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The Bocuse d'Or (the Concours mondial de la cuisine, World Cooking Contest) is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France, at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking competitions.
The Bocuse d'Or USA is a biennial chef championship, where the winner is selected to represent the U.S. in the international Bocuse d'Or competition. Following 20 years of American representation in the competition, in 2008 Paul Bocuse asked Daniel Boulud to establish a structure for the selection of Team USA, who along with Thomas Keller and Jérôme Bocuse form the Board of Directors of the ...
Used in the IOC's medal database to identify medals won by mixed teams of athletes from multiple nations (such as the combination of France and Great Britain), a situation that happened several times in the Games of 1896, 1900, and 1904. Until 2021, the IOC used the code ZZX for mixed teams.
From sweet treats such as Olympic Pretzels and Gold Medal Lemon Curd Cookies, to savory recipes such as Olympics Onion Rings and Olympic Rings Pizza, there's plenty of adorable Olympic food ...
Examples of Olympic muffin copycats, left to right: Entries made from recipes by Danielle Espy, Kassie Mendieta and Alex George.
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See the winning dishes prepared by Asheville culinary students who earned a gold medal in the American Culinary Federation's Nationals.
Taiwan, officially the Republic of China (ROC), competes as "Chinese Taipei" (TPE) at the Olympic Games since 1984. Athletes compete under the Chinese Taipei Olympic flag instead of the flag of the Republic of China; for any medal ceremony, the National Flag Anthem of the Republic of China is played instead of the National Anthem of the Republic of China.