{"id":11248,"date":"2011-04-01T08:12:56","date_gmt":"2011-04-01T12:12:56","guid":{"rendered":"https:\/\/thatdope.com\/food-drinks\/french-cooking-guru-bocuse-is-chef-of-century\/"},"modified":"2011-04-01T08:12:56","modified_gmt":"2011-04-01T12:12:56","slug":"french-cooking-guru-bocuse-is-chef-of-century","status":"publish","type":"post","link":"https:\/\/thatdope.com\/food-drinks\/french-cooking-guru-bocuse-is-chef-of-century\/","title":{"rendered":"French cooking guru Bocuse is \u2018chef of century\u2019"},"content":{"rendered":"
\n

<\/p>\n

Frenchman Paul Bocuse, credited as the father of \u201cnouvelle cuisine\u201d and the first of the celebrity chefs, was named \u201cchef of the century\u201d by America\u2019s leading cooking school on Wednesday.<\/p>\n

The Culinary Institute of America named Bocuse the top chef of the 20th century, citing the 85-year-old\u2019s legendary career in which he transformed both food on plates and the lives of the people who cooked.<\/p>\n

\u201cHe is one of the greatest, most significant chefs of all time,\u201d Tim Ryan, president of the institute said at an event with Bocuse in New York prior to the awards ceremony.

Ryan said Bocuse led the movement in the 1960s and \u201970s in France that became known as \u201cnouvelle cuisine\u201d and was typified by experimentation, new care over presentation and attention to fresh ingredients.<\/p>\n

Bocuse also brought cooks out of the anonymity of the kitchen and into the media, becoming \u201cthe first celebrity chef of the modern era,\u201d Ryan said.<\/p>\n

The French icon, whose Lyon restaurant L\u2019Auberge has held a Michelin three-star grading \u2014 one of just a handful in the world \u2014 all the way back since 1965, said the secret of success in the kitchen is simple.<\/p>\n

\u201cYou can not forget the good ingredients. If there are not good ingredients, there is no good cooking,\u201d he said at the New York event, adding: \u201cThere is no great or small cooking \u2014 there is only good.\u201d<\/p>\n

His impact on gastronomy has been indelible, but as for his role in inventing \u201cnouvelle cuisine,\u201d Bocuse is less than eager to accept the honor, saying the term was a media invention and the cooking was not \u201csome incredible revolution.\u201d<\/p>\n

Known for his humorous approach to the hard work of being a globe-trotting chef, Bocuse joked: \u201cNouvelle cuisine was nothing on the plate, but everything on the bill.\u201d<\/p>\n

Fellow top chefs attending the award ceremony said Bocuse deserves every accolade he gets.<\/p>\n

Thomas Keller, chef at New York\u2019s Per Se restaurant, said Bocuse had not only thrilled diners, but liberated chefs, creating the modern cult of the cook in which Gordon Ramsay and Jamie Oliver are household names even for people who can barely boil an egg.<\/p>\n

\u201cHe\u2019s the one who brought chefs out of the kitchen,\u201d Keller said. \u201cHe set us free in many ways\u2026. We were allowed to have an interpretation, a point of view about food.\u201d<\/p>\n

Daniel Boulud, named chef of the year by the CIA, said Bocuse had been his inspiration throughout his career, not just for his cooking, but the way he dealt with others in the \u201cfraternity.\u201d<\/p>\n

\u201cHe was gathering with his best friends in the market, selecting their \u2018marche du jour\u2019 (fresh produce) and gathering around the table,\u201d said Boulud, whose restaurants include Daniel in New York. \u201cHe still makes a point to gather his friends.\u201d<\/p>\n

Son Jerome Bocuse, who is following in the family\u2019s long tradition, also highlighted the great cook\u2019s human qualities, saying that even at the height of his fame and frenzied business life, his father always managed to pick him up from school.<\/p>\n

The difficulty came later, when he went to train as a cook at the CIA, and he realized he was kitchen royalty, Jerome Bocuse said. \u201cIt was not always easy to have that last name embroidered on the jacket.\u201d<\/p>\n

Bocuse, who continues to sleep in the same room where he was born nearly a century ago, said technical changes had made a big impact in cooking, particularly the switch from wood-fired to gas stoves. \u201cYou lose a bit of knowledge, but you must live with progress,\u201d he said.<\/p>\n

But he warned that technology can also be dangerous, citing the nuclear disaster in Japan, a country he has long visited and admired.<\/p>\n

\u201cThe Earth is fragile,\u201d he said.<\/p>\n

Source: AFPrelaxnews<\/p>\n

\"Cuisinier<\/p>\n<\/p><\/div>\n

Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Frenchman Paul Bocuse, credited as the father of \u201cnouvelle cuisine\u201d and the first of the celebrity chefs, was named \u201cchef of the century\u201d by America\u2019s leading cooking school on Wednesday. The Culinary Institute of America named Bocuse the top chef of the 20th century, citing the 85-year-old\u2019s legendary career in which he transformed both food on plates and the lives of the people who cooked. \u201cHe is one of the greatest, most significant chefs of all time,\u201d Tim Ryan, president […]<\/p>\n","protected":false},"author":1,"featured_media":11249,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[184,176],"yoast_head":"\nFrench cooking guru Bocuse is \u2018chef of century\u2019<\/title>\n<meta name=\"description\" content=\"Frenchman Paul Bocuse, credited as the father of \u201cnouvelle cuisine\u201d and the first of the celebrity chefs, was named \u201cchef of the century\u201d by America\u2019s\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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