In 1987, Chef Paul Bocuse established the Bocuse d’Or World Cuisine Contest to broaden the public’s understanding of the extraordinary dedication, hard work, practice and precision required to execute the finest cuisine. The Bocuse d’Or is the world’s most rigorous culinary competition, held every two years in Lyon, France. Twenty-four countries compete; each country’s team is comprised of one chef and one commis assistant. Each team has five-and-a-half hours to prepare two platter presentations: one seafood and one meat dish, each accompanied by three elaborate garnishes.
Chef Richard Rosendale of The Greenbrier in White Sulphur Springs, West Virginia, represented the United States along with his commis Corey Siegel. The two went through an intensive training process as they prepared for the Bocuse d’Or. Chef Rosendale was mentored by the Foundation’s Board of Directors, Chefs Daniel Boulud, Thomas Keller, and Jerome Bocuse, and Team USA coaches Chefs Gavin Kaysen (head coach), Grant Achatz, and Gabriel Kreuther. credit: bocusedorusa.org
The winners of the Bocuse d’Or 2013 were announced earlier today. Sadly, Team USA did not make it to the podium; they came in 7 points behind 6th place Sweden to end the competition in 7th place.
Chef Thibaut Ruggeri and his Team France took the gold. The silver medal went to Chef Jeppe Foldager and his Team Denmark. And the Bronze medal went to Chef Noriyuki Hamada and his Team Japan.
other awards and acknowledgements were:
Best Commis: Kristian Curtis of the UK
Special Prize for Fish Course: Team Norway
Special Prize for Meat Course Team UK
Best Promotion: Guatemala
Best Poster: Hungary