Following their success at the continental selections of Africa’s Top Chefs Tournament (TOC Africa), held on September 12-13, 2024, in Marrakech under the High Patronage of His Majesty King Mohammed VI, Moroccan teams “demonstrate the excellence and innovation of their expertise on the international stage,” according to a statement by the organizers of Morocco’s national participation.
Three other African nations will also join these competitions, thanks to selections organized in Marrakech by the Rahal Group, which has been promoting Moroccan gastronomy worldwide since 2003 by supporting national teams in international competitions.
For the Bocuse d’Or final, Moroccan culinary art will be represented by Chef Yassine Bogdad, assisted by Youssef Lamghani and coached by Ahmed Bem Semlali.
With Kamal Rahal Essoulami, jury member, president of Moroccan teams and ambassador for the World Pastry Cup, overseeing the efforts, the Moroccan team will compete on the first day of the event in booth 3, presenting culinary creations inspired by Morocco’s rich heritage and international standards.
The Bocuse d’Or, a pinnacle of global culinary art, convenes the world’s top chefs every two years for a competition that tests their creativity, technical skills, and ability to elevate ingredients.
In 2025, 24 countries will compete in this prestigious final, having qualified through continental contests, including the Bocuse d’Or Africa held in Marrakech on September 12, 2024.
During this decisive stage, Morocco claimed first place alongside Mauritius, delivering an exceptional performance against talented chefs from across Africa.
As for the World Catering Cup, the Moroccan team, comprising Mohamed Fadil Ouahhabi, Lahoucine Zaoui and Lahcen Idouakrim, will take part in this competition on January 23, showcasing the Kingdom’s ability to stand out in the art of hospitality.
In the World Pastry Cup final, Morocco will be represented by Rachid Ouakkas as a jury member, Omar Eddib as a specialist in sweet creations, Mohamed El Yazidi in chocolate, and Mohamed Lamraoui for frozen works of art.
Guided by the theme “National Heritage,” the Moroccan team promises to produce exceptional creations blending tradition and innovation, including frozen entremets, restaurant desserts, and artistic pieces crafted from sugar, chocolate and ice cream.
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