(L-R) Team USA Commis Bradley Waddle, Head Chef Stefani De Palma, Head Coach Sebastian Gibrand and President Chef Devin Knell hold an All-Clad pan at Bocuse d’Or. Photo by The French Studio

Bocuse d’Or

The Olympics of Gastronomy

By Elaine & Scott Harris

The prestigious Bocuse d’Or chose the United States to host Americas selection in New Orleans in June. Then, in January 2025, it is off to Lyon, France.

The exceptional Bocuse d’Or is known as the Olympics of cuisine and the World Cup for chefs. “It is one of the most prestigious culinary competitions touring the world,” said Florent Suplisson, director of GL Exhibitions and Gastronomic Events and Bocuse d’Or. The idea is that gastronomy is about diversity. There are as many ways of cooking as there are cultures, so touring around highlights different gastronomies, cultures, terroirs, products and different eco-systems of chefs.”

This highly esteemed international culinary competition pays tribute to the legendary French chef Paul Bocuse, one of the most influential figures in the history of French gastronomy. Founded in 1987 by Bocuse and Albert Romain, the competition has since become a celebrated event in the culinary world, attracting top chefs from around the globe to showcase their skills, creativity and culinary artistry.

It all culminates in two years in Lyon, France, the home of Bocuse. The best chefs compete against each other to create intricate dishes under strict time constraints. The competition strongly emphasizes craftsmanship, innovation and precision in culinary techniques and presentation. The competing chefs must work with specific ingredients that reflect their particular region. Expert judges will rate the dishes on various criteria such as taste, presentation, creativity, technical skill and cleanliness.

For chefs, participating is a life-changing opportunity to demonstrate their talent globally. Winning the Bocuse d’Or is a career-defining achievement that elevates their reputation and testament to their dedication and mastery of the culinary arts. It is the Olympics of the gastronomy world. The selection process begins with teams competing before making it to the prestigious final competition in Lyon. This year, the team selections are in Europe, the Americas, Africa and Asia.

The Bocuse d’Or organization chose the United States to host the event for the first time. Teams from Argentina, Uruguay, Chile, Mexico, Columbia, Canada and Team USA converged on the iconic culinary city of New Orleans for this prestigious global culinary event. New Orleans was the perfect city to hold Bocuse d’Or Americas, as it has been recognized globally for its unique blend of flavors and techniques for hundreds of years. “Being in New Orleans meant being in a world-class destination with a rich gastronomic culture and many cultural influences,” Suplisson said.

We were familiar with the process after attending the Team USA selection in 2017, headed by legendary Chef Thomas Keller. Walking into the enormous Ernest N. Morial Convention Center, we knew this was a massive undertaking with global culinary implications. In the corner of the auditorium were numerous monitors featuring every morning show in the country talking about Bocuse d’Or, covering all time zones from New York to Los Angeles. We also saw a massive studio kitchen, the main attraction, with brightly lit stations for every participating country. The excited audience dressed in their country’s colors and flags, waving, clanging cowbells and shouting enthusiastic support to their beloved teams as they competed in the culinary Olympics.

We found E.J. Lagasse, Emeril Lagasse’s son, in a sea of toques (those tall chef hats). “I was in the kitchen from a very young age peeling carrots for soup, so I knew I would be a chef from the beginning,” he said with a laugh and vibrant smile. His face lit up when asked about Bocuse being in his home city. “This is a tremendous honor for the United States and my city.”

Many renowned host city celebrity chefs choose authentic ingredients, reflecting the unique culinary traditions of New Orleans. Nina Compton, Alon Shaya, Frank Brigtsen and Susan Spicer were among the many esteemed New Orleans chefs who worked together to uphold this epic competition’s integrity and importance. “It has been really rewarding to have so many of our most prominent chefs and restaurants in our city rally around to be on the host committee away from their kitchens,” said Walt Leger III, president and CEO of New Orleans & Company and host of Bocuse d’Or Americas and World Pastry Cup.

The teams completed the two iconic Bocuse d’Or tests: the theme on a plate and the platter theme. Both featured the region’s local and emblematic products, which include wild boar rack, grits, alligator sausage, whole white shrimp, Murder Point oysters and jumbo lump crab meat.

The culinary battle began over two days. Ten countries from North, Central and South America were battling to continue on their road to Lyon. Emotions ran high, and as we walked from station to station, we observed these talented chefs creating culinary works of art while being cheered on by their fellow citizens.

On the day of the final competition, everyone knew this was it! By day’s end, which team will take home the win and continue their journey to Lyon in January? Flags were waving and compatriots were cheering on their team with every plating and every bite from the respected judging panel. One could feel the tension throughout the convention center as teams cleaned their stations and prepared to hear the results. It was time!

Each team took the stage like an Olympic opening ceremony. The flag bearers lead their teams onto the stage with thunderous applause. The worldwide press corps in attendance had cameras and microphones ready. The opening of the first envelope reveals the winner of the bronze medal. It was team Mexico! Supporters went crazy with singing and flag waving. Next up, with similar fanfare, was the silver medal awarded to Team Canada. Then, finally, a hush fell over the room. The gold medal and continuing the road to Lyon was Team USA! The noise was deafening as Team USA took the top spot on the podium for the gold medal.

Once again, the room was quiet as the national anthem was played. Participants expressed tears of gratitude and relief to a respectful crowd. When they reach Lyon, Team USA will again face these finalists from the Americas selection, alongside finalists from Africa, Asia and Europe—a total of 24 teams from around the world are vying for the gold medal. To secure their final spot, Team USA prepared a dish entitled California’s Celebration of Louisiana Shellfish and a Golden State Soul: California Meets the Bayou platter.

Team USA Head Chef Stefani De Palma and Commis Bradley Waddle stated, “I’m so proud to represent the United States. It’s rewarding to see all of our training lead to this result. I’m the type of person focused on one goal at a time, and now my eyes are set on what we need to accomplish in Lyon,” said De Palma, who has spent many months training with Waddle in preparation for the Americas selection. “We’re so impressed by the final plates and platters presented by the other teams and admire the craft and professionalism they showed throughout the competition. Our victory in the Americas selection results from dedication and commitment. Team USA showcased their innovative ideas for presentation at the highest level. Acknowledging the coaches, chefs, mentors, and supporters is important. We’re very proud of Chef De Palma and Waddle and look forward to the finals in Lyon,” Chef Keller said.

Who is Team USA? Head Chef De Palma is a force of nature. This Southern California native from Arcadia, California, is most well-known for her nearly 15-year tenure at Addison, San Diego’s only three-star Michelin restaurant. She assumed the position of chef de cuisine at Addison in 2016, at age 27, after holding roles on both the sweet and savory sides of the kitchen.

Her contributions and those of her mentor, Executive Chef William Bradley, helped shepherd the restaurant to its award-winning status. De Palma studied at Le Cordon Bleu in Pasadena, California. She took an externship in Italy before joining the Addison team, where she was committed to strengthening the team and helping the restaurant achieve its Michelin star status.

Waddle is also a California native. Hailing from Redding, California, he has memories of cooking in his parents’ kitchen dating back to age nine. Now, the 22-year-old chef represents the U.S. internationally as a commis for Team USA. His hands-on culinary training started at age 17 as a line cook. He quickly progressed to more advanced kitchens after moving to Napa Valley to work at Regiis Ova Caviar & Champagne Lounge under Chef Keller. He then spent a 10-month stint with one of England’s most well-known chefs, Michael Caines, at the one Michelin star restaurant at Lympstone Manor and a commis position at Chef Keller’s Ad Hoc restaurant.

In the past, competitors representing Team USA have regularly finished within the Top 10 and have secured both the gold and silver medals at the finals in Lyon. The organization’s mission was and continues to be focused on inspiring culinary excellence and supporting the next generation of young professionals as they elevate American cuisine.

Over the years, the Bocuse d’Or has played a significant role in advancing the culinary profession, inspiring culinary excellence and fostering a spirit of camaraderie and competition among chefs worldwide. Now it is off to Lyon to see who takes home the best in the world. Speaking of even more of the best, the day before the Bocuse d’Or, Coupe du Monde de la Pâtisserie also added sweetness on an Olympic scale in New Orleans. Eight countries from North and South America participated in the Americas selection of the World Pastry Cup. These extravagant works of art showed the world the artistry and the patience it takes to rise to the very top of the profession. After an artistic battle for the ages, Team Argentina won gold, and Team Paraguay and Colombia won silver and bronze. Argentina is heading to the Grand Finale, which will occur during Sirha Lyon in January. “It is our duty to give meaning to the life of future generations by sharing our knowledge and experience; by teaching an appreciation of work well done and a respect for nature, the source of all life; by encouraging the young to venture off the beaten path and avoid complacency by challenging their emotions,” Bocuse said.