The Bocuse d’Or culinary competition, held every two years in Lyon, France, is as important to chefs as the Olympics is to athletes. Each participating country sends a lead chef and a sous chef to battle against representatives from other nations.
Although the next Bocuse won’t take place until 2011, the U.S. isn’t waiting around to select its figurehead. On Monday night, famed Chef Daniel Boulud announced the names of 12 semifinalists, who will gather in February to compete for the spot. The list includes Chef Michael Clauss, who, until recently, worked for Boulud at his flagship New York restaurant and catering company. Clauss has since moved to Burlington and will be taking over the kitchen at The Daily Planet in January.
This article appears in Dec 9-15, 2009.
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