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The Bocuse d'Or USA is a biennial chef championship, where the winner is selected to represent the U.S. in the international Bocuse d'Or competition. Following 20 years of American representation in the competition, in 2008 Paul Bocuse asked Daniel Boulud to establish a structure for the selection of Team USA, who along with Thomas Keller and Jérôme Bocuse form the Board of Directors of the Bocuse d'Or USA Foundation. The first Bocuse d'Or USA competition was held in September 2008.
Jérôme Bocuse is a French chef. He is the son of the Nouvelle Cuisine pioneer Paul Bocuse.
Gunnar Hvarnes is a Norwegian chef, and the country's delegate to participate in the 2010 Bocuse d'Or Europe and the 2011 Bocuse d'Or international finals, where he won the bronze medal.
Tom Victor Gausdal is a Norwegian chef, and silver medalist of the 2005 Bocuse d'Or. The margin separating Gausdal from gold medal winner Serge Vieira was one point. Gausdal had a period of apprenticeship at Statholdergaarden under Bent Stiansen and was from 1997 to 2008 a member of the Norwegian national chef team. Intent since childhood on a culinary profession, Gausdal considered for a while on becoming a pastry chef.
Michael Ryan is an Irish Michelin star winning head chef and hotel-owner in Cork, Ireland. In the period 1971-1999 he and his family were owners of the Michelin star winning Arbutus Lodge.
Ørjan Johannessen is a Norwegian chef and the winner of the 2015 Bocuse d'Or Europe held in Brussels in March 2012. Johannessen earned the selection to compete in the Bocuse d'Or Europe by winning the Norwegian Chef of the Year in 2011. Johannessen, with a background working for Bekkjarvik Gjestgiveri and Mathuset Solvold, has prior Bocuse d'Or experience from serving as commis under Geir Skeie winning the 2008 Bocuse d'Or Europe.
Odd Ivar Solvold, is a Norwegian chef from Sandefjord, 3 times Norwegian Champion in Culinary art 1990, 91,93, Young Chef of the Year 1988 Nice France, Chef of the Year 1995 and a 1997 Bocuse d'Or bronze medallist.
The Bocuse d'Or is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France, at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking competitions.
References
- Team Japan 2009 dossier Bocuse d'Or
- Footnotes
- ↑ sirha.com "Bocuse d'Or Candidates' Portraits" (PDF). (670 KB)
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