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Bocuse d'Or USA Finals to Take Place January 29, 2012 at The Culinary Institute of America

Four Finalists Vie to Represent the USA in Lyon, France in 2013

New York, NY (January 13, 2012) --The Bocuse d'Or USA Foundation, a non-profit organization committed to inspiring culinary excellence, led by Chefs Daniel Boulud, Thomas Keller, and Jerome Bocuse, will hold the USA Finals Competition on January 29, 2012 at The Culinary Institute of America in Hyde Park, New York. The competition, which runs from 8:00 am to 2:45 pm on January 29, is open to the public and admittance is on a first-come, first-served basis.

The competition will decide the USA representative at the international Bocuse d'Or, which will take place at the SIRHA International Hotel, Catering and Food Trade Exhibition in Lyon on January 29, 2013, one year to the day from the USA Finals. The Bocuse d'Or, named after legendary French Chef Paul Bocuse, is a biennial international culinary competition that seeks to identify the world's top competitive chef. First held in 1987, the 2013 Bocuse d'Or will feature representatives from 24 countries. (Click here for more information on the Bocuse d'Or.)

USA FINALISTS (click here for bios):

  • Bill Bradley, Chef Instructor, Le Cordon Bleu, Cambridge, MA
  • Danny Cerqueda, Executive Sous Chef, Carolina Country Club, Raleigh, NC
  • Jeffrey Lizotte, Chef de Cuisine, ON2O, Hartford, CT
  • Richard Rosendale, Executive Chef, The Greenbrier, White Sulphur Springs, WV.

Each of the aforementioned USA finalists will have five-and-a-half hours to prepare two protein platters -one cod, one chicken -along with three intricate garnishes. Judging the competition will be a roster of some of the country's best chefs, including: Grant Achatz, Scott Boswell, William Bradley, Michael Cimarusti, Traci Des Jardins, Shaun Hergatt, Gabriel Kreuther, Barbara Lynch, George Mendes, Roland Passot, and Michael White. For the first time, the USA Finals Competition will be produced in concert with GL Events, the company that organizes the Bocuse d'Or in France.

Manitowoc Foodservice and Convotherm are sponsors of the 2012 Bocuse d¹Or Finals Competition
See more at http://www.bocusedor.com/web-tv

On Monday, January 30, 2012, the day after the competition, The Bocuse d'Or USA winner and the Bocuse d'Or USA Foundation Board of Directors will address the media at an 11:30 AM EST press conference at the Sofitel in New York City (media interested in attending should contact First Press PR). The Bocuse d'Or USA winner will then begin an intensive, year-long training regimen to prepare for the January 29, 2013 competition in Lyon. The training will be overseen by the Bocuse d'Or USA Foundation's Board of Directors and Team USA coaches: Chef Gavin Kaysen (head coach), Chef Grant Achatz and Chef Gabriel Kreuther. Chef Kaysen represented the USA at the 2007 competition and was an assistant coach in 2009 and 2011.

"This weekend is about selecting the very best American chef to represent the USA on the international stage. It should be a matter of great pride to our entire American culinary community," said Chef Daniel Boulud.

First Ever Bocuse d'Or USA Commis Competition on January 28, 2012

The CIA will also host the first ever Commis Competition on Saturday, January 28, 2012. As part of this competition, four talented young chefs will each prepare their interpretation of the classic Paul Bocuse dish, Poulet au Vinaigre. This new event aims to identify the country's next rising star in the field of competitive cooking. While the winner of the Commis Competition will not participate in the 2013 Bocuse d'Or (the USA representative chooses his own commis to assist him), the hope is that the winning chef will gain experience to one day represent the USA at the Bocuse d'Or. In addition, Chef Boulud noted, "The first-place prize is a three month professional apprenticeship at a three­Michelin-star restaurant in France. The prize really underlines the Foundation's goal of providing continuing education. It's what I'm most proud of in the Foundation's progress."

COMMIS FINALISTS:

  • Sonny Longboy Acosta, Jr., Cook III, Alan Wong's, Honolulu, HI
  • Tristan Aitchison, Sous Chef, Providence, Los Angeles, CA
  • Samuel Benson, Sous Chef, Café Boulud, New York, NY
  • Rose Weiss, Culinary Extern, Gramercy Tavern, New York, NY

The Commis Competition will be judged by chefs: Grant Achatz, Chris Hastings, Gabriel Kreuther, Alex Lee, Barbara Lynch, and Brad Barnes, CMC, Senior Director of Culinary Education at the CIA.
Both the Commis Competition and USA Finals Competition are open to the public, but space is limited. The weekend festivities at the CIA will also include public book signings by top toques: Grant Achatz, Daniel Boulud, Chris Hastings, Daniel Humm, Thomas Keller, and Barbara Lynch.

About the Bocuse d'Or USA Foundation
Established in 2009, the Bocuse d'Or USA Foundation is a non-profit 501(c)(3) devoted to Inspiring Culinary Excellence in young professionals as well as preserving the traditions and quality of classic cuisine in America. The Foundation -led by a Board of Directors comprised of renowned chefs Daniel Boulud, Thomas Keller and Jerome Bocuse -aims to build a community of young American chefs who are confident in their career pursuits and will be life-long ambassadors of gastronomic excellence. The organization offers educational scholarships, internships, access to a Culinary Council of established professionals and support for the most promising young professionals who are interested in representing the U.S. in the prestigious Bocuse d'Or competition held in Lyon, France every two years. For more information, visit www.bocusedorusa.org.