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Haute horology and haute cuisine have much in common – beyond the obvious need for impeccable timing. Both require a refined focus on presentation, nuance, innovation, surprise, technical mastery and, of course, taste. So it should come as no surprise that Swiss watchmaster Blancpain was invited to join the selection panel charged with choosing the Swiss culinary representative to compete in the prestigious Bocuse d’Or European contest this March.

Blancpain at Bocuse d'Or Suisse - February 6, 2012

Conceived in 1985 following the second Sirha – an international catering, hotel and food trade fair held every other year in Lyon, France originally known as the “Salon des Métiers de Bouche – by famed chef Paul Bocuse and director of the event venue Albert Romain, the Bocuse d’Or competition has been held in conjunction with the international event ever since.
With the intention of staging a live competition in front of an audience (something the trade fair, or Bravo television network, had yet to do) as a way to wrap up the well-attended event, Bocuse dreamed of “a row of kitchen booths, we’ll have young chefs from all over the world and a jury composed of international gastronomy stars will taste and mark the performances.” He contacted friends and colleagues from around the world and it was decided that each country would select one candidate to compete. The chef in charge of the national selection process would then become a judge for the international event.
The first Bocuse d’Or took place in 1987. Twenty countries participated and Joël Robuchon presided over a jury that consisted of some of the best chefs in the world: Jean Banchet, Albert Schnell, Heinz Winckler and Masakichi Ono, among others. The first trophy went to Jacky Freon of France.
In 2007, in an attempt to foster even more international participation, the Bocuse d’Or competition announced that it would begin holding continental competitions. Victorious chefs would then participate in the international Bocuse d’Or held at Sirha. This year, the Bocuse d’Or Europe will take place as part of Horeca Life during Brusselicious, the 2012 Year of Gastronomy on March 20 ad 21. Twenty participating countries have been announced and the top twelve places will qualify for the final competition in 2013.
On February 6, Switzerland chose its competitor, with the help of Blancpain. The 17-person Swiss jury was chaired by Frank Giovannini and included such culinary greats as Philippe Rochat, Freddy Giradet and Roland Pierroz. The winner, Teo Chiaravalloti, a sous chef from the Hotel Villa Principe Leopoldo in Lugano, won a Blancpain Fifty Fathoms watch – perfect for standing up to the gauntlet of the gastronomical profession – as well as the chance to compete in one of the world’s most prestigious culinary competitions.

Blancpain at Bocuse d'Or Suisse with winner Teo Chiaravalotti

Other parts of the world have already selected their global competitors: the US will be sending Chef Richard Rosendale of The Greenbrier in White Sulphur Springs, West Virginia; Latin America will be sending Chef Marcos Jose Saenz Gonzales from Guatemala, Chef Fabio Enrique Watanbe from Brazil and Chef Hugo Cesar Ahumada Dominguez from Mexico.
The Bocuse d’Or Finals will take place in Lyon next year on January 29 and 30.