Imagine this:
Contestants must prepare 12 portions of both a meat and a fish dish in 5 hours and 35 minutes in small, identical, kitchen cubicles with picture windows that face an audience of more than 1,000 cheering, flag-waving, bell-ringing, foot-stomping, anthem-singing spectators.
No, that’s not a joke. That’s an excerpt from yesterday’s New York Times about the Bocuse d’Or competition, the Olympics of cooking, and it’s real and starting today. The yearly competition held in Lyon, France, pits chefs from 24 countries against each other vying for gold, silver, and bronze– in this case a statue of the competitions founder, Paul Bocuse (Statue pictured to the right). Who knew patriotism would come to cooking!
Sadly the Americans have not faired well in the 18-year competition, but they are correcting that. Paul Bocuse, the French chef and founder and namesake of the competition, was actually quite disturbed the Americans have never placed better than sixth before and has been determined to change that. He convinced Thomas Keller (the best chef in America) to be the President of our team. Keller’s sous chef at The French Laundry, Timothy Hollingsworth, won the U.S. trials and is the chef for the Americans.
Chef Thomas Keller in the kitchen
I’m actually a little surprised this isn’t televised in the U.S. yet, I think there would be huge interest. If Iron Chef can get big ratings then a cooking competition where Americans can root for their country would certainly be a hit. Seeing as bobsledding was on national TV twice this past weekend, there should definitely be room for the Olympics of Cooking. Seriously though, it could take on an almost cult-like following for a few days each year, just like what curling does during the Olympics.
For those who are as entertained as I am and want to keep up, the New York Times is liveblogging the competition, and yes there are already screaming fans and drama!
No, that’s not a joke. That’s an excerpt from yesterday’s New York Times about the Bocuse d’Or competition, the Olympics of cooking, and it’s real and starting today. The yearly competition held in Lyon, France, pits chefs from 24 countries against each other vying for gold, silver, and bronze– in this case a statue of the competitions founder, Paul Bocuse (Statue pictured to the right). Who knew patriotism would come to cooking!Sadly the Americans have not faired well in the 18-year competition, but they are correcting that. Paul Bocuse, the French chef and founder and namesake of the competition, was actually quite disturbed the Americans have never placed better than sixth before and has been determined to change that. He convinced Thomas Keller (the best chef in America) to be the President of our team. Keller’s sous chef at The French Laundry, Timothy Hollingsworth, won the U.S. trials and is the chef for the Americans.
Chef Thomas Keller in the kitchen
There are a million ridiculous (and hilarious) rules, but all the chefs are
working with the same basic proteins: a whole Norwegian cod, Norwegian scallop
s, and Norwegian prawns for the fish dish; and a Scottish beef filet, whole oxtail, beef cheeks, and ribs for the meat dish. (More details here and here)
Whole Norwegian prawns used in the seafood dish
Seriously though, how cool does this sound? Thousands of fans cheering on their country while announcers give play-by-play commentary of conditions “in the kitchen,” and the winner is given a gold chef statue. I don’t know about you, but I’m seriously entertained (and pumped) by this, and frankly I don’t think I’m alone.
I’m actually a little surprised this isn’t televised in the U.S. yet, I think there would be huge interest. If Iron Chef can get big ratings then a cooking competition where Americans can root for their country would certainly be a hit. Seeing as bobsledding was on national TV twice this past weekend, there should definitely be room for the Olympics of Cooking. Seriously though, it could take on an almost cult-like following for a few days each year, just like what curling does during the Olympics.
For those who are as entertained as I am and want to keep up, the New York Times is liveblogging the competition, and yes there are already screaming fans and drama!
Stay tuned... the Americans cook tomorrow, Go America!
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