An International Organising Committee ensures the high standards of the chefs selected for participation in the competition. In each country, a National Selection Committee is in charge of organising and holding national selection events and of subsequently accompanying the country’s candidate, until the competition day.

During the preparation, and during the event itself, each candidate will be accompanied by a Delegation President, a promotions manager, and also a commis (assistant) who will help the chef in the kitchens. The Bocuse d’Or has acquired such prestige that, in many cases, fan-clubs have been created to support the candidates.

These young chefs, from around the world, often practice for over a year, in order to excel on the day of the competition. When their turn comes to demonstrate their skills, they will have precisely fi ve hours to prepare their recipes.