Taking part in chef competition the Bocuse d'Or, while a once-in-a-lifetime opportunity for many chefs, is hugely expensive, with the ingredients
alone racking up thousands of pounds. Vincent Wood takes a look at how competitors are funded
When it comes to a food spectacle, there is possibly nothing bigger than the Bocuse d'Or, the Olympic-style biennial championship of cuisine in Lyon, France, established by Paul Bocuse in 1987. A vast audience roars, bangs drums and blasts horns in scenes seen at no other culinary competition, while some of the greatest talents in cuisine produce monstrously opulent platters for a judging panel made up of some of the greatest chefs on the planet. It is vibrant, passionate and louder than life. It is also colossally expensive.
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