Regis Marcon

Onions make you cry. Anyone who ever chopped one knows that. No kitchen is devoid of onions, but a professional kitchen has more reasons than an onion for crying: The restaurant business is like show business, you may have razzle-dazzle and stars onstage but it is not all glitter and glamour backstage (in the kitchen). 

AGERPRES special correspondent Oana Ghita reports: Bocuse d'Or International Organisation Committee President Regis Marcon told AGERPRES that this competition, taking place over January 27 - 28, in Lyon, has the purpose of promoting the countries with a powerful culinary identity.

Photo credit: (c) Cristian NISTOR / AGERPRES PHOTO