爆料王

A packed room of culinary students listened in awe as world-renowned American chef Phillip Tessier relayed his mind-blowing experience of leading the US to victory in the Bocuse d鈥橭r.

The celebrated chef, who won silver in what is arguably the most prestigious global cooking tournament in 2015 and coached the team that took the coveted gold in this year鈥檚 show-stopping final in Lyon 鈥� also shared his top 10 ingredients for competing on his flying visit to UCB.

In the UK to assist in the selection of the聽聽for the 2019 Olympics of the food world, Phillip said courage, talent, hard work, grit, humility, opportunity, teamwork, failure, leadership and faith were all vital for reaping success on the competitive stage.

鈥淔rom pretty humble beginnings, I found myself facing the same challenges as you as a young chef,鈥� he said during his aspirational talk to students from across the College of Food.

鈥淐ompeting in the Bocuse d鈥橭r arena in front of 2,500 screaming fans was terrifying, but it was such an amazing feeling to be called up on that podium. To then coach the USA team that took gold was a fairytale ending. It鈥檚 about facing our fears and pursuing our dreams.鈥�

Phillip, who hails from Napa Valley in California, trained at the 聽in Hyde Park, New York, and after graduation, sought out the best kitchens of France, New York and California to hone his craft.

Over three decades, Tessier 鈥� whose new book,聽Chasing Bocuse, is now on sale - worked at some of the world鈥檚 most renowned restaurants, including Roger Verge鈥檚聽聽, Eric Ripert鈥檚 聽and Thomas Keller鈥檚聽聽,听听听补苍诲听听.