Serge Devesa, executive chef at New York's InterContinental Barclay Hotel, prepares bouillabaisse, a specialty from his hometown of Marseille, France. Devesa was just named a master chef by the Maître Cuisiniers de France.
Originally published on Tue March 19, 2013 2:08 pm
On the television show MasterChef, amateur chefs compete for a title and go on to open their own restaurants, or ink TV deals. That's the Hollywood version of the master chef, anyway.
But to earn the title in France, chefs must be inducted into the prestigious — and very exclusive — society called Maître Cuisiniers de France. It's more than 60-years-old, and it's one of the highest honors in the country.
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