MILAN, Ohio – On March 15, The Culinary Vegetable Institute will host the prestigious Bocuse d’Or USA Foundation for an exclusive dinner prepared by Team USA Chef Philip Tessier, Team USA Head Coach Gavin Kaysen, and a terrific lineup of additional guest chefs. Often dubbed the “Culinary Olympics,” the Bocuse d’Or World Cooking Contest is among the most demanding international cooking competitions, pitting chefs from 24 countries against one another in a five and a half hour cooking challenge.
Having honed his culinary skills at the world-renowned French Laundry in Napa Valley among other outstanding restaurants, Tessier is well-qualified to represent the United States in the 2015 Bocuse d’Or event. Despite his experience and recognized talent, the next year will involve relentless preparation in order to achieve the flawless execution that will distinguish Team USA among a worthy group of competitors from around the world. Additional guest chefs include Eli Kaimeh of Per Se, NYC; Curtis Duffy of Grace Restaurant, Chicago; Michael Rotondo of Parallel 37, San Francisco; former Bocuse d’Or USA candidate Jennifer Petrusky; Thomas Raquel of Acadia, Chicago; Jonathon Sawyer of The Greenhouse Tavern, Cleveland; and Jamie Simpson of The Culinary Vegetable Institute.
Guests will experience the cuisine of the culinary world’s top talent at the region’s leading agriculture & culinary education and event venue. Tessier will showcase the talents that earned him a spot on Team USA, and each participating chef will contribute to an exceptional eight-course menu of competition-caliber dishes with wine pairings selected by Master Sommelier Joseph Spellman.
Farmer Lee Jones, owner of The Chef’s Garden and The Culinary Vegetable Institute explains, “This event is a rare opportunity for the Midwest to rally in support of the organization. We are excited to show the country that a small family farm in Ohio, drawing upon relationships developed over 30 years working closely with chefs, values the foundation’s mission and can offer significant support.”
All proceeds from the dinner will go toward the Bocuse d’Or USA Foundation’s mission to raise funds for Team USA’s training, inspire young professionals and preserve the traditions and quality of classic cuisine in America.A silent auction featuring exclusive culinary goods and experiences will also be conducted during the dinner.
Event Details
What: Bocuse d’Or USA Foundation fundraiser with Team USA Chef Philip Tessier, Head Coach Gavin Kaysen and guest chefs
Where: The Culinary Vegetable Institute – 12304 Mudbrook Rd (OH Rt 13), Milan, OH 44846
When: March 15, 2014, 6:30pm
About The Culinary Vegetable Institute
The Culinary Vegetable Institute is the premier venue for the finest in culinary experiences. Guests can enjoy Earth to Table® Dinners, wine tastings, weddings, private and corporate functions, and team building retreats. The facility was developed in association with The Chef’s Garden (just miles up the road) and was intended to foster creativity between chef and farmer.
About The Chef's Garden
The Chef’s Garden is a family farm that grows, packages, and ships the highest quality, safest and most flavorful specialty vegetables and herbs directly to the best chefs in the world. In order to grow foods with optimum quality, flavor and nutrition, The Chef’s Garden is committed to sustainable agricultural practices that naturally replenish nutrients depleted from the soil, rather than synthetically. Read more about The Chef's Garden and owner Farmer Lee Jones at www.chefs-garden.com.
About the Bocuse d’Or
Legendary Chef Paul Bocuse created the Bocuse d’Or World Cooking Contest in 1987 to broaden the public’s understanding of the extraordinary hard work, patience, and precision required to execute the finest cuisine. Held every two years in Lyon, France, chefs from 24 countries compete in the international arena, spend five and a half hours cooking for two main presentations—one fish and one meat. Each presentation is accompanied by three elaborate garnishes—to a panel of two dozen judges who assess each on taste, complexity, precision, classic technique, innovation, and harmony of the dish.
Follow the progress of Team USA as they train for the 2015 competition in Lyon, France on the Bocuse d’Or USA Foundation’s Facebook Page or via @BocusedOrUSA on Twitter and Instagram.
Source: The Culinary Vegetable Institute
