clock menu more-arrow no yes mobile

Filed under:

Bocuse d'Or Wire

richard-rosendale-eater-corey-siegel-eater-150.jpgHow are preparations for the Bocuse d'Or going in U.S. team captain Richard Rosendale's "War Room," located in the bunker of a West Virginia resort? Well, not only has the U.S. team spent $150,000 duplicating the kitchen they will use in Lyon, but "trainers have them weight lifting, running, biking, jumping rope and even boxing to get in shape for the grueling 5-hour, 35-minute event." [WaPo]

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day