“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.
Estelle Prevost: Savanna is a true heritage of Réunion. Rum needs to be explained to people
“Europe is a key market for Savanna, and Savanna itself is a very complex and versatile rum. Bartenders are very important partners for us in this dialogue, because they know our products, understand...
