The 2010 Bocuse d'Or, the biennial world chef championship held in Lyon, France, just wrapped up with a Scandinavian sweep: Denmark took first place, ...
The high priests of French gastronomy may not have been convinced that American chefs have arrived, but the market itself has spoken. For the last year there's been a six-month wait to get a table at a young Chicagoan's Paris restaurant.
Kaysen was able to boil down his chef's bon mots to five big lessons. They must be working. Less that a year into the job, Kaysen won the James Beard award for most promising young chef.
Time to show that the artisan cheese industry in the US is more than a lot of hot air from the Slow Food and sustainable agriculture movements.
I always wanted to be a French pastry chef, long before I went to pastry school at age 50. As a teenager, I taught myself to bake with the aid of a s...
Americans have never even cracked the top ten in the Bocuse d'Or despite the increased quality of high-end American gastronomy and the numerous accolades received by the country's leading chefs. It's an anomaly Daniel Boulud and Thomas Keller have been working furiously to eliminate.
