A U.S. team took top honors this year in a top French cooking competition, the biennial Bocuse d’Or in Lyons. It’s the first time U.S. chefs had taken the honor, won previously 7 times by France and 5 by Norway.
The Bocuse d’Or, which honors and was founded by the legendary Paul Bocuse, has been held every two years for the past 30. The U.S. team of Matthew Peters, executive sous chef of The French Laundry, in Napa, CA, and his assistant, Harrison Turone, spent a year preparing full-time for the event.
The actual competition takes place before a raucous crowd, with bands playing and 24 elite judges from around the world, themselves top chefs. The ingredients are announced a few months before, allowing chefs to perfect their recipes and techniques.
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