The Bocuse D’Or is a world culinary competition, named after legendary French chef, Paul Bocuse. Think of it as the Chef Olympics. The biennial competition takes place in two phases – national rounds in which chefs compete to represent their home country and then the finale in which the top 24 countries compete for the ultimate prize.
How does it work? Each team consists of two chefs, one lead and one commis (who must be under 22 years old). The team has 5 hours and 35 minutes to prepare two elaborate presentations: one meat dish and one fish dish. Taking place in an open “culinary theatre,” kitchens are lined up side by side, facing the 24 judges, press and up to 1,000 spectators. No pressure, right?!
The judges score based on technical skill, sophistication, creativity and physical beauty with two-thirds of the possible 80 points going toward overall quality of the dishes and one third toward presentation. In the finale, the team with the highest score is awarded the Bocuse d’Or trophy, a grand prize of €20,000 and bragging rights FOREVER.
This cycle’s “big show” will take place in Lyon, France in early 2013 but the national competitions are under way right now. Last night the Culinary Institute of America in Hyde Park, NY hosted the US competition.
Congratulations to Richard Rosendale, executive chef of the Greenbrier in White Sulphur Springs, W.Va! Richard and his commis, 21 year old Corey Seigel, won the gold medal and will go on to compete at the international Bocuse d’Or in Lyon, France, next January.
We were beyond proud to both attend and to be a sponsor. Check out some of our iphone snapshots and some great pro pics from flickr user nicknamemiket…..