Bocuse d'Or

It was also co-developed with the same architect that drew Noma, if you ever heard of this famous restaurant in Copenhagen.

It is the first and only nomadic Bocuse d'Or kitchen, competition kitchen, a way in which we could attract chefs to teach them about our traditions, and maybe they can teach us.

A little bit.

But also fundamental to this concept is the fire in the middle of the tent.

As always, we have a big show for a holiday weekend.

Really excited to share with you Team USA 2027. competing in the Bocuse d'Or International Culinary Competition, which is thought of in the international culinary community as the most prestigious cooking competition in the world.

It's so big, it's only done every two years.

Teams have to qualify to be able to go to Lyon.

A month ago, I was in New Orleans for the America selection for the Bocuse d'Or and delighted to say that Team USA came away with the gold, which is very exciting.

And I was able to observe that firsthand in New Orleans.

But head chef...

We're going to be speaking with their highest culinary talent, that's being Eric Klein, no stranger to the SoCal Restaurant Show, about what they're up to.

But there are two women chefs at Fruken Restaurant.

And one of them, she is going to the Bocuse d'Or in January, the final global competition.

And so she'll be representing Iceland.

And so we're going to be interviewing her and dining solo at her restaurant, which I'm excited about.

and we're presented each and every week by our friends at Melissa's World Variety Produce.

Well, as regular listeners know, I had a fabulous time in New Orleans at the celebrate Team USA 2027 competing in the America selection for the Bocuse d'Or International Culinary Competition, which is in Lyon in January every other year.

And it is the most prestigious culinary event in the world.

And happy to say Team USA placed first with the gold, which was exciting, but also had a chance to get out and about a bit in New Orleans because it's It is a dining mecca and one I enjoy.

Morning, Andy.

Great to be with you.

Corey, it was fun meeting you at the Louisiana Restaurant Association's kickoff party for that weekend of festivities in New Orleans for both the World Pastry Cup selection as well as the Bocuse d'Or.

Quite a weekend and quite a time in New Orleans, wouldn't you say? I