Gold Medal Gastronomy: Inside the High-Stakes World of the Culinary Olympics

Our guest today is Chef Paul Jensen, who is the executive chef of fine dining at Big Sky Resort, a former restaurant owner, seasoned culinary competitor, and a newly named member of the 2028 U.S. Culinary Olympic team.

With over 30 years of competition experience, Paul has represented the U.S. on the global stage, honing his craft through more than 100 contests. His dedication to food, mentorship, and the art of receiving feedback has shaped his journey, culminating in his spot on the Olympic team. In this conversation, we explore his background, the unique world of culinary competition, and what it means to represent the U.S. in one of the most prestigious food contests on earth.

RELATED LINKS:

Culinary Team USA

Learn More: Culinary Olympics 

Check out the Blister Craft Collective

Become a BLISTER+ Member

TOPICS & TIMES:

Apprenticeship & Student Chef Competitions (5:38)

Classic Culinary Arts (10:25)

Competition History (and squid tubes) (18:19)

“Everyone Has a Plan Til You Get Punched in the Face” (22:54)

Culinary Olympics (29:14)

Influence of Olympics on Cuisine (33:23)

Trying Out For the Team (44:30)

Training Sessions (48:59)

Which Countries Dominate? (54:03)

Recipe Development (58:00)

Why Farm-to-Table Should Not Be a Movement (1:00:49)

Follow the Culinary Olympics (1:02:02)

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