Food

Bocuse D'or: Peruvian chef, Palmiro Ocampo, to compete in Mexico

Agnes Rivera

This will be the first time our country will participate in the most prestigious gastronomic event in the world, the Bocuse D`Or tournament.

Bocuse D'or: Peruvian chef, Palmiro Ocampo, to compete in Mexico

Would you dare to compete against Palmiro Ocampo? (Photo: Living in Peru/Erick Andia)

Young, socially-responsible, and wielding an avant garde sense of creativity that has knocked down walls in the culinary world – what more could you want from a chef? Living in Peru is proud to announce that Palmiro Ocampo will represent Peru in the lauded international culinary competition, Bocuse D’or.

Recommended by national and international critics, the Bocuse D’or committee selected Chef Palmiro, who is readying the opening of his San Isidro restaurant, 1087 Bistro. Despite having to postpone the opening of his restaurant for some time now, the chef has continued to garner attraction for not only the flavors in his plates, but for the concept as well. Most recently Chef Palmiro has been spreading the word of his culinary recycling project, Q’upa.

Stange food with Chef Palmiro Ocampo: Suri

This February 11 and 12, the Latin American selection will take place in Mexico City. Chef Palmiro, representing the Andean nation for the first time in the event’s history, will turn up the heat against eleven other competitors from this continental selection.

According to the tournament’s website, the contestants in the pre-eliminatory will be have a window of 5 hours and 35 minutes to accomplish their task; needless to say, endurance is a factor. Taking time out from his intense training, the talented chef shared his excitement with Living in Peru:

What was your reaction, and that of the 1087 Bistro team, to having been chosen to represent Peru in this competition?

The family of 1087 bistro is very proud of our participation. They are beginning to feel the new levels that I’m reaching now, because I always involve them into our goals, so it’s an experience for the whole team.

What does the competition entail? Do competitors get to bring ingredients from their home nation to use in the competition?

We present two themes: a meat platter and a fish plate. The Bocuse D’or [only] provides us the kitchen, and the two proteins. We are going to bring all the other ingredients from our home country, to [show] our biodiversity.

After the eliminations in Mexico, what is the next step?

This is the Latin American pre-eliminatory selection, 12 cooks compete, and only 3 will win a place to compete in the world championship in Lyon 2017…[then] the best 12 cooks from around the world will compete for the gold and the title of the best chef in the world.

Each participating chef is allowed to bring along a commis (junior chef). Who will join you at the competition?

Anthony Castro. He was my student at D’Gallia, and is now the sous chef at 1087 Bistro. He has worked at Astrid & Gaston and Gustu. He is 21 years old, and I trust him like a family member.

Keep up with Palmiro during the competition with the Bocuse D’or website or on social media. If you aren’t following him already, the chef keeps an up-to-date Instagram account worthy of following.

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