For the first time in its 30-year history, a group of American chefs won the biennial Bocuse d’Or culinary competition—the equivalent of the Olympics for professional cooks—beating out teams from 23 countries. Norway took the silver medal, and Iceland won the bronze. 

Chef Mathew Peters, who left his executive chef post at Thomas Keller’s Per Se in New York to train for this competition, led his team to victory with an interpretation of the classic Lyonnaise dish Poulet de Bresse aux Écrevisses, along with other dishes. His deputy, Harrison Turone, also took a year away from Per Se to train. 

This competition, highly regarded in Europe and Scandinavia, is considered a test of both physical and mental fortitude. This year the chefs prepared their food in 5 hours, 35 minutes in front of an arena full of spectators—many who spent the time screaming, singing, and blowing horns.