It’s obvious that the United States is a global culinary powerhouse, but the American food revolution has been slow to earn recognition from some international culinary competitions. The Bocuse d’Or competition, a biennial showdown held in Lyon, France, didn’t award a trophy to a team from America until 2015. The Bocuse is considered by some to be the Olympics of culinary competition, so it’s a big deal that an American team finally won silver. FSR magazine sat down with the French Laundry’s Phil Tessier to talk about what his win means for the reputation of American food in the international culinary scene.

The Bocuse d’Or is a grueling physical experience, so Phil’s training regimen was similar to what an athlete would do for the Olympics, except that it also included French language training and hours in the kitchen! Phil’s success shows that Americans can hold their own even in the stodgy traditional culinary competitions of the Old World.

Read the full article here: U.S. Chefs and Cuisine Gain Global Respect