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Click here to download the Bocuse d’Or USA Competitor Application (To download, right click and “Save As”) New York, NY (May 30, 2013) – The Bocuse d’Or USA Foundation is pleased to announce that the search for the next great American chef to compete in the Bocuse d’Or has begun. The application process begins (read more)

By: Richard Martin, Food Republic

Talk about tension! For two days in late January, two-man teams from around the globe cooked with athletic intensity, executing insanely complicated dishes that had to look and taste like the most incredible food ever served on a platter, all in an effort to win gold, silver or bronze at (read more)

Dear Friends of Bocuse d’Or USA, I am writing today to announce that the Bocuse d’Or USA Foundation’s Executive Director, Pamela Taylor, will unfortunately be stepping down on March 15 for personal reasons. Pam has been a successful leader of our Foundation during her tenure, and her enthusiasm and contributions will be missed. Team USA’s (read more)

On January 24, 2013, CBS This Morning aired a segment on the Bocuse d’Or.

By: George Embiricos, Food Republic

Talk about the opportunity of a lifetime. Twenty-two year-old Corey Siegel has spent the past year preparing for the prestigious Bocuse d’Or competition as captain Richard Rosendale’s commis – a role reserved for chefs who are 22 or younger at the time of the competition. The two of them are representing Team USA in (read more)

By: Katie Baker, Newsweek

He calls it the War Room. Located behind 30-ton blast doors in a fallout shelter—built for Congress in the late 1950s and nicknamed “The Last Resort”—its walls are papered with plans, diagrams, and calendars that painstakingly plot out the minutes ’til the Big Day. Across the hall is a replica of (read more)

By: Greg Johnson, Washington Post Magazine

Deep in a bunker below the Greenbrier resort in White Sulphur Springs, W.Va., two strategists in white uniforms huddle in a war room, fine-tuning a battle plan. Their mission would no doubt puzzle the Eisenhower-era officials who built this once-secret hideaway as a fallout shelter for Congress at the (read more)

By: F. Martin Ramin, The Wall Street Journal

‘The Complete Bocuse’ | This is not a cookbook for dilettantes. There are no witty asides from the author, chef Paul Bocuse–éminence grise of nouvelle cuisine. But there are recipes, more than 500 of them, each one a classic in its way. Trout meunière, (read more)

By: Andrew Zimmern, AndrewZimmern.com

Richard Rosendale, executive chef of the historic Greenbrier resort, is no stranger to cooking competitions as a crowned victor of more than 40. This January he will lead Team USA at the prestigious Bocuse d’Or in Lyon, a biannual international competition where the best of the best (read more)

By: Gabe Ulla, Eater National

Richard Rosendale, captain of the Bocuse d’Or USA, has spent the greater part of the last eight months preparing for the international competition that will take place in January of 2013. It’s a process that has included building an exact replica of the kitchen they’ll use in Lyon, France, having (read more)