Paul Bocuse
The Culinary Institute of America
"Chef of the Century"
Embedded Files
Source: One Old Stove
Bocuse's main restaurant near Lyon, "l'Auberge du Pont de Collonges"
Institut Paul Bocuse / Foundation Paul Bocuse / Bocuse d'Or
Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence
“The Culinary Institute of America honored Bocuse in their Leadership Awards Gala on 30 March 2011. He received the ‘Chef of the Century’ award. In July 2012 the Culinary Institute of America announced in The New York Times that they would change the name of their Escoffier Restaurant to the Bocuse Restaurant, after a year-long renovation” - Bocuse wiki.
"The Bocuse Restaurant
is a fine dining experience brought to you by the students and faculty at
The Culinary Institute of America [New York]"
History
"French cuisine...In the 14th century Guillaume Tirel, a court chef known as 'Taillevent', wrote Le Viandier, one of the earliest recipe collections of medieval France...In the 17th century, chef...Marie-Antoine Carême...developed France's own indigenous style...French cuisine was codified in the 20th century by Auguste Escoffier to become the modern haute cuisine…He created a system of "parties" called the brigade system, which separated the professional kitchen into five separate stations…the "garde manger" that prepared cold dishes; the "entremettier" prepared starches and vegetables, the "rôtisseur" prepared roasts, grilled and fried dishes; the "saucier" prepared sauces and soups; and the "pâtissier" prepared all pastry and desserts items" - Wiki French cuisine. From Escoffier the line of descendancy of the forebearers continuing the evolution of French cuisine passed to 2 master chefs, Fernand Point & Eugénie Brazier / “La Mere” Brazier, who both were the teachers of Paul Bocuse.
Chef Anthony Bourdain with Chef Paul Bocuse
Hierarchy of Founder Chefs of French Cuisine
Source: Parts Unknown Netflix & CNN
In the CNN TV series "Parts Unknown", Season 3, Episode 3 "Lyon, France", the episode presents a tree chart (photographed above) whose top 4 rows show the historical hierarchy of chef developers of French cuisine just described, from Carême (top) through Escoffier (2nd), Point & Brazier (3rd) to Bocuse (4th, 2nd from right).
Carte Gastronomique De La France
Source: Amazon
Source: National Library of Australia
A map locating all the regional cuisines of France, 1st created in 1809 by Jean François Tourcaty, titled "Carte Gastronomique De La France", is available online for viewing & download from Cornell & from Amazon as a poster; a vastly more detailed update 1st created in 1929 by André Bourguignon is available from National Library of Australia (NLA), online for viewing & purchase through NLA's facility "Copies Direct" - if a suitable print size (recommend movie poster) is unavailable (after checking in with Ask a Librarian, Contact Document Supply Service & Enquiry hotline 1 800 235 627), alternately the map is available free for download (in sizes up to 9,000 x 10,082 pixels (~ 93 x105 inches), for saving to a memory stick taken to a copy center for printing) from Wikimedia Commons.
French Regional Cuisine
Regions visited by international cuisine/travel TV documentary series of Chef Anthony Bourdain
A Cook's Tour: Episodes
Season 1: Episodes: 09. Childhood Flavors Arcachon, France; 10. Stuffed Like a Pig Portugal & South-West France
No Reservations: Episodes
Season 1: Episodes: 01. Why the French Don't Suck A city of light and love, Paris
Season 6: Episodes: 03. Brittany; 09. Provence; 24. Paris
Season 9: Episodes: 05. Burgundy
The Layover: Episodes
Season 2: Episodes: 02. Paris
Parts Unknown: Episodes
Season 3: Episodes: 04. Lyon
Season 6: Episodes: 04. Marseille
Kitchen Organization & Cookbooks
Core books from the chefs cited in the 1st paragraph above are available in English as follows:
Source: Archive.org
Marie-Antoine Carême: (1833–34, 5 vols) "L'Art de la Cuisine Française" online/download PDF & print-on-demand.
Source: Amazon
Auguste Escoffier: (1903) "Le Guide Culinaire"; "Ma Cuisine"; (companion guide authored by student Louis Saulnier): "Le Repertoire De La Cuisine".
Source: Amazon
Fernand Point: (1969) "Ma Gastronomie".
Source: Amazon
Eugénie “La Mere” Brazier: (1977) "La Mere Brazier: The Mother of Modern French Cooking".
Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence
Source: Amazon
Paul Bocuse:
"Institut Paul Bocuse Gastronomique"
"Paul Bocuse: The Complete Recipes"
"Paul Bocuse's French Cooking"
"Paul Bocuse's New French Cooking"
"French Home Cooking: An Introduction to Classic French Cooking"
"Bocuse's Regional French Cooking"
"Bocuse in Your Kitchen: Simple French Recipes for the Home Chef"
Paul Bocuse,
The Culinary Institute of America (CIA)
&
CIA Chef Bill Briwa's The Great Courses Video Series "The Everyday Gourmet"
Source: The Bocuse Restaurant
The CIA Restaurant Group > The Bocuse Restaurant (if links don't launch, manually copy & paste into browser): The Bocuse Restaurant is located at The Culinary Institute of America, 1946 Campus Drive (Route 9), Hyde Park, NY 12538-1499. OPEN: Tuesday through Saturday LUNCH: 11:30 a.m.–1 p.m. DINNER: 6–8:30 p.m. For reservations please call us at 845-451-1012, or make an online reservation.
CIA training textbook/reference
Source: CIA
The Professional Chef Amazon…"The bible for all chefs" — Paul Bocuse
Source: Amazon
The Great Courses series "The Everyday Gourmet"
Attend Culinary Institute of America professional chef training "virtually" by watching The Great Courses series "The Everyday Gourmet" videos, from CIA Chef Bill Briwa (& fellow CIA chefs), at home on DVD player, on computer as streaming video or mobile anywhere on smartphone/tablet App (sample DVD/Video, App).
"The Great Courses (TGC)…college-level…[DVD, streaming & App] video courses…offered without schedules, homework, exams, or certificates…In 2012, the company produced the first of several cooking courses in partnership with The Culinary Institute of America, and announced an expansion of that partnership in 2013"- Wiki: The Great Courses.
"The Culinary Institute of America and The Great Courses joined forces to bring you exciting culinary adventures. Learn the secrets to making delicious meals in these five spectacular new cooking courses" - The Great Courses…Who We Work With > Partners in Learning.
Source: The Great Courses
"What Will You Learn?...Course Overview…master how to cook...find a truly gifted chef who can actually show you how to cook...Now, The Great Courses has joined forces with the prestigious Culinary Institute of America to give you just that. The Everyday Gourmet: Rediscovering the Lost Art of Cooking is a course of 24 highly visual and instructional lessons in which you’ll learn about and build all the foundational culinary skills you need to turn out delicious and impressive meals. Filmed on location at the CIA’s Greystone campus in Napa Valley, California, and delivered by Chef Bill Briwa—one of the CIA’s experienced instructors and a chef with more than 35 years of professional experience—these lessons show you how to cook and evaluate dishes, from starters and main courses to desserts and vegetarian meals. They also offer a master chef’s insight into tips, tricks, and secrets that will elevate any dish you make from good to great...Master the Skills for a Great Meal...there’s a stable foundation on which all cooking rests. It is this foundation that Chef Briwa shows you how to build...Chef Briwa demonstrates how to organize your kitchen...Explore a Range of Cooking Methods...as he explains what makes each technique so different...Roasting...Grilling...Poaching...Stir-frying...Learn to Handle Any Ingredient...With Chef Briwa...handle with confidence these and other ingredients...Broths and sauces...Meat and seafood...Herbs and spices...Pasta and grains...Plus, you’ll see how a master chef...pairs wine with particular flavors...Because you’re learning from one of the CIA’s best professional instructors, you’ll be getting a first-hand education in the essentials of cooking from an expert who’s not just entertaining, but trained to teach how to actually cook. Chef Briwa has devoted his entire career to showing audiences around the world the craft behind cooking, gastronomy, and flavor dynamics. A former chef at several California restaurants, he’s also spoken, presented, and judged at professional cooking conferences and competitions, including the International Association of Culinary Professionals Conference and the National Restaurant Association Show...And since these lessons were produced in the kitchens of the CIA, you’ll be seeing this chef instructor in his natural environment, cooking right in front of your eyes. Taken all together, The Everyday Gourmet: Rediscovering the Lost Art of Cooking is a masterful course that lets you peer over the shoulder of a master chef" -- The Great Courses series "The Everyday Gourmet" with Chef Bill Briwa, The Culinary Institute of America lead course "Rediscovering the Lost Art of Cooking" > "Course Overview" > "Show Full Description".
The Great Courses series: "The Everyday Gourmet"
(For optimum success, when ordering the DVD, recommend getting the offered companion printed course guidebook, for example "The Everyday Gourmet: Rediscovering The Lost Art Of Cooking" by Bill Biwa, as well as any available offered DVD lectures full transcript)
Source: Amazon
Also of interest for international cuisine hard-to-find ingredients:
Recent Events
The Culinary Institute of America (CIA) at Copia
Restaurant Marketplace Museum Exhibits
Marco Polo Silk Road 3D Dining Experience
• “We have an exact replica of the prep kitchens used at the Bocuse d’Or competition in Lyon, France. Team USA trains at Copia!...the Chuck Williams Culinary Arts Museum...duck press will have you amazed at the ingenuity of the chefs who created it centuries ago. More than 4,000 artifacts of specialty cookware, bread baking and culinary tools, appliances, and tableware".
• "Le Petit Chef 3D Dining Experience at Copia is a one-of-a-kind dining experience featuring cutting-edge 3D technology, visual storytelling, and unexpected flavors that will captivate the senses! During this two-hour journey, you’ll discover vibrant sights, sounds, and scents inspired by Marco Polo’s travels along the Silk Road, along with six delicious courses prepared by our exceptional CIA chefs…The evening includes a delicious, seasonal Spice Trail [of Marco Polo]-inspired six-course dinner prepared by our creative team of CIA chefs. Throughout the meal, 3D animation projects onto your plate as a playful story unfolds in front of your eyes with the world’s smallest chef—Le Petit Chef—as your guide."
• "Classes in Copia’s Teaching Kitchen: CIA Skills: Plant-Forward Mediterranean Cuisine, Friday, April 29 / 11 a.m.–2 p.m…From the spice markets of North Africa to the fishing villages of coastal Spain, the cuisines of the Mediterranean celebrate the bounty of the region’s rich landscape. In this hands-on introduction to plant-forward Mediterranean cooking, you’ll explore the plant-rich flavors and recipes inspired by the abundant orchards, markets, and waters of Provence, Southern Italy, Spain, Greece, Turkey, and North Africa. Learn the tools to incorporate this healthful and sustainable culinary tradition, showcasing veggies, legumes, whole grains, and plant-based proteins, into your kitchen at home…Pre-registration required. Cost: $175".
•• "1/5 of Michelin-Star Restaurants in the U.S. are Run by CIA Grads...CIA alumni...are found in...other leadership roles...even a culinary gardener (Aaron Keefer at three-star The French Laundry in Yountville, CA)!".
• Additional related info below in section “Supplemental” @ ”Mediterranean ‘Blue Zones’”.
Supplemental
Mediterranean “Blue Zones”: “5 ‘Blue Zones’ Where the World’s Healthiest People Live…With the help of the National Geographic Society…to locate places that not only had high concentrations of individuals over 100 years old, but also clusters of people who had grown old without health problems like heart disease, obesity, cancer, or diabetes…[The Mediterranean includes 2 Blue Zones] Ikaria, Greece…Research links their increased longevity with their traditional Mediterranean diet…[&] Ogliastra Region, Sardinia…this Italian island boast the world’s highest concentration of centenarian men” - Nat Geo.
•• “Secrets of the Mediterranean Diet…lower…risk for heart disease while also adding up to six years to…life expectancy…Check out…video…as [researchers] investigate and explore the diet of the residents of the tiny Greek island of Ikaria” - Blue Zones.
•• “Eating To Break 100: Longevity Diet Tips From The Blue Zones” - NPR.
•• Blue Zones Diet Venn Diagram.
Kaiser Permanente Plant-based Diet Initiative
• Plant Based Eating: PDF & Summary, Healthy Plate, Nutrition.
• Class, Online, Non-Member.
Unique International Cookbooks
• Pan American's Complete Round-The-World Cookbook…”A versatile collection of recipes from both hemispheres is presented along with brief introductions on the cuisines of over eighty countries”.
• Sam Choy’s Polynesian Kitchen…”More Than 150 Authentic Dishes from One of the World's Most Delicious and Overlooked Cuisines [from Fiji, Hawai’i, Marquesas, New Zealand, Samoa, Tahiti & Tonga]”.
• Summer Kitchens…“Recipes and Reminiscences from Every Corner of Ukraine”.
• Kaukasis…“A Culinary Journey through Georgia, Azerbaijan & Beyond”.
• Mi Cocina…”Recipes and Rapture from My Kitchen in Mexico: A Cookbook…culinary journey throughout México…through 32 states, in 156 cities…across 20,000…miles…Highlighting…Oaxaca…northern México…and…Sinaloa”.
• The Sioux Chef’s Indigenous Kitchen…”Oglala Lakota…Chef’s healthful plates embrace venison…rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane…wildflowers…his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites”.
• New Native Kitchen…”Celebrating Modern Recipes of the American Indian…Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian”.
• Gastro Obscura…”A Food Adventurer's Guide (Atlas Obscura)…Covering all seven continents…serves up a loaded plate of incredible ingredients, food adventures, and edible wonders. Ready for a beer made from fog in Chile? Sardinia’s ‘Threads of God’ pasta?”.
• Einkorn…”Recipes for Nature's Original Wheat: A Cookbook…Delectable gluten-free recipes starring einkorn, the ancient grain with tremendous flavor…The only wheat in existence that has never been hybridized, einkorn grew thousands of years ago in the Fertile Crescent”.
• The Food Substitutions Bible…”More Than 6,500 Substitutions for Ingredients, Equipment and Techniques”.
Additional cookbook finds at CIA's The Marketplace (& a few more from Bourdain episodes)
• The French Laundry Cookbook (from “a three-Michelin star French and Californian cuisine restaurant located [near the CIA] in Yountville [of 7 Michelins in town], California, in the Napa Valley ” - wiki).
• Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die: A Cookbook (Isle Ikaria is 1 of 2 Blue Zone regions in the Mediterranean, of 5 in the World).
• Catalan Food: Culture & Flavors from the Mediterranean.
• The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy (in this region where Roman Emperors retired, Chef Anthony Bourdain (in series No Reservations, season 9, episode 12), dined at Michelin starred Ristorante San Domenico, where they brought out a Duck Press).
• Old World Italian: Recipes and Secrets from Our Travels in Italy: A Cookbook.
• The Spanish Home Kitchen: Simple, Seasonal Recipes and Memories from My Home.
• Mezcla: Recipes to Excite (Spanish fusion).
• The Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages.
• Gypsy Feast: Recipes and Culinary Traditions of the Romany People.
• Cooking in Iran: Regional Recipes and Kitchen Secrets.
• Arabiyya: Recipes from the Life of an Arab in Diaspora.
• Zahav: A World of Israeli Cooking.
• Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia.
• Gran Cocina Latina: The Food of Latin America.
• Oaxaca: Home Cooking from the Heart of Mexico.
• The Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook.
• Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ (the author was a guest chef at the event Horn Barbecue at the CIA at Copia).
• The Rise: Black Cooks and the Soul of American Food: A Cookbook.
• The Heart Of The Plate: Vegetarian Recipes for a New Generation.
• Hunter Gather Cook Handbook: Adventures in Wild Food.
• Tartine All Day: Modern Recipes For The Home Cook.
• Food52 Ice Cream and Friends: 60 Recipes And Riffs.
• The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life.
• The New York Times Cooking No-Recipe Recipes.
Special Mention: The World's Greatest Chef & the World's Greatest Restaurant
Chef Anthony Bourdain visited Spanish Chef Ferran Adrià at his three-star Michelin restaurant El Bulli in Catalonia, Spain, at the time when both the chef & his restaurant had been proclaimed the best in the world for several years running, which was followed by the formation of a culinary research Institute, elBullifoundation. The restaurant is chronicled in the documentary El Bulli: Cooking in Progress (YouTube), while Adrià has authored several cooking titles including…
* The Family Meal, Home Cooking with Ferran Adrià: 10th Anniversary Edition, by Ferran Adrià: ”What does Ferran Adrià eat for dinner ― and how did he feed the hard-working staff at his fabled elBulli, the first 'destination restaurant', nestled on the Mediterranean coast north of Barcelona? The Family Meal features a month's worth of three-course menus created for and by Ferran and his team ― meals that nourished and energized them for each evening's service. It's the first ― and only ― book of everyday recipes by the world's most influential chef, now with a brand-new foreword by Ferran himself” - Amazon.
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