Press release
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december 20, 2016 - Kellogg
Bocuse d’Or Team USA Just Created Epic Cereal Bowls For Kellogg's NYC
Kellogg’s NYC, the recently opened cereal bar in Times Square (with recipes by Christina Tosi), is rolling our new creations from Bocuse d'Or Team USA starting this week. Two years ago, the U.S. team placed second at the competition many consider to be the culinary Olympics. Next month, Team USA heads out once again to the biennial event in Lyon, France.
Chefs lending a cereal creation to the Kellogg’s celebratory pop-up menu include Philip Tessier: the coach of the 2017 USA team, Thomas Keller of Per Se and French Laundry, and Gavin Kaysen of Minneapolis hot spot, Spoon & Stable. Mathew Peters, the executive sous chef at Per Se in New York and his commis Harrison Turone are representing the 2017 team.
Each chef’s creation will be available for one week and then all will be available for a grand finale at the end of the month. Bowls are available through February 5. Proceeds from the bowls help fund the Ment'or program, which supports culinary students and education.
"It's been amazing to see how these chefs relate to cereal and translate it in their own unique ways," said Sandra Di Capua, co-owner of Kellogg's NYC. "In some cases, they highlighted a childhood memory; in others, they tapped into familiar flavors and showcased them in a new way. The bowls are all so delicious, fun, and innovative, and really show how cereal can be an awesome canvas for so many different personalities and palates."
Daniel Boulud of New York’s Daniel kicked off the celebration this week with his creation called Turkish Coffee Delight, blending Cracklin’ Oat Bran, dried figs and sesame halva, served with coffee-cardamom-orange blossom infused-milk.
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