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In July, 20 chefs pit their skills against one another to win the Bocuse d'Or Europe title. Beyond the competition, the Bocuse d'Or Europe is an opportunity for new nations to present and promote their gastronomic culture and demonstrate the latest trends in European cuisine, offering an inspiration for chefs across the globe.

The Bocuse d'Or is held in Lyons every two years; here, selected chefs from the best kitchens in the world get together in order to perform their gastronomic skills in front of the public, the press and a jury. With the aim of widening participation in the Bocuse D'Or, the organising committee decided to hold a European Championship with the aim of adjudicating 12 European participants in the Finals of Bocuse D'Or to be held in January 2009 in Lyons.

Malta was represented in the European Championship for the first time this year by Robert Cauchi - an executive sous chef at Hotel de France in Jersey.

Mr Cauchi, has held various positions in Malta, the Emirates, China and Egypt, as well as being selected to travel with the Australian National Football team as their private chef.

On his decision to participate in the competition of the Bocuse d'Or, Mr Cauchi approached the Malta Cookery and Food Association (MCFA), who backed him completely, together with The Institute of Tourism Studies (ITS) and the Hotel de France, who started the ball rolling.

The Institute of Tourism Studies selected Pierre Farrugia as a commis chef to assist Mr Cauchi during the competition. Mr Cauchi and Mr Farrugia trained together for their participation in the European Championship which was only made possible through the support and assistance of the Hotel de France.

Training was done after working hours and on his days off, and thus constituted great physical and financial sacrifice. Mr Cauchi felt that, "to be selected to take part in the contest is already an honour; it is like being nominated for an Oscar".

Moreover, his participation "is to interest other Maltese chefs in the event, so that one day, Malta might find itself on the podium".

For the competition, the different teams had to present two dishes - a first dish, based on Norwegian salmon, and another dish based on Norwegian lamb, plus a minimum of two garnishes per dish.

In all there were 20 participants who prepared dishes of Norwegian salmon and lamb over a span of five and a half hours.

The competition was won by Geir Skeie from Norway. Mr Cauchi ranked at number 15.

Guido Debono, president of the Malta Cookery and Food Association, and one of the judges for the Bocuse D'Or and European Championship 2008, commented upon Robert Cauchi's good result in the competition, emphasizing that his participation has brought honour to his country.

Mr Debono felt that the Maltese participants lacked the "backing from Maltese sponsors," even though Robert's and Pierre's participation would not have been possible without the support of the Hotel De France in Jersey and the assistance of The Institute of Tourism Studies.

He commented that "the teams from other countries did not only have the advantage of numerous supporters but also substantial funds to enable them to compete. With similar assistance next time I see that Malta will still manage to improve and attain a better result."

On this topic, Mr Cauchi commented that "this is the kind of event that ITS should be responsible for, this way it will be possible to get 100 per cent government support. Once this event is won the whole culinary image of the country changes shape, and it will only be of benefit to the trade."

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Rigorous competition

Since its onset in 1987, the popularity of the Bocuse d'Or has soared to unimaginable heights. Some countries, such as Norway, select their candidates two years ahead of the contest in order to give them enough time to prepare psychologically and physically - and give them ample time to rehearse their recipes and to bring their fan club together!

In other countries, such as Japan, the contest is so popular that the two days of the event are broadcast live on a national TV channel.

As for Iceland, a special flight adorned with the Bocuse d'Or colours is chartered to fly the country's team to Lyons.

For 2009, the Bocuse d'Or has decided to adopt an even broader approach by introducing continental selection events that will open the process to a total of 51 countries. The next European Bocuse d'Or will be held in Geneva, Switzerland in 2010.

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