Company News »


Business Wire
Share on StockTwits
Published on

Williams-Sonoma hosts the pinnacle of its “Road to Lyon” event series celebrating Team USA on February 28, 2015 in Sonoma, California. Williams-Sonoma has sponsored Team USA to support its primary mission of ‘Inspiring Cooks Everywhere’ by promoting the advancement of the culinary arts and the development of culinary professionals. Team USA Chef Philip Tessier and Commis, Skylar Stover, of The French Laundry won Silver in the prestigious Bocuse d’Or International Culinary Competition in January, the first medal ever to be awarded to the United States. “We couldn’t be more proud of Team USA and Chefs Keller, Boulud and Bocuse,” says Williams-Sonoma Brand President Janet Hayes. “Their vision, passion, and commitment to culinary excellence is inspiring and we are so happy to have been a part of their journey.”

(L-R) Skylar Stover, Commis, Team USA, Phil Tessier, Chef, Team USA, Gavin Kaysen, Head Coach, Team

(L-R) Skylar Stover, Commis, Team USA, Phil Tessier, Chef, Team USA, Gavin Kaysen, Head Coach, Team USA. (Photo: Business Wire)

“Road to Lyon” events took place in Houston, Chicago, New York and Costa Mesa with leading local chefs hosting an evening reception and cooking demonstrations for the public. Williams-Sonoma invites guests to join Team USA and special guest, President of ment’or, Chef Thomas Keller of The French Laundry, in celebrating their victory. The evening’s fare will be prepared in a dynamic, live demonstration. Tickets are $75, and all ticket revenue supports Team USA. For more information about the event, please call 707-939-8974.

In January 1987, Paul Bocuse created the Bocuse d’Or, often dubbed the ‘Culinary Olympics’, a revolutionary gastronomy contest. Replicating major sporting events, he imagined an emphasis on cooking and the chefs, bringing together 24 young contenders from all over the world, among the most promising talents of their generation, who prepare dishes within 5 hours 35 minutes, live before an audience. The four-member teams include a President, Candidate, Coach and Commis. The candidates also must qualify by participating in Continental Selection events (Bocuse Europe, Bocuse Asia-Pacific and Bocuse Latin America), individual events, or by being awarded a ‘Wildcard’. Many of the world’s most illustrious chefs have presided on the jury at the Bocuse finale. Team USA is recruited, trained and funded by the ment’or BKB Foundation, a nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.

About Williams-Sonoma

Since its founding by Chuck Williams in 1956, the Williams-Sonoma brand has been bringing people together around food. A member of Williams-Sonoma, Inc. (NYSE:WSM) portfolio of brands, Williams-Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. Products include cookware, cooks’ tools, cutlery, electrics, bakeware, food, tabletop and bar, outdoor, cookbooks, as well as furniture, lighting and decorative accessories. Each store has a professional demonstration kitchen for cooking classes and tastings conducted by expert culinary staff. Williams-Sonoma Cooking Schools, located in select locations in the U.S. and Australia, offer hands-on classes led by professional chefs. A comprehensive gift registry program for weddings and other special events is available in stores and online. On and the Williams-Sonoma blog, Taste, customers can find recipes, tips, and techniques that help them create delicious meals and wonderful memories.

About ment’Or BKB Foundation

ment’or is a nonprofit organization that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of cuisine in America. ment’or is led by a Board of Directors including Chefs J’erome Bocuse, Thomas Keller, and Daniel Boulud, as well as an esteemed Culinary Council of over forty renowned chefs nationwide who act as mentors for young chefs, serve in an advisory capacity to the organization, and participate in fundraising events. Educational grants and internships are offered to food, beverage, and service professionals through the Program for Continuing Education. A series of Young Chef Competitions offer yet another opportunity for young professions to further their careers in the culinary world. ment’or is also responsible for recruiting, training, and financially supporting the promising young American chefs who compete on behalf of the United States in the prestigious Bocuse d’Or competition, held in Lyon, France, every two years.

Share on StockTwits