This platter is yours for $15,000
Each chef at the Bocuse d'Or has to have two platters -- one for beef dishes and one for seafood dishes. U.S. competitor Timothy Hollingsworth's platters were created by restaurant designer Adam Tihany (Per Se, Daniel, Le Cirque); his meat platter had recessed lights. France's Philippe Mille says he worked directly with silversmiths to design his platters.
So what to do with them after the competition? Skeie is selling the platter he used for his beef dishes, four re-configurable silver-plated pentagons designed by Johan Verde. (Skeie says he can engrave his signature for the buyer.)
His fish platter already has been sold to a sponsor. Skeie says: "It will be hanging at a nice place in my hometown, Fitjar."
PHOTO GALLERY: Check out the training that goes into the Bocuse d'Or -- dubbed "the Olympics of the food world."
-- Betty Hallock
Photo: Geir Skeie