Catch week 4 of the Bocuse d’Or news video! Find out what goes on behind the scenes of the “culinary Olympics”!

 

Watch the first episode of the Bocuse d’Or weekly news, sponsored by All-Clad!

Want to learn more about Bocuse d’Or? Read about it here and here.

 

Watch the James Beard Foundation’s nominee announcement today via Livestream.

 

Gold Medal Dining Experience at Bouley Test Kitchen #NYC, February 11, 2012

 

All-Clad sponsors Gold Medal Dining Experience!

All-Clad is proud to sponsor the Gold Medal Dining Experience, benefiting USA Swimming!

To celebrate and support healthy eating, 4-time Olympic gold medalist Garret Weber-Gale (and founder of athleticfoodie.com) and 3-time Olympic gold medalist Rowdy Gaines are inviting 50 honored guests to a meal you won’t forget with the following world renowned chefs:
 
Florian Bellanger
Cupcake Wars

 David Bouley
Renowned New York Restaurateur

Daniel Boulud
Chef/Owner of one of the “ten best restaurants in the world”

Tom Colicchio
Top Chef

Daniel Humm
“Best Chef: NYC”

One night only, February 11, 2012. If you’d like to be a part of this amazing experience, visit HERE to find out more, or check out the Sports Illustrated article!

 

The @AllClad team at @bocusedorUSA! (Taken with instagram)

 

amyblogschow:

this just in…

I attended the USA Finals Competition of Bocuse d’Or at the Culinary Institute of America yesterday to watch four top chefs compete for the chance to represent the U.S. at next year’s international Bocuse d’Or competition in Lyon, France.

Each chef had five and a half hours to prepare two protein platters - one using cod, one using chicken. The platters were presented for judging to select members of the Foundation’s Culinary Council, comprised of some of the most respected chefs in America, including: Grant Achatz, Barbara Lynch, Michael White and more.

The tasting began at 1pm in the CIA’s packed gymnasium. I watched from the upper level as the judges sampled each dish, snapped photos with their iPhones (seriously) and took notes while spectators cheered, rang cowbells and waved towels printed with Bocuse d’Or

Arguably the most intriguing-looking dish of the day came from Chef Richard Rosendale of The Greenbrier in White Sulphur Springs, West Virginia. The audience watched in awe as Chef Rosendale and his assistant deconstructed a chicken and then reconstructed it using layers of various meats, which he then rewrapped in the chicken skin. You can see the winning centerpiece pictured above.

It wasn’t too surprising, then, to learn Chef Rosendale won the competition this morning. My only wish is to try this Frankenstein-like meat creation someday.

Chef Rosendale will be joined in Lyon by his commis (assistant) Corey Siegel. The two will now begin an intensive, year-long training program to prepare for the event, which will feature competitors from 24 countries and is considered the world’s most challenging and prestigious culinary competition. It’s the Olympics of cooking.

Photo provided by First Press PR.

(Source: amycao)

 

@allclad interviews CIA president Tim Ryan. the CIA began in 1946! #news (Taken with instagram)

 

the fans scream “more cowbell!” as @gavinkaysen takes up teams’ techniques #bocuse @bocusedorUSA #news (Taken with instagram)

 

The fans cheer on their American chef at the International Bocuse d’Or competition in Lyon, France 2011.

 

Count Down to the culinary Olympics

It is January— and it is cold and snow should come tonight.  Let it snow!  I couldn’t be happier.  It is time to head north to Hyde Park, NY for the Bocuse d’Or.  This amazing chefs competition is not well known in the US, at least not yet.  But it is the true Top Chef, the real culinary Olympics;  the most strenuous, defining, creative and delicate struggle to the top of the culinary mountain. 

Chef Paul Bocuse established the competition 25 years ago in Lyon.  His goal was simply to inspire excellence in the next generation of chefs.  All around the world for the past 25 years,  young chefs and their younger commis have teamed up and trained fiercely to prepare for the competition in Lyon every two years.  Everywhere, but in the USA.   I was introduced to the Bocuse d’Or competition when chefs Thomas Keller, Daniel Boulud and Jerome Bocuse formed the Bocuse d’Or USA  Foundation in 2007 and started a formal process for selecting and training US culinary delegates for the International competition.  

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