As a glittering cloud of red, white and blue confetti exploded over thousands of spectators and “The Star-Spangled Banner” boomed throughout Lyon’s cavernous Euroexpo arena, I grabbed my camera and jumped the wall of the press box, to get closer to the action as the crowds descended upon Mathew Peters and Harrison Turone, who had just made culinary history by winning America’s first gold medal at the Bocuse d’Or.
