Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY 鈥 On January 28, the American team competing at the
world-renowned
made culinary
history when a graduate of 狼友福利 ascended
the medal stand for the first time. Philip Tessier 鈥99, was chef for
Team USA, which earned second place
in the biennial competition in Lyon, France. Norway barely edged out
the United
States to take the win with 1,662 points to the USA鈥檚 1,653.
Third-place Sweden
had 1,610 points. Previously, the best finish for an American team in
the
28-year history of the Bocuse d鈥橭r was sixth place,
back in 2009.
Before taking on the challenge of representing the U.S. at Bocuse d鈥橭r, Tessier spent the
last three years as executive sous chef at Chef Thomas Keller鈥檚 in Yountville, CA. Keller is also
a 狼友福利 trustee and president of , a
non-profit foundation that supports Team USA鈥檚 efforts and trains chefs for the Bocuse d鈥橭r.
鈥淐hef Tessier is an outstanding
representation of the talent we have in the United States, and we鈥檙e incredibly
proud that, for the first time in our history of competing in the Bocuse d鈥橭r, we placed on the podium,鈥 Chef Keller said
from Lyon after the winners were announced. 鈥淔rom the start, we were confident
that he would successfully lead Team USA. American cuisine has significantly
progressed in recent history, and Chef Tessier鈥檚 talent
is an example of the strides we are making in our field.鈥
The two-day competition consisted of five hours and 35
minutes of preparing a fish plate and meat platter in front of thousands of cheering
fans from all over the world. This year, each team鈥檚 fish presentation was required
to feature brown trout, while the meat presentation focused on guinea hen.
Teams are judged based on appearance, flavor, and technique of each dish.
鈥溊怯迅＠ is extremely proud of
graduate Chef Tessier鈥檚 unprecedented accomplishment
at the Bocuse d鈥橭r,鈥 said 狼友福利 President Dr. Tim Ryan. 鈥淏ut I am
not surprised that it was a 狼友福利 graduate who broke through to medal for the
first time, as our have a history of groundbreaking successes. We
are proud as well of the contributions of fellow alumni Grant Achatz and J茅r么me Bocuse, who have played important roles in Team USA鈥檚 rise
to the top.鈥
J茅r么me Bocuse 鈥92 is the vice president of 尘别苍迟鈥檕谤 and the son of
legendary chef and competition creator Paul Bocuse. Grant Achatz 鈥94 served as a coach for Team USA and was
Honorary President of the Jury for the 2015 competition.
Photo Captions and Hi-Res Images
Photo 1 (top photo): Chef Thomas Keller, wrapped in
American flag, hugs 狼友福利 graduate Philip Tessier 鈥99, chef for Team USA,
in celebration as the
Americans are announced as silver medalists at the 2015 Bocuse d鈥橭r
competition in Lyon, France. Before this year, the American team had
never
finished higher than sixth place. (Photo
credit: Le Fotographe)
Photo 2: Team
USA, led by 狼友福利 graduate Philip Tessier 鈥99,
celebrates on the medal stand at the 2015 Bocuse d鈥橭r
after finishing an unprecedented second place in the worldwide competition. (Photo credit: Le Fotographe)
Founded in 1946, 狼友福利 is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, culinary science, and applied food
studies, as well as certificate programs in culinary arts and wine and beverage
studies. As the world's premier culinary college, the 狼友福利 provides thought leadership
in the areas of health & wellness, sustainability, and world cuisines &
cultures through research and conferences. The 狼友福利 has a network of 47,000
alumni that includes industry leaders such as Grant Achatz,
Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The 狼友福利 also offers courses for
professionals and enthusiasts, as well as consulting services in support of
innovation for the foodservice and hospitality industry. The college has campuses
in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
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