Team USA Wins Silver at Bocuse d’Or!

“The chef and the dancer share a same ideal: movement and creativity, a quest for the perfect movement and technical excellence in their passion for their art. This is what embodies the spirit of the Bocuse d’Or,” says Chef Paul Bocuse.

 

Back in 1987, the legendary French chef created a gastronomy contest inspired by the codes of major sporting events that is now recognized as the world’s most prestigious culinary competition.

 

In the final stage, 24 of the most promising young chefs from around the world come together to prepare their greatest dishes before a live audience. Their time limit: a mere 5 hours and 35 minutes. And their judges: the most illustrious chefs on the planet.

 

Culinary history was made last month in Lyon, France when the American flag was flown above the medal ceremony podium at the 2015 Bocuse d’Or competition. Silver medal recipients, Chef Philip Tessier and his commis, Skylar Stover, are the first U.S. competitors to receive a medal in the twenty-eight year history of the competition.

Seeing the US take home a medal at the Bocuse d’Or has been a goal for iconic Chefs Thomas Keller, Daniel Boulud and Jerome Bocuse, who founded an organization called Mentor BKB to support the team on their journey to the culinary Olympiad.

 

“I was extremely proud when Chef Tessier approached me about applying for the Bocuse d’Or USA Team,” said Keller. “I’ve worked with him for years and know he has all the technical and leadership qualities we are looking for in a candidate to lead Team USA to the top in 2015. We are excited to mentor him through this rigorous training process.”

 

Last year, Chef Keller shared his vision and excitement about the competition with our Williams-Sonoma President Janet Hayes, who was eager to help support Team USA. Inspired by Chef Keller’s determination and enthusiasm, Williams-Sonoma created a series of culinary events coined “Road to Lyon” to help support the team with their fundraising efforts.

 

“Road to Lyon” events were held in Chicago, New York, Houston and Costa Mesa during November and January, featuring award winning chefs Paul Qui, Gerard Craft and Trey Foshee. Williams-Sonoma donated all proceeds to Mentor BKB with Williams-Sonoma Visa Card as a presenting sponsor. Our final Road to Lyon event will take place on February 28th at our historic Sonoma store, featuring a congratulatory celebration for Team USA, who will be on hand for the gathering.

 

“We couldn’t be more proud of Team USA and Chefs Keller, Boulud and Bocuse,” says Janet Hayes. “Their vision, passion, and commitment to culinary excellence is inspiring—and we are so happy to have been a part of their journey.”