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Morocco is set to make a significant mark on the international culinary scene as it prepares to compete in the global finals of the prestigious Bocuse d’Or, the World Pastry Cup, and the International Catering Cup. These events will take place at the SIRHA Hotel in Lyon, France, from January 23 to 27.
After a successful showing at the Africa's Top Chefs Tournament (TOC Africa) in Marrakech, held on September 12-13, 2024, Moroccan teams are ready to showcase their culinary prowess on the world stage. The organizers of Morocco’s national participation stated that these teams «demonstrate the excellence and innovation of their expertise on the international stage.»
Joining Morocco in these prestigious competitions are three other African nations, selected during the events organized in Marrakech by the Rahal Group. This group has been instrumental in promoting Moroccan gastronomy worldwide since 2003, supporting national teams in international contests.
Representing Moroccan culinary art at the Bocuse d’Or final will be Chef Yassine Bogdad, assisted by Youssef Lamghani and coached by Ahmed Bem Semlali. Overseen by Kamal Rahal Essoulami, a jury member and president of the Moroccan teams, the team will compete on the first day, January 23, in booth 3, presenting dishes that reflect Morocco’s rich culinary heritage blended with international standards.
The Bocuse d’Or is a renowned global culinary competition that gathers the world’s elite chefs every two years, challenging them to demonstrate creativity, technical skill, and ingredient mastery. In 2025, 24 countries will vie for top honors, having earned their spots through continental contests, including the Bocuse d’Or Africa in Marrakech, where Morocco secured first place alongside Mauritius.
In the World Catering Cup, the Moroccan team, consisting of Mohamed Fadil Ouahhabi, Lahoucine Zaoui, and Lahcen Idouakrim, will showcase their expertise in hospitality on January 23.
For the World Pastry Cup final, Morocco will be represented by Rachid Ouakkas as a jury member, Omar Eddib specializing in sweet creations, Mohamed El Yazidi in chocolate, and Mohamed Lamraoui in frozen art. Under the theme «National Heritage,» the team promises exceptional creations that blend tradition with innovation, including frozen entremets, restaurant desserts, and artistic pieces crafted from sugar, chocolate, and ice cream.
