Ilan Castel (Tel Aviv). Paul Bocuse had many relations with Israel. The most emblematic leader formed by the Bocuse Institute is Ran Rosh (Promotion 1999 Paul Bocuse Institute). He is the Chef-Owner of the Namal 24 restaurant in Haifa (Israel). The “BOCUSE & Co” Trophy was awarded to him five years ago. Ran Rosh is one of three graduates of the school who stand out for their entrepreneurial career.
About Ran Rosh – “My degree from the Paul Bocuse Institute, where I had the honor of studying and learning French haute cuisine, proudly sits in the restaurant I opened with my partner in 2006. We exclusively cook fresh local produce and we strive to introduce our guests to Israeli wines as well as a selection of wines from around the world. Our restaurant has today become one of the jewels of Israeli gastronomy with more than 40 employees.
He is now a member of the prestigious Confrérie de la Chaîne des Rôtisseurs. I am working to transmit to my teams the level of excellence that I acquired during my training at the Paul Bocuse Institute; I train them in the practices of French and Lyonnaise cuisine. I also developed a consulting activity to help young restaurateurs who go to Israel. ”
Many Israeli leaders have been trained in Paul Bocuse’s restaurants. Jean-Paul Naquin, head of the Institut Paul Bocuse, had animated a few years ago a master class for the cooks of the humanitarian organization LATET at the House of France, Residence of the Ambassador in Tel Aviv-Yafo. He had also cooked for the Beilinson Hospital in Petach Tikvah.
Every year, French chefs, most of them are nominated the best Ouvrier de France or rewarded with Gault & Millau Toques and some has one, two even three Michelin stars … join Israeli restaurants among the best in Israel and offer the general public to discover a unique and original menu, made with four hands, and only for the “Week of French gastronomy in Israel”. Former leaders trained by PaulBocuse have thus passed to Israel.
TO KNOW. In January 1987, Paul Bocuse created the Bocuse d’Or, a revolutionary competition in gastronomy that is of great interest to Israeli chefs. By borrowing the codes of the biggest sporting events, he imagined a real show around the kitchen and chefs taking place in the heart of Sirha, a show dedicated to catering and gastronomy in Lyon, France. The concept: bring together 24 young chefs from around the world, some of the most promising of their generation, and make them make dishes in 5:35 before an enthusiastic audience. To decide between them: a jury composed of the most famous cooks on the planet.
Beyond a simple culinary competition, the Bocuse d’Or is a highly publicized show. Numerous talented chefs have made their name by winning the competition, like the winner of the 2011 Bocuse d’Or, the Danish Rasmus Kofoed, chef at the Geranium restaurant (Copenhagen), who won the Bocuse de Bronze, Silver and Gold. 30 years after the creation of the competition and in front of the number of countries wishing to be represented, the Bocuse d’Or inaugurates in 2007 the preselection principle by creating the continental selections Bocuse d’Or Europe, Bocuse d’Or Latin America and Bocuse d’Or Asia that became in 2014 the Bocuse d’Or Asia-Pacific with the integration of Australia.
Real continental finals, these selections make it possible to determine the 24 countries that will reach the prestigious final. The Bocuse d’Or is awarded in the events of the world grand final held every two years, in January at the Sirha in Lyon. More than an event, the Bocuse d’Or now represents some sixty national and continental competitions over a two-year cycle, the highlight of which is invariably held in Lyon during the world finals.
This post is also available in: Français (French)