How I Trained Like an Athlete For the Bocuse d’Or

In January 2017, the American team at the Bocuse d’Or competition in Lyon, France, made history when head chef Matt Peters and commis Harrison Turone took the coveted gold for the first time in history. Plate was there for the grueling five-hour competition—a culmination of more than two years of intense training and rule-restricted recipe development. This year, Team USA head chef Matthew Kirkley and commis Mimi Chen will endure what’s been...