Bocuse d'Or

Another year, another winner at the Bocuse d'Or USA. Yesterday, the US representative for the Bocuse d'Or, the world's most prestigious culinary competition, was selected, and the title went to Richard Rosendale, executive chef of the Greenbrier in White Sulphur Springs, WV.

Rosendale, who beat out competitors Jeffrey Lizzotte, William Bradley, and Danny Cerqueda for the title, is a veteran Bocuse d'Or competitor who won the silver in the same competition three years ago. Rosendale will now serve as captain for the USA team at next year's international competition, to take place Jan. 29, 2013, in Lyon, France.

Although Rosendale's got the support of coach Gavin Kaysen and board members Thomas Keller, Daniel Boulud, and Jerome Bocuse, he and the rest of the USA team face stiff competition: sixth is the highest that the American team has ever placed. Could 2013 be the year to change all that?

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Today in France, the world's most well-trained chefs gathered to compete at the Bocuse d'Or — the culinary industry's equivalent of the Olympics. The United States was represented by chefs James Kent and Tom Allan and they were coached by chef Thomas Keller and previous Bocuse competitor Gavin Kaysen.

Despite high hopes that the New York chefs would do better than the previous American team, who finished sixth in 2009, Kent and Allan failed to place once again and came in with a disappointing 10th overall.

The gold medal went to Denmark with Nordic countries Sweden and Norway coming in second and third. Considering that Denmark's Noma was named best restaurant in the world, it's no surprise that the chefs from Northern Europe blew the competition out of the water.

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The US representative for the Bocuse D'Or, the world's most exciting and prestigious culinary competition, has been selected. James Kent, sous chef at Eleven Madison Park in NYC, won the spot on Saturday beating out the 11 other finalists, including Percy Whatley.

The finals competition, which was emceed by Top Chef Masters host Kelly Choi, took place at the Culinary Institute of America in New York. The participating chefs had two and a half hours on Friday and three hours on Saturday to prepare 12 servings each of salmon and lamb dishes along with extensive sides for the judges.

Kent's menu included Scottish salmon with leeks, Alaskan king crab, cucumbers and Meyer lemon, and Spring lamb with piquillo peppers, among other things. The open-to-the-public competition was the culmination of a two-day event that included chef round tables and demonstrations. Kent and his commis, Tom Allan, will spend the next year training to compete in the Bocuse D'Or that takes place in France in January of 2011.

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While the world gears up for next week's Winter Games, the culinary industry is waiting with bated breath for its own version of the Olympics: the Bocuse d'Or.

This Saturday, Feb. 6, at the Culinary Institute of America in Hyde Park, NY, 12 semifinalists will compete for one coveted position on the Bocuse d'Or USA team. The winning chef and commis (assistant) will compete for the world title at the Bocuse d'Or in Lyon, France, next year. While at Chefs' Holidays, I sat down with Percy Whatley, The Ahwahnee Hotel's chef and a returning semifinalist, to hear how he plans to take Team USA all the way. More, after the break.

When Bocuse d'Or USA announced its 12 semifinalists back in December, there was only one shoo-in on the list. Kevin Gillespie, the Top Chef fan favorite, earned his spot during one of the show's elimination challenges. Now, in an interesting turn of events, Gillespie has taken himself out of the competition.

Replacing the Top Chef finalist will be Jim Burke, executive chef at James in Philadelphia. Reasons as of right now are unclear, although Bocuse d'Or expert Andrew Friedman brings up the likely possibility that, with all his recent fame, Gillespie doesn't have the time — and motivation — to train for the event. Somehow, I'm not surprised and always questioned whether his straightforward, rustic approach would jive with the other competition platters.

Are you sad to hear that Kevin no longer has a shot at winning the Bocuse d'Or?

Photo courtesy of Bravo

Yesterday, Bocuse d'Or USA chairman Daniel Boulud announced the 12 semifinalists who will compete to represent the United States in the next Bocuse d'Or. Following in the footsteps of Top Chef's Hung Huynh is Top Chef Las Vegas finalist Kevin Gillespie, who won an elimination challenge to compete at the Bocuse d'Or.

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.