Award Academy Germany

Award Academy Germany

 

Hier  haben Sie die Möglichkeit, Antworten auf vielgestellte Fragen zur Umbennung der Award Academy Germany nachzulesen.

 

 

Was ist der Bocuse d'Or?

 

Wer nimmt am Bocuse d'Or teil?

 

Wie lauten die Regeln?

 

Wer sind die Sieger der vergangenen Bocuse d'Or Wettbewerbe?

 

Warum heißt die "Bocuse d'Or Academy Germany" nun "Award Academy Germany"?

 

Warum hat die "Award Academy Germany" den Bocuse d'Or aus ihrem Programm genommen?

 

Um welche Betrugsvorwürfe beim Bocuse d'Or 2007 geht es?

 

Welche Motivation steht hinter den Protesten?

 

Warum hat niemand sofort die Jury informiert?

 

Was sagt Frankreich zu den Vorwürfen?

 

Was haben die Anschuldigungen für Folgen?

 

Was sagt die Presse?

 

 

 

Ausführliche Statements

    Offizieller Beschluss des Organisationskomitees

    Offener Brief des Dänischen Teams

    Brief von Paul Bocuse

    Offener Brief von Stéphan Rivière

    Pressemitteilung "Zeichen setzen gegen Manipulation"

    Interview mit Ernst-Ulrich Schassberger

 

 

Die gesamten FAQ als pdf

 

 

 

 

 

 

Was ist der Bocuse d’Or?

Der Bocuse d’Or ist ein internationaler Kochwettbewerb. Er wurde zum ersten Mal am 24.01.1987 in Lyon, Frankreich durchgeführt und findet seit dem alle 2 Jahre auf der Internationalen gastronomischen Fachmesse SIRHA in Lyon, Frankreich statt.

 

Das besondere an diesem Wettbewerb ist die "live performance" im Beisein eines großen Publikums. Den Zuschauern wird so ein Einblick in die Arbeit von Spitzenköchen ermöglicht.

 

 

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Wer nimmt am Bocuse d’Or teil?

2007 nahmen 24 Chefs aus Argentinien, Australien, Österreich, Belgien, Brasilien, Kanada, China, Dänemark, Frankreich, Deutschland, Island, Italien, Japan, Luxemburg, Mexiko, Norwegen, Russland, Singapur, Südafrika, Spanien, Schweden, Schweiz, Großbritannien und den USA am Bocuse d’Or teil.

Die einzelnen Nationen bestimmen in landesweiten Vorausscheiden individuell ihre Kandidaten für Lyon. Ab 2008 gibt es für Europa und für Asien einheitliche Vorausscheide, um die europäischen Kandidaten zu bestimmen.

 

Die Jury besteht aus 24 international anerkannten Chefköchen aus den 24 am Wettbewerb teilnehmenden Ländern. Die Juroren bewerten unter anderem Geschmack und Präsentation der Speisen in Punkten. Die letztendliche Summierung der einzelnen Bewertungen übernimmt ein französischer Notar unabängig von den Jurymitgliedern.

 

 

 

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Wie lauten die Regeln?

Das Regelement wird jedes Jahr neu festgelegt. 2007 galten folgende Regeln:

(Das Regelment ist nur auf Französisch und Englisch erhältlich)

 

 

Article 1 Subject

The BOCUSE D'OR 2007 is organised by SEPELCOM, under the presidency of Mr. Paul BOCUSE (Founder President), as part of the International Hotel Catering and Food Trade Exhibition SIRHA

2007. It will be held at Eurexpo, the conventions and exhibitions centre of Lyon, in France, on January 23 rd and 24th , 2007.

 

Organisation Secretariat:

Sepelcom BP

87 – 69 683 CHASSIEU CEDEX FRANCE

Tel: (33) 4 72 22 33 44 Fax:

(33) 4 72 22 31 82

Website: www.bocusedor.com

 

Article 2 Application

All countries from the five continents may apply for participation in the Bocuse d’Or. Candidate countries should submit their applications to the Organisation Secretariat before October 15 th 2005. The International Organising Committee will convene in November 2005 in order to select the countries accepted for participation in the January 2007 contest. The committee’s decision is final. A maximum of 24 nations will be allowed to take part in the contest. The International Organising Committee is chaired by Mr. Paul BOCUSE, and is composed of the following founder members: Christian BOURILLOT, Jérôme BOCUSE, Jean FLEURY, Jacques MARGUIN and Pierre ORSI.

This contest is open to all professional restaurant or hotel chefs bearing the nationality of the country they will be representing (a copy of the passport is required as proof) aged 23 or older on January 23 rd 2007 and who have settled the € 1 200 registration fees by bank transfer to the following account:

 

Account holder: Sepelcom SA

Banque Populaire Loire et Lyonnais 2,

place des Cordeliers –

69 002 Lyon France

Bank code: 13907 Branch:

00000 Account:

00200364885 Key: 41IBAN FR76 1390 7000 0000 2001 6488 541 Swift/Bic CCBPFRPPLYO

 

Teams will be composed of two members: the Chef and a CommisChef aged under 22 on January 23 rd 2007.

A CommisChef can be made available for those candidates who are not accompanied by their own assistant. In this case an official request should be sent to the Organising Committee at least 30 days before the event.

 

NB: No application will be accepted without full payment of the registration fees.

Registration fees are not refundable.

Transportation (economy class) and accommodation expenses for the candidate and the president will be covered by the International Organising Committee. The conditions covering these expenses are detailed in the technical file of the contest.

Travel expenses as well as the cost of the Gala Dinner for assistants remain at the charge of the participating countries.

 

Article 3 National Selection

In order to submit their application for participation in the contest, each country is required to organise a national selection event, to be held before October 31 st during the year preceding the contest. This event can be organised by the Bocuse d’Or Academy created by the candidate country for the occasion. All information concerning the selected candidate (Curriculum vitae, photograph in JPG format and full contact details), should be immediately communicated to the organisers before October 31st 2006.

In order to further increase the contest’s international scope and representativeness, the International Organising Committee may decide to introduce "continental selections" (ex: Europe, South America, Asia...) if the number of candidate countries per continent requires so. In this case the International Organising Committee will inform the countries concerned immediately following the selection meeting.

 

Article 4 2007 Theme

Contest theme to serve 14 portions:

 

• FISH DISH

1 Norwegian White Halibut : 4 – 5kg (8,81 lbs – 11,02 lbs)

and 2 Norwegian King Crabs approximately 4kg (8,81 lbs) each

(to be supplied by the organiser). Served with a free choice of 3 different garnishes – free performance style April 2005

• MEAT DISH

4 Bresse Chickens, "Guaranteed Origin Appellation" : approximately 1,6 kg – 1,7kg (3,53 lbs – 3,74 lbs), each

(to be supplied by the organiser). Served with a free choice of 3 different garnishes – free performance style

 

Presentation:

12 portions will be presented on a single dish (supplied by the candidate and no larger than 1m. x 1m. / 39 x 39 inches).

A photograph of the empty dish, specifying its exact dimensions, must be sent to the Organisation Secretariat before October 31st 2006.

The 13th and 14th portions will be presented by the candidate on a plate in order to demonstrate the presentation for the Maître d'hôtel, and for the official photograph.

Candidates may bring specific decorative elements, typical of their country, to be arranged on the plates for presentation purposes. The result will be left to the jury's appreciation.

The products used for the preparation of the meat dish () and fish dish () cooked for the finals in Lyon must absolutely be those supplied by the organiser . The organising committee will disqualify any candidate using their own products for the Meat and Fish themes.

Products made available upon request by the organising committee:

A list of official products supplied by the organising committee is included with the contest’s technical file. According to the different partnership agreements, the organiser reserves the right to impose the use of specific types of products, and brands provided by a given partner. In such case, no brand name will be allowed to appear in the kitchens.

An official product/ingredients order form is included in the technical file of the contest that will be available shortly. This enables each candidate to order those products that must be provided by the organising committee.

All ingredients other than those supplied by the organiser should be brought by the candidates.

The organising committee cannot guarantee the availability of any ingredients requested on order forms received after the deadline date mentioned in the technical file.

 

Article 5 Marking

The Bocuse d’Or is a showcase for the most recent trends in international cuisine. The contest wishes to promote taste as well as tasting appreciation. Candidates should endeavour to introduce culinary specialties of their respective countries in their recipes. Candidates should refrain from using nonessential decorative elements when presenting their dishes. Only natural accessories (i.e.: shells…) will be allowed. This point will be left to the jury’s appreciation.

All dishes and preparations must be entirely made on site and will be controlled by the kitchen supervision committee.

Marks are awarded out of a total of 60 points distributed as follows:

20 points (double weighting) for tasting and 20 points for presentation.

In order to ensure the typicality of the dishes prepared by the competing countries, and thereby enforce this fundamental principle of the Bocuse d’Or, "typicality marks" will be awarded by the jury. These will be integrated into these marks as follows: 10 points for tasting and 5 points for presentation.

The Kitchen Supervision Committee will also mark participants out of a total of 20 points on the hygiene and cleanliness of their kitchen cubicles. This mark also takes into account the respect and proper use of the products in order to minimise waste. These points will be used to decide the winners in the event of a tie.

The lowest and the highest mark will not be taken into account by the jury.

The final marks are calculated by adding the total of points earned by the candidates for each theme.

If one of the jury members fails to officiate on one of the two days of the contest, the totality of his/her marks will be cancelled.

On the eve of the contest events, the International Organising Committee will hold a meeting with the candidates, in French and in English, in order to remind them of the rules and to answer any questions.

Lots will be drawn to assign the kitchen cubicles two months before the contest at the latest.

The twelve first countries in the ranking of the previous edition will automatically compete on the second day of the contest. The twelve last countries in the ranking of the previous edition will automatically compete on the first day of the contest.

Supervising Stewards will ensure that dishes are prepared according to the rules. The dishes will be submitted for tasting by the jury.

The contest will begin in the morning. Participants will start every 10 minutes. The first participant will submit his/her FISH dish 5 hours after the beginning of the event, and his/her MEAT dish 35 minutes later. The other participants will then present their dishes at 10minute intervals.

 

Article 6 Equipment

The contest events will take place over two days on the site of the exhibition, in a specially outfitted area.

12 identical kitchen cubicles will be made available to participants. Each cubicle is equipped with a hotplate (induction and/or electric and/or gas), one oven, one worktop, one refrigerator, and is supplied with water.

No large equipment (such as ovens…) will be authorised other than that supplied by the organiser. Only small kitchen utensils of limited electrical power (to be specified at a later date in the technical file) will be tolerated.

Chefs should bring their own equipment: serving dishes and sauce boats for presentation as well as their own "small kitchen utensils".

An official list of the equipment made available to the participants by the Organising Committee will be included in the Technical File of the contest.

After the contest, the kitchens will be inspected and the equipment will be collected and inventoried. The work area and all the equipment must be returned in clean condition. Participants may not leave their work area before inspection by a member of the Organising Committee.

 

Article 7 Specific products Recipes

Participants must bring all local products that are not available in France, such as herbs, spices, vegetables, etc. They must send the detail of their recipes, their Ingredients Order Form (in French and in English), a CV with photo, and their cooking jacket size imperatively before October 31 st , 2006.

 

Article 8 Official Photograph

An official photograph will be taken on the first day of the contest.

Official Chef uniform is required: black trousers, black shoes, white apron, white jacket and white toque for the Commischef and the official jacket and toque supplied by the organiser for the presidents and candidates. This uniform must be worn by all Candidates, Assistants, and Presidents during the entire contest and during the ceremony for the Presentation of the Awards.

 

Article 9 Jury

The jury is composed of the Presidents from the various countries represented, who must be professional hotel or restaurant "Chefs".

The jury includes a Fish jury and a Meat jury appointed by drawing lots. Upon acceptation of their team's application, the President Judges agree to be present on the day preceding the contest to attend the technical briefing, during the two days of the contest as well as for the Gala Dinner organised on the last day of the contest after the awards ceremony.

In accepting to take part in the jury the President Judges agree to participate in all tasting events without reservation (including health reasons and philosophical criteria).

The president is responsible for all information regarding his team. He/she must supervise the preparation and ensure the actual presence of the entrant representing his country.

To this effect, the Organising Committee will not accept any cancellation after September 1 st , 2006.

On the two days of the competition the jury members will convene in the morning, before the events, for a briefing held in French and in English, in order to go over important aspects such as marking criteria and important points regarding the rules and regulations. Where necessary, the jury may also convene after each marking session, upon request made to the international president of the jury. The winner of the previous Bocuse d’Or is de facto appointed President of the international jury for the next edition of the contest. The Organising committee will also appoint an internationally renowned person as Honorary President of the contest.

The travelling and accommodation expenses for the President and Honorary President are covered by the organising committee under the terms specified in the technical file of the contests.

 

Article 10 Prizes

Prizes awarded for the Bocuse d'Or are the following:

• 1 st prize: 20 000 € + 1 Bocuse d'Or trophy created by Christine Delessert

• 2 nd prize: 15 000 € + 1 Silver Bocuse trophy created by Christine Delessert

• 3 rd prize: 10 000 € + 1 Bronze Bocuse trophy created by Christine Delessert

Winners also receive a Bocuse d’Or contest certificate and a medal.

A "Special Prize for Typicality" will be awarded to the candidate having obtained the best "Typicality markings" for his/her 2 dishes.

• In addition to the above, two special prizes will be awarded, one for the "Fish dish" and one for the "Meat dish". The first three places (Gold, Silver and Bronze Bocuse) may not, in any case, be eligible for these special prizes.

A prize for the "Best Assistant" will be awarded by the Academy of previous Bocuse d’Or winners.

 

Article 11 Modifications Cancellation

The Organising Committee may modify these rules according to circumstances or in case of force majeure, especially where the participation of invited countries is concerned.

The Organising Committee may also cancel the contest in case of force majeure.

Article 12 National sponsorships

After approval by the official sponsor(s), each country’s selection committee may recourse to corporate sponsorship in order to fund their selection events. An official letter to this effect will be issued by the International Organising Committee.

National selection sponsor ship contracts must be for warded to the Inter national Organising Committee for information.

Sponsorship contracts must also bear the mention: "Valid for a period of two years, from the acceptance of the application in November 2005 till December 31st 2007".

Only the Selection Presidents have authority to negotiate sponsor ship contracts for their national selection events. The advantages related to the national sponsoring are limited to the territory of the concerned selection.

 

Article 13 Bocuse d'Or brand rights

The use of the "Bocuse d’Or" brand and inspired names in the media, or for advertising purposes by the teams, suppliers and sponsors or third parties during the national selections and during the final, is imperatively subjected to prior consent from Sepelcom.

The presidents of the national selections are directly responsible for the proper use of the Bocuse d’Or 2007 brand name. The Laureates’ image and title may not be used for advertising purposes without their approval. All recipes created during the contest are understood to be original recipes, free from any property rights. The winners (Gold, Silver and Bronze prizes) will automatically be made members of the "Académie des Bocuse d’Or".

During the Contest, all participants and Presidents must remain at the disposal of the Organisers. In particular, they are required to attend the Official Gala Dinner to which they are invited on the evening of the last day of the contest and for which they will wear the Official uniform. The € 1 200 for registration fees includes the right to use the Bocuse d'Or brand name in the context of national selection events, except where these are held during a professional exhibition or trade fair. In this case an additional € 10 000 fee will be required for the rights to use the Bocuse d’Or brand name.

In all cases, the right to use the brand name should comply with the terms and conditions as defined by the organiser and as stipulated in the application file.

NB: The winner of the first prize ("Bocuse d’Or") will be contractually engaged with Sepelcom for a period of two years for any public relation events that may be organised following the 2007 edition of the Bocuse d’Or. On the day following the communication of the results, the laureates ("Bocuse d’Or", "Silver Bocuse", "Bronze Bocuse") are required to attend the official ceremony during which the commemorative plaques will be unveiled at the Restaurant Paul Bocuse. To this effect, the Organisation Secretariat will make the necessary modifications to the winners' return plane tickets, with their approval.

 

Article 14 Insurance

The organisers will provide insurance cover for all participants against any accident occurring during the contest, provided the said accidents are directly related to the Bocuse d'Or (World Cuisine Contest).

 

Article 15 Disagreement/Claims

Official bailiffs (Huissiers) will be in attendance during the contest to note any potential infringements made to the rules. In the event of disagreement, dispute over a specific point in the rules or any other problem not mentioned in these rules, during the contest, the original French version shall be used as the reference document. A final decision will then be made after discussion between the Officers and the jury. The Officers will record written complaints exclusively from the National Selections' Presidents for a period of one hour after publication of the results.

These claims should be submitted in French language and in writing, to the Official Contest bailiffs, and made to the attention of the President of the International Organising Committee. No claims submitted after the one hour time limit will be taken into consideration. The International Organising Committee will answer in the shortest delay possible via its President.

 

Article 16 Rules

The "Bocuse d'Or 2007" contest rules and regulations have been registered with:

 

Maîtres JOLY & MILOSSI Huissiers

de Justice associés (Bailiffs)

6, rue de la Bourse F69001

LYON Tel.:

(33) 4 72 10 13 90

 

Article 17 Organiser

Secrétariat d'Organisation du Bocuse d'Or 2007

Sepelcom BP

87 F69683

CHASSIEU Cedex France

Tel.: 33 4 72 22 33 42 Fax:

33 4 72 22 31 82

Internet website:www.bocusedor.com

Email:chef@sepel.com

 

 

 

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Wer sind die Sieger der vergangenen Bocuse d’Or Wettbewerbe?

1987

1. Frankreich – Jacky Fréon

2. Belgien – Michel Addons

3. Deutschland – Hans Haas

 

1989

1. Luxemburg – Lea Linster

2. Belgien – Pierre Paulus

3. Singapur – Wiliam Wai Kuan Hong

 

1991

1. Frankreich – Michel Rot

2. Norwegen – Lars Erik Underthun

3. Holland – Gert Jan Raven

 

1993

1. Norwegen – Bent Stiansen

2. Dänemark - Jens Peter Kolbeck

3. Belgien – Guy van Cauteren

 

Deutschland – Michael Wollenberg

(Fischsieger)

 

1995

1. Frankreich – Régis Marcon

2. Schweden – Melker Andersson

3. Deutschland – Patrik Jaros

 

1997

1. Schweden – Mathias Dalhgren

2. Belgien – Roland Debuyst

3. Norwegen – Odd Ivar Solvod

 

Deutschland – Rolf Straubinger

(Fischsieger)

 

1999

1. Norwegen – Terje Ness

2. Frankreich – Yannick Alléngo

3. Belgien - Ferdy Debecker

 

7) Deutschland – Thomas Kellermann

 

2001

1. Frankreich – Francois Adamski

2. Schweden – Henrik Norström

3. Island – Hákan Már Övardsson

 

5) Deutschland – Thomas Geiger

 

2003

1. Norwegen – Charles Tjessem

2. Frankreich – Franck Putelat

3. Deutschland – Claus Weitbrecht

 

2005

1. Frankreich – Serge Viera

2. Norwegen

3. Dänemark

 

8) Deutschland – Wahabi Nouri

2007

1. Frankreich - Fabrice Desvignes

2. Dänemark - Rasmus Kofoed

3. Schweiz - Frank Giovannini

 

11) Deutschland – Wahabi Nouri

 

***

 

Warum heißt die „Bocuse d’Or Academy Germany“ nun „Award Academy Germany“?

Die ehemalige "Bocuse d’Or Academy Germany", welche sich der Förderung der vitalsten Fachleute der Kochbranche verschrieben hat, trägt von nun an den Namen "Award Academy Germany". Der ehemalige Name "Bocuse d’Or Academy" rührte vom ersten Wettbewerb her, dessen nationale Vorauswahl die Academy übernahm.

Mittlerweile trainiert die Academy deutsche Kandidaten für viele weitere Wettbewerbe, wie den Marchesi Award in Mailand, die Nordic Challenge in Kopenhagen, den Grand Prix Culinaire Int. Auguste Escoffier in Monacound  den Prix Culinaire Prosper Montagne Paris .

Um der Vielzahl an Wettbewerben, um die sich die Academy kümmert, gerecht zu werden, heißt sie nun "Award Academy Germany".

Zudem hat die "Award Academy Germany" den Bocuse d’Or in Lyon mittlerweile aus ihrem Programm genommen. Auch deshalb schien der Name "Bocuse d’Or Academy" nicht mehr passend.

 

 

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Warum hat die „Award Academy Germany“ den Bocuse d’Or aus ihrem Programm genommen?

"Die Art und Weise wie die Französische Organisation/ das Französische Konsortium beim Bocuse d’Or operiert ist weder für die Deutschen und internationalen Kandidaten noch für die Sponsoren tragbar! Es ist Zeit, ein Zeichen gegen Manipulation und Intrigen zu setzen.", begründet Ernst-Ulrich Schassberger, Leiter der Award Academy Germany seine Entscheidung. "Wir möchten einen fairen Wettbewerb auf höchstem Weltniveau, der die Kochkunst ehrt und der nicht zu einer Plattform für finstere Machenschaften um nationalen Stolz und Prestige verkommt."

 

 

 

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Um welche Betrugsvorwürfe beim Bocuse d’Or 2007 geht es?

Allem Anschein nach hat der französische Gewinner beim Bocuse d’or 2007 in Lyon betrogen. Es ist im Reglement des Wettbewerbs festgelegt, dass nach dessen Beginn nichts mehr reingetragen werden darf. Nun haben aber zwei dänische Teilnehmer, ein Kameramann von Kabel1 und auch der deutsche Teilnehmer Wahabi Nouri und sein Assistent beobachtet, dass 1,5 Stunden nach Beginn vier Personen je zwei große schwarze Kisten in den Bereich der Franzosen getragen haben. Die Dänen wurden, als sie auf die Kisten gezeigt haben, vom Französischen Jurymitglied Herrn Adamsky weggeschickt.

Den Kisten sollen auch Speisen entnommen worden sein. Das ist ein ganz klarer Verstoß gegen die Regeln, die besagen, dass alles was präsentiert wird, in 5,5 Stunden am Ort gefertigt sein muss.

Die Luxemburgischen, Deutschen und Dänischen Teilnehmer haben Protest eingelegt.

 

Der französische Gewinner Fabrice Desvignes erhielt 990 von 1000 erreichbaren Punkten, ein noch nie erreichtes Resultat.

 

 

 

***

 

Welche Motivation steht hinter den Protesten?

Der Deutsche Einspruch ist aus Gründen der Fairness motiviert. Es geht ihnen um die konsequente Einhaltung der Regeln. Der Deutsche Teilnehmer Wahabi Nouri belegte Platz 11. Eine eventuelle Disqualifizierung des Französischen Teams würde demnach nichts wesentliches an der Platzierung ändern.

 

Das Dänische Team belegte Platz 2. In ihrem offenen Brief begründen sie damit auch ihre zurückhaltenden Beschwerden. Sie möchte ungern als schlechte Verlierer gelten. Auch ihnen geht es um Fairness.

 

 

***

 

 

Warum hat niemand sofort die Jury informiert?

Laut Artikel 15 im Offiziellen Wettbewerbsreglement hätten Einsprüche nur schriftlich und nur in Französischer Sprache vom jeweiligen Präsidenten der Länderauswahl innerhalb einer Stunde nach Bekanntgabe der Endergebnisse eingereicht werden können.

Das Dänische Team um Chefkoch Rasmus Kofoed äußerte sich in einem offenen Brief am 12.02.2007 wie folgt zur Frage:

 

"[...]The question everybody is asking themselves afterwards is: Why didn't anyone say anything to the controllers or jury members?? It is a very natural and simple question. The answer however, is more complicated. First you must remember that the Danish assistants were sent off by a member of the Bocuse d'Or Academy. Secondly we and everyone else consider the Bocuse d'Or as the most important and prestigious competitions for chefs in the world. Just to participate is the highlight of many chefs career! The awe for this competition is inevitable first you set foot in the competition area. The candidates work under an extreme pressure and the atmosphere is very tense. The whole idea of cheating at this competition is simply non-existing. No one would ever dare to risk total personal defeat or what's even worse disregard the whole spirit of this contest except - maybe - Fabrice Devignes. In spite of the fact with the two boxes it was somewhat impossible for us to believe that they should contain anything illegal. Furthermore, to make an accusation of this caliber during the competition could very well be Russian Roulette with a lot more than one bullet in the chambers...until we read about the German experience in the newspaper on our way home! [...]"

 

 

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Was sagt Frankreich zu den Vorwürfen?

Paul Bocuse Gründungspräsident und Namensgeber des Wettbewerbs schrieb am 23.02.2007 einen offenen Brief zu den Vorwürfen. Er sagt, dass nicht gegen die Regeln verstoßen wurde.

 

"[...] Back to their countries, the German and Danish teams expressed some accusations against the French candidate, winner of the 2007 Bocuse d’Or. [...] I am personally very surprised that all this is being done out of the rules we established (article 15). Why didn’t anybody submit a claim when it was time for it? It seems to me that this matter is now closed as nobody thought it was worth it to request anything using the only official way. I’m therefore expressively asking you to be respectful of the rules and of your commitment to do so when you signed the "Rules agreement form" in the application file of your country.

However, if there was any irregularity or misunderstanding, if changes must be made in our rules to avoid them in the future, we definitely need to discuss them together in the most positive way and certainly not through the Medias to start with. [...]"

 

 

Der Beschluss des Organisations-Komitees des Bocuse d’Or lautet:

 

"[...]As no claim was submitted to the International Organizing Committee during the one hour period of time given by the rules no accusation can be taken into account.

 

However, the International Organisation Committee is able to confirm that 2 cases were in fact delivered to the French candidate at 9:18 AM, 2 minutes before the starts working (9:20 AM for box n°4). These cases could not be delivered the day before because of bad weather conditions in France. The International Organisation Committee had been informed of this delivery and authorised it like he would have done for any other candidates.

 

According to the rules, the 2 cases were duly checked by the International Organisation Committee and contained silver pieces, sauce boats for the presentation of the dishes and various authorised products as sous-vide raw Foie Gras.

 

Due to the information in possession of the International Organization Committee, no irregularity can be therefore retained against the French candidate."

 

 

Auch der französische Intendant de la Présidence du Sénat Stéphan Rivière schrieb einen offenen Brief und begründet darin ausführlich die Lieferung der Kisten:

 

"[...]Did the Bocuse d’or committee controlled all of the French boxes (as he did for all of the candidate) the response is yes

When we knew that we will be probably late in bringing the food at the right time (due to the snow)

we asked at 7 am the 24th January the controllers and jury members, The committee had answer that the boxes have to be before 9.20 am in the kitchen [...]

I don’t know if we gave the famous Fabrice Boxes at 9.15 or 9.16 or 9.18 or 9.21 am the 24th January

The fact his that the committed was inform that we’ll give him 2 boxes.

The boxes was controlled by the Bocuse d’or Organization [...]"

 

 

 

***

 

 

Was haben die Anschuldigungen für Folgen?

Die Veranstalter ziehen bisher keine Konsequenzen. Nachträgliche Änderungen am Ergebnis des Bocuse d‘Or seien nicht möglich.

Der Streit um die genaue Ankunftszeit der schwarzen Kisten in der Französischen Küche wird wohl, trotz der riesigen Medienpräsenz beim Wettbewerb nicht gelöst werden können.

 

Die Award Academy Germany gab die Empfehlung, das Commitée des Bocuse d'Or, welches bisher nur aus Franzosen besteht, mit je einem Mitglied aus den teilnehmenden Ländern zu besetzen, damit der Bocuse d'Or weiterhin der hochkarätigste Kochwettbewerb der Welt bleibt.

 

Da aber sowohl die Anschuldigungen zurückgewiesen wurden, als auch der Empfehlung nicht entsprochen wurde, zieht sich die Award Academy Germany aus dem Bocuse d’Or zurück.

 

 

***

Was sagt die Presse?

Welt online 6. Februar 2007, 00:00 Uhr von Gisela Reiners

 

Nouris Klage wird auch von Dänemark unterstützt

Neue Schummel-Vorwürfe in Richtung Frankreich

Die Klage des Hamburger Sternekochs Wahabi Nouri über unfaires Verhalten des französischen Konkurrenten beim Kochwettbewerb Bocuse d'Or blieb nicht ungehört. Inzwischen protestieren auch die Teams von Luxemburg und Dänemark. Nouri ist froh über die Unterstützung: "Der Wettbewerb soll seinen guten Ruf behalten. Deshalb müssen für alle gleiche Bedingungen herrschen", sagte er der WELT.

Nouri, Inhaber des Restaurants "Piment" in Eppendorf, hatte gesehen, wie Kisten in die benachbarte Küchenbox des Kollegen Fabrice Desvignes getragen wurden. Devignes hatte die Aufgabe, je zwölf Portionen eines Fisch- und Fleischgerichts in fünf Stunden zuzubereiten und anzurichten, übererfüllt und war mit bisher nie erreichten 990 von 1000 Punkten Sieger geworden. Dies war nach Nouris Ansicht in der Raffinesse ohne verbotene Hilfe nicht zu schaffen. "Unsere Küche sah aus wie ein Schlachtfeld, aber nebenan war sie sauber, obwohl ein Gehilfe sichtbar nur herumstand."

Nouri hatte Platz elf belegt. "Ich wusste gleich, das würde nicht mein Tag. Die Platzierung stört mich nicht. Nur weiß ich, was man schaffen kann und was nicht." Er selbst habe die Zeitvorgabe um dreieinhalb Minuten überzogen, nicht um 15 wie berichtet. Es stimme aber, seine Platte habe nicht ausreichend geglänzt.

Der Sternekoch bedauerte, dass erst ein halbes Jahr vor dem Wettbewerb in Lyon der deutsche Teilnehmer feststand. "In anderen Ländern wissen die Teilnehmer schon gut ein Jahr vorher Bescheid. Wir haben nicht genug Zeit zum Trainieren, wenn erst im Herbst entschieden wird. Vor Weihnachten ist im Restaurant Hochsaison. Da geht es nicht." Die Teilnahme ist ein teurer Spaß, kostete für den Koch und seine drei Mitstreiter um die 2000 Euro.

Küchenmeister Ernst-Ulrich Schassberger, Präsident der Köchevereinigung Eurotoques Deutschland und Jurymitglied in Lyon, sagte der WELT: "Die Sache ist noch nicht beendet, obwohl man angeblich nur während einer Stunde nach der Verkündung der Entscheidung Widerspruch einlegen kann. Die Dänen, die Zweite wurden, sind sehr verärgert. Wir wollen nur, dass der Wettbewerb schön und sauber bleibt."

 

 

Quelle:http://www.welt.de/print-welt/article716917/Nouris_Klage_wird_auch_von_Daenemark_unterstuetzt.html

 

 

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Ausführliche Statements- Pressemitteilung "Zeichen setzen gegen Manipulation beim Bocuse d’Or"

P R E S S E M I T T E I L U N G

23. November 2007

 

Zeichen setzen gegen Manipulation beim Bocuse d’Or

 

Angesehenster Weltwettbewerb der Köche in Verruf

 

Kaisersbach-Ebni: Ernst-Ulrich Schassberger, Präsident von Euro-Toques D-A-CH-FL-Südtirol legt seine Organisationstätigkeit für den Bocuse d’Or nach 12 Jahren mit sofortiger Wirkung nieder. Der Bocuse d’Or wird in der Szene als der hochkarätigste Wettbewerb der Köche gehandelt.

Die ehemalige "Bocuse d’Or Academy Germany", welche sich der Förderung der vitalsten Fachleute der Kochbranche verschrieben hat, trägt von nun an den Namen "Award Academy Germany".

"Die Art und Weise wie die Französische Organisation/ das Französische Konsortium beim Bocuse d’Or operiert ist weder für die Deutschen und internationalen Kandidaten noch für die Sponsoren tragbar! Es ist Zeit, ein Zeichen gegen Manipulation und Intrigen zu setzen.", begründet Schassberger seine Entscheidung. "Wir möchten einen fairen Wettbewerb auf höchstem Weltniveau, der die Kochkunst ehrt und der nicht zu einer Plattform für finstere Machenschaften um nationalen Stolz und Prestige verkommt."

 

Ansprechpartner für Pressefragen:

 

Geschäftsstelle Award Academy Germany (ehemals Bocuse d’Or Academy Germany)

Winnender Straße 12

73667 Kaisersbach-Ebni

Tel. +49-(0) 71 84/ 2918107, Fax +49-(0) 71 84/ 2918123,

Email: info@eurotoques.de

 

 

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Ausführliche Statements- Der Beschluss des Organisations-Komitees des Bocuse d’Or vom 26.01.07:

 

 

"Following the accusation made by the German team of the 2007 Bocuse d’Or against the French candidate, the International Organisation Committee of the Bocuse d’Or would like to specify the following points:

 

The rules of the Bocuse d’Or are anticipating this situation (article 15):

 

"For a period of one hour after publication of the results, the Officers will record written complaints exclusively from the National Selection Presidents. These claims should be submitted in French language and in writing, to the Official Contest bailiffs, and made o the attention of the President of the International Organising Committee. No claims submitted after the one hour time limit will be taken into consideration."

 

As no claim was submitted to the International Organizing Committee during the one hour period of time given by the rules no accusation can be taken into account.

 

However, the International Organisation Committee is able to confirm that 2 cases were in fact delivered to the French candidate at 9:18 AM, 2 minutes before the starts working (9:20 AM for box n°4). These cases could not be delivered the day before because of bad weather conditions in France. The International Organisation Committee had been informed of this delivery and authorised it like he would have done for any other candidates.

 

According to the rules, the 2 cases were duly checked by the International Organisation Committee and contained silver pieces, sauce boats for the presentation of the dishes and various authorised products as sous-vide raw Foie Gras.

 

Due to the information in possession of the International Organization Committee, no irregularity can be therefore retained against the French candidate."

 

 

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Ausführliche Statements- Offener Brief des Dänischen Teams

OPEN LETTER - Regarding the accusations against Mr. Fabrice Devignes during Bocuse d'Or 2007,

 

 

The suspicion of foul play from the French candidate during the Bocuse d'Or is of great concern to us. We have been discussing for quite sometime how respond to the accusations made by the German team regarding the two boxes arriving in Fabrice Devignes kitchen. We can fully support that these boxes in fact did arrive. However, we can not agree to the time of day (9:18) as stated in the conclusion from the International Organizing Committee. Two of our assistants on the Danish team are certain that the boxes arrived somewhere between 10:45 and 11:00. When pointing on the boxes they were both send off by the former French gold-winner Mr. Adamsky.

 

The question everybody is asking themselves afterwards is: Why didn't anyone say anything to the controllers or jury members?? It is a very natural and simple question. The answer however, is more complicated. First you must remember that the Danish assistants were sent off by a member of the Bocuse d'Or Academy. Secondly we and everyone else consider the Bocuse d'Or as the most important and prestigious competitions for chefs in the world. Just to participate is the highlight of many chefs career! The awe for this competition is inevitable first you set foot in the competition area. The candidates work under an extreme pressure and the atmosphere is very tense. The whole idea of cheating at this competition is simply non-existing. No one would ever dare to risk total personal defeat or what's even worse disregard the whole spirit of this contest except - maybe - Fabrice Devignes. In spite of the fact with the two boxes it was somewhat impossible for us to believe that they should contain anything illegal. Furthermore, to make an accusation of this caliber during the competition could very well be Russian Roulette with a lot more than one bullet in the chambers...until we read about the German experience in the newspaper on our way home!

 

We have been keeping a low profile in this matter because we didn't want to be accused of being bad losers. We are not bad losers! On the contrary, we are extremely happy and proud about our silver-award - won by a dedicated and hard working chef. We have no reason to feel bad about anything - except if we lost the gold because Fabice Devignes was cheating.

 

And this nails the core issue in this matter: The doubt! Did he cheat or didn't he?

 

Well, after the temperature has cooled off two weeks after the competition we still have to admit that the doubt has not been erased. Especially not after the International Organizing Committee calls the Germans bad losers (bad losers from the 11th. position - what would they gain from accusing anyone??!!) and furthermore the Committee acknowledge the two boxes - but conveniently two minutes before Fabrice Devignes started. They disregard the honesty in our complaints and respond as if this is just a family game for 3 years and up! It would certainly look good on the International Organizing Committee if they had initiated a more thorough investigation of this matter apart from referring to the rules in article 15 and list convenient times for the arrival of the boxes.

 

By doing so the International Organizing Committee is - knowing or unknowing - complicating the matter even more. Instead of solving the case they add gas to the burning fire of conspiracy theories by acting somewhat arrogant in their reply.

 

The Committee must understand what is at stake here. We are talking about an almost 'sacred' chefs competition. Each participating country are investing a lot resources in the Bocuse d'Or in terms an extreme number of hours by volunteer workers, a considerable amount of money donated by sponsors ( The Danish team economy is Euro 150.000+).

In addition to this we have been working hard on making the Bocuse d'Or a public event in Denmark and we have succeeded in getting a lot of attention from the Danish media and even the minister for food, agriculture and fisheries caught interest in us!

 

On that basis our main concern is not a matter of gold and silver medals. It is a matter of credibility and future competitions. How can we promote a competition where cheating might be possible? How can we ask our sponsors to invest or re-invest in this competition if there is any doubt at all about fair play? How will any candidate in the future be able to establish the necessary enthusiasm and invest hour after hour, month after month in preparation time?

 

The situation about the Bocuse d'Or 2007 is very serious. We much prefer to believe that Fabrice Desvignes did not cheat. But as time goes by more and more indications on foul play turns up. Apart from the two boxes, it is confirmed repeatedly from a number of people that his work in the kitchen was unorganized and he appeared to be very nervous. Nevertheless he is able to present some very impressing dishes 5 hours later. Looking at each tray they demonstrate an enormous creativity with two to three details on each garnish. A number of extinguished and high profile chefs have expressed their serious doubt in the possibility to make such a large number of time consuming details in just 5 hours.

 

In order to eliminate any doubt and to restore the full credibility to the Bocuse d'Or we suggest that Fabrice Devignes is repeating the cooking of two dishes according to the rules. The cooking must be covered by cameras and attended by a number of international jury-members. If he is not doing it voluntarily the International Committee should ask him to.

 

The consequences of doing nothing could be quite devastating for the Bocuse d'Or with the loss of credibility and the trust of chefs from all over the world. Also, do remember that according to the rules Fabrice Devignes will be one of the honorable jury members in 2009. Imagine he would be met with one big 'Boooh' from the audience - unbearable for him as well as everyone else! ...imagine to be the winner but too many consider you not to be? ...what a sad glory that must be...Mr. Fabrice Devignes you are the only one who can put aside the doubt - you must cook your dishes again.

 

 

February 12, 2007

Bocuse d'Or Denmark

 

 

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Ausführliche Statements- Brief von Paul Bocuse

 

 

Lyon, 23th February 2007

Dear Friends,

I would like first of all, to thank you again for your involvement in the tremendous success of this 20th anniversary of the Bocuse d’Or. Once gain, our event has given the proof of its ability to bring up the best of gastronomy.

For 20 years, our competition has been gathering every two years the whole cooking family. Its only goal is to promote the very best of our profession. However, it is also synonymous of always greater and greater challenges. It is one of the most demanding contests for all the candidates and teams. It requires a lot of work and sacrifices for a very coveted trophy. Please be sure that the International Organization Committee knows about this!

Therefore it is not surprising that sometimes tensions come up. We then have to face them together and try to better the organization of our event and to adapt it.

 

Back to their countries, the German and Danish teams expressed some accusations against the French candidate, winner of the 2007 Bocuse d’Or. A loop has been created on the web, people have been talking a lot about this matter, criticising the organization of the competition or accusing the French candidate.

 

The International Organization Committee quickly gave its position January 26th with a press release which I am very happy to enclose with this letter.

 

I am personally very surprised that all this is being done out of the rules we established (article 15). Why didn’t anybody submit a claim when it was time for it? It seems to me that this matter is now closed as nobody thought it was worth it to request anything using the only official way. I’m therefore expressively asking you to be respectful of the rules and of your commitment to do so when you signed the "Rules agreement form" in the application file of your country.

 

However, if there was any irregularity or misunderstanding, if changes must be made in our rules to avoid them in the future, we definitely need to discuss them together in the most positive way and certainly not through the Medias to start with. The International Organization Committee will be happy to hear all of the jury members willing to express themselves of this matter.

 

Our strength relies on the outstanding success of our event and on all the hard work we have put in. Let us not open the door for anybody to destroy what we have been building together for 20 years!

 

Looking forward to our next meeting and thanking you in advance for your full support,

 

 

Culinary yours,

 

Paul Bocuse

Président Fondateur du Bocuse d’Or

 

 

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Ausführliche Statements- Offener Brief des französischen Intendant de la Présidence du Sénat Stéphan Rivière:

 

 

"I just receive your open letter regarding the accusation against M. Fabrice Desvignes. We are very surprise.

 

Could you imagine that one member of the French Sénat Presidency Kitchen Crew we’ll take the risk to cheat. (during such important and famous event)?

 

Do you think realy that Fabrice was able to take the risk to be control by the Bocuse d’or Committee and to be disqualifying at the beginning of his work.

 

If the questions are ?

 

did he prepare the dishes at Lyon the response is yes

There was in front of him among 15 or 20 person looking at him, We have hundred photos showing this people, staying during the Fabrice preparations, we have also movies which can proved this fact.

If ever he cheated this is an evidence that some one will put a reclamation at the second he noticed some thing goes Wrong.If some one decide to give him this famous boxes after 9.20 am. I can’t believe that nobody told to the Bocuse d’or Organization that there was an infraction

 

Every one have seen Fabrice cutting, cooking his Chicken and his St Fjord, all along the Fabrice preparation in the back a Norway chef crew was here looking at Fabrice (controlling and supervising what he was doing).

 

Did the Bocuse d’or committee controlled all of the French boxes (as he did for all of the candidate) the response is yes

When we knew that we will be probably late in bringing the food at the right time (due to the snow)

we asked at 7 am the 24th January the controllers and jury members, The committee had answer that the boxes have to be before 9.20 am in the kitchen, if we can’t do it, it will be impossible for us to give to Fabrice Anything.

 

Did he Cheat? of course No

 

Just talk about what happen during the 23rd and 24th January

 

In our organization we decided to bring by truck and car the boxes containers (3 boxes and one small white). We had decided to leave Paris at 3 PM (We had a very Important Lunch for the President Mr. Poncelet and Mr. Raffarin (1st Minister of the French Republic)) This is the reason we can’t leave earlier

We left Paris at 4 PM but we were obliged to drive back to Paris (The Snow interrupt the traffic an the Highway to Lyon)

 

We put two boxes in our car, because the truck was not allowed (by the police) to move. Our small car was in able to take all of the food. We forget in the truck the black truffles, the duck foie gras and the leeks. (this was a terrible mistake) At this moment we thought that one year of preparation was down.

 

We arrived in Paris the 23 January at 8 PM. We booked the last train TGV at Gare de Lyon (Myself and the head Chef Gilles Poyac)

We took the train at 10 PM.

We arrived at Lyon Perrache the 24th January about 00.20 am. An another truck was waiting for us (Fabrice has take this truck to come with his tools the 22nd January)

 

We drived to Euro expo and arrived at 1Am the head chef stayed in the truck and slept to supervise that nobody steal the food and silver dishes

 

At the same time in Paris the first truck drived back with the boxes (1 large black and a small white). We booked for the two other chefs the Train at 6.00 am (Paris-gare de Lyon) 24th January, They took this train which was 10 minutes late. You can ask the SNCF. I was waiting for them we left the Lyon’s station at 8.20 am and arrived at euroexpo about 9.10 am taking risk on the road.(by car (a car given by our sponsor Gaz de France)

 

I don’t know if we gave the famous Fabrice Boxes at 9.15 or 9.16 or 9.18 or 9.21 am the 24th January

 

The fact his that the committed was inform that we’ll give him 2 boxes.

 

The boxes was controlled by the Bocuse d’or Organization

 

I read in your Open letter that Fabrice appeared Nervous, and unorganized

 

* Nervous :

 

Yes of course as the other candidate. The day before Fabrice in Lyon was following or catastrophic organization travel by his Mobil, waiting in the hotel. At 8 PM le 23rd January he told me that he decide to tell the bocuse d’or committee that he can’t do his recipe. (a shame for our crew and our country) because we don’t prepare the fact that evenly we ‘ll be stop by snow

 

* Unorganized :

 

Of course he was unorganized, destabilized , a night without sleeping thinking about what his crew was doing. He had to concentrate again on his focus. And motivate his commis who was down. If Fabrice has been able to prepare the recepie the 24th january of course he is able to do it again.

 

 

Best Regards

 

Stéphan Rivière

Intendant de la Présidence du Sénat

(Food and beverage manager of the French Senat)

 

 

PS : Sorry for my bad English and the grammatical mistake"

 

 

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Ausführliche Statements- Exklusives Telefoninterview mit Ernst-Ulrich Schassberger

Ernst-Ulrich Schassberger ist nicht nur der Vorsitzende der deutschen Sektion des Kochverbandes Euro-Toques, sondern auch Leiter der deutschen Delegation bei der "Kocholympiade" Bocuse d’Or. Seit am Wochenende erste Berichte über angeblichen Betrug bei diesem Wettbewerb auftauchten, klingelt sein Handy ohne Unterlass.

 

 

Alle zwei Jahre wetteifern in Lyon bei diesem Wettbewerb mit Live-Kochen und Jurybewertung die besten Köche aus über 20 Ländern um den heißbegehrten Titel und der Gewinner kann sich dann vielleicht als bester Koch der Welt bezeichnen …

 

Wie berichtet fand der Wettbewerb Ende letzter Woche statt. Als Sieger wurde der Franzose Fabrice Desvignes, eine Entscheidung, die jetzt auf Proteste stößt. Ernst-Ulrich Schassberger hatte Gelegenheit, der Redaktion von Restaurant-Kritik.de ein Interview zu den Hintergründen zu geben.

 

RK: Herr Schassberger, was ist passiert beim Bocuse d’Or?

 

Schassberger: Allem Anschein nach hat der französische Gewinner betrogen. Es ist ja im Reglement des Wettbewerbs festgelegt, dass nach dessen Beginn nichts mehr reingetragen werden darf. Nun haben aber zwei dänische Teilnehmer, ein Kameramann von Kabel1 und auch der deutsche Teilnehmer Wahabi Nouri und sein Assistent beobachtet, dass 1,5 Stunden nach Beginn vier Personen je zwei große schwarze Kisten in den Bereich der Franzosen getragen haben. Den Kisten sollen auch Speisen entnommen worden sein. Das ist ein ganz klarer Verstoß gegen die Regeln, die besagen, dass alles was präsentiert wird, in 5,5 Stunden am Ort gefertigt sein muss.

 

RK: Sie saßen ja selbst in der Jury. Ist Ihnen da nichts aufgefallen?

 

Schassberger: Gesehen habe ich den Vorgang persönlich nicht, aber es ist schon bemerkenswert, dass der Gewinner 990 von 1000 erreichbaren Punkten erhalten hat, ein fast unmögliches und auch noch nie erreichtes Resultat. Ich habe schon während der Bewertung gegenüber dem australischen Jury-Kollegen mein Erstaunen über die gezeigten Ergebnisse geäußert. Das konnte man einfach nicht in fünfeinhalb Stunden schaffen.

 

RK: Wie geht es jetzt weiter? Hat jemand protestiert?

 

Schassberger: Ja, die Luxemburger und die Dänen haben Protest eingelegt. Allerdings argumentiert der Veranstalter, dass das sofort bei Vorliegen des Verstoßes hätte geschehen müssen. Nachträgliche Änderungen am Ergebnis seien nicht möglich. Das sehen wir anders. Der Wettbewerb darf durch solche Machenschaften nicht in Misskredit gebracht werden.

 

RK: Wie bewerten Sie das Abschneiden des deutschen Vertreters Wahabi Nouri vom Piment in Hamburg?

 

Schassberger: Mit Platz 11 können wir leben. Bei 24 Teilnehmern bedeutet das: Wir gehören zur oberen Hälfte. Von daher haben die Proteste auch nichts der Platzierung zu tun. Es könnte ja höchstens als Ergebnis rauskommen, dass der Gewinner disqualifiziert wird und wir dann einen Platz hochrücken. Ändert also nichts Wesentliches. Uns geht es nur um die konsequente Einhaltung der Regeln, schon aus Gründen der Fairness …

 

 

Quelle und weitere Informationen unter: www.restaurant-kritik.de

 

 

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