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Chasing Bocuse: America's Journey to the Culinary World Stage
All proceeds from the book are donated to ment'or, the non profit Foundation that supports Team USA for the Bocuse d'Or
The dramatic story of the American team’s journey from obscurity to the silver-medal and ultimately the gold-medal win at the world’s most renowned cooking competition, the Bocuse d’Or, is told in riveting narrative, breathtaking photographs, and expert recipes from every stage of the process. In 2015 in Lyon, France, Team USA medaled for the first time ever at the Bocuse d’Or—often called the "Olympics of the cooking world"— taking silver. Two years later, Team USA won the competition and took home the gold. The coach and mentors of the 2015 team consisted of chefs who have become household Gavin Kaysen, Thomas Keller, and Daniel Boulud, with French Laundry executive sous chef Philip Tessier and his assistant Skylar Stover as the primary competitors. Now Tessier, who went on to coach the winning 2017 team, and his teammates offer readers a seat at the table of this exciting culinary event, founded by and named for famed chef Paul Bocuse, in a book brimming with personal anecdotes, vibrant pictures, and a course-by-course offering of recipes for the home chef from the competitions. As Tessier describes the journey to the competition—first as competitor, then as coach—including the chaos, pressure, and the glorious result, readers will feel every heated moment. With a collection of recipes for meals served at every stage, readers will be able to taste those moments as well. Rarely has food writing been so exciting—or so rewarding. Combining a great story with recipes crafted by America’s culinary giants, this beautiful celebration of a historic victory will make every reader feel and cook like a champion.
The dramatic story of the American team’s journey from obscurity to the silver-medal and ultimately the gold-medal win at the world’s most renowned cooking competition, the Bocuse d’Or, is told in riveting narrative, breathtaking photographs, and expert recipes from every stage of the process. In 2015 in Lyon, France, Team USA medaled for the first time ever at the Bocuse d’Or—often called the "Olympics of the cooking world"— taking silver. Two years later, Team USA won the competition and took home the gold. The coach and mentors of the 2015 team consisted of chefs who have become household Gavin Kaysen, Thomas Keller, and Daniel Boulud, with French Laundry executive sous chef Philip Tessier and his assistant Skylar Stover as the primary competitors. Now Tessier, who went on to coach the winning 2017 team, and his teammates offer readers a seat at the table of this exciting culinary event, founded by and named for famed chef Paul Bocuse, in a book brimming with personal anecdotes, vibrant pictures, and a course-by-course offering of recipes for the home chef from the competitions. As Tessier describes the journey to the competition—first as competitor, then as coach—including the chaos, pressure, and the glorious result, readers will feel every heated moment. With a collection of recipes for meals served at every stage, readers will be able to taste those moments as well. Rarely has food writing been so exciting—or so rewarding. Combining a great story with recipes crafted by America’s culinary giants, this beautiful celebration of a historic victory will make every reader feel and cook like a champion.
- GenresCookbooks
336 pages, Hardcover
Published October 24, 2017
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Displaying 1 - 2 of 2 reviews
February 2, 2023
In the wake of his death “Chasing Bocuse” holds a nostalgic touch and celebrates cuisine as Monsier Paul did so well. But sometimes as chefs we get caught up in the vicious cycle of our schedules. Young cooks especially dream of a certain title or position, but fail to prepare or set the course.
Chasing Bocuse at its core is a much needed book about goal setting and discipline. Looking at Chef Tessier’s regiment and desire for constant refinement is both refreshing and encouraging. With good old fashioned hard work and guidance from his elders, Tessier chronicles the rise of the US team to the podium and eventually taking the Gold at the Bocuse du Or.
Chasing Bocuse at its core is a much needed book about goal setting and discipline. Looking at Chef Tessier’s regiment and desire for constant refinement is both refreshing and encouraging. With good old fashioned hard work and guidance from his elders, Tessier chronicles the rise of the US team to the podium and eventually taking the Gold at the Bocuse du Or.
January 10, 2022
Tessier is a decent writer and this reads like a straight-up documentary of his and other American teams' experiences developing American culinary teams that not only competed successfully at the Bocuse d'Or but brought home the first US medals.
Displaying 1 - 2 of 2 reviews