Team USA Takes Gold in the Bocuse d'Or for the First Time

The Bocuse d’Or began as a culinary competition that first took place at the 1987 SIRHA Culinary Sector Exhibition and Trade Show to highlight the most promising chefs. Named after famed French chef Paul Bocuse, the 2017 Bocuse d’Or once again brought together the world's best chefs to square off in an intense two-day culinary competition. 

The prestigious Bocuse d'Or competition in Lyon, France, is heated as 24 chefs from around the globe come to test their chops. They have five hours and 35 minutes on the dot to conceptualize their best dishes and bring something new to the table with the ingredients given to the teams the day of the competition. A jury made up of the greatest culinary minds judges what the competitors have cooked up.   

Bocuse d'Or

For the first time in the history of the international culinary competition, the United States took the gold under Chef Matthew Peters. It has been said the Chef Peters trained rigorously under some of the biggest names in the industry. Names like Tomas Keller, Daniel Boulud, and yes, even the son of legendary Paul Bocuse, Jerome Bocuse.  

Congratulations to Chef Matthew Peters for bringing it home to the States!

ACF Culinary Team USA: Exploring the Wide World of Competition

ACF Culinary Team USA: Exploring the Wide World of Competition

By the American Culinary Federation

George Castaneda, CEC, was a familiar figure to many of those involved with the ACF Culinary Team USA before he became a member of the national team. We spoke with Castaneda — an executive chef for Sodexo Corporate Services’ Healthways World Headquarters in Franklin, Tennessee, and an ACF Middle Tennessee Chapter Member — about his involvement with previous teams and how he went from assistant/apprentice to team member.

What inspired you to compete?

George Castaneda: I have always had a desire to learn and to stay current. To accomplish that, I needed an outlet to exercise my creativity. I found that competitions are a great source of information and networking, and this involvement provided me with the latest trends while making friends. One event inspired the next because I felt the need to get better and better.

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