Jérôme Bocuse
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Jérôme Bocuse
Jérôme Bocuse is a French chef. He is the son of the Nouvelle Cuisine pioneer Paul Bocuse (1926 - 2018). Education Bocuse is a 1992 graduate of The Culinary Institute of America. Bocuse d'Or Since 1993 involved in organising the International Bocuse d'Or, Jérôme Bocuse is on the board of directors of the Bocuse d'Or USA Foundation as vice-president. Along with chefs Thomas Keller and Daniel Boulud, Jérôme Bocuse is responsible for raising support and awareness for the U.S. Bocuse d'Or effort, and in selecting the candidates who participate in the Bocuse d'Or USA, where the winner will go on to represent the U.S. in the international finals of Bocuse d'Or in Lyon, France. Since 1996 he runs the "Les Chefs de France" (which was co-founded by his father Paul) a French restaurant at Epcot.bocusedorusa.orAbout Bocuse d'Or USA In 2009 he appeared as a guest judge on ''Top Chef''. See also * Paul Bocuse * L'Auberge du Pont de Collonges * Bocuse d'Or * Bocuse d'Or USA * Nouvelle cu ...
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Chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word ''chef'' in their titles, and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a ''toque''), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plasti ...
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