Countdown to Bocuse d'Or: How Snake River Farms Fuels Team USA’s Culinary Journey

The Bocuse D'Or is the most prestigious culinary competition in the world, but even knowledgeable food lovers are unfamiliar with this Biennial event.

Referred to as “The Olympics of Food,” the Bocuse d’Or gathers teams from 24 countries to compete over two days in Lyon, France for the Gold Medal and to be named the best chefs in the world. The teams representing their countries in Lyon are chosen through a rigorous process. The prep is demanding. The selection, even more arduous. It can be intimidating for even the most accomplished chef. In the United States, Ment’or is the organization that selects the American team.

Team USA has competed at Bocuse since 1987, but American chefs were outmatched by international teams who were better organized and funded. In 2008 the Ment’or Foundation was created to institute a structure and procure funding to assist U.S. chefs in the competition. Ment’or was established when Paul Bocuse, legendary chef and founder of the Bocuse d’Or, asked celebrated Chef Daniel Boulud to develop an organization to develop a competitive team for the U.S.

The foundation’s Board includes Chef Boulud (Chairman), Chef Thomas Keller (President) and Jérôme Bocuse, son of Paul Bocuse (Executive Vice President). The board is flanked by the Culinary Council for expertise and guidance. The Council’s members include esteemed chefs Grant Achatz, José Andrés, Tom Colicchio, Timothy Hollingsworth, Daniel Humm, Emeril Lagasse, Wolfgang Puck and Jacques Pépin. With some of the world’s culinary icons paving the way for the next generation of great chefs, it’s no surprise Team USA has improved on the world stage. In 2017 Chef Matthew Peters and Commis (or assistant chef) Harrison Turone won America’s first Gold Medal at the Bocuse d’Or.

"The best chefs in the country using the best pork products around. How could that not be amazing?" 

In September 2023, I was selected to photograph the Team USA National Selection competition, held at The Culinary Institute of America on the Copia campus in Napa, California. It was one of the highest honors and privileges I’ve had as a photographer. Three teams, comprised of a Chef (or Candidate) and Commis, competed for the coveted top spot to represent the United States in 2025.

Just like presidential elections, there are age requirements for the teams. A Candidate must be at least 23 years old, and their Commis can be no older than 22 by January 2025. Each team was assigned an experienced coach who assisted in organization, documentation and prep. The competition serves as a dress rehearsal for the international competition.

Snake River Farms has sponsored Ment’or since 2015. For the September 2023 competition SRF supplied two types of Kurobuta pork. The Candidates were tasked with creating two presentations, a “theme on a platter” with the SRF rack of pork and a “theme on a plate” using SRF pork collars. The best chefs in the country using the best pork products around. How could that not be amazing?

To say photographing the competition was intense would be an understatement. It was one of the most rigorous assignments I’ve received. I followed the teams for two days and documented their dishes. It is the closest an outsider can get to experiencing the flow and tension of the event. The stress was palpable. I didn’t envy their positions, though I admired their tenacity, their creativity, their drive. Years of preparation would be culminating on this single day. Only one team would win. And according to Ricky Bobby, “If you’re not first, you’re last.” Which each team passionately believed. No pressure.

What these teams did to the pork racks and collars was nothing short of remarkable. They conceptualized and crafted dishes with a mind-numbing level of imagination and culinary skill.

"They conceptualized and crafted dished with a mind-numbing level of imagination and culinary skill." 

A panel of jurists comprised of top tier chefs judged the entries. The jury included Josiah Citrin, Michelle Karr-Ueoka, Paul Bartolotta, Timothy Hollingsworth, Junior Borges and Team USA 2019 Chef Matthew Kirkley. Again, no pressure.

The teams were judged for the originality and execution of their dishes, but were also judged on their adherence to process, final presentation and kitchen organization. Chefs were also scrutinized for their ability to communicate, teach and mentor their Commis.

Restaurants rise and fall based on the strength of their teams and the collective ability to execute a comprehensive vision. Successful chefs clearly communicate with their teams, so each member’s contribution moves them toward the kitchen’s goals. This mindful approach is critical to the development of the next generation of culinary talent. It’s for this reason why the mentor aspect is so critical to the evaluation process.

"While every team delivered world class dishes, it was Chef Stefani that stood out for her composure, precision and ability to mentor her Commis."

When the chef’s scores were tallied by the judges and the plates were cleared, Chef Stefani De Palma of Addison, a 3-star Michelin restaurant in San Diego, and Commis Bradley Waddle were selected to Team USA 2025. While every team delivered world class dishes, it was Chef Stefani that stood out for her composure, precision and ability to mentor her Commis.

“All the competing chefs showed a hyper-focused drive this year, and they displayed incredible skill. Chef De Palma and Commis Waddle emerged with a unique approach, remarkable plating, and a taste profile that impressed the judges,” said Team USA President, Chef Gavin Kaysen. Oui Chef! I couldn’t agree more. And good luck Team USA!