Bocuse d'Or Dinner-Culinary Vegetable Institute 3/2014
The Bocuse d'Or is one of the world's most prestigious cooking competitions with 12 finalists competing from a pool of 20 nations. Raising money for the Bocuse d'Or USA Foundation and Chef Philip Tessier, selected to represent Team USA, has never tasted better. Held at Chef's Garden's Culinary Vegetable Institute, in Ohio, it was a perfect setting for farm fresh produce and the finest fare to be presented through the imaginations and skill of some of the best chefs in America.
The main chefs who contributed included; Chef Philip Tessier, Exec. Sous Chef - The French Laundry, Gavin Kaysen, Exec. Chef & Culinary Director - Café Boulud, Curtis Duffy, Chef/Owner - Grace, Eli Kaimeh, Chef de Cuisine - Per Se, Jennifer Petrusky, Chef -Empire, Thomas Raquel, Pastry Chef - Acadia, Michael Rotondo, Chef de Cuisine - Parallel 37, Jonathon Sawyer, Chef - The Greenhouse Tavern, Jamie Simpson, Exec. Chef Liaison - The Culinary Vegetable Institute.
With special thanks to Farmer Lee Jones and his crew, Cleveland's Ritz Carlton's service staff, the volunteers and Joseph Spellman, sommelier, it was an amazing culinary feast that will be remembered!
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