Behind the Lens at Bocuse D'or
- Owais Rafique Marketing Inc
- Aug 26
- 7 min read
Updated: Aug 27
The Beginning of the Dream
From the first quiet training session to the roaring crowds in Lyon, following Chef Keith Pears and his teams journey to the Bocuse d’Or was nothing short of extraordinary. Over two years, I not only witnessed their relentless hard work, the sacrifices made in and out of the kitchen, and the unshakable camaraderie that bound them together, but I also had the privilege to capture it all first hand. By the time we stepped onto the competition floor in France, I wasn’t just the team’s photographer, I felt part of the family.
For those who don't know. The Bocuse d’Or, is not just any cooking tournament. It's the worlds most prestigious cooking competition, often called the “Culinary Olympics". Held every two years in Lyon, France, it brings together the best chefs from around the globe, each working with a commis (assistant chef) to prepare two elaborate dishes within a strict five hours and thirty-five minutes. Every dish is judged by a panel of world-class chefs on taste, presentation, technical skill, and creativity, the event is more than just a contest; it’s a celebration of culinary artistry, innovation, and national pride.
The Bocuse d’Or is as much about teamwork as it is about individual skill. Keith carefully assembled a group that shared his drive, discipline, and vision. From 19-year-old commis Joseph Mongillo to coaches John Placko and Dan Craig, and to the dedicated support crew, every member was chosen not only for their skill but for their ability to perform with precision and unity under pressure. Together, they became more than a team; they became a family united by the goal of carrying Canada to Lyon.
My role throughout was to document the full 2 year journey of Team Canada and Chef Keith Pears. That included recording practice runs, capturing the final presentation of dishes used in magazines and publications, and producing headshots of the entire team. My role was more than just photography, it was about telling the story of their journey in a way that matched the pride they had in representing Canada.
Commis Joseph Mongillo - Chef Keith Pears - Coach Dan Craig
From National Selection to NOLA - The Americas
The journey began with the national selection in March 2023, a high-stakes battle where Canada’s best chefs competed for the honour of representing the country. At the centre of it was Chef Keith Pears, whose vision and leadership pulled the team together. He wasn’t just building dishes, he was building a squad that could shoulder the weight of carrying Canada onto the world stage. When the winning candidate’s name was announced, there was no mistaking the moment. Chef Keith Pears would be representing Team Canada on an international stage.
15 months later in June 2024 came the Americas selection in NOLA (New Orleans). This is where each country in North America would compete against each other. It was a crucible in which only the top five countries would advance to Lyon. Every detail mattered, every garnish, every plate, every second.
The team, after all their hard work placed second in NOLA meaning, we would advance to the finals and compete on a global stage, where only the world’s most elite chefs earn the chance to compete. What did this mean? The team would go back to training even harder because the stakes were higher, we had to aim to get on the podium and make history.
The Days Before The Finals In Lyon - January 2025
Two weeks before the finals, I flew to Lyon to get acclimated and document the team's training, working with local French ingredients and fine-tuning techniques. Every day followed the same rhythm: wake up early, walk to the training facility. By that time, the core team was usually already there, prepping for the day and making sure breakfast and lunch were ready for everyone else.
One day was dedicated to prep; the next to full training in the kitchen. For me, it meant late nights reviewing images to ensure every detail of their journey was preserved. The kitchen became a second home, with knives clattering, timers beeping, music and crowd noises playing through a speaker to simulate the arena atmosphere. Every repetition of a dish, every tweak of a garnish, carried the weight of what was to come. The team wasn’t just cooking, they were rehearsing for the moment that would define their place on the world stage.
I sifted through thousands upon thousands of frames, each one holding a potential piece of the story. Hours were spent editing and fine-tuning, making sure every image reflected not just the competition, but the emotion, grit, and sacrifice behind it. The work demanded late nights, early mornings, and relentless focus. The same intensity the chefs carried into the kitchen.
This was it. Two years of training, sacrifice, and relentless grinding had come down to one performance on January 28, 2025. It was a 3am start as we all made our way to the expo. The atmosphere was charged with equal parts anticipation and focus, but also an unshakable unity.
Inside the Arena – The Pressure Behind the Camera
The energy inside the hall was electric. Flags waved, voices roared, and the scent of a hundred different creations mingled in the air.
Logistically, I studied the layout of the competition kitchens and spectator areas to map out my access points and prepared my gear for quick changes in tight spaces with backups of everything. Creatively, I planned a mix of documentary and high-impact moments, combining close-up action shots with wide frames that captured the energy of the crowd and the scale of the event.
The pressure on me mirrored the pressure on the chefs. Inside the arena, media rules were strict. I was only allowed inside the kitchen in short 10-minute windows, forcing me to work with precision and speed. In that short time, I had to capture the emotion, intensity, and story of one of the world’s greatest competitions. Every frame mattered. I wasn’t just documenting; I was carrying the responsibility of visually representing Canada on the world stage.
At the same time, Canadian media outlets were requesting images in real time, meaning I had to shoot, cull, edit, and deliver under the same intensity as the team plating their dishes. My gear was always ready with backups, my edits had to be consistent, and my eye had to stay sharp for both the expected and the unscripted.
I kept searching for new vantage points to not only showcase the candidates at work but also to capture the passion and pride of the Canadian fans in the stands.
The Moments That Mattered
The unexpected moments that stole the show were often the quiet, human ones. A quick smile from the commis during a tense moment, a reassuring nod from the coach, or the candidate and commis locking eyes before pushing forward together. The Canadian fans, waving flags with tears in their eyes, brought a wave of emotion that matched the intensity in the kitchen.
Then there were the fleeting details, a chef’s steadying breath before plating, the squeeze of a shoulder in solidarity, or the collective roar of relief when service ended. These unscripted moments revealed the heart behind the competition, adding a depth and authenticity that went far beyond the food itself.
Frames That Defined the Story - The entire journey
Several frames told the heart of the story for our team at this competition.
One of the most subtle yet powerful images came right after the team presented in New Orleans. It was a close-up of chef Daniel Bolud’s hand holding a phone behind his back, the screen displaying our plated dish. It was a quiet moment of focus and mental rehearsal that showed that the dish was beautiful enough for him to take a picture.
Another defining frame showed the chefs in precise motion, fine-tuning plates for presentation while chef Thomas Keller took a photo mid-process. It was the perfect blend of artistry, discipline, and the pride in crafting something that represented months of training.
The energy shifted when the entire team gathered in a tight huddle, hands stacked together in a show of unity. It captured the determination, trust, and shared purpose that fuelled them throughout the competition.
One of the most emotional moments was the embrace between the candidate and the commis at the end of service. It spoke volumes, the release of pressure, the relief of completion, and the deep bond formed through shared effort.
And finally, the roar of the Canadian crowd waving flags and cheering from the stands was unforgettable. It was a reminder that the team was not just cooking for themselves, but for a country watching and celebrating every step.
Each of these moments resonated because they went beyond the dishes. They showed the heart, the preparation, the teamwork, and the passion that define what it means to compete at the Bocuse d’Or.
The Highlight of the Journey
Hearing the crowd erupt with chants of "Canada!" while the team and I worked the stage was pure electricity, the kind of energy that rattles your chest and sends shivers up your spine. In that moment, it was clear this was bigger than a competition.
It was a story of pride and unity, echoing across the arena. Even on the other side of the world, Canada’s voice was unmistakable, loud, and unshakable.
Three words that sum up the atmosphere
Electric. Emotional. Unforgettable.
Framing Canada's Journey
Being part of Team Canada at the Bocuse d’Or was one of the most meaningful experiences of my career. I was not only there to capture images but to preserve the spirit of a team that carried the weight of a country on their shoulders. Every frame was a reminder of the years of dedication, the pressure of representing Canada, and the pride that came from standing among the best chefs in the world.
For me, the story was never just about food or competition, it was about the people, the passion, and the moments that showed what it truly means to represent your nation on the world stage.
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