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.