Chefs from the Americas are competing in New Orleans in hopes of making finals in France
A pastry competition kicked off what Chef Emeril Lagasse calls a kind of “culinary Olympics” taking place in New Orleans this week
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.A pastry competition kicked off what Chef Emeril Lagasse a kind of “culinary Olympics” taking place in New Orleans this week, with chefs from nine countries in North and South America competing for honors in a host city that gets to show off its celebrated food culture.
The Pastry World Cup event started Tuesday. It coincides with the Bocuse d'Or Americas competitions. While pastry was the focus Tuesday, competitions involving savory creations open Wednesday.
Lagasse, the New Orleans restaurateur and celebrity chef, is honorary president for the Bocuse d'Or Americas event, a prelude to finals early next year in Lyon, France.
“We had to choose ingredients that were indigenous to New Orleans,” Lagasse explained Tuesday. “It's a very tough decision. Do you go the gumbo route? Does somebody in Peru know how to make gumbo?”
The ingredients chosen: alligator sausage, grits, wild boar rack and seafood from the Gulf of Mexico.
“It's going to be really interesting to see what they put together,” Lagasse said.
While Lagasse spoke, the focus at the Ernest N. Morial Convention Center in New Orleans was on Tuesday's pastry competition, where renowned French pastry chef Pierre Hermé lauded the “crème de la crème” of pastry chefs from the participating nations.
The culinary competitions continue through Thursday.