For the first time ever, Team USA finished on the podium at this year’s Culinary Olympics, held in Lyon, France, in January. Earlier this month, in Pebble Beach, California, former team members joined together with the silver medalist, Philip Tessier, executive sous chef at the French Laundry, to cook an extraordinary dinner.
This photo is poached turbot with English peas, speck and lemon thyme prepared by James Kent, executive chef of NoMad in New York. Also cooking were Daniel Boulud (chairman of ment’or, the nonprofit organization created to inspire culinary excellence in young professionals in the United States), Gavin Kaysen (Spoon & Stable), Timothy Hollingsworth (Barrel & Ashes) and Richard Rosendale (Rosendale Collective). Further details about the U.S. Culinary Olympics team can be found at mentorbkb.org.