From our organizers:
Paul Bocuse (1926-2018), the globetrotting French chef and restaurateur, was one of the first celebrity chefs. Born into a family of cooks that dated to the 1700s, he converted his family’s bistro into one of the world’s most venerated restaurants, L’Auberge du Pont de Collonges, which held a Michelin three-star rating for more than half a century. He helped popularize Nouvelle Cuisine in the 1970s and appeared internationally on many TV cooking shows. He wrote best-selling cookbooks, including La Cuisine du marché (1976), La Journée du cuisinier (1980), and Toute la cuisine de Paul Bocuse (2011). Bocuse was not without critics: he was a relentless self-promoter (often referring to himself in the third person), and he routinely diminished a woman’s role in the kitchen.
Panelists include Mitchell Davis, Executive Vice President, The James Beard Foundation, Paul Freedman, the Chester D. Tripp Professor of History at Yale University; Ray Sokolov, author of Steal the Menu: A Memoir of Forty Years in Food (2013); and others. Moderated by Andrew F. Smith, Food Studies program, New School.
Sponsored by the New School Food Studies Program in association with the James Beard Foundation.