Lyon, France, will be the epicenter of the culinary world this week when twenty-four of the world’s most accomplished chefs will convene from January 24th-25th for Bocuse d’Or, a competition uncompromising in its demands, which is nothing short of culinary perfection.
Over the course of two high-intensity days, these chefs and their teams, representing twenty-four countries, will compete for the gold. Earlier this year, the Culinary Vegetable Institute at The Chef’s Garden was honored to host an event to support Team USA in their quest for gold. Chef Philip Tessier from The French Laundry cooked alongside the other chefs participating at Bocuse this year, alongside our team at the CVI, to present an unforgettable dinner for an exclusive group of fortunate guests.
If you’d like to meet Philip Tessier and hear about his experience training for and competing at Bocuse d’Or, he will be presenting on a panel with Chef Farmer Lee and the writer Mary-Frances Heck at the IACP conference in Louisville, Kentucky, which takes place from March 3rd-5th. They will be discussing one of Chef Tessier and Farmer Lee’s favorite subjects: vegetables and their rise to prominence on the plate.
We would like to wish Team USA good fortune and success in their impressive quest for gold at this year’s Bocuse event in Lyon. It’s the thirtieth anniversary of the Bocuse competition, which makes this year’s event even more significant, and we could not be prouder to support our extraordinary team. Go Team USA!Click here to see images from the CVI Bocuse d’Or Fundraiser in 2016.