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On the Hunt for the Next American Bocuse D'Or Chef
- Saveur
- Jul 9, 2015
- 1 min read
When chef Philip Tessier went to Lyon, France to attend the 2013 Bocuse d’Or, the world’s premiere cooking competition, most of the food he saw didn’t appeal to him.
He certainly respected the competing chefs, but he didn’t like what he perceived to be a preference for presentation and ingenuity over taste and comfort. “When you’re in a competition, you tend to lose focus on the flavor of the food and what food is all about—nurturing, hospitality, and memories,” Tessier says.
