Introduction & Overview

Welcome to Bocuse d'Or with Phil Tessier.

The Bocuse d'Or is the most demanding culinary competition in the world, five and a half hours on the clock, in front of a roaring crowd and a jury of the best chefs alive, to produce a platter that has to be flawless. There is no hiding. Every cut, every second, every gram is judged.

I've competed on that stage, and I know what it takes to get there. In this class I'm joined by Phil Tessier, the first American ever to medal at the Bocuse d'Or, taking silver in Lyon. Phil is going to walk you through the actual components he built for competition, the way he built them.

Over eight courses we'll break down the showpiece elements of an elite competition plate, the beef tenderloin pavé, consommé royale, corn nest, lobster tail mousse, cured salmon and blini, the super carrot, and a consommé brewed tableside in a siphon pot. Along the way you'll pick up the techniques that separate competition work from everything else: precision, discipline, and finish.

You don't need a competition in your future to get something out of this. These are the standards that make you better on every plate you send. Everything we cover is in the handbook, so you can work alongside us.

Let's get into it.

— Chef Rich Rosendale, CMC

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