Competing chefs spend a year training to perfect wildly ornate dishes under pressure.

As a first-time visitor to the Bocuse d’Or, Natalie Compton was amazed at the sports-like fandom of the competition, complete with marching bands and confetti canons. Her detailed account of Chef Matthew Kirkley and Commis Mimi Chen’s exhilarating performance at this year’s competition is a fantastic read.