- Bocuse d'Or Daily News #01 Guatemala -
As the fateful date approaches, teams of chefs fly into Lyon from all over the world.
We are in the Brotteaux neighborhood, just a few meters away from one of Paul Bocuse's restaurants. This is where the Guatemalan team rents an apartment to sleep... and work. And they have no time to waste ! Every day is a training day, they must become familiar with ingredients that they couldn't buy back home. Especially the turbot and blue lobster. «We trained with similar fish, but now we must take advantage of the ingredients that will be used for the Bocuse d'Or». Marcos Saenz filets one of several turbots on the apartment's kitchen counter. They don't have a professional kitchen to train in, but that doesn't discourage them. Hard work, whatever the condition, is what the Bocuse d'Or is all about !

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