- Bocuse d'Or Weekly News #13 The role of the Kitchen Supervising Committee -
Being a contestant on the Bocuse d'Or competition is quite a stressful thing: your cuisine will be judged by the greatest chefs in the world. Those chefs and members of the jury have to allocate 40 points for the taste and 20 points for the presentation for each plate (meat and fish) elaborated by the contestants. The total number of points given by each member of the jury to the contestants and their dishes determines who the winner is.

In case of a draw, another grade is being accounted and shall make the difference, points being awarded by the "Kitchen Supervising Committee". This specific jury, composed of 4 experienced chefs, is going from kitchen to kitchen to make sure the contestants follow the rules and work according to the standards. During the more than 5:30 hours of competition, the contestants are not only judged according to the taste and presentation but also their attitude in the kitchen.

The role of the Kitchen Supervising Committee being to control the quality of the contestants' work, techniques, gestures, hygiene, relation with their commis, etc. Jean-Luc Danjou, member of the Kitchen Supervising Committee on the 2012 French Selection, explains this aspect of the competition and his notation system.

http://www.bocusedor.com
http://twitter.com/Bocusedor
http://www.facebook.com/BocusedorOfficial