Sebastian Gibrand: A chef is defined by staying true to their style and identity

“In competitions like Bocuse d’Or, there’s always a feeling that you could have done something differently. But at the moment of decision, you have to stand by your choice. You can’t predict the level of the other countries—you can only focus on yourself, your cooking, and on pushing your own limits. During the competition itself, you’re really just executing what you’ve trained for. That’s the easy part. Personally, I love the energy of competing in front of thousands of people, but I know that’s subjective and not everyone enjoys it to the same extent,” says Sebastian Gibrand, coach of the U.S. Bocuse d’Or team.

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