Aureole Chef Marcus Ware Is Taking Over Our Instagram At Next Week’s Bocuse d'Or

Jan 25, 2013 1:31 pm

Think the Olympics and Super Bowl of cooking

By Food Republic

The Bocuse d’Or is a biennial cooking competition named after famous Lyonnais chef Paul Bocuse. It’s considered both the Olympics and the Super Bowl of the culinary world — with 24 countries competing in a two-day battle royale. For the past 15 months we’ve been covering Team USA, from the captain selection process (that honor went to Richard Rosendale, Executive Chef at The Greenbrier in White Sulphur Springs, WV) to the final preparations leading up to the two-day competition (January 29-30). While our staff will be watching the action via web stream, our friend Marcus Ware (executive chef at Aureole in New York City) will be taking over our Instagram account and reporting live from Lyon. Yes, he's English, but he's going to support Team USA. Follow along on our Instagram account, starting today and through the competition early next week. To catch you up all things Bocuse d'Or, here are some stories from the past year:

Aureole Chef Marcus Ware Is Taking Over Our Instagram At Next Week’s Bocuse d'Or

The Culinary World Has An Olympics Too

Four chefs named finalists for the Bocuse d’Or team

The Bocuse d’Or is biennial cooking competition named after famous Lyonnais chef Paul Bocuse. It’s considered both the Olympics and the Super Bowl of the culinary world—with over 24 countries competing. Here's our preview, featuring an interview with coach Gavin Kaysen, from over a year ago.

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Richard Rosendale, Bocuse USA's Man In The Bunker

The competitive chef is gunning for the big prize

Richard Rosendale, who will represent the US in the 2013 Bocuse D'Or, is taking the cooking competition very, very seriously. How seriously? He's training in a $150,000 kitchen built into a bunker in West Virginia that could withstand a nuclear attack.

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Bocuse D'Or Team USA Has A Secret Weapon

Chefs Keller, Boulud and Bocuse hit Williams-Sonoma

Two years ago, the U.S. finished in an unimpressive 10th place at the Bocuse D'Or — 6th is the highest they've placed since the competition was established. Chef Thomas Keller, President of the Bocuse D'Or USA, is ready to put a stop to that streak with a new set of custom cookware. Next stop, Williams-Sonoma!

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Bocuse d’Or Competition Announces Fish Course, Other Top Cheffian Changes

Secret ingredient: Turbot, European blue lobster

The Bocuse d’Or is a biennial cooking competition named after famous Lyonnais chef Paul Bocuse. It’s considered both the Olympics and the Super Bowl of the culinary world — with over 24 countries competing in a two-day battle royale. Today, American captain Richard Rosendale found out what fish he will be preparing.

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Corey Siegel (left) has prepared extensively with Richard Rosendale for the Bocuse d'Or all year.

Meet The 22-Year-Old Commis Competing For Team USA In Next Week's Bocuse d'Or

Corey Siegel is repping the USA in Lyon, France

Talk about the opportunity of a lifetime. Twenty-two year-old Corey Siegel has spent the past year preparing for the prestigious Bocuse d’Or competition as captain Richard Rosendale’s commis – a role reserved for chefs who are 22 or younger at the time of the competition.

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Paul Bocuse Tribute Dinner In Lyon Will Feature All-Star Chef Lineup

Alain Ducasse heads up a cast of 200 this month

How would you like to eat a multi-course dinner that starts with some dishes from Mathias Dahlgren and several other acclaimed European chefs, then heads into main courses by Thomas Keller and Alain Ducasse, who's also overseeing dessert?