Team USA placed second in the 2015 Bocuse d’Or, the culinary equivalent of the Olympics, marking the first time Americans ever stepped on the podium of the nearly 30-year-old competition.

Named after the renowned French chef Paul Bocuse, the 15^th biennial world chef championship took place Tuesday and Wednesday in Lyon, France.

Twenty-four aspiring culinary artists representing 24 countries had 5.35 hours to prepare a meat recipe to be and a fish recipe. They are ranked based on several criteria including the quality of ingredients, taste, presentation, geographic originality, hygiene as well as waste optimization.

This year Norway won first place, while Sweden placed third. France has been honored 10 times, the most of any country. Norway is close behind with eight wins. However, the U.S. had never placed better than sixth in previous years.

For this edition, U.S. chef, Philip Tessier and his assistant Skylar Stover, who both trained last year in Yountville, California, stole the silver with a meat platter of barrel-oak roasted guinea hen with sausage of guinea leg confit, white corn mousse, and black winter truffle, accompanied by sweet peas, black truffle consommé, white corn and chanterelles.

The fish plate showcased brioche-crusted brown trout pavé with American caviar, tartelette of crisped skin, garden dill, celery branch farci, celery root puree, compressed apples, brown butter emulsion, and smoked mushroom consommé.

U.S. cuisine has made significant progress in recent years and has received strong recognition from all over the world. This achievement in Lyon comes nearly a year after seven U.S. restaurants made the list of the world’s 50 best restaurants, coming out a winner as the most represented country overall.