Team USA has taken gold in the Bocuse D’or – the Olympics of the international chef world, taking the title for the first time in the competition’s 30 year history.
Like a professional athlete winner Mathew Peters, trained five days a week, up to twelve hours a day for the gastronomic battle.
“It was a long year, actually a couple of years, you know what? It was all worth it,” Peters told our reporter.
The young Americans beat off stiff competition from Nordic chefs, with Norway taking home silver and Iceland which took bronze.
In total twenty-four teams from Europe, Asia and Latin America were battling for the top spot, each had just five hours and 35 minutes to re-imagine Bresse chicken and shellfish, a version of famed French chef and the prize’s namesake, Paul Bocuse’s classic dish.
His son, Jérôme Bocuse, presided over the jury this year and talked about this year’s food trend – all things that sprout from the ground. A new challenge was to create a culinary delight focusing on vegetal – fruits, vegetables, cereals, seeds or legumes.
“What we expect for the next 30 years is just a reflection of what is happening in the world. And today for the 30 year anniversary we have for the first time a plate which is only 100 percent vegetal and of course I think it is a trend all over the world,” explained Jérôme Bocuse.
The chefs compete in front of a rowdy crowd of food fans, as our reporter Katanich Doloresz noted:
“In its 30th year, the Bocuse d’Or, in Lyon attracted a huge crowd whose enthusiasm evokes memories of Euro 2016 football championships. Thousands of fans were here to support the 24 teams.”