We proudly announce Team USA’s first gold medal win and second consecutive podium placement at the 2017 Bocuse d’Or. Over the course of the past two days, 24 teams of the most gifted culinary minds from across the world competed on behalf of their country and represented their nation at the world’s most prestigious cooking competition. Head Chef Mathew Peters and Commis Harrison Turone competed on January 25th and presented the acclaimed panel of judges with their first place interpretation of Chicken and Crayfish, and for the first time a wholly vegetal dish using only fruits, vegetables, grains and legumes.
“First of all, it is an honor to be a part of the 30th anniversary year of the Bocuse d’Or. Chef Paul Bocuse, for whom this most prestigious of culinary events is named. To coordinate the USA’s participation in Bocuse d’Or, and carry on Monsieur Paul’s legacy of mentorship, has been one of my greatest joys,” says Chef Thomas Keller, president of ment’or. “Team USA’s historic first-place finish this week is the result of years of dedication and commitment. It was Paul Bocuse’s personal wish to see the United States on the podium at Bocuse d’Or that inspired me, as well as my friends Daniel Boulud and Jerome Bocuse, to become invested. I want to acknowledge all of the chefs, coaches, supporters and mentors who have been a part of the Team USA effort—it is because of you that we are in this position. And finally, I want to thank my friend Monsieur Paul for asking me to be a part of this, and for all that he has done for USA and the culinary world in general.”
Bocuse d’Or is among the most demanding cooking challenges, and every two years 60 countries select one of their best chefs to represent their nation. The 24 countries who made it to the finals cooked for five hours and 35 minutes in front of thousands of cheering fans. Team USA is recruited, trained and funded by the ment’or Foundation, a leading nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America. Ment’or was founded by Chefs Thomas Keller, Daniel Boulud, and Jérôme Bocuse, all of whom train Team USA along with Team USA Vice President Gavin Kaysen of Spoon and Stable in Minneapolis, MN, Head Coach and 2015 silver medalist, Philip Tessier, Assistant Coaches Mathew Kirkley of Coi in San Francisco and Robert Sulatycky of IQ Kitchen, and team advisors Brian Lockwood of Eleven Madison Park in New York City, Dave Beran formerly of Next in Chicago, IL, Shaun Hergatt formerly of Juni in New York City, and Richard Rosendale, of Roots 657 in Leesburg, VA.