Bocuse d'Or USA Now Accepting Applications for 2015 Competition

 

 

Applications for a spot on the Bocuse d'Or USA team are now being accepted

 

 

 

Think you have what it takes to represent America at the world's most prestigious culinary competition? The Bocuse d'Or USA Foundation is now taking applications for a coveted spot on Team USA, which will go on to compete at the next Bocuse d'Or in Lyon, France in 2015. The entry period ends June 30. 

 

Led by our friends Daniel Boulud, Thomas Keller, and Jerome Bocuse, the foundation will invite eight applicants to audition for the team this fall, with two possible outcomes: one competitor, along with his or her commis, may be chosen to advance directly to Lyon, or the directors could select four finalists to compete in a national competition in 2014. In the latter scenario, the winner of the national contest will go on to represent the United States at the Bocuse d'Or.... Read more >

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On the Menu: November 14 through November 20

Walking up the Beard House back stairs Here’s what’s happening at the Beard House and around the country next week: Sunday, November 14, 6:00 P.M. Friends of James Beard Benefit: Pismo Beach, CA Enjoy breathtaking views of the Pacific Ocean while feasting on chef Evan Treadwell’s California coastal cuisine. Treadwell takes seasonal and local cooking seriously, changing the menu with each solstice and equinox and airing his regionally sourced creations with exciting and often little known Central Coast wines. Monday, November 15, 7:00 P.M. Taste of the NFL An all-star group of Texas and New York chefs is celebrating the 20th anniversary of Taste of the NFL, a nonprofit dedicated to fighting hunger whose founder, Wayne Kostroski, won our 2010 Humanitarian of the Year

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Ask a Chef: What Would You Eat for Your Last Meal on Earth?

"My mom's lasagna, finished with a slice of strawberry cheesecake and a glass of my dad's Moroccan tea with fresh mint." –James Kent, Eleven Madison Park, NYC; U.S.A.'s Bocuse d'Or Representative

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Field Trip: Going for the Gold at Bocuse d'Or USA

Bocuse d'Or Even with the Winter Olympics on the horizon, it’s hard to imagine a display of patriotic pride—or foodie frenzy—greater than what we saw in the Bocuse d’Or USA bleachers at the Culinary Institute of America this weekend. Scores of boisterous culinary students and gastro fans gathered to support the 12 chefs competing for the chance to represent America at the Bocuse d’Or in Lyon in January 2011. Each chef, assisted by a commis, faced the same challenge: prepare a salmon dish and a lamb dish for an intimidating all-star lineup of judges that included Daniel Boulud, Thomas Keller, and Grant Achatz. It made Iron Chef look like a school talent contest.

StudentsMacKenzie Arrington (CIA, Bachelor’s, 2009) and Vinny Dyevoich (CIA,... Read more >

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