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Anyone with even a casual interest in gastronomy has likely heard of Paul Bocuse, one of the most esteemed chefs in history and a true icon in the culinary world. His dishes and culinary philosophy continue to inspire people across the globe—both culinary enthusiasts and professionals—even after his passing. Paul Bocuse, the emblematic chef of Lyon, France’s gastronomic capital, earned the title "Chef of the Century" due to his profound influence on the culinary arts.
Bocuse owned multiple Michelin-starred restaurants in Tokyo, New York, and Disney World Orlando, as well as seven brasseries and a hotel in Lyon. These, along with his iconic recipes, were his calling card. Although he no longer actively worked in the kitchen later in life, he continued to oversee everything, despite his declining health. He personally greeted guests, walked among them, and ensured that the dishes they ordered became unforgettable experiences.
What many don’t know is that Bocuse began cooking at a very young age—just 8 years old—under the watchful eye of his mother and with inspiration from his father, who came from a long line of chefs. For him, cooking was a relief. He would often joke in interviews that whenever he received low grades in school, he would head to the nearby Saône River, catch some fish, and cook it immediately.
At 18, he was drafted into the army during a tumultuous time: World War II. After being wounded in Alsace, he was transferred to a U.S.-run hospital, where a blood transfusion saved his life. In gratitude, Bocuse always flew an American flag at the entrance of his restaurants.
Following the austerity of the war and the harsh experience of military life, he began working as a chef for a private household that could afford luxury products, giving Bocuse the opportunity to refine his culinary skills. Soon after, he began an apprenticeship at La Pyramide, a restaurant in Vienne (western France), where he had the chance to be mentored by Fernand Point. This marked the beginning of one of the brightest phases of Paul Bocuse’s career: from Baccarat crystal glasses to limousines parked outside the restaurant, and the enormous portions served in the post-war period, when people cared little about dieting and more about indulgence and the pleasure of flavors, everything sparkled.
Within a few years, he took over L’Auberge du Pont, the restaurant that would soon earn him fame and three Michelin stars. With his rich cuisine, rooted in the authentic French tradition, Bocuse charmed many high-profile figures, including several French presidents, from Charles de Gaulle to Nicolas Sarkozy.
Although he supported the wave of new French cuisine, known as nouvelle cuisine, Bocuse was always proud that his menu had changed very little over time—a fact for which he was occasionally criticized by food critics. In fact, Bocuse himself once remarked that journalists Gault and Millau, who published the 10 principles of nouvelle cuisine, had associated him with the movement without his explicit intention.
Yet, regardless of the circumstances, as a true lover of gastronomy, Bocuse understood and proudly embraced his role, mentoring generations of chefs who believed in their calling and purpose. He shared his knowledge and experience, passing on the joy he found in cooking.
In 1990, he founded the Institut Paul Bocuse, a school of culinary arts and hospitality management that became a prestigious institution for bachelor’s and master’s graduates in its specialties. Each year, he hosted the Bocuse d’Or, one of the world’s most renowned competitions for professional chefs, where the winners were awarded medals by the French president.
In his own restaurant kitchens, Bocuse was known for his meticulous attention to detail, inspecting everything from the chefs’ fingernails to how they worked. He confessed to being a proponent of military-like organization and rigorous discipline but maintained that he was never unfair to his staff—a fact evidenced by the loyalty of many employees, some of whom stayed with him for over 40 years.
Beyond military discipline, however, Bocuse always promoted a spirit of camaraderie among chefs, believing that competition should not divide them, but rather that their shared passion for flavors should unite them. It’s no wonder: fraternité is, after all, part of France’s national motto, a country whose traditions Bocuse deeply respected until the end of his days. He passed away on January 20, 2018, but his legacy continues to live on through the inspiration and example he left for future generations of chefs.
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