Bon appétit !
In French class, students learned about the “Meilleur Ouvrier de France” [Best Craftsman in France]. This competition recognizes the ‘best of the best’ in their trade. Pastry chefs, butchers, cheese mongers, florists, sculptors and many others compete to be recognized as the most talented and knowledgeable individual in their professional field.
Paul Bocuse, Meilleur Ouvrier de France (awarded Three Stars Michelin since 1965) is one of France most renowned chefs and has given his name to one of the Culinary Institute of America’s fine restaurants. On Wednesday, students were given the opportunity to experience a meal at Bocuse’s, a student-run restaurant on the campus of the CIA in Hudson Park, NY.