International Food Competitions

Beyond the various iterations of reality chef competition (Iron Chef, Master Chef, and Top Chef), France had taken the reins in creating several international food-related competitions that are largely unheard of in the U.S. despite a relatively strong representation by the U.S.  France hosts international competition for cooking (Bocuse d'Or Concours, mondial de la cuisine), artisan baking/bakery (Coupe du Monde de la Boulangerie and Louis Lesaffre Cup), individual baker (Maîtres de la Boulangerie), pastries (Coupe du Monde de la Pâtisserie), and chocolate (World Chocolate Masters in partnership with Belgium).  In fact, the U.S. has won the Coupe du Monde de la Boulangerie twice.  The Wall Street Journal attributes U.S. success in recent years to foodie trends in the U.S. including increased interest in artisan baking.  I noticed that Japan also regularly demonstrates a strong showing at such competitions.

World Cup of Bakery
I recently found out there is a world cup for baking that seems to be held every 3 years (?) [last competition was in 2005, next one is 2008]. The official name of the competition is Coupe du Monde de la Boulangerie. Team USA is under The Bread Bakers Guild of America. Surprisingly, or not so surprisingly, Team USA won 1st prize in the 2005 World Cup! France 2nd. Japan 3rd.
In fact there is a world of baking/cooking competitions beyond the advent of Iron Chef, The Next Food Network Star, Top Chef, Hell's Kitchen, Cooking Under Fire, etc. I thought Iron Chef is what inspired the professional circuits but I am mistaken. I thought until recently they were relegated to local fairs with competitions for pies, chili, ribs, and the likes.