Having been to the Bocuse D'Or main event last year in Lyon, France, I am very excited for this event. It is great to see the US culinary world taking this as seriously as the Europeans have been doing for a while now. Doing this now should put the US team in good position to work hard to prepare for the grueling event. It begins in less than two weeks! hope to see you there! Per the press release I received, here are the details:
"THE BOCUSE D'OR USA FOUNDATION INVITES GUESTS TO
FINALS COMPETITION AT THE CULINARY INSTITUTE OF AMERICA
Weekend of events to include Chef Demos, Seminars, Cooking Competition and Awards Dinner Celebration
New York, NY (January 22, 2010) -- The Bocuse d'Or USA Foundation invites guests to attend a series of culinary events beginning on Friday, February 5, 2010 and continuing through Saturday, February 6, at The Culinary Institute of America (CIA) in Hyde Park, New York. These events, most of which are free and open to the public, are centered around the U.S. domestic competition, where 12 chef teams will compete for the honor of representing the United States in the prestigious 2011 Bocuse d'Or International Culinary Competition, to be held in Lyon, France on January 25-26, 2011. Established in 1987 by Chef Paul Bocuse, the Bocuse d'Or is the preeminent international culinary competition, in which teams of one chef and one commis (assistant) from twenty-four countries compete for top honors and international acclaim. Highlights of the Bocuse d'Or USA competition at The Culinary Institute of America include:
· BOCUSE D'OR DOMESTIC FINALS COMPETITION: Free & Open to Public
o Saturday, February 6, 2010 / 8:00AM - 6:00 PM / Student Recreation Center
Each of the 12 participating teams will create two elaborate presentations before a live audience and a prestigious panel of chef Judges chosen from the Bocuse d'Or USA's esteemed Culinary Council. One finalist team will be selected to represent the USA at the world's most rigorous culinary competition - the 2011 Bocuse d'Or International Culinary Competition in Lyon, France. The domestic competition will be held in a stadium setting and supporters are encouraged to attend and cheer on the participating chefs. Judges for the competition include the following chefs: Grant Achatz, Paul Bartolotta, Traci Des Jardins, Paul Liebrandt, Walter Manzke, David Myers, Daniel Patterson, Georges Perrier, Alain Sailhac, André Soltner, Susan Spicer, Laurent Tourondel, Alan Wong and Eric Ziebold.
· AWARDS DINNER CELEBRATION: $150 per person
o Saturday, February 6, 2010 / 7:30 PM - 10:00 PM at Farquharson Hall
Guests are invited to join the Bocuse d'Or USA Foundation's President Thomas Keller, Vice President Jerome Bocuse, and Chairman Daniel Boulud for a walkabout awards dinner celebration at The Culinary Institute of America, where the winner of the Bocuse d'Or USA Final Competition will be announced. Guests can expect to mingle with the nation's top chefs and Bocuse d'Or USA competitors. The evening's menu will be prepared by chefs of the Bocuse d'Or USA's Culinary Council, paired with the distinguished talent of The Culinary Institute of America. Guests will also have the opportunity to bid on silent auction prizes of elegant culinary experiences, travel packages, and gourmet delicacies. Proceeds from this event will support The Bocuse d'Or USA Foundation, and tickets are available at http://www.bocusedorusa.org/events.html.
Highlights of the Bocuse d'Or USA Chef demonstrations, seminars and book signings, all free and open to the public, taking place at The Culinary Institute of America include:
Friday, February 5, 2010
· Lamb Seminar, Demo & Tasting hosted by the American Lamb Board with Chef Richard Rosendale (2008 Bocuse d'Or USA Candidate)
o Location: Student Recreation Center
o Time: 11:00 a.m. - 11:45 a.m.
· Foie Gras Seminar & Tasting hosted by Benoît Cuchet, President, Rougié Foie Gras
o Location: Student Recreation Center
o Time: 1:00 p.m. - 1:45 p.m.
· Culinary Demonstration by Chef Charlie Trotter
o Location: Student Recreation Center
o Time: 2:00 p.m. - 2:45 p.m.
· Chef's Round Table - "Crafting Your Career"
Panel to include: Thomas Keller, Jerome Bocuse, Daniel Humm, Laurent Tourondel, David Myers, Alain Sailhac, Traci Des Jardins, Susan Spicer, Norman Van Aken, Daniel Patterson, Walter Manzke
o Location: Student Recreation Center
o Time: 3:00 p.m. - 4:15 p.m.
· Book signings in the Student Recreation Center
* 10:00 a.m. - 10:45 a.m. Andrew Friedman
* 11:00 a.m. - 11:45 a.m. Susan Spicer
* 12:00 p.m. - 12:45 p.m. Thomas Keller
* 1:00 p.m. - 1:45 p.m. David Chang
* 2:00 p.m. - 2:45 p.m. John Besh
* 3:00 p.m. - 3:45 p.m. Grant Achatz
Saturday, February 6, 2010
· Lamb Seminar, Demo & Tasting hosted by the American Lamb Board with Chef Richard Rosendale (2008 Bocuse d'Or USA Candidate)
o Location: Danny Kaye Theatre
o Time: 9:00 a.m. - 9:45 a.m.
· Foie Gras Seminar & Tasting hosted by Benoît Cuchet, President, Rougié Foie Gras
o Location: Danny Kaye Theatre
o Time: 10:15 a.m. - 11:00 a.m.
· Cheese, Wine & the Mediterranean Diet by Max McCalman, Dean of Curriculum and Maitre Fromager, Artisanal Cheese Center, New York
o Location: Danny Kaye Theatre
o Time: 12:45 p.m. - 1:30 p.m.
· Chef's Round Table - "Sustaining Excellence"
Panel to include: David Chang, Timothy Hollingsworth, Daniel Humm, Gabriel Kreuther, Charlie Trotter, Michael Cimarusti
* Location: Danny Kaye Theatre
* Time: 2:30 p.m. - 3:15 p.m.
· Book signings in the Student Recreation Center
o 11:00 - 11:45 a.m. Charlie Trotter
o 12:00 - 12:45 p.m. Susan Spicer
o 1:00 - 1:45 p.m. David Chang
o 2:00 - 2:45 p.m. Max McCalman
o 3:00 - 3:45 p.m. Andrew Friedman
Schedule subject to change.
Sponsors of The Bocuse d'Or USA Foundation include American Express, All Clad, Manitowoc, Continental Airlines, Rougié Foie Gras, Bragard, and the American Lamb Board. For more information on becoming a sponsor or for additional details regarding the upcoming competition including a complete schedule of events, please visit www.bocusedorusa.org<http://www.bocusedorusa.org/>.
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The Bocuse d'Or USA Foundation
Established in 2009, The Bocuse d'Or USA Foundation is a non-profit (501(c)(3)) culinary organization devoted to inspiring culinary excellence within young professionals and preserving the traditions and quality of classic cuisine in America. The Foundation is led by a Board of Directors comprised of Chef Daniel Boulud, Chef Thomas Keller and Jerome Bocuse. Under their direction, the Foundation aims to build a community of knowledgeable young American chefs who are confident in their career pursuits and who will be lifelong ambassadors of gastronomic excellence. The Foundation is dedicated to making the careers of serious young chefs more meaningful and successful by offering them educational scholarships, internships and access to a Culinary Council of established professionals. The Bocuse d'Or USA Foundation helps support the country's most promising young professionals who are interested in competing and representing the U.S. in the prestigious Bocuse d'Or competition held in Lyon, France every two years."
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