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How Chef Stefani De Palma Led Team USA to Gold at Bocuse d’Or Americas
Manage episode 485179437 series 2939211
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In today’s episode, we chat with Chef Stefani De Palma, former Chef de Cuisine at San Diego’s three-Michelin-starred Addison and Head Chef of Team USA at the 2024 Bocuse d’Or Americas.
Stefani shares her journey from starting as a pastry chef to leading Team USA to a gold medal victory in New Orleans, securing their spot at the prestigious Bocuse d’Or finals in Lyon, France. She discusses the intense preparation, the challenges of the competition, and how her experiences have shaped her approach to mentorship and leadership in the culinary world.
Join us as Stefani reflects on her path to culinary excellence and how she led Team USA to gold at the Bocuse d’Or Americas.
Chapters
1. How Chef Stefani De Palma Led Team USA to Gold at Bocuse d’Or Americas (00:00:00)
2. The Legacy of Bocuse d'Or (00:02:34)
3. The Selection Process (00:04:14)
4. The Vision and the Team (00:06:34)
5. Training and the Thrill of Competition (00:11:47)
6. An Inspiring Plan B (00:18:28)
7. Taking Chances with Addison (00:21:30)
8. Going After the Michelin Stars (00:25:23)
9. Taking the Time for Health (00:28:31)
10. The Process Behind the Scenes (00:32:08)
11. Special Diets and Big Competitions (00:34:14)
12. Opportunity, Mindset, and Success (00:35:26)
13. Chef Stefani De Palma's Ultimate Dish (00:38:07)
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