Convotherm warmly invites you to the Bocuse d'Or Americas finals!

You will have received an invitation from Convotherm or one of our partners.

Please fill in the form so that we can check and confirm your registration. Once this is confirmed, you will receive your electronic VIP ticket per email.

We reserve the right to refuse the invitation if you are not eligible.

What do the VIP tickets include?

Access to the VIP Bocuse d’Or village including hospitality and the chance to see the chefs up close while cooking. The tickets also allow access to the VIP seating areas of the SIRHA Bocuse d'Or competition from June 12, 2024, to June 13, 2024, in New Orleans, USA.

Convotherm continues to support Bocuse d´Or

Regional final Americas 12-13 June

For more than 25 years Convotherm has partnered with Bocuse d’Or, one of the world’s most prestigious culinary competitions, providing state-of-the-art combi ovens to the world’s best professional chefs.

The international competition culminates in January 2025 at The Grand Final in Lyon, France, where 24 teams from all over the world compete to be crowned Bocuse d’Or champion.

The regional Americas final takes place in New Orleans, USA, from 12 to 13 June 2024. Candidates from nine countries, including the USA, Canada and Argentina will create culinary delights, using Convotherm ovens, to win a coveted place in the Grand Final.

THE CANDIDATES:

ARGENTINA – Pablo Quien
BOLIVIA – Abrahan Salas
CANADA – Keith Pears
CHILE – Roberto Vallejos
COLOMBIA - Diego Felipe Torres Giraldo

GUATELMALA - Daniel Guzman
MEXICO - Marcelo Hisaki
UNITED STATES - Stefani De Palma
VENEZUELA - Yiya Ramos Blonval

The Theme – homage to Louisana

In true Bocuse d’Or tradition, the competition pays homage to the host location and will draw on culinary influences from Louisana which is marked by both French and Spanish influences.

The nine teams will have five and a half hours to complete Bocuse d’Or’s two iconic tests.

The Platter – wild boar, alligator sausage and grits

Served as a dish to share, the platter highlights local cuisine and influences:

The wild boar rack, a strongly flavored red meat, will be presented in two equal pieces on the platter, accompanied by two plant-based accompaniments, one must include an ingredient from the candidate’s country of origin, a strong marker of the latter’s culinary heritage.

As a side dish, candidates will present a reinterpretation of the Cajun and Creole gastronomic culture based on grits (grain).

Lastly, alligator sausage! Alligator meat, which tastes a lot like chicken, is a strong marker of the gastronomic culture of southeastern USA. Louisiana is one of the largest suppliers of alligators, whether it’s for their hide – used for leather goods – or their meat, which Louisianans eat in several forms (fillets, nuggets, hamburgers, etc.).

The Theme on a Plate

The theme on a plate will have a spotlight on seafood products. It is a nod to local gastronomy, as Louisiana is the second largest producer of seafood in the United States. The candidates will have to work with whole shrimp, oyster and lump crab meat on the same plate, accompanied by a sauce and served warm or cold.

Champions choose Convotherm

As a longstanding partner of Bocuse d'Or for over 25 years, Convotherm provides state-of-the-art combi oven technology based on innovation and sustainability.

"Advancing Your Ambitions" is our philosophy, rooted in the passion and commitment to delivering the best combi oven solution to meet the diverse needs of chefs worldwide.

Host City – New Orleans

Convotherm enables an exceptional event

Bocuse d'Or is more than a competition; it's a quality seal for those embarking on the challenge. The event enjoys exceptional media coverage, allowing talented chefs to make a name for themselves in the international gastronomic scene.

The host city of New Orleans is a natural choice - marked by its French and Spanish influences, New Orleans has a rich and varied culinary heritage that brilliantly reflects the diversity of its history and culture. Some of the most emblematic dishes to try are gumbo – a traditional soup inherited from Creole cuisine – and crawfish étouffée, a typical stew served with rice.

From 12-13 June 2024, the New Orleans Ernest N. Morial Convention Center will host the two continental selections of the most prestigious international culinary and pastry competitions, showcasing the best pastry chefs and cooks from all over the American continent.

COMBI OVENS

CRAFTED FOR OUTSTANDING CHEFS

For every environment and application, there's a suitable combi oven: The Convotherm maxx pro comes in a total of 56 variants, and the Convotherm mini in over 10 variants.

Discover it here.