Bocuse d’Or USA Selections

Bocuse d’Or 2015

Chef Philip Tessier and his Commis Skylar Stover from The French Laundry in Yountville, CA will represent Team USA 2015.  The 2015 Bocuse d’Or competition in Lyon, France, will take place January 27-28, 2015.

Bocuse d’Or 2013

Chef Richard Rosendale of The Greenbrier in White Sulphur Springs, West Virginia, represented the United States at the 2013 Bocuse d’Or in Lyon, France (January 29-30, 2013). Chef Rosendale was joined in Lyon by his commis Corey Siegel. The two went through an intensive training process and placed 7th out of 24 teams in the Bocuse d’Or, the world’s most challenging and prestigious culinary competition. 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.

Bocuse d’Or 2012 USA Finals

On January 29, 2012, four Bocuse d’Or USA finalists met at The Culinary Institute of America in Hyde Park, New York. Each chef had five-and-a-half hours to prepare two protein platters – one using River & Glen Hookers cod, one using D’Artagnan chicken – each with three intricate garnishes. The platters were presented for judging to select members of the Foundation’s Culinary Council, comprised of some of the most respected chefs in America, including: Grant Achatz, Scott Boswell, William Bradley, Michael Cimarusti, Shaun Hergatt, Gabriel Kreuther, Barbara Lynch, George Mendes, Roland Passot, and Alan Wong.

First Place:

Chef Richard Rosendale (The Greenbrier, White Sulphur Springs, WV)

Second Place:

Chef Jeffrey Lizotte (On20, Hartford, CT)

Third Place:

Chef William Bradley (Le Cordon Bleu, Cambridge, MA)

Fourth Place:

Chef Danny Cerqueda (Carolina Country Club, Raleigh, NC)

Bocuse d’Or USA Commis Competition

On Saturday, January 28th, the day before the USA Finals, the CIA played host to the first ever Commis Competition, which was created to help identify an American rising star in the field of competitive cooking. Rose Weiss, a current student of the International Culinary Center and extern at Gramercy Tavern in New York City, impressed the judges with her interpretation of the classic Paul Bocuse dish, Poulet au Vinaigre. In winning the competition, Ms. Weiss will receive a three month paid apprenticeship at a three-starred Michelin restaurant of her choice in France. Ms. Weiss beat out Samuel Benson (Cafe Boulud, NY, NY) who placed second, Tristan Aitchison (Providence, LA, CA) who placed third, and Sonny Longboy Acosta (Alan Wong’s, Honolulu, HI) who placed fourth. Judging the rising stars were Chefs Grant Achatz, Chris Hastings, Gabriel Kreuther, Alex Lee, Barbara Lynch, and Brad Barnes, CMC, Senior Director of Culinary Education at the CIA.