The sous-chef, Matthieu Otto, from a one-star restaurant, aims to represent France at the prestigious Bocuse d’Or competition. At 35, he dreams of this since culinary school. Facing global competitors, including a Michelin three-star American chef, Matthieu prepares intensely with a team, juggling family sacrifices. Matthieu emphasizes creativity despite limited resources. As D-Day approaches, mentors and renowned chefs provide feedback, ensuring a meticulous final rehearsal in Paris. The pressure builds, leading to the intense competition in Lyon.
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The sous chef at this OnStar restaurant is Matthew Oto do you change no you turn it off for a year and a half he went through all the selections to represent France at the Bokus door one of the world’s most prestigious Gastronomy competitions is z in the middle at the
Age of 35 this man from saramin has carved out a small local reputation for himself by working with local produce potatoes being able to make dishes that you love that you enjoy eating with your family and sharing my Origins lie in my grandmother’s cooking the one I love
From my grandfather who was a fan of vegetable gardening he passed on to me his passion for vegetables and his respect for the product he’s been dreaming about the competition for 15 years since he entered culinary school when people talked to us about the buus door I thought it was already
Making us dream however I’m sure that everyone in my class and even today’s high school students thought that would be nice that would be cool but some of them have probably forgotten about it or thought that’s not for me and it’s always been in the back of my mind and
It puts a little spice back into this side of the kitchen in a few weeks time he’ll be up against candidates from all over the world all trained to win ladies and Gentlemen please put your hands together for [Applause] Argentina [Applause] Lali 24 Nations Belgium and two days of
Competition in front of an audience of 2,000 fans months of training for a 5 and a half hour event all of them must make a vegetable chartreuse as a starter and a rack of ve as a main Course to decide between them an our mod of referees 26 Gastronomy professionals who assess Aesthetics taste and Skills behind the friendly atmosphere a battle between Stables of Champions with colossal Budgets facing the French from s the Americans from Napa Val and California the defending Champions pulled out the big guns a Michelin three star Chef Matthew Kirkley 35 the competition is so important to him that he sold his San Francisco home to be closer to his Training
Center he’s also sent his wife and daughter to stay with his mother-in-law for 3 weeks to focus hi honey how are you I’m good and you oh I’m tired and how’s my little girl she’s with Mommy now she’s giving her a manicure for her birthday Violet would like to show you the results
You’ll have to call them on video yes that would be nice but I’m driving now I’ll call him later I love you I miss you okay I love you it’s not easy for family life but we’re in the last stretch His HQ the kitens of the CIA The Culinary Institute of America he trains there 14 hours a day with a team of 10 people how are they doing all are employed for 18 months by a private Foundation that paid €3 million e to win the Bokus store an army of little
Hands under the orders of chef Robert suiki this day real time training parsley here we go do you have the lemon juice with you not yet I won’t tell you twice we Chef because if we’re already late here we might as well stay home Robert was already the winning candidate’s coach two years
Ago the oysters the oyster moose time task a short and precise order 30 seconds it’s like being in the Marines 8 minutes out of 15 chartu is starting now matu has 20 minutes to prepare this Seafood tartar with Teragon which will be used to make his chartreuse a vegetable and shellfish
Cake you’ve got a 9-minute head start if mat keeps up come on Mimi hurry up the 24-year-old assistant who will go to Leon with him struggles with the decoration a fake eggshell reconstituted with rye and a mixture of green thumbs called Salad pastoral according to Jordan the assistant coach Mimi is 12 minutes
Late how many do I need again sorry how many do I need 16 and 16 I need two plates of 16 plan extra every time that way we can remove what’s broken we’ll have to think of a new method we’ve had to change the way we work lately that’s why she’s
Late she gets stepped on to get to the oven the dishes weren’t washed on time we had to organize the space better she’s got to remember all this new organization if she has to pee too bad she doesn’t think about it she doesn’t have the time Jordan and Mimi were already
Working with matur at a three star restaurant in San Francisco they all quit to prepare for the competition a year and a half of work for an undisclosed salary paid by the foundation the subtleties of the recipe are also Secret we were only allowed 1 hour of filming Americans fear
Spying apart from his daily training sessions matu leads the life of an aesthetic the title of best chef in the world would be the crowning Glory of a faultless career born in Baltimore on the east coast of the United States the son of a blue color worker Matthew did not do
Well at school he discovers was cooking by chance at the age of 15 my father told me to get a move on and find a job so I ended up as a dishwasher in a small restaurant and one evening I was asked to help out in the
Kitchen I immediately fell in love with the job I loved the energy and effort it demanded and it felt good to be supervised I felt much better in the kitchen than at school 2 years of cookery school then his first job as a chef first in brasseries than in
Palaces in 2015 he is in charge of a fish restaurant in San Francisco and makes a name for himself with highly aesthetic Creations flounder rolled in vegetable slices and Canal butter C with English peas and wormwood muscles with bacon canalone Style last year Matthew wins big three stars just before Resigning at the restaurant I only had a few hours a week to create new dishes I also had to manage suppliers staff and service and all the preparation beforehand I really wanted to devote myself solely to Creation without any other barrier and that’s what the Bokus door is all
About I’ll cut them in half again creativity the best weapon for matu who doesn’t have the same resources at his disposal he trains in the back kitchen of the restaurant his employer authorizes him to rehearse during working hours with Louis an assistant white wine garlic shots while the
American has four months of intensive training mature will soon only have 3 weeks in Paris he is fine-tuning an element of the garnish it’s thick a cylinder made of dough he’ll fill with an Alan curiosity those are what I’m not from here I don’t have the right pronunciation yet
In addition to these buest plates horseradish ballls a plant with peppery notes the alian Wasabi this is a horseradish cream that I put in the freezer this is a glaze made with clear ve juice very clear almost translucent and in it we put parsley puree so it’s
Going to give us that slightly marbled effect because that’s what the Bokus door is all about the garnishes have to be shiny generous and Gourmet what’s interesting about this kind of garnish is that you’re pretty free you just have to be imaginative and try to do what you really
Want 2 hours work for this garnish alone if the Aesthetics please The Cook The Taste still needs to be improved I think the tile with the onion and the buet is really in the spirit of what needs to be done it’s all about seasoning and adjusting Mato doesn’t have much time to
Devote to his family and friends good morning ladies and gentlemen just a few days before he leaves for Paris for his final rehearsals it’s t and beer night we’ve got everything we need to be happy super Anne his little sister also a mechanic would never have imagined that this inveterate food Enthusiast since
Childhood would one day be tempted by the refinements of hot Gastronomy when my mother cooked on Sundays from time to time he would we’d ask questions how she did it we’d watch but otherwise cooking was more about eating than cooking cheers thanks to all of you cheers in
Paris he will meet with a team of professionals who will make him rehearse in real life conditions loud music for three intensive weeks at a cooking school you have to get used to working in noise just like on D-Day alongside the Mosel candidate a coach romul Fascinate one star chef
That’s good come on romal is paid as a consultant thanks to funding from food industry sponsors who pay out €500,000 to support the Frenchman throughout his training a second coach Johan chapis supervises the hygiene and organization of the kitchen which will count for 20% of the score he has even set up four
Camas on the work surface when we do the debriefs we can prove it to them oh well I did that no you didn’t look and it helps to keep the work surface organized and clean even if it’s a plate right now I can see that his spatula is upside
Down is it serious if the spatula is upside down a judge in the Box why is it upside down for us that’s the big detail to spice things up six renowned chefs pay them a visit they have volunteered to advise the tricolor cult no it’s he’s wasting an awful lot
Of time and we he’s like that the spatula see that’s what we did in the beginning hot hot Matthew is not impressed he finishes both dishes on time Bring Me The Cutting Board please the result is quite different from his restaurant sauerkraut wait we’re good to go chartreuse of oyster mousse and cool
Fired cauliflower with oyster jelly pearls and those famous buis pletzel with horseradish to accompany a o cure handbag style Rak ofil super excellent this is really interesting yeah the horse Rish adds fresh with these creations the French are hoping to get more than fifth place like they got two years ago mat
You it’s been the juice great really thank you dday 5:30 in the morning each team brings its own utensils for the rest the competitors are on equal terms ovens and fridges are provided the products come from the same wholesaler the scallops as well as the rack of
Ve guys don’t put anything on top three star American Chef Mat and and his team arrived in Leon a week ago to recover from jet lag they flew in their equipment by cargo plane how are you feeling Robert I’m okay not too stressed a little it’s great to be back
Here this is the 12th time 20 minutes to go let’s go each team is assisted by a French and an English-speaking student teams are drawn by lot Julian a culinary arts graduate is going to work with the Americans you stop when I tell you to you clean the utensils and put them back
Don’t mix these up this is a measuring cup are you happy Julian 10 on the right Mimi on the right okay right 5 and a half hours of competition without a break mat cuts the ve in front of an impressed jewry and his wife Lorraine who’s flown
In from California on this occasion I’ve never seen anything like that here he’s really very focused to be honest I was getting tired of hearing about it but when you see the result it’s very Impressive as for Matthew he can count on the support of his colleagues until the final whistle right on [Applause] Schedule [Applause] It’s now up to the Americans to reveal the secret they’ve been keeping a chartreuse rosette with vegetable Petals the deliberations of the 26 jurors promis to be Surprising on the top step of the podium [Applause] Denmark with this chartreuse of green apples Romanesco cabbage and scallops Matthew end up in sixth place his buers PL were deemed too simple but he still won the prize for the most beautiful [Applause] starter a lot of great things have happened to us and great meetings with
My coaches with everything it was a really exceptional two days all I can say is thank you again for Mr Cole for creating this competition because it’s been a real [Applause] thrill a cold shower for the Americans however Mimi and Matthew came ninth nice technique but lacks
Flavor how are you I’m fine I did my best but I wasn’t happy with myself anyway do you think you’ve made any mistakes no then you did a good job Matthew heads back to San Francisco to look for a new position as a restaurant chef