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Eater notes that the selection process is underway for contestants in the prestigious opportunity to represent the USA at the world culinary olympics.
The selected applicants will be evaluated at the Culinary Institute of America in February (cold, cold, and likely snowy) for elimination stages, the winner will move on to the world finals...
National Team
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Bocuse d'Or seeks chef applicants for world culinary olympics
#1
Rail Paul 
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Posted 16 October 2009 - 06:11 PM
My only complaint was that if they need to charge me $30 because they're robbing the duck to pay the boar they might as well give me a more substantial portion of flour, water, and bits of meat.
Orik, on the pasta price at Hearth in NYC
Orik, on the pasta price at Hearth in NYC
#2
Suzanne F
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Posted 16 October 2009 - 06:50 PM
This gives the US a much better chance -- a much longer prep time. As noted in Knives at Dawn, the selection process for the (January) 2009 team only started shortly before September 2008 -- not anywhere near enough time both for team selection and training. In fact, there was no formal organization in place until spring of 2008. That's taken care of now (the Bocuse d'Or USA Foundation), so there's lots more time to get the team itself organized, and have a year to practice.
Last time the competition to select the Team USA took place at Disney World in Orlando in September. From one weather extreme to another.
But much closer to the feel of Lyons in January.
Last time the competition to select the Team USA took place at Disney World in Orlando in September. From one weather extreme to another.
But much closer to the feel of Lyons in January.
"This place was the 4'33" of flavour." -- Adrian, September 18, 2011
yes sir... i get sad when i don't cook
-- Daniel, December 13, 2011
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
yes sir... i get sad when i don't cook
-- Daniel, December 13, 2011
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
#3
Rail Paul
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Posted 08 December 2009 - 02:03 AM
12 semifinalists have been identified, and will now compete:
from Eater:
· Luke Bergman, The Modern, New York, NY
· Danny Cerqueda, Carolina Country Club, Raleigh, NC
· Michael Clauss, Daily Planet, Burlington, VT
· Kevin Gillespie, Woodfire Grill, Atlanta, GA (Top Chef)
· James Kent, Eleven Madison Park, New York, NY
· Mark Liberman, Roxy’s Black Sheep, West Palm Beach, FL
· Christopher Parsons, Catch, Winchester, MA
· Jennifer Petrusky, Charlie Trotter’s, Chicago, IL
· John Rellah, New York Yacht Club, New York, NY
· Jeremie Tomczak, French Culinary Institute, New York, NY
· Andrew Weiss, The Chef’s Workshop, Las Vegas, NV
· Percy Whatley, The Ahwahanee, Yosemite, CA (a contender last year)
Update
from Eater:
· Luke Bergman, The Modern, New York, NY
· Danny Cerqueda, Carolina Country Club, Raleigh, NC
· Michael Clauss, Daily Planet, Burlington, VT
· Kevin Gillespie, Woodfire Grill, Atlanta, GA (Top Chef)
· James Kent, Eleven Madison Park, New York, NY
· Mark Liberman, Roxy’s Black Sheep, West Palm Beach, FL
· Christopher Parsons, Catch, Winchester, MA
· Jennifer Petrusky, Charlie Trotter’s, Chicago, IL
· John Rellah, New York Yacht Club, New York, NY
· Jeremie Tomczak, French Culinary Institute, New York, NY
· Andrew Weiss, The Chef’s Workshop, Las Vegas, NV
· Percy Whatley, The Ahwahanee, Yosemite, CA (a contender last year)
Update
My only complaint was that if they need to charge me $30 because they're robbing the duck to pay the boar they might as well give me a more substantial portion of flour, water, and bits of meat.
Orik, on the pasta price at Hearth in NYC
Orik, on the pasta price at Hearth in NYC
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