Cambodia's debut in the Bocuse d'Or

Easyvoyage.co.uk

The resurgence of contemporary Khmer cuisine continues apace with the news that Cambodia will enter the prestigious Bocuse d'Or - described as the culinary equivalent of the Olympic Games - for the first time ever this year; an unprecedented opportunity to showcase and celebrate the country's flourishing culinary scene to a global audience. At a press conference at Hôtel de la Paix in Siem Reap, Minister of Tourism His Excellency Dr. Thong Khon confirmed that Mr Prom Mear Yeat, master chef of culinary arts at the nearby Paul DuBrule School, had been selected to represent Cambodia at the Bocuse d'Or Asia Qualifying Round, which takes place in Shanghai from 17 - 20 March 2010.

The selection of Mr Mear Yeat is a great honour for the Paul DuBrule School. Inaugurated in 2002 by Paul DuBrule, co-founder of the Accor Hotel Group, following an eight-month bicycle trip from Fontainebleau in France to Siem Reap, the school is a charitable NGO providing young Cambodians with world-class training and practical experience in a real working environment, preparing them for dynamic careers in the hospitality and tourism industries. More than half of the students come from disadvantaged backgrounds and the school is reliant on charitable donations and a sponsorship programme, yet 90 per cent of its students secure employment after graduation.

Hôtel de la Paix's pioneering executive chef Joannes Riviere was also confirmed as Cambodia's Bocuse d'Or president, reaffirming the hotel's position at the cutting edge of contemporary Khmer cuisine. Since relocating to Cambodia for voluntary work in 2003, French-born Riviere has immersed himself in Khmer cuisine and culture, founding the Siem Reap Chef Association and writing the first ever French language Khmer cookbook. As well as identifying and helping to prepare the Cambodian candidate, Riviere will sit on the judging panel at the Bocuse d'Or Asia event.

Brainchild of celebrated chef Paul Bocuse, the Bocuse d'Or was established in 1987 and was the first professional culinary competition to take place in front of a live audience. Having established itself over two decades as the world's pre-eminent chef championship, the Bocuse d'Or launched regional competitions for Europe and Asia in 2008, extending the opportunity to qualify for the global finals to many more nations.

For further information on the Bocuse d'Or visit: www.bocusedorasia.com. For further information on the Paul DuBrule School visit: www.ecolepauldubrule.org. For further information on Hotel de la Paix visit www.hoteldelapaixangkor.com or call tel: +855 63 966 000.

The editorial team .