Team USA is chosen through a national selection process that mimics the format and atmosphere of the competition that is held in Lyon biennially.
Chefs from around the country apply to compete in the Team USA National Selection Event.
The selected teams (consisting of a chef and a commis, or assistant) train for 3 months to prepare a meat platter and a fish plate within 4 hours and 35 minutes.
Twelve judges select the winning team who will represent Team USA at the Bocuse d’Or.
After the selection, the team trains full time in California during the course of a year, guided by a head coach, assistant coaches, advisors, and a designer.
Throughout their training, the team receives feedback from their advisors and the Board via various tastings and coaching sessions.
In January, Team USA travels to Lyon, France to compete in the prestigious Bocuse d’Or competition, fighting for a spot on the podium and the world’s culinary stage.
See below to learn more about the Bocuse d'Or and Team USA Past and Present