple of weeks will be to their success.
Presently, qualifying for the finale is the main objective. “To qualify for the finale while wearing the Ashoka emblem and tri-color would be an enormous success and honor.” Chef Saha said.