Opening of Bocuse at the Culinary Institute of America

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There are certain culinary events that are truly historical in nature and none more significant than the opening of Bocuse at the Culinary Institute of America.  After forty years, the closing of the Escoffier Restaurant on July 5, 2012 signaled the beginning of a new era at the countries premier culinary school.  Paul Bocuse was named Chef of the Century by the CIA in 2011 and as stated by Dr. Tim Ryan, President of the CIA, “Paul Bocuse is the most important Chef in history.”

The opening of Bocuse brought our the culinary elite, such as Daniel Boulud, Thomas Keller, Jean-Georges Vongerichten, Charlie Palmer, David Burke, Michel Richard and many other culinary giants.  To say that we were in the company of greatness is an understatement!

The CIA recruited world-renowned hospitality architect Adam Tihany to design Bocuse.  The space is magnificent and lives up to the name of Bocuse.

To be in attendance at the opening of this restaurant is one of the greatest culinary honors that we could ever imagine and we thank the CIA for this very rare invitation.

 

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