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Published: 3/18/2014 - Updated: 6 months ago


Bocuse d'Or fund-raiser

The USA's Bocuse d'Or culinary team held a fundraiser at The Culinary Vegetable Institute on March 15 in Milan, Ohio. CLICK ON ANY IMAGE TO ENLARGE PHOTO, START SLIDESHOW.

Jonathan Kilroy, who works under Team USA Head Coach Gavin Kaysen, prepares a lamb mosaic. Enlarge | Buy This Photo Jonathan Kilroy, who works under Team USA Head Coach Gavin Kaysen, prepares a lamb mosaic.
THE BLADE/JEREMY WADSWORTH
Sauternes poached foie gras. Enlarge | Buy This Photo Sauternes poached foie gras.
THE BLADE/JEREMY WADSWORTH
Team USA Chef Philip Tessier. Enlarge | Buy This Photo Team USA Chef Philip Tessier.
THE BLADE/JEREMY WADSWORTH
Team USA Head Coach Gavin Kaysen cuts green onions. Enlarge | Buy This Photo Team USA Head Coach Gavin Kaysen cuts green onions.
THE BLADE/JEREMY WADSWORTH
Team USA Chef Philip Tessier, right, works in the kitchen alongside Chef Eli Kaimeh, left. Enlarge | Buy This Photo Team USA Chef Philip Tessier, right, works in the kitchen alongside Chef Eli Kaimeh, left.
THE BLADE/JEREMY WADSWORTH
Team USA Head Coach Gavin Kaysen, right. Enlarge | Buy This Photo Team USA Head Coach Gavin Kaysen, right.
THE BLADE/JEREMY WADSWORTH
Team USA Head Coach Gavin Kaysen cuts green onions. Enlarge | Buy This Photo Team USA Head Coach Gavin Kaysen cuts green onions.
THE BLADE/JEREMY WADSWORTH
Chef Eli Kaimeh prepares a vinaigrette. Enlarge | Buy This Photo Chef Eli Kaimeh prepares a vinaigrette.
THE BLADE/JEREMY WADSWORTH
Team USA Chef Philip Tessier. Enlarge | Buy This Photo Team USA Chef Philip Tessier.
THE BLADE/JEREMY WADSWORTH


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