Bocuse d'Or Finale 2017
Twenty four of the most promising chefs in the world experience two days of intense competition in France.
Bocuse d’Or is a competition of the world’s leading culinary chefs. Its reputation attracts the best the world of in gastronomy. Created in 1984 by chef Paul Bocuse, it's considered by many to be the culinary equivalent of the Olympics and is held every two years in Lyon, France.
The contestants are given 5 hours and 35 minutes to create a dish with the provided ingredients in front of a live audience and the traditionally elaborate results are judged on several factors including presentation.
Mathew Peters, executive sous chef at Thomas Keller’s Per Se in New York and his commis Harrison Turone of Team USA won the top prize. This marks the first time in the competition's history that the United States takes the gold medal. Their coaching team included former French Laundry executive sous-chef Philip Tessier --- the 2015 silver medal winner --- as well as Gavin Kaysen and Thomas Keller.
Christopher William Davidsend and Havard Werkland of Norway --- last year's gold medal winner --- landed in second place and the bronze went to Viktor Andresson and Hinrik Larusson of Iceland.
Other winners include:
Best Commis: Benjamin Vakanas, France
Special Vegetal plate: France
Special Plate and Best Poster: Hungary
Best Promotion Campaign: Australia