February 27, 2013
Bocuse d’Or Delivers Palate Blowing Experience for C &U Chef
For more than 60 years, MINOR’S has been committed to helping chefs grow in and out of the kitchen. We’re delighted to have the opportunity to send Chef Aran Essig, of the University of Northern Colorado, to the world’s most prestigious culinary competition, Bocuse d’Or. Chef Aran describes his recent trip to the international Bocuse d’Or competition in Lyon, France as “mind and palate blowing.” He is off the heels of an amazing culinary excursion which he calls the “Great Gastronomic European Experience.”
“I had an amazing experience at Bocuse. The lunch prepared and provided by Nestlé was not only the best meal I had while in Europe but one of the best I have ever had in my life! Nestlé highlighted the Nestlé Professional product line and the quality that Nestlé offers – it was exceptional. Thank you for the amazing opportunity, MINOR’S. - Chef Aran Essig
As the winner of the MINOR’S My Story contest and receiving over 3,000 online votes from other foodservice professionals, Chef Aran was selected to attend Bocuse d’Or, courtesy of MINOR’S. Chef Aran joined other chefs from around the world including Richard Rosendale, of The Greenbrier Resort, who represented Team USA in the competition . To read Chef Aran’s journal on his Bocuse d ‘Or experience click here. To read his winning story, click here.