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Support our National Culinary Team Bocuse d'Or

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Nowhere else in the world of culinary arts will you find such a concentration of talent, competitive rivalry and exquisite cookery than with our team representing Canada at the Bocuse d'Or. Participating in international food competition alike athletes at the Olympic Games, our competitors need your help. Thank you for helping us bring gold back to our land! GO CANADA!!!

By donating today, you will help us purchase flights to New Orleans, food and equipment necessary to the competition.
The CHEFS CANADA organization and its family of chefs work hard to provide a maximum of tools and resources our teams need. But thanks to you now, we can make this dream come true. Your generosity makes you a true member of the team!


Created by Paul Bocuse and Albert Romain in 1987, the initial mission of the competition was to help get chefs out of the kitchen and into the limelight. The culinary competition is known to demand the highest standards of excellence, two years of training and a solid team to impress the Michelin star judges.

Every two years, the best talents in the culinary arts are elected to represent their country, showcase their skills, creativity and food mastery in one of four pre-qualifying events. Following the semi-finals, only 24 move forward to the finals in the French culinary capital of France, Lyon, home of the Pope of French cuisine. Taking place at the SIRHA, an international trade exhibition, the five-and-a-half-hour culinary battle is the pinnacle test. Under the critical eye of 24 international judges – one from each country represented - and thousands of fevered international food industry supporters and revered chefs, la crème-de-la-crème compete in an intense display of their art. Armed with the hope to bring home the most sought-after trophy in gastronomy, each team creates a perfectly plated fish as well as a meat dish on a specially designed platter.

Each team is judged on taste, presentation, creativity, innovation, composition, and service practicality. The kitchen jury also awards points for non-wastage and sustainability as well as for hygiene, methodology, preparation, technique, and organization.

At the next continental selection scheduled in New Orleans on June 12, 2024, our team will have 5:30 to present 2 dishes. The first dish must highlight wild board and garnishes featuring Canadian ingredient and food culture. It will be presented on a unique platter before platting for the jury to enjoy. The second dish must show our reinterpretation of Cajun culture using grits and alligator sausages.

Follow our team adventure on @CHEFSCANADA and discover the winning dishes about to be served to the world!


  • Anonymous
    • $20 
    • 16 d
  • Amit Pranjivan
    • $20 
    • 17 d
  • Timothy Stump
    • $125 
    • 18 d
  • Andy Hui
    • $25 
    • 27 d
  • Monica Larouche
    • $50 
    • 1 mo


Chefs Canada
Montréal, QC

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