Top American Chefs Gear Up for Bocuse d'Or

In 1992 FIBA allowed NBA players to participate in the Olympics for the first time in history.  The result was a gold medal for the United States thanks to the assembly of what was deemed the “Dream Team”.

For the approaching Bocuse d’Or competition, regarded in instances as “the food Olympics”, team USA has pieced together a stellar group of directors that include Daniel Boulud, Thomas Keller, and Jerome Bocuse.

The overhaul comes to right the fact that the American team has never finished higher than 6th place in the biannual championship.  The award, which is named for renowned French chef, and forefather of nouvelle cuisine, Paul Bocuse, is perhaps the most prestigious award for a chef to receive.

In show of support Thomas Keller is building a training facility.  The location?  Right next door to the coveted seats of his restaurant French Laundry.

Gavin Kaysen, executive chef at New York City’s Cafe Boulud and former U.S. candidate in 2007 calls it:

“[A]n opportunity of a lifetime… [It’s] one of the most exciting and difficult competitions in the world.  The one thing that is very difficult when you train is that you’re running a restaurant at the same time. You have this great idea, then all of a sudden your phone rings and your fish cook has just quit. You can’t turn it off and say that you’re training right now.”

This year’s board of directors will be seeking outstanding candidates who can juggle the pressures of the competition.  Applications will be accepted until June 30, 2008.

One notable prospect for the board of directors is Top Chef Season 3 winner, Hung Huynh, who is said to be vying for a spot on the American team. 


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