New York, NY (January 30, 2012) -The Bocuse d'Or USA Foundation held the USA Finals Competition at The Culinary Institute of America in Hyde Park, New York, yesterday, January 29, 2012, and is proud to announce that of Chef Richard Rosendale of The Greenbrier in White Sulphur Springs, West Virginia, won the competition and will represent the United States at the 2013 Bocuse d'Or in Lyon, France (January 29-30, 2013). Chef Rosendale will be joined in Lyon by his commis (assistant) Corey Siegel. The two will now begin an intensive, year-long training program to prepare for the event, the world's most challenging and prestigious culinary competition. Pictures of Chef Rosendale and his dishes from yesterday's USA Finals can be found here.
Chef Rosendale, a Certified Master Chef (CMC) who has competed in over 40 international culinary competitions, bested three other talented finalists: Chef Jeffrey Lizotte (On20, Hartford, CT) who took the silver; Chef William Bradley (Le Cordon Bleu, Cambridge, MA) who took the bronze; and Chef Danny Cerqueda (Carolina Country Club, Raleigh, NC) who placed fourth. Chef Rosendale's winning dishes, a Celebration of River & Glen Hookers Cod and D'Artagnan Winter Chicken Preparations, can be viewed here. Chef Rosendale and the Foundation's Board of Directors will host an 11:30am press conference at the Sofitel in New York City. Media who would like to attend can e-mailFirst Press PR.
Each chef had five-and-a-half hours to prepare two protein platters - one using River & Glen Hookers cod, one using D'Artagnan chicken - each with three intricate garnishes. The platters were presented for judging to select members of the Foundation's Culinary Council, comprised of some of the most respected chefs in America, including: Grant Achatz, Scott Boswell, William Bradley, Michael Cimarusti, Shaun Hergatt, Gabriel Kreuther, Barbara Lynch, George Mendes, Roland Passot, Michael White, and Alan Wong.
With the USA Finals complete, the training for next year's Bocuse d'Or in Lyon now begins. Chef Rosendale will be mentored by the Foundation's Board of Directors, Chefs Daniel Boulud, Thomas Keller, and Jerome Bocuse, and Team USA coaches Chefs Gavin Kaysen (head coach), Grant Achatz and Gabriel Kreuther.
Chef Gavin Kaysen, USA's head coach noted, "We will begin our training right out of the gate, heading to the French Laundry training facility for an intensive two weeks, establishing the theme of our platter and its overall culinary direction. Throughout the year, we will then have milestones in place for finalizing everything from the platter design to the garnishes. We've also brought on two other coaches, Grant Achatz to represent the modernist perspective and Gabriel Kreuther to represent the traditionalist point of view. Their input, my own experience competing in the event, and Chef Rosendale's talent and hard work, will hopefully get us on the podium."
The 2013 Bocuse d'Or, the 26th edition of the competition, will feature competitors from 24 countries. The biennial international culinary competition, named after legendary French Chef Paul Bocuse, seeks to identify the world's top competitive chef. It takes place at the SIRHA International Hotel, Catering and Food Trade Exhibition and is organized by GL events.
Rose Weiss Wins First Ever Bocuse d'Or USA Commis Competition on January 28, 2012
On Saturday, January 28th, the day before the USA Finals, the CIA played host to the first ever Commis Competition, which was created to help identify an American rising star in the field of competitive cooking. Rose Weiss, a current student of the International Culinary Center and extern at Gramercy Tavern in New York City, impressed the judges with her interpretation of the classic Paul Bocuse dish, Poulet au Vinaigre. In winning the competition, Ms. Weiss will receive a three month paid apprenticeship at a three-starred Michelin restaurant of her choice in France. Ms. Weiss beat out Samuel Benson (Cafe Boulud, NY, NY) who placed second; Tristan Aitchison (Providence, LA, CA) who placed third; and Sonny Longboy Acosta (Alan Wong's, Honolulu, HI) who placed fourth. Judging the rising stars were Chefs Grant Achatz, Chris Hastings, Gabriel Kreuther, Alex Lee, Barbara Lynch, and Brad Barnes, CMC, Senior Director of Culinary Education at the CIA.
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.
About GL events
As the leading fully integrated provider of event solutions and services, GL events offers specialized expertise for every area of the event industry throughout the world. Within GL events, the Food Industry Department has acquired impressive expertise in organizing exhibitions and events dedicated to all forms of food services, including Sirha, the global hotel and food service trade show, and the prestigious Bocuse d'Or, for the last 25 years. Since then, the competition has never ceased to raise expectations and expand its scope - making it an iconic, worldwide culinary event. In collaboration with the Bocuse d'Or USA Foundation, GL events is pleased to contribute its experience and know-how to the Bocuse d'Or USA Competition for the first time in 2012. For more information, visit www.gl-events.com/homepage.
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