photo credit: Meg Smith Photography 

KAREN SHIMIZU joined Team USA in Mexico City at the Bocuse d’Or Americas Selection to learn more about the world’s most prestigious culinary competition. In this article Karen explores Team USA’s approach to their first-ever continental qualifying competition, The Bocuse d’Or Americas Selection. 

To read more about how Chef Kirkley turned a cooking process that would usually take 1 week into a few hours, please visit https://www.foodandwine.com/news/bocuse-dor