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Oso Sweet Onions Help U.S. Chef Win Top Prize

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(Lyon, France, February 2003) National champion chefs from 24 countries competed in Lyon, France recently, and American Chef Hartmut Handke came out on top in the meat category at the Bocuse d'Or World Cuisine Contest. This was the first medal ever won by a U.S. chef at this prestigious competition.

The Bocuse d'Or is a fast-paced, spectator competition in which two dozen of the world's most talented and decorated chefs compete to out shine and out style each other in a race against the clock.

Chef Handke and his apprentice, Heather Brinker, had just five and one-half hours to prepare two main courses for 12 judges. Each course was served along with three side dishes on one platter that was carried to the judges' dais amid thousands of cheering spectators. Competitors were judged on both taste and presentation.

"I'm honored to be the first American chef to win a medal at the Bocuse d'Or. For many chefs this is like winning an Olympic medal", said Handke after his victory. "OSO Sweets really helped elevate all my preparations they infused each dish with a wonderful sweet onion flavor and became especially savory when cooked. They really are like no other onion on earth."

The Bocuse d'Or World Cuisine Contest is held every two years in Lyon, France, during SIRHA, an international food trade exhibition attracting over 164,000 attendees. Each participating country conducts a national selection process to pick their representative. In the United States, the Bocuse d'Or USA holds a series of competitions, with the finals being held at the National Restaurant Association Restaurant Hotel-Motel Show. The competition is open to all professional hotel and restaurant chefs who are U.S. citizens.

For information about the Bocuse d’Or visit


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