Chefs discuss Paul Bocuse’s impact on the culinary world

Thomas Keller, Daniel Boulud and Jerome Bocuse share thoughts on CIA’s ‘chef of the century’

Paul Bocuse “unshackled” the chefs of his generation, ushering in a new era of innovation and prestige for back-of-the-house workers, said Culinary Institute of America president Tim Ryan.

Bocuse, whom the CIA declared as “chef of the century,” is receiving an Augie Award at the culinary school’s annual Leadership Awards gala Wednesday night.

The award is named after renowned chef Auguste Escoffier, who developed the brigade hierarchy in kitchens an

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