James Kent

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.

• Get to know your bitters better. — The Epi-Log
• Here's a rich vegetarian soup recipe. — The Atlantic
• Would you drink whiskey in a can? — Eater
• Alice Waters and Bruce Aidells are just a few people who attended the Good Food Awards. — Grub Street SF
• Chef Alain Ducasse is mentoring 15 underprivileged woman and teaching them how to cook. — The New York Times
• A new Kraft kiosk scans your face and knows what you should eat. — Fast Company
• A preview of James Kent's upcoming battle at the Bocuse d'Or. — The Feast
• Learn how to make Andrew Carmellini's cauliflower. — Serious Eats

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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