Over the weekend, eight semi-finalists competed to see who would represent the United States at the Bocuse d'Or, a prestigious international culinary competition. Timothy Hollingsworth, a sous chef at the French Laundry, was selected as the winner. Hollingsworth now has three months to prepare for the French showdown in January. He'll train at a special facility created by Thomas Keller in Yountville, California with head coach Roland Henin.
No American chef has ever won the final competition and the closest one has come to seeing gold was sixth place in 2003.
The chefs and their assistants had to prepare two dishes — one fish and one beef — in front of a live audience. The dishes were judged on a variety of factors including presentation, texture, harmony of flavor, sophistication, and creativity. In the end, Hollingsworth's elaborately garnished Atlantic cod with Hawaiian blue prawns and sea scallops and equally complex beef tenderloin roasted in bacon with beef cheeks and oxtail won.
Dimensione Danza
Erickson Beamon
3suisses
i really do hope that he does well - but i'll have to read up more about his career since i'm not as familiar with him as i was with some of the other chefs being considered. i think that it would be GREAT if we could have a chef that ranked in the top 5 - or even to win since there aren't the highest of expectations from us i don't think. GOOD LUCK!
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