Epicure
L
ater this month Sherrie
Wilkolaski, our Editor-in-Chief,
and I will be in Lyon, France, to
attend Sirha, one of the finest
hospitality tradeshows, which
incorporates the French Pastry Cup
and finalizes with the Bocuse d’Or—
an “Olympics of Food Flavor and
Talent.” After being invited many
times by my friend, French Master
Chef Hervé Laurent, he finally
convinced me to attend in 2009.
It was awesome and I was hooked.
This show is every two years and
each time, it just keeps getting
better. In addition to having the
finest food, wine and hospitality
purveyors, competition in twelve
display kitchens for young talented
chefs worldwide (who have competed
to represent their country
or region), the educational
opportunities are overwhelming.
A total of eighteen contests will
showcase professionals worldwide
with their skills and passion from
food, coffee and catering industries.
The Chefs’ area will host three
most prestigious gastronomic
competitions in the world:
Bocuse d’Or, Coupe du Monde
de la Patisserie 2015 and the
International Catering Cup.
This year, Sirha will be presenting
a new version of Le Food Studio
laboratory. It will have an urban
look in the heart of the exhibition.
At each of the three venues, the
partners will unveil experimental
concepts developed exclusively for
Sirha. The spatial layout is being
entirely revamped to highlight new
creations inspired by 2015 trends
identified by r d ric Loeb.
The studio will feature “Culinary
photography by Omnivore;” “Bridor
explores postmodern cuisine;”
“Alain Ducasse Education cultivates
excellence;” and “Danger de Mordre”,
an off the wall display of street
food trends.
or five days, the Sirha V conference
set in Le Food Studio, which is
accessible all day to Sirha visitors,
will offer
experts, chefs and
exhibitors a chance to air their views.
Le Food Studio, showcases producing
trends that are the heart of culinary
innovation. “In each of the three
areas of the Food Studio, our partners
Omnivore, Bridor and Alain Ducasse
Education will reveal the experiments
and research they have carried out
exclusively for Sirha 2015, in a series
of unprecedented demonstrations,
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