Bocuse d'Or USA Foundation, established in 2009, is devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of classic cuisine in America.
Our aim is to build a sustainable community of young American chefs that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young chefs more meaningful and successful by offering them educational scholarships, internships and access to a Culinary Council of established professionals.
The most promising young professionals will have the opportunity to compete and represent the United States in the prestigious Bocuse d'Or competition held in Lyon, France every two years. In 1987, Chef Paul Bocuse created 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 comis assistant. Each team has five-and-a-half hours to create two platter presentations: one seafood and one meat dish, each accompanied by three elaborate garnishes. Platters are presented to a totoal of 24 distinguished judges and assessed on taste, comlexity and precision of presentation, classic technique, innovation and overall harmony of dish. The fish platter is critiqued by 12 judges and the meat platter by another group of 12 judges.
ORIGINS OF THE BOCUSE D'OR USA FOUNDATION
Representatives from the United States have competed at Bocuse d'Or for the past 20 years; however, no U. S. candidate has yet reached the podium. In 2008, Paul Bocuse asked Chef Daniel Boulud to develop an organization dedicated to identifying and supporting the U. S. team. Boulud engaged renowned Chefs Thomas Keller and Jerome Bocuse to form the Board of Directors of the Bocuse d'Or USA Foundation. The Board created the Culinary Council, a network of prestigious chefs, to act as mentors for young chefs, serve in advisory capacity to the organization and participate in fundraising events.
We hope to increase our efforts to raise funds for the contest, as well as funds for educational scholarships, grants and internships for dedicated young American chefs.