The Culinary Institute of America (CIA) recently had a panel discussion to celebrate Paul Bocuse as the Chef of the Century. Led by the CIA president, Tim Ryan, the panel was a collection of some of the most esteemed chefs of this generation. It was both an honor and an education to be able to listen to these masters of their crafts.
The honoree, Paul Bocuse, is this unassuming French man that changed the world of fine dining. In line with 11 generations of chefs within his family, Paul set out to change the world with his nouveau French cuisine. Respected as a innovator, the panel of chefs were also really humbled with this man's dedication to his family, his friends, and his home (Lyon, France) throughout his career.
Prior to the nouveau food revolution, most establishments served platters of food that waiters would plate tableside. However, Chef Paul Bocuse and his fellow chefs at the time changed all that. From kitchen to table, the food was fully plated representing the chef's true inspiration in not only taste but also presentation. Nouveau cuisine really told a story about the chef instead of being just about the food. Though Chef Bocuse quipped, "Nouveau cuisine is about nothing on the plate, and everything on the bill".
Afterward, I enjoyed the packed lunch that the CIA and the Marriot Marquis provided. The first thing I tried was the marinated Israeli couscous. The pasta was really good. Perfectly al dente but tossed lightly with chopped vegetables and dressed with a vinaigrette.
Feisty Foodie and the CIA for invited me.
And so I'll end this post with some funny/inspirational quotes from Paul Bocuse.
Paul Bocuse is the only chef to have participated in Louie (like France's Playboy).
So you still live in the same room that you were born in. What have you changed?
"At one time, I was traveling a lot and never in my restaurant. However, there are chefs in their restaurants all the time but doesn't mean it's any good."
"There's only one cuisine for me. The good one."