Posted by Ocean City Today, MD on December 11, 2009 at 13:51:32:
Bocuse d'Or World Cuisine Contest grueling, even for experts
International competition attracts chefs to France
DEBORAH LEE WALKER n Contributing Writer
The Bocuse d'Or World Cuisine Contest is one of the world's most grueling international culinary competitions. It is held every two years in Lyon, France. Twenty-four countries are selected to compete, and each country's team consists of one chef and one assistant.
World-renowned Chef Paul Bocuse created the competition in 1987 as a showcase of the extraordinary dedication, skill and precision that is required to execute the finest cuisine possible.
The qualification process in the U.S. is as follows: The chef must be 23 years of age or older by January 2011 (next competition) and the assistant aged 22 or under on January 2011. The Bocuse d'Or USA Foundation will select 16 two-member teams, which will compete at the Culinary Institute of America in Hyde Park, N.Y.
Each team will prepare one protein dish (chicken) in two and a half hours. Eight of these teams will advance to the finals, where they will prepare two protein dishes (salmon and lamb) in five and a half hours.
In the next two days, one team will be selected to represent the United States. The winning team will practice months for this international rivalry.
The prerequisites for this competition demand nothing less than a masterpiece. Each team is allotted five and a half hours to create a spectacular platter. One is centered on seafood and the other a particular meat. The 2011 competition selections are chicken and salmon. Each entry is accompanied by three original garnishes.
The judges evaluate the harmony of flavors and presentation, the level of technical skill and taste. The smallest details are important, as the tiniest mistake can send a team home in last place. For example, finding a single bone in a fish is a sure way for a team to depart empty-handed.
Any ingredient brought in must not have been prepared in anyway. This includes stocks, sauces, washing, peeling, trimming, scaling, etc. All incoming ingredients will be scrutinized by the judges and will be rejected should they not meet the specified criteria.
Entry forms include menu description, recipes and method of production, consolidated work plan, equipment requirements and specific amounts of any food used in the competition.
The day following the competition, Chef Bocuse hosts a breakfast at his restaurant in Collonges for the top three teams. The fruits of their labors are honored by installing a plaque engraved with their names and countries on the front walkway into the restaurant.
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