“In competitions like Bocuse d’Or, there’s always a feeling that you could have done something differently. But at the moment of decision, you have to stand by your choice. You can’t predict the level of the other countries—you can only focus on yourself, your cooking, and on pushing your own limits. During the competition itself, you’re really just executing what you’ve trained for. That’s the easy part. Personally, I love the energy of competing in front of thousands of people, but I know that’s subjective and not everyone enjoys it to the same extent,” says Sebastian Gibrand, coach of the U.S. Bocuse d’Or team.
Sam Carter: What Does the Perfect Gin Taste Like? That’s a Tricky Question…
"Every gin producer says they have the finest botanicals for their gin—and of course, we say the same. The way we source them directly from farmers is truly exceptional. But what really sets us apart...
