Georgia to participate in Bocuse d’Or Europe gastronomic competition in Tallinn
The jury will evaluate not only the taste of meals, but also the visual presentation and cooking techniques. Photo: Bourse d'Or Georgia facebook page.
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A Georgian team of chefs will participate in the biennial gastronomic championship Bocuse d’Or Europe on May 28-29, 2020 in Tallinn, the capital city of Estonia.
Named for the chef Paul Bocuse, Bocuse d’Or is a competition that brings together young and talented chefs throughout the world.
The event will bring together 20 European countries that have entered the contest, but only the top 10 teams will earn a place to represent their countries in the world finale which will be held in Lyon, France, in January 2021.
The jury will evaluate not only the taste of meals, but also the visual presentation and cooking techniques.
Business Consulting Agency Gastronaut is the organizer of the project in Georgia, and is being implemented with the support of the Georgian Gastronomy Association and the Georgian Culinary Federation.
Georgia officially became a member of the Bocuse d’Or family in 2019 and hosted the national qualifying competition for the first time in the country. As Bocuse d’Or is a contest of national importance, participation in it not only means a unique career advancement for chefs, but it also raises the country’s prestige and develops the level of the country in terms of gastronomy and tourism”, said the organizers of the project.
The winner of the first Bocuse d’Or of Georgia, Eric Sarkisian, the president of Bocuse d’Or Georgia, Levan Kobiashvili, team coach Luka Nachkebia and the assistant cook, Luka Khinkaladze will represent Georgia at the contest in Tallin.
Georgia’s national dishes have been showcased for the first time at Sirha 2019, an international hospitality and food service exhibition in Lyon, France.
Georgian cuisine will be another major motivation for tourists to discover this country, announces the Georgian National Tourism Administration (GNTA).
Georgia's unique food and drink is becoming more known to the Western world after a United States-based online lifestyle magazine placed Georgia high on a list ranking European countries by their indigenous cuisines.
BBC has published an article written by Taylor Weidman about Georgia’s artisanal cheesemaking tradition, which was forced underground due to an oppressive Soviet-planned economy, though “the mother of Georgian cheese”, Ana Mikadze-Chikvaidze is dedicated to bring the ancient varieties back.
A team of chefs is in the Estonian capital of Tallinn to represent Georgia at the Bocuse d'Or International Gastronomic Competition for the first time, vying with 15 other teams from across Europe for a spot in the grand final of the contest next year.
Georgian culinary attractions will be showcased at Madrid Fusión, a gastronomy fair in the Spanish capital, between January 29-31, the Georgian National Tourism Administration said on Monday.
Madrid Fusión, an upcoming gastronomy fair in the Spanish capital, is promoting Georgia as a country where “hospitality is the main course”.
Maia Omiadze, the Head of the Georgian National Tourism Administration, on Thursday said the country’s participation in Madrid Fusión, an upcoming gastronomy fair in the Spanish capital, would contribute to establishing business ties between tourism insiders and promoting Georgia as a visitor destination.