Bocuse d'Or Culinary Competition

The stakes are high for all chefs who will compete in January's Bocuse d'Or, but for a select few Asian chefs, it means getting their countries on the culinary map.  Since the competition's inception in 1987, the biennial competition has produced no non-European winners.  In 2009 the prize went to Norwegian chef Geir Skeie. This year, teams from Malaysia, China, Indonesia, and Japan will all compete for the grand prize of 20,000 euros, or about 26,000 dollars.  It's worth more than money, though, it's a chance to gain personal and national recognition.

Chef Lay Na See of Kuala Lumpur, Malaysia, has been preparing over 40 hours a week for the competition, in addition to her full-time job.  The planning and preparation take months, all leading up to a grand two day event in Lyon, France.  Each chef has to prepare 14 flawless servings of the same two proteins as every other contestant.  This year the chefs will work with Scottish lamb and Scottish Monkfish.

Until the big event on January 25th and 26th this year, the chefs will be preparing and hoping to take home a big win for their country.

Read more about Asian Bocuse d'Or competitors here.