Today's documentary takes us inside the Bocuse D'Or ... one of the toughest, most prestigious cooking competitions in the world.

Part Two of The Current

The Bocuse D'Or (Documentary Repeat)

The Bocuse D'Or is the culinary equivalent of the Olympics or the World Cup of Soccer ... or maybe both rolled into one. It's as intense and nerve-wracking as any sporting event. Competitors train for months -- even years -- in a bid to perfect the timing and culinary flourishes they hope will carry them to victory. The winner gets a trophy and cash.

But more importantly, they earn a global reputation that opens doors all over the world. And their country gets the bragging rights that come with being home to the best-tasting food. Freelance contributor Genevieve Oger took us into the heart of this year's competition in Lyons, France as she followed Canadian chef Ryan Stone from start to finish in her documentary, The Bocuse. It first aired on The Current in February.

The next competition is in 2013. Chef Alex Chen and his team are in place to compete. But he says he's not sure he'll be able to afford to take the time away from his paying job to train. So once again, the Canadian team will be in a less advantaged position than the Scandinavian competitors.

Other segment from today's show:

• Breakaway Iceberg