Ahead of the 2013 event, a set of alterations to the rules were announced in November 2012. In contrast to previous years when the fish and meat themes were announced six months ahead of the finals, the announcement of the fish theme was withheld until two months before the competition in order to "encourage the chefs to display even more creativity and spontaneity."Rodbard, Matt, Food Republic (November 26, 2012). Bocuse d’Or Competition Announces Fish Course, Other Top Cheffian Changes At this time, other changes were announced concerning the allowed condiments, that "on the eve of the contest, the candidates will have 30 minutes to choose seasonal fruit and vegetables from the five continents market" to prepare two of the three garnishes in the contest, and the third garnish would be "typical of the candidates’ respective countries," with an aim to "highlight the different national culinary heritages and encourage diversity".
