After over a year of intensive training, Team USA, comprised of Chef Matthew Kirkley, Commis Mimi Chen and Head Coach Robert Sulatycky, represented their country in Lyon, France on January 29th at the world’s most prestigious culinary competition, the Bocuse d’Or. Team USA was defending the Gold statue from 2017.
Over the course of two days last month, teams of some of the most brilliant culinary minds from 24 countries across the world met in Lyon, France where they competed on the world stage at the esteemed Bocuse d’Or culinary competition.
On Day 1 Team USA presented to a prestigious panel of international judges their version of Suckling Veal Rack with 5 Prime Chops, featuring Roast Rack of Veal with Veal Kidney Farce & Apicius Spice Glaze / Salad Pastorale. The plated presentation was Vegetable Chartreuse with Shellfish, featuring Vegetable, Herbs, Shellfish Chartreuse and Cockle Butter.
Congrats to Team Denmark on First Place and the Gold Statue.
Chef Sulatycky, just back from Lyon, provides the concluding update on this year’s event.