The 12 semifinalists will square off on Feb. 6, 2010, at the Culinary Institute of America in Hyde Park, NY, for a highly coveted position on the US team. The winners will then compete at the Bocuse d'Or in Lyon, France, in 2011.
I find it puzzling that, although the competition drew only 17 applicants, the number of candidates seems to have nearly doubled since last year. Still, I'm excited to see how everything pans out. Although I wonder whether Kevin's straightforward, rustic cooking will be too simple for the culinary Olympics, I still hope he goes all the way.
To find out who the other 11 competitors are, read more.
Luke Bergman, The Modern, New York, NY
Danny Cerqueda, Carolina Country Club, Raleigh, NC
Michael Clauss, Daily Planet , Burlington, VT
Kevin Gillespie, Woodfire Grill, Atlanta, GA
James Kent, Eleven Madison Park, New York, NY
Mark Liberman, Roxy's Black Sheep, West Palm Beach, FL
Christopher Parsons, Catch, Winchester, MA
Jennifer Petrusky, Charlie Trotter's, Chicago, IL
John Rellah, New York Yacht Club, New York, NY
Jeremie Tomczak, French Culinary Institute, New York, NY
Andrew Weiss, The Chef's Workshop, Las Vegas, NV
Percy Whatley, The Ahwahnee, Yosemite, CA
Photo courtesy of Bravo