The Bocuse d’Or is a formidable creative laboratory for all types of cuisines from all around the world

Régis Marcon

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Philip Tessier
Silver medalist Bocuse d’Or 2015


Your personal experience with the Bocuse d’Or is a long story. How would you describe your special relationship to the contest?

It started in 2013, during my first visit to Lyon, I was working with Thomas Keller at the time. I had seen some of the teams that came to practice in the United States from time to time, but when I arrived in Lyon, it was quite a choc to see the stage, the quality and commitment shown by each of the teams… I think you might say I was hooked! It became a passion, we came very close to winning gold and I decided to become a coach, this was something very serious for me. Later on, I decided to write a book about the experience, the backstage of the Bocuse d’Or and to share our adventure that led us to the silver medal. I have always enjoyed seeing all these chefs gathered together, working as one to achieve the same goal. I find it most interesting to witness the different know-hows and different philosophies. It takes us beyond the walls of our kitchens. It is also important to develop and open the contest even further in order to keep on discovering new talents, thanks to the multitude of nations.

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