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.
On Tuesday, the first session of The Ahwahnee Hotel's 25th annual Chefs' Holidays came to a close with a blowout dinner — and my lucky self was there to partake in the event. At the cooperative dinner, each of the chefs prepared one dish in the five-course meal, which was served by candlelight in a majestic dining room lined with sugar pine trestles and floor-to-ceiling windows that showcased Yosemite Park. Between the jawdropping ambiance and the even more impressive food, it was certainly a Winter evening to remember. For my favorite moments, read on.