In just two days, four finalists will compete for the much-coveted spot to represent the US in the most prestigious culinary competition, The Bocuse d’Or. Now you may be thinking, “The Bocu-what?!” For those who haven’t heard of it (not to worry, a lot of Americans haven’t heard of it either) the Bocuse d’Or, is in a way the Olympics for the culinary world. Every two years, a team of two chefs from 24 finalist countries gathers in Lyon, France to contend in the most rigorous taste, technical skills, creativity, and presentation battle for the title of the World’s Best Chef.
Dominated by the French and Norwegians, the United States have yet place since the Bocuse first took place in 1987. But renowned Executive Chef of Cafe Boulud and past USA competitor Chef Gavin Kaysen hopes to change that. Having competed in the 2007 Bocuse d’Or finals, Chef Kaysen saw firsthand the rigidity of the competition and the United States’ place in this world class culinary contest.
Since then, the Bocuse d’Or USA Foundation was started by top world chefs and supporters of the Bocuse d’Or, Daniel Boulud, Thomas Keller, and Jerome Bocuse (son of the famed Paul Bocuse, for whom the competition is named after), in order to raise funds and help train the USA finalist team in preparation for the Bocuse finals in Lyon, with Kaysen as a coach.
With the USA finals occurring this very weekend, we wanted to ask Chef Kaysen more about the Foundation and what the Bocuse d’Or should mean to the US. Read More