Côte d'Ivoire's Historic Qualification for Bocuse d'Or Africa
The Ivorian team, poised to represent Côte d'Ivoire in the prestigious Bocuse d'Or Africa and the World Pastry and Chocolate Cup, held a press conference on September 17 to address their financial challenges just days before their departure to Agadir, Morocco. This marks the first time Côte d'Ivoire has qualified for these esteemed international culinary competitions, scheduled to take place from September 21 to 25, 2026. However, the team's participation hangs in the balance due to a lack of financial support.
With only two days remaining before their scheduled departure, the Ivorian delegation, which fought hard to qualify for these competitions, finds itself grappling with financial constraints that could jeopardize its ability to compete on such a prominent stage. During the press conference, the team leaders raised the alarm, urgently appealing for assistance from the government, private partners, and benevolent individuals.
"Overall, training is progressing well, but there are essential aspects that still need to be addressed before the event begins on Monday. The halfway assessment is challenging because the budget required for our participation is approximately 12 million FCFA. As we are just days away from our departure, only two of the ten necessary flight tickets have been secured," lamented Sylvain Zinsou, the spokesperson, and head of the delegation.
Team Composition and Goals
The Ivorian team, consisting of ten members—five pastry and chocolate competitors and five for the Bocuse d'Or—includes notable figures such as Chef Dominique Bably, the executive chef at Hôtel Président in Yamoussoukro; Sylvain Zinsou, vice president of the Pastry and Chocolate Federation; and Abdul Traoré, executive chef at Atelier d'Afrique. Chef Bably emphasized that their mission transcends mere competition; it is about promoting Côte d'Ivoire as a culinary destination. The representatives aim to use this inaugural participation as a showcase for Ivorian culinary expertise, featuring local products like cashew nuts and cocoa in their recipes and creations.
"We are not representing an individual chef, but rather the nation of Côte d'Ivoire and its culinary heritage. This participation is an opportunity to better familiarize the world with Ivorian gastronomy and demonstrate its rightful place on the international stage," highlighted Dominique Bably, urging culinary professionals to rally around this shared ambition.
With only 48 hours to go before their departure, the Ivorian team is not only seeking funds for travel but is also determined to enter Agadir waving their tricolor flag, aiming to etch Côte d'Ivoire's name into the history of this elite competition for the first time.
As reported by fratmat.info.
