Knives at Dawn: America's quest for culinary glory at the legendary Bocuse d'Or competition
The Bocuse d'Or might easily be described as the Olympics of food, except that that title is already taken, the IKA Culinary Olympics. But the Bocuse competition, named after famed French Chef Paul Bocuse, occurs every two years and is considered the most strenuous of the culinary competitions. The best finish for the Americans was sixth place.
In 2008, many noted American and French chefs got together to try and put together a team that had a better chance of winning. Fundraising and preliminary competitions were held. In the end the sous chef from the famed The French Laundry restaurant was chosen, Thomas Hollingsworth.
This is the story of what it took to compete with the tremendous dedication, creativity, and stress that comes with a competition of this stature. Andrew Friedman has access to all of the players involved and you read about the evolution of a dish from something plain to something magnificent.
A wonderfully engaging book about the haute couture of food competitions. If you like food challenge shows such as Top Chef, this may also pique your interest.