The African selections of the Bocuse d’Or and the Pastry World Cup were held respectively on September 9th and 10th in Dakhla, Morocco, and qualified the best teams for the grand finales that will take place from January 20th to 23rd, during the Sirha in Lyon.
The podium of the Bocuse d’Or Africa 2022 is marked by the first winning participation of Mauritius. First Kritesh Halkory, followed by Faical Zahraoui from Morocco and Marwen Younssi, from Tunisia. Brady Ng Fuk Chong is the best commis; the team spirit award goes to Burkina Faso, thanks to Adama Ernest Dakoure (candidate), Najem Pierre Najem (commis), Armand Kinda (coach) and Cathy Nassar (president).
This latest step of the continental selections reveals the chefs qualified for the grand finale after 5 hours and 35 minutes of competition on two themes: a plate based on sea bream and a platter highlighting the lamb saddle. Mauritius, represented by chef Halkory and his commis Fuk Chong, was able to make the difference by using among the different dishesthe mouroum brede, a typical plant of the Mauritian cuisine.
The Bocuse d’Or final will be held on January 22nd and 23rd 2023 with 24 chefs from all over the world.
On Saturday, September 10th, after 5 hours of intense competition, Morocco, Mauritius and Tunisia qualified for the grand finale of the Pastry World Cup, which will take place on January 20th and 21st 2023. As the host country of these selections, Morocco has established itself as the reference country by taking the first place of the African Pastry Cup podium, thank to Abdelkader Ejjatioui and Ali Gousaid.
The next stage of the continental selections is the Asian Pastry Cup on October 25th and 26th in Singapore.
Credit photo: Rahal Event