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At the final of the European round of Bocuse d’Or

My dear fans of food!

Small, but tasty miracles happen every day, everywhere, in family kitchens, in fancy restaurants.

We need food from one day to the next, in most unpoetic and unavoidable way.

One might therefore wonder why on earth cooking became an Art.

The art of food goes back roughly two million years. Since then, preparing food has allowed people to express their creativity and passion.

It took time to make the leap from cooking to gastronomy, which involves so much more:

The relationship between food and culture;

The art of preparing and serving delicate and appetizing food;

The cooking styles of particular regions; and the science of good eating.

Innumerable culinary styles exist in the world today, and Paul Bocuse’s idea of bringing together 24 young chefs from all over the globe to have them prepare live, in front of an enthusiastic audience, is a tribute to the world’s best chefs.

For the world’s chefs, it is the Olympics.

As Paul Bocuse once put it so simply himself. In a very humbling way: “Classique ou moderne, il n’y a qu’une seule cuisine… La Bonne.” 

He was so right! Global gastronomy exists on such a broad and colorful scale. Every country, each community has its own preferences and traditions – including by the way Estonia, which sits on the crossroads somewhere between Slavic, German and more and more Nordic tradition of food.

I wish all of you, who have taken part here, in the final of the European round the best of luck for the future. Only one will win tonight, but remember that success is not final and failure is not fatal!

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