CHS culinary students attend international culinary competition

Special to The Clinton Courier    

Ten Clinton High School Culinary Arts interns, accompanied by Chefs Bruce and Phillips, traveled to New Orleans last month to kick off the new school year with an immersive culinary industry experience. Students attended the Louisiana Food Showcase, where they were exposed to Louisiana’s food culture, culinary products, chefs and the hospitality industry. They attended Bocuse d’Or, one of the world’s most prestigious international culinary competitions that is often referred to as the “Olympics of the Culinary World,” and experienced the Pastry World Cup, seeing some of the world’s top pastry chefs compete at an elite level.

The Bocuse d’Or competition is particularly significant because it brings together the best culinary talent from around the world and showcases the level of skill and discipline required at the highest levels of professional cooking.

Some of the biggest names in the culinary industry were in attendance, including Thomas Keller, an acclaimed American chef and restaurateur, known for The French Laundry and Per Se; Emeril Lagasse, the legendary New Orleans chef and television personality who has played a major role in bringing New Orleans cuisine to a national audience; and Amaury Guichon, an internationally recognized pastry chef and chocolatier.

Additionally, the trip gave students the opportunity to see professional chefs and culinary competitors working at the highest level and to connect what they learn in the classroom to careers in the culinary industry. They also got to experience some of New Orleans’ iconic food and culture, including beignets at Café du Monde.