About the Norwegian Gastronomy Foundation - Bocuse d'Or Norway

The Norwegian Gastronomy Foundation's work on talent, expertise and quality is an important contribution to a good reputation for Norwegian gastronomy, both at home and abroad. These activities also contribute to the development of the role of food in the tourism industry, a proud food nation and a better society to live in. Because you live better when you have good food, on weekdays and festive days!

The main purpose of the foundation is to

1. ensure that our chefs remain world leaders in Bocuse d'Or,

2. share knowledge and insights about food and cooking, and

3. strengthen the reputation of Norwegian gastronomy.

Norsk Gastronomy is like the 'Olympia top' for Norwegian master chefs, and works with individuals across generations and geography. Through a two-year cycle, over 120 leading Norwegian chefs, from 18 to 70 years +, are directly involved in activities initiated by or run by the Foundation. This is approximately 40 man-years in total! When a large network works to refine, recreate and create talents and gastronomy in this way, "rings in the water" are created, and over time ideas, attitudes and values ​​are shared in the industry for inspiration and development. Insiders in the industry know this way of creating value, but outside the industry it is not so easy to understand. The foundation is therefore very keen to create an understanding of the importance of good chefs and good gastronomy for a city, region or country. There are two main races, where ELITE BETTING includes the Chef of the Year, Bocuse d'Or Europe and Bocuse d'Or World Final, with associated training races for the athletes that last over half a year. The second race, THE YOUTH INVESTMENT, includes the Young Chef of the Year and - from time to time - the Budding Chef of the Year. Both races also contribute to raising talent, raw materials, profession and profession. All of these activities are carried out in cycles of two years, where the Foundation and everyone involved are concerned with improving each new cycle. The foundation also has a strong priority on information and community contact. There is a great deal of hard work both among athletes, judges and all other roles connected to the activities, and visibility of results is important. They inspire and change, and create a broader sociological understanding of the value of good gastronomy. In addition to the competitions and training runs, the networks and communication about what happens along the way, the Foundation is involved in several projects related to Meal Tourism and the Government's Tourism Strategy, such as the Norwegian Supper Club, the research project Gastronomic Value Creation and Gastronomy Day - the UN Day for Sustainable Gastronomy.

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