 Their were 24 finalists, but in the end it was Team France that took to the podium to accept the coveted gold Bocuse d’Or award earlier today in Lyon, France. The second place silver trophy went to Team Denmark, while Team Japan was the surprise of the event claiming third place. At the top of the French team was Thibaut Ruggeri, sous-chef de cuisine at Lenôtre Paris. Team France's win marks the seventh time France has taken to the podium to accept the gold trophy since the competition was first held in 1987.
 Photo by Stephane Guiochon/Le Progres Against the best competition in the world, Team USA, Chef Richard Rosendale and Commis Corey Siegel, finished in 7th place, despite high expectations and star chef coaches such as Daniel Boulud Thomas Keller, Grant Achatz and others. Immediately afterwards, Chef Keller tweeted "So proud of Team USA's @RosendaleCMC, @CoreyBSiegel, @BocusedOrUSAand the entire #CulinaryCouncil for their efforts this year. #Lyon2015" as well as his congratulations to the teams from Japan, Denmark, and France. The Bocuse d'Or is a most prestigious, biennial cooking competition known as the culinary Olympics of the food world and can catapult a chef's career onto the international stage. For those that may not have been in Lyon or watched the competiton on the Web TV broadcast, it was truly an exciting affair broadcast in both English and French. Kudos to commentators Angela May and Vincente Ferniot. And, Chef Regis Marcon also achieved rockstar status with his commentating, as well. Well done! Congratulations to each of the finalists for all their extraordinary efforts! Well done by all!
If you haven't checked out the Bocuse d'Or live broadcast on Web TV, you're really missing out. Great broadcast in both French and English!
WATCH THE 2013 BOCUSE D'OR ONLINE The 2013 Bocuse d'Or can be viewed live online at www.bocusedorusa.org/bdo2013 beginning Tuesday, January 29, 2013. Viewers will have the opportunity to watch USA Chef Richard Rosendale and Commis Corey Siegel compete against teams from 23 other nations. Team USA will be cooking on January 30 from approximately 3:20 am - 9:00 am (EST). | | Chefs Rosendale and Siegel have been training extensively for this five-and-a-half hour competition since winning the Bocuse d'Or USA Finals at The Culinary Institute of America in January 2012. Over the course of the past year their training ( click here for photos) has included physically and mentally demanding timed practice runs in a dedicated mock Bocuse d'Or kitchen in the bunker of the Greenbrier Resort in West Virginia, as well as working visits ("stages") at The French Laundry in Yountville and Alinea in Chicago. The Bocuse d'Or USA Foundation's Board of Directors, Chefs Daniel Boulud, Thomas Keller, and Jerome Bocuse, have also provided invaluable guidance, with further support coming from Team USA's coaches, Chefs Gavin Kaysen, Grant Achatz, and Gabriel Kreuther.
Only a few days left now..... ....until the 2013 version of Bocuse d'Or finals begins in Lyon. So, which finalist will you be cheering for? | |
Bocuse d'Or 2013 in Lyon, France. Only 16 days until it all begins! Make sure to support your favorite finalist!
Here's our TeamUSA Bocuse d'Or poster .... framed and ready to hang at TabletopJournal's HQ. Haven't got yours yet? Not sure what to do? Ok....it's easy....don't worry, we'll go slow. Just follow these steps: 1. Go here:http://www.rosendales.com/index.php2. Click Shop3. Choose between the version signed by TeamUSA ....or the version signed by Chef Rich and Chef Corey 4. Place your order 5. Receive your poster and place it in a place of great prominence. Feel great about giving your support to an incredible TeamUSA and know that your support is sincerely appreciated. 6. Come January.... Follow and Cheer like hell for TeamUSA! See....we told you it was easy! |
Bocuse d'Or TeamUSA's poster, framed and ready to be hung at TabletopJournal HQ.
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Brisbane's Chef Shannon Kellam has been named as Australia's official representative for the prestigious Bocuse d'Or culinary competition to be held in Lyon, France on January 29 and 30, 2013. The world competition will include representatives from 24 countries. A series of fund-raising dinners is planned to support Kellam in his efforts, the first of which will be on November 4th in Brisbane. You can also learn to help support Team Australia and Chef Kellam by going here: http://www.bocusedoraustralia.com/bocusedor/ The Road to Gold dinner on November 4th is not only a chance to support Australia’s representative, it an excellent networking opportunity for those in the hospitality industry. This dinner will be a culinary journey presented by some of the best chefs in Australia and one of the best chefs in France. Early bird tickets (prior to October 15): $150.00 pp or $1400.00 for a table of 10. Full price: $160.00 pp or $1500.00 for a table of 10. Date: Sunday, November 4th Time: 6:30pm for a 7pm start Venue: Sofitel Brisbane CentralDress: Lounge Suit RSVP: Please register here.All questions relating to dinner bookings can be sent to info@bocusedoraustralia.com | |
Team UK in the upcoming Bocuse d’Or culinary competition is headed up by Chef Adam Bennett. Adam has been Head Chef at Simpsons, Edgbaston for eight years, having worked as Sous Chef for two years at Simpsons Kenilworth. His career began at The Dorchester, London under Chef Anton Mosimann and he has gained experience at several high profile restaurants, including Restaurant Guy Lassausaie in Lyon, Restaurant Marc Meurin in Bethune, France. Adam’s previous accolades include reaching the final of National Chef of the Year UK and winning Midlands Chef of the Year 2005. The Bocuse d’Or, recognized as the Oscars of the Culinary World, is a biennial culinary competition established in 1987 by one of the world’s greatest chefs, Paul Bocuse. Since then, the Bocuse d’Or, has added three regional heats - Bocuse d’Or Europe, Bocuse d’Or Asia and Bocuse d’Or Latin America. Start your weekend off right:
You can support Adam and Team UK by going here: http://www.bocusedoruk.co.uk/ | |
| Here's your chance to support TeamUSA's Chef Richard Rosendale in his effort to bring back gold from Lyon at the upcoming Bocuse d'Or culinary competition in January.
Signed copies of the poster shown her on the right are available. For a $30 contribution, you can receive a poster signed by Team of Rich and Corey Siegel (with the optional upgrade for $5 more to get the USA Try-Out Promotional Booklet).
For a $100 contribution, your poster will be signed by Chefs Keller, Boulud, Bocuse, Rosendale, Siegel and members of the coaching staff. | |
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