Losing A Genius Paul Bocuse

Good chefs come along once in a century. Paul Bocuse was just that chef. a master in creating amazing and legendary plates. Sadly he merged with the infinite, yet he left behind a legacy of delicious recipes.

Chef Bocuse was born ninety-one years ago in southeastern France in the picturesque town of Collognes -au- Mont- D'Or, a commune of the World Heritage culinary site of Lyons. He was a student of the first woman chef, Eugenie Brazier. She, herself, was a supernova in the Gallic culinary world, being the first chef, male or female to acquire six Michelin stars for her restaurant in the French  Alps. He was the one who was responsible for reviving nouvelle cuisine, a lighter and more delicate take on the cuisine classique, the more common sauce heavy dishes that originated in France during the 1600's, Doing such made French cuisine more accessible not just to gastronomes but to home chefs across the globe.Nouvelle cuisine actually came about during the 1700's with chef Vincent La Chapelle, publishing the first cookbook featuring it. Bocuse's new take on it became a hit as it especially  resonated with American chefs, Classic dishes were now plated with artistic flair. Chicken , beef and fish were now drizzled or dotted with sauces, instead of being drowned in them. Vegetables were not just a side,, They too became part of the plate's canvas.

Bocuse was also known for the World Cooking Contest award,  Concours  mondial de la cuisine. Bocuse d'Or first created in 1987. The event takes place i Lyons at the end of of this month. Its' a two day affair attracting such amazing chefs from all over the world. It's divided into three medals, gold, silver and bronze, exactly like the Olympics. The US team was coached by the great Rolan d Henin, the famed CIA instructor, The Culinary Institute of America was chosen itself, to be the setting of the American competition as well as Epcot Center in 2008. The CIA honored Chef Bocuse in 2011 with the title of Chef of the Century and changed the name of their famed restaurant , Escoffier to Bocuse. The chef himself was responsible for creating truffle soup, The recipe itself can be recreated at home but it's a rich one, complete with foie gras, black truffles (you can buy these but they are around 100 dollars.) and Noilly Prat vermouth. There's also mirepoix and chicken breast added and topped with a puffed pastry lid.. Home chefs can make a cheaper version using button mushrooms.

Paul Bocuse was a driving force in world cuisine. His influence will be felt for decades to come.he was a true genius and will be truly missed.

A Chef's Legacy

What will a cook leave the world? Phenomenal food? New recipes? Inventive techniques? That's what one chef, Thomas Keller of the famed French Laundry, is pondering. What is the next chapter of his life book of cookery.

Chef Keller proved to be an interesting topic of an article published in yesterday's New York Times Food section. Regular Food contributor , Kim Severson , interviewed him and talked to him about his future plans.French Laundry is one of the most famous restaurants in the world where dishes such as bread and butter are elevated to culinary heights. He also has created the famed Bouchon bakeries.He has also has designed pots and plates along with olive oil infused chocolates.Chef Keller also sells gluten free flour, Cup4Cup as well as silver clothespins at a store called Finesse.There is the problem of who will inherit all of this.He has no children or protegees.He has also created Per Se and Le Bernardin too, both famous and culinary trendsetters. He does sit on the board of the CIA - the Culinary Institute  of  America . He also started a mentoring program called Ment 'or to further culinary tradition of French cooking in America.It will also guarantee a win at the Bocuse 'd'Or, a competition  named for the famed chef, Paul Bocuse, and his mentor.

Some younger chefs find him  a throw back to the "Madmen" era of restaurants. Preeti Mistry, the owner and chef Juhu Beach Club in Oakland ,California feels that Chef Keller is stuck in another era and  views fine dining as disingenuous , built from a system rife with oppression and hierarchy where women, minorities and gays  - whether they be customers or cooks, are treated the same. He needs to address those issues and bring his restaurant and ideology into the Twenty-first Century. Chef Keller just shrugs this off. He did fight convention as a young chef but after realized that fighting and pushing is worthless.There's no value.Chef Keller believes that hard work and dedication will right all the wrongs. While his attitude may infuriate  a younger generation, Chef Keller will continue to push on. He is overseeing the rehaul of French Laundry where there will be a one million dollar renovation.It will have a soaring kitchen  ceiling that will resemble a large tablecloth floating down.One wall will have a large clock with his favorite saying underneath "Time is Urgency."

Chef Thomas Keller will be leaving a tremendous legacy. French Laundry,Per Se and le Bernardin will be talked about for generations and decades to come.His name will be up there with Escoffier and Child.