Miguel Quezada, Executive Chef of Casa de Francia Le Cordon Bleu, Restaurant in Mexico City, could become the first Mexican winner of the prestigious cooking competition in the world the "Bocuse d'Or" event held in Lyon, France on January 29th and 30th, 2013. The event is compared as the Culinary Olympics.
A total of 24 countries will participate in this competition: Australia, Belgium, Brazil, Canada, China, Denmark, Estonia, Finland, France, Guatemala (the coach, Jorge Lamport, is a alumni from Le Cordon Bleu Paris 1995), Hungary, Iceland, Italy, Japan, Mexico, Morocco, Netherlands, Norway, Singapore, Sri Lanka, Sweden, Switzerland, United Kingdom and United States.
The Mexican team for the Bocuse d’Or is coached by Patrick Martin, Le Cordon Bleu International Executive Chef and includes Miguel Quezada, Chef of Le Cordon Bleu Casa de Francia restaurant in Mexico and winner of the last Trophée Passion competition in 2012 organized by the Académie Culinaire de France, and his assistant Axel García student from Le Cordon Bleu México and Anáhuac University.
Miguel Quezada Bio:
Born in Mexico, Chef Miguel Quezada qualified in Gastronomy from the Claustro de Sor Juana University in 1999. He then received a scholarship from the Turquois Foundation to continue with a post graduate degree in Tourism, Culture, Hospitality and Gastronomy at the Technical and Hospitality school in Montecarlo, Monaco.
Following his studies, he worked in the kitchens of the Hotel de Paris in Monaco, the Maison Blanche in Paris, as an assistant at Le Cordon Bleu Paris and in 2003 he opened his own tea room.
Miguel has participated twice in the Latin American culinary competition ‘Azteca de Abastur’ where he came second in 2010 and first in 2012. He shares his knowledge of Mexican cuisine throughout the world at conferences in places such as Cuzco, Peru and at the International Association of Culinary Professionals in New York. He also coordinated a project to make the largest cheese cake in the world, which became a Guinness World Record.
Is the winner of Torphee Passion 2012, becoming the first Mexican to achieve this award.
History of the Bocuse d'Or:
Based on an event first arranged in 1983, when the Salon des Métiers de Bouche (Culinary Sector Exhibition and Trade Fair, later renamed Salon international de la restauration de l'hôtellerie et de l'alimentation, SIRHA) took place in Lyon as "an exhibition organised by professionals for professionals". Paul Bocuse, appointed Honorary President of the exhibition, conceived the idea of a culinary competition to take place during the exhibition, with preparation of all dishes taking place live in front of an audience. Several gastronomy contests were already in existence, however none of them presented a "live performance" and consequently one could not actually see the work performed in the kitchens of the chefs' restaurants.
The initial Bocuse d'Or took place in January 1987. The SIRHA, having grown to become one of the biggest and most sophisticated food and culinary arts fairs in the world, also arranges other contests of culinary skill, including the Coupe du Monde de la Pâtisserie (World Pastry Cup) and in recent years Mondial du Pain (World of Bread Contest).
The audience atmosphere of the Bocuse d'Or evolved in 1997 when the support for the Mexican candidate included a mariachi band, foghorns, cowbells, cheering and yelling from the stands, marking the beginning of a tradition of noisy spectator presence. At first, the reigning champion nation was not permitted to participate in the following contest, but that rule was removed after the 1999 event when France was competing and did not win gold for the first time.
France, the invariable home team, has won gold on six occasions, while Belgium, Norway and Sweden have consistently finished in one of the top three placements. Léa Linster of Luxembourg became the first woman to win in 1989, and Rasmus Kofoed of Denmark became the first multiple medalist with bronze and silver in 2005 and 2007, and the eventual gold medal in 2011.