A Top Chef Looks Ahead To America's Next Generation

Daniel Boulud learned how to cook at the side of some of France's most renowned chefs. Best known for his restaurant Daniel in New York City, he now owns six restaurants across the country, including Cafe Boulud in Palm Beach.

Boulud has joined with chef Thomas Keller of The French Laundry to find young American chefs and train them for the Bocuse d'Or competition in Lyon, France.

U.S. teams have never placed better than sixth in the Bocuse d'Or. Why have we not had more success?

In other countries, the best young chefs are groomed to compete - a chef of a Michelin three-starred restaurant will take a leave from his job to practice for months. In past years in the United States, we've had a lot of promising chefs participate, but they've never really had the same support for their training before Lyon.

I understand that Paul Bocuse asked you and chef Keller to take leadership roles in fielding the American team. What was his advice?

Chef Bocuse wanted to see the U.S. teams have stronger presence at the Bocuse d'Or. We have so many amazing young chefs here in the States, but for some reason, they weren't getting on to the podium. Out of honor and respect for the great Paul Bocuse, Thomas and I worked together to get the support of the best restaurant chefs and educators from across the country. We have had tremendous support from the industry - our sponsors, including All-Clad/Krups, Diageo, SYSCO and AmEx, and smaller American gourmet purveyors like Brandt Beef and D'Artagnan are funding the efforts of our nonprofit. All the money supports the recruitment and training of the U.S. team. We selected eight very talented teams, brought them to New York City to the FCI French Culinary Institute for an orientation, and now they'll face off at Epcot. They'll perform before this amazing panel of judges, and the best will win the honor to represent the United States.

What will be required of the finalists, and how will they be judged?

Each team is made up of two chefs - one lead chef and one assistant. They have 51/2 hours to prepare two very elaborate presentations - one using Pierless cod, scallops and prawns and the other using Brandt beef loin, cheek and oxtail. There is a panel of 12 chef judges; six will taste the fish and six will taste the meat, evaluating based on how perfectly everything is cooked (Is it the right temperature and texture? Is the fish moist?); how is it seasoned (Is there a subtlety and sophistication like all of the best chefs?); how beautifully is everything presented (Is it art?).

What qualities are you looking to find among the competitors to represent the United States?

Very strong traditional and classic foundations, perfection in cuisson (the correct "doneness" of a piece of meat), impressive and creative presentation, and a real respect for the art of cooking.