Bocuse d'Or competing chefs' inspiration: 'Chicken or the egg' dilemma, goulash, origami

AGERPRES special correspondent Oana Ghita reports: On the second and final day of the prestigious Bocuse d'Or cooking competition, the jury who is to decide on the winner had to handle an explosion of fantasy: for their guinea fowl platter, Germany's team took inspiration from the ancestral dilemma "What came first - the egg or the chicken?", team Hungary featured in the finest gourmet competition their country's signature goulash, and the Japanese fine cuisine experts showcased the art of origami in their edible preparations.

Photo credit: Cristian NISTOR / AGERPRES STREAM

The 12 countries that entered the competition on Wednesday are Germany, Finland, Malaysia, Norway, Canada, Japan, Denmark, Sweden, Singapore, Hungary, the Netherlands, and South Korea.

The finale award ceremony takes place Wednesday evening, when this year's Bocuse d'Or winners are announced.

In the allotted five hours and 35 minutes, the Bocuse d'Or competitors had to cook a guinea fowl preparation and a fario trout dish. The fact that, according to the regulation, the chefs were noted for their skill in promoting, in the fowl dish, the gastronomic signature of their respective countries, has been a spur for a "parade" of creations that earned the applause of the competitors' fans.

At the start of the competition on Wednesday morning, the coach of Germany's team, Ludwig Heer, revealed that for the fowl preparation the team headed by chef Christian Kruger had chosen a presentation inspired from the question "What came first ? the chicken or the egg?" An egg-inspired theme was also Canada's choice for earning the jury's nod; from the stands they were enthusiastically encouraged by fans dressed in hockey jerseys imprinted with the name of their...