The Culinary Institute of America has named Paul Bocuse, a/k/a the father of nouvelle cuisine, the “chef of the century.”
According to the AFP, Thomas Keller (who himself has just been inducted into the French Légion d’honneur for his work as a chef) said Bocuse is “the one who brought chefs out of the kitchen. He set us free in many ways. … We were allowed to have an interpretation, a point of view about food.”
Daniel Boulud also reminisced about Bocuse, telling Nation’s Restaurant News that “[h]e has been one of the greatest educators.” Bocuse celebrated his 85th birthday in February.
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