Alba (CN) thanks to the Region the Bocuse d'Or Academy is born
In Alba, in the heart of the Langhe and Roero, a UNESCO World Heritage site, theBocuse d'Or Academy Italy chaired by Enrico Crippa, tristellato chef of the Piazza Duomo restaurant in Alba, and directed by Luciano Tona.
Its mission is to form and prepare the Team Italy which will challenge Europe to the selection of Torino 2018 and the rest of the world at the Lyon 2019 final.
The purpose of the Academy is provide candidates with the tools and support for the technical preparation necessary to arrive prepared for a challenge of the highest level which is the Bocuse d'Or, the most important and challenging gastronomic competition in the world, honoring the Italian food culture under the excellent guidance of chef Crippa.
"For a chef participating in a competition like the Bocuse d'Or is a source of pride and a great opportunity that changes lives if you come out a winner. Italy, in this prestigious competition, has never reached relevant positions. The role of the new "Bocuse d'or Italia Academy" is to support Italian chefs in every field and to prepare them for the competition. The culinary tradition in Italy has no equal; my goal is therefore to give them credit and bring them to the international podiumHe declares Enrico Crippa, president of the Bocuse d'Or Italy Academy.
Today in Milan, at the Scuola della Cucina Italiana, i 4 young chefs, with the relevant teams, among which the team that will represent Italy in the European final of Turin 2018 will be chosen. The competition of the Selection of the Bocuse d'Or Italy and the announcement of the winner will take place on 1 October in Alba in Piazza Risorgimento, an event that will open the autumn of International White Truffle Fair of Alba.
The candidate chefs are Sicilian Giuseppe Raciti, of the Restaurant "Zash - Country Boutique Hotel" in Riposto, in the province of Catania; the Piedmontese Paolo Griffa, class 1991, engaged in France at the two-star Michelin Restaurant Serge Vieira in Chaudes-Aigues; Martino Ruggieri, currently Head Chef at the three-star Pavillon Lodoyen in Paris; Roberta Zulian, chef at the Alpen Suite Hotel in Madonna di Campiglio.
From today, until October, the 4 chefs, with their teams, will prepare for the competition model of the Bocuse d'Or. The formula of the historic competition, founded by Paul Bocuse in the 1987 in Lyon, has in fact a rigid scheme that involves the preparation of two dishes in 5 hours and 35 minutes. For the 2018 edition of the European final, the dishes will include some of the most typical and representative products of the Piedmont Region. The team's performance results will be evaluated by a jury composed of top-level chefs from the national culinary scene.
After the selection of Alba, the Academy will host the winning chef along with his commis: here lecturers and experts in science and culinary subject will best prepare the team, from the technical and technological point of view. Training for the Bocuse d'Or will be held in the Langhe area, where Team Italy will have its home base: the Academy has in fact been identified as the most functional place to equip the chef with a preparation at the highest level to qualify for the European selection of Turin. In fact, chefs and food designers will be looking for the most innovative solutions to make Italian cuisine, already considered among the best in the world, increasingly competitive even within the circuits of excellence. In the event of qualification at the end of the Turin final, Team Italia will return to training in Alba to better prepare the world final in Lyon 2019, with the aim of bringing the reputation of Italian cuisine as high as possible.
Torino and Piemonte they are increasingly a point of reference, also at an international level, on the subjects of food and wine and food, highlighted theCouncilor for Culture and Tourism of the Piedmont Region, which also underlined how, in this context, the Italian and European selections of the Bocuse d'Or complete the rich offer present on the territory, contributing to the positioning of Piedmont at the top of haute cuisine and gastronomic excellence.
"We are strongly committed - declared the Mayor of Alba Maurizio Marello - to this prestigious gastronomic competition of global significance with a final in Lyon, France. After the competition's debut last year, for the first time in our city, Alba is directly active this year in the Italian selection of the Bocuse d'Or through the newly formed Accademia Bocuse d'Or Italy which will support the chefs at different stages. This event on the stage of our Piazza Risorgimento in October, surely further consecrates our city and our territory as a pivot of international food and wine, and this gives us great pleasure"He comments Maurizio Marello, Mayor City of Alba.
