Perhaps Chef Peters absence from the kitchen at Per Se contributed to Mr. Wells recent criticism (and two-star rating) of the restaurant. A new staff always has to find it's own way, and I'm reasonably sure Chef Keller's attention was captured. In any case, congratulations to Mssrs. Peters and Turone for their victory. I had the pleasure of seeing Chef Peters at the Culinary Vegetable Institute's "Potato Dinner" the other evening relaxing with friends and family.
Well done!
Bravo and tres cool Chef Keller and Chef Matt. How on earth does one develop that level of intrest in culinary skill hailing from a gastonomique wasteland like Meadville, Pa? That in of itself is a huge accomplishment.
The American Culinary Federation (ACF) is the professional organization that most professional chefs are members of. ACF sponsors certification and apprentice programs as well various regional, national and international competitions.
The ACF in conjunction with various other national professional chef’s organizations sponsor the International Culinary Olympics (IKA). The IKA is held once every four years in Germany, the event’s national sponsor is the German Chef’s Association (RAK). The event was first held in 1900. The IKA is the largest professional culinary exhibition and competition in the world.
The most recent IKA, held this past October, saw the team from Singapore crowned as the winner. The American team placed fourth. IKA is the competition that most culinarians follow. I would respectfully suggest that the Bocuse d’Or is neither “the equivalent of the Olympics for professional cooks” or the most prestigious competition in the professional community.
The ACF in conjunction with various other national professional chef’s organizations sponsor the International Culinary Olympics (IKA). The IKA is held once every four years in Germany, the event’s national sponsor is the German Chef’s Association (RAK). The event was first held in 1900. The IKA is the largest professional culinary exhibition and competition in the world.
The most recent IKA, held this past October, saw the team from Singapore crowned as the winner. The American team placed fourth. IKA is the competition that most culinarians follow. I would respectfully suggest that the Bocuse d’Or is neither “the equivalent of the Olympics for professional cooks” or the most prestigious competition in the professional community.
3
That is what we call "cuisine " in France...
"I don't think our government knows who we are"... what a priceless statement on the realities of modern America, sometimes we all want just that. Congratulations to all on your fantastic achievement, the menu sounded delicious.
2
Few articles leave me with one word for a reaction, this one does; awesome.
6
Hip Hip ..... Congrats Team USA
3
This is ridiculous. 2 guys practice for a year to make food no one can eat.
The world is completely insane.
The world is completely insane.
6
Looking at the team, this contest was NYC's Per Se vs the World. Per Se won. So much for the Times' rather unflattering review of Per Se.
4
Per Se gets the credit for it's parent's work, the French Laundry in Yountville.
1
The following comment was published in the Parisian "Le Figaro" on Jan. 27, 2017, 01:30 EST (http://www.lefigaro.fr/flash-actu/2017/01/25/97001-20170125FILWWW00361-u...
"Henceforth the French would be justified in saying that the American cuisine, including hamburgers and fast food, has submerged their native cuisine. One more reason to plead establishment of a new Ministry of National Gastronomy".
"Henceforth the French would be justified in saying that the American cuisine, including hamburgers and fast food, has submerged their native cuisine. One more reason to plead establishment of a new Ministry of National Gastronomy".
Congratulations! We need comfort food!
1
This is a fantastic win, but is also points to huge issues in these competitions. I graciously ask where are the women?
10
I had the pleasure of having Harrison Turone in my kids' elementary school garden club when he was a kindergartner. My co-worker and I were stunned by his persistence and meticulous care of the details of the garden projects and crafts we did with the children. So unusual for a young child. Apparently he hasn't changed. Congratulations, Harrison! I am so proud of you and your accomplishment!
47
An alternate title might be: 12 white men win award. Here's to diversity!
17
Was the Bocuse d'Or supposed to hand out awards for skin color or for ability? The only diversity of interest to me is the diversity of talent and accomplishment. Results are what matter--not skin color. Ask the coaches of any sports team. Maybe the Bocuse d'Or thought so too?
14
There are plenty of very talented, diverse chef in the US. One only has to eat in New York, San Francisco, or even Kansas City, Pittsburgh or New Haven to know this. The Culinary Institute and other culinary schools have only increased diversity over the years, but men dominate these types of competitions, as they have since their inception.
There a fundamental gender and race issues in the industry that should not be overlooked or dismissed out of hand.
There a fundamental gender and race issues in the industry that should not be overlooked or dismissed out of hand.
3
There are gender and race issues across the globe, no doubt. And while your comment is valid--my point is for this particular news story. The article doesn't make it known what the race and gender mix was that chose to compete
If other races and genders chose not to compete, then raising the diversity issue has no bearing. If other races and genders did compete, and race and gender bias can be proved on the part of Bocuse d'Or, then you have my attention.
Having grown up in the Bay Area I am fully aware of the diverse talent there. But again, I don't choose a place to eat based on gender or race--but on the quality of the experience. Period. I know some have harder times that others to break into certain markets--but it can be for a variety of factors, not just race and gender. Attitude and unrealistic expectations to name two.
If other races and genders chose not to compete, then raising the diversity issue has no bearing. If other races and genders did compete, and race and gender bias can be proved on the part of Bocuse d'Or, then you have my attention.
Having grown up in the Bay Area I am fully aware of the diverse talent there. But again, I don't choose a place to eat based on gender or race--but on the quality of the experience. Period. I know some have harder times that others to break into certain markets--but it can be for a variety of factors, not just race and gender. Attitude and unrealistic expectations to name two.
15
Hurray! Congratulations Team USA!
3
1
Oh good! Congratulations! Don't tell you-know-who or he will try and take
credit for it for your prize...
credit for it for your prize...
10
Congratulations to the cooks and Chef Keller! One question though: how is Bordelaise sauce considered vegan? Isn't it made with demi-glace and bone marrow?
2
This version is probably based on mushroom & Bordelaise wine.
3
I can't imagine they would make that mistake. They likely made a faux bordelaise, possibly with the yeast product that was mentioned.
1
Who says America isn't great? Congrats!
15
Thomas and team--hoorah! Thank you for this mighty honor for the USA. Congratulations from me and in memory of Tom, and from Vineyard 29!
1
Congratulations ! I hope this event was filmed so we all can vicariously enjoy the fruits of your labor .
5
Congratulations to the team! Excellence ranging from a classic chicken dish to faux-food. We are proud of you.
6
FINALLY. Great news for America! --- Chapeau!!
7
This is an awesome accomplishment. I'd love to have the report include the name and restaurant for each of the ten chefs who participated on the US team.
14
Wow! Nice win for the American team. It's amazing how food in the United States has reached dazzling new heights. Yes, dinner for two at Per Se is a mortgage payment, but it's a dinner you will never forget.
6
Congratulations to Mr. Keller and the American Team! As the home of the only four-year Culinary program in Louisiana and the only school in the USA to have annual student experiences through the Institut Paul Bocuse Alliance, we truly appreciate the significance of this great feat.
15
Well done! And rare!
3
Kudos to the team for your countless hours training and dedication. You are rewarded and you have made us proud.
3
Applause and congratulations to the US team! Now the French will really have a cause to gripe about the "Americanization of the French cuisine", beyond the hamburgers and other fast food.
3
Congratulations!
4
So great to see a vegan dish required! Fabulous!!! Congratulations Mathew Peters and your team!
12
I have to brace myself now when I read the NYTimes but the USA win at the Bocuse d'Or Competition made me smile. I can appreciate the effort it took for this victory. I am so proud of you all. Congratulations!!
53
Just avoid the front page of the NYT for the next 4 years and you'll be fine
6
Who would ever want to see an opinion they don't agree with, right?
1
An interesting competition and a good win for Keller and company. Congratulations. Where can we see photos of the winning food?
14
Check out the Bocuse d'Or Twitter feed @Bocusedor to see how intricately some of the entries were plated.
4
"a gentleman doesn't dine in restaurants," but there's always take-out
Years of dedication and hard work and madness have paid off. This is a testament to the mentorship and vision of Chef Keller as well as the stamina and creativity of the young chefs who brought this home. A milestone for America- within Chef Bocuse's lifetime at that! Hopefully today's champions will be able to reflect upon hard won victory and become tomorrow's mentors and masters.
18
Congrats to Chef Keller and crew. I'm just as curious how Norway and Iceland placed 2nd and 3rd. Not on many gastro-travel lists, to my knowledge (visions of endless herring and smoked fish).
3
I had great food when I was in Iceland. Finland, too. The Nordic block has better food than I expected.
6
the food in Norway is superb. Also Norway famous for fabulous sandwiches.
4
National Endowment for the Arts Super PAC @neasuperpac advocating to add Culinary to the arts grants categories for the National Endowment for the Arts
6
Wouldn't do much good to add the category to the NEA -- Trump is defunding it.
7
Sigh
2
The teams seems to be doing quite well without federal funds, which are often unreliable and quixotic. I'd say keep doing what you're doing.
1
Congratulations to the American team! I wonder if they got any help from the Russians...
3
Wings... they won by making chicken wings. Maybe next year some mac and cheese?
1
This is amazing...la creme de la creme! Who else but Thomas Keller could have pulled it off?
Though I am not a foodie, I admire and salute the entire team and their hard work.
1
First Beerfest, now this! USA USA USA!
2
The Vegan menu sounds really deicious. Congrats to the team!
4
Bravo and congratulations to the U.S. team! American cuisine has certainly come of age.
But thanks to the team for another reason--for giving us a little bit of good news and a reason to celebrate in these dystopian days under the dark shadow of the Trump regime.
But thanks to the team for another reason--for giving us a little bit of good news and a reason to celebrate in these dystopian days under the dark shadow of the Trump regime.
48
Indeed. The spirit of passionate *and* respectful international competition.
4
Yes, and proof that we are ALREADY great!
Good old food and competitive cooking. The world seems suddenly better!
3
Congratulations Chef Keller and Team USA! I knew we still have Americans that can make us proud overseas as of January 20th.
10
Good for you Thomas Keller and team!! I have had a number of opportunities to dine in your fabulous Napa restaurants and I can say it's well deserved!! Bravo!!
équipe Etats-Unis de félicitations
11
Congratulations!!
1
Congratulations, chef. Kudos to you and your team. For this, America can be proud.
1
Felicitations!
1
This is wonderful news.
And ingredients like corn and black eyed peas - great! Reminds me of cooking with Vin D'Angleterre.
Wish I had been there!
And ingredients like corn and black eyed peas - great! Reminds me of cooking with Vin D'Angleterre.
Wish I had been there!
2
Congratulations. Sounds like a challenging effort.
With Michael Keaton, dazzling in "The Founder" and Chef Peters and his team winning the Bocuse d'Or, it would appear that the US has both ends of the food spectrum nicely bracketed this year. Well done chefs!
Bravo... coming soon to ????
1
I highly recommend viewing Anthony Bourdain's visit Lyon France and his visit with Monsieur Paul in his beautiful home and viewing how Monsieur Paul and his staff prepared their meals.
Good to see we Ami's get recognized in this world competition as we are better known for quick serve food and awful chain coffee shops.
Good to see we Ami's get recognized in this world competition as we are better known for quick serve food and awful chain coffee shops.
5
Beg to differ.
Among informed chefs, diners, and food science/culinary experts worldwide the U.S. is regarded as a culture that has increasingly raised the bar in fine dining for the past two decades.
Certainly, fast food and chains are ubiquitous in the U.S., just as they are in most other countries with sufficient disposable income to support a restaurant industry.
The U.S. Is known among knowledgeable diners worldwide as a locus of creative chefs offering outstanding meals, if you know how and where to look for a dining experience, not just eating to fill an appetite.
Among informed chefs, diners, and food science/culinary experts worldwide the U.S. is regarded as a culture that has increasingly raised the bar in fine dining for the past two decades.
Certainly, fast food and chains are ubiquitous in the U.S., just as they are in most other countries with sufficient disposable income to support a restaurant industry.
The U.S. Is known among knowledgeable diners worldwide as a locus of creative chefs offering outstanding meals, if you know how and where to look for a dining experience, not just eating to fill an appetite.
3
Congratulations! I'll be looking forward to the inevitable Netflix documentary!
2
As our esteemed President* had said: We will get tired of all this winning.
Tired, but not hungry.
Tired, but not hungry.
2
Maybe this explains the two star review.
1
Congratulations Team USA! You've made us very proud!
1
there will be so much winning, we will be tired of winning. you see!
1
Americans should know the incredible amount of work, skill, talent, discipline and nerve it takes just to be in this competition. I know it is not foremost in our minds in this awful time, but, please, take a moment to savor the achievement. America was never even in the same league as the Europeans for many years, so to win it amazing! So let this retired kitchen dog offer my heartfelt congratulations to Chef Keller, Chef Peters and Coach Tessier. A special shout out to the commis, Harrison Turone. Brother, when you are able to walk again, wear those whites with the red, white and blue ribbon sewn on them for all of us!
29
Congrats to the whole team.
Poulet de Bresse aux Écrevisses!
Poulet de Bresse aux Écrevisses!
5
how delicious!
2
congratulations, team u.s.a. i admire the skills needed to win this competition. they start with making hollandaise sauce, and learning how to rip tape with right angle ends.
1
Congratulations! I hope that they air a documentary of the event. The television channel Bravo, I think it was, gave us a little peek at this a few years ago, in connection with "Top Chef" and it looked absolutely fascinating!
2
Congratulations!
3
FANTASTIC! This is just one small example of how America is already great.
10
Give an American a challenge and he/she will not only meet it but exceed it - that is our ethos. "Our win was built on the shoulders of a thousand people" - I'll bet those "thousand people" represent the colorful and diverse conglomerate that together creates our success at so much.
Gee, I wish I could have sampled the proffering! Great job, guys!!
Gee, I wish I could have sampled the proffering! Great job, guys!!
5
Congratulations!
3
Congratulations to the team. I am disappointed, however, that no female chefs or persons of color were represented, particularly given the exceptional talent of many diverse American chefs and restauranteurs.
30
This isn't surprising to American expats who have lived in France for very long. When I arrived in Provence 14 years ago, my first surprise was the unreliability of French restaurants.
My second surprise was the lack of variety in food offered in French restaurants. Rare is it to find any local renditions of foreign cuisine from Japan, Thailand, or Italy. Wines are almost always only French with no samples from other countries.
The French dining experience is narrow due to the customers tastes who refuse to even experiment with foreign fishes!
My second surprise was the lack of variety in food offered in French restaurants. Rare is it to find any local renditions of foreign cuisine from Japan, Thailand, or Italy. Wines are almost always only French with no samples from other countries.
The French dining experience is narrow due to the customers tastes who refuse to even experiment with foreign fishes!
24
Well observed, but excellent exceptions exist, Frank Cerrutti, now @LouisXV, ran Don Camillo in Nice during 1988-1996 and became No1 for connaisseurs , a local secret. French clients were none in sight. French people eat Low classy Foods
Foreign fishes or perhaps foreign dishes?
With evidence mounting that the consumption of animal protein causes more environmental destruction than fossil fuels, it is encouraging to see the addition of a vegan option to the contest.
38
Not to me, it isn't! I'm an omnivore. I was born an omnivore, and have been one all my life. I eat a diverse diet of just about everything I can find in the stores locally, and will never, ever confine myself to a vegan regimen. How boring!
11
Poor sad and probably inhumane and unhealthy Bill H.
For the vegan dish, the chefs prepared California asparagus with cremini mushrooms, potatoes, a custard made of green almonds, Meyer lemon confit, a Bordelaise sauce and a crumble using an almond and vegetable yeast preparation that mimicked Parmesan cheese.