The Asia-Pacific selection of 2018 Bocuse d'Or commenced at the Guangzhou Baiyun International Convention Center, May 8. [Photo provided to chinadaily.com.cn]

Chefs and food lovers from across the world have gathered in Guangzhou, South China's Guangdong province for the Asia-Pacific selection of 2018 Bocuse d'Or, which commenced at the Guangzhou Baiyun International Convention Center on May 8.

A total of 11 competitors from 11 countries are required to complete a plate themed on Australian veal tenderloin and a platter themed on salmon during the two-day event, with the top five winners going to the Finale in Lyon in January 2019. The jury is composed of the 11 presidents of each national team and four exceptional chefs. 

Competitors are required to complete a plate themed on Australian veal tenderloin and a platter themed on salmon. [Photo provided to chinadaily.com.cn]

A parallel event, the "Diner des Grands Chefs", was held at the Guangzhou Garden Hotel on that evening, bringing together more than 300 guests and some of the world's greatest chefs including Jérôme Bocuse, president of Bocuse d'Or, Kim Byoung Jin, three-Michelin-starred chef from South Korea, Alvin Leung, three-Michelin-starred chef from Hong Kong, and Emmanuel Renaut, three-Michelin-starred chef from France.

Established by Chef Paul Bocuse in January 1987, Bocuse d'Or is the world's most prestigious cooking contest. The biennial world chef championship is frequently referred to as the "Culinary Olympics".

This is the first time for Guangzhou to host the Asia-Pacific selection as well as the Diner des Grands Chefs.

Some of the world's most celebrated chefs attend the "Diner des Grands Chefs" at the Guangzhou Garden Hotel on May 8. [Photo provided to chinadaily.com.cn]

A candidate prepares gourmet dishes at the event. [Photo provided to chinadaily.com.cn]