For the first time, a U.S. team walked away with top honors at the prestigious Bocuse d'Or chef competition, seen as the Olympics of cooking.
The U.S. team was led by chef Mathew Peters and commis, or assistant, Harrison Turone. Norway took silver, and Iceland took bronze.
The competition pits 24 chefs against each other and is billed as the "most demanding and prestigious reward in world gastronomy," started by legendary French chef Paul Bocuse. The U.S. has long been an underdog: It has only stood on the podium once before, when it took silver in 2015.
Chefs prepare for months for the strenuous competition, which held its grand finale in Lyon, France, on Tuesday and Wednesday. Before they even get there, they must first prove their mettle over 18 months of qualifying rounds.
The finale was comprised of two "highly symbolic tests," which the chefs must complete in 5 hours and 35 minutes. The first test, described as a nod to the past, called for contestants to prepare a "modern interpretation" of the classic Lyonnaise dish "chicken and crayfish." This dish was the theme of the first-ever contest, held in 1987.