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Daily Dish

Bocuse d’Or contestants are announced for February competition

By Betty HallockDeputy Food Editor 
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Thinking ahead, the Bocuse d’Or USA Foundation will choose a candidate to represent the U.S. in the 2011 Bocuse d’Or in February, early enough so that the competitor has time to train. The U.S. semifinals are set for Feb. 6, 2010, at the Culinary Institute of America in Hyde Park, N.Y. Twenty-four teams (each consisting of a chef and his assistant) from around the world will meet at the Bocuse d’Or International Culinary Competition that takes place in Lyon, France, on Jan. 25 and 26, 2011.

The semifinalists were announced this week, chosen from a pool of applicants by members of the U.S. foundation’s board of directors: Daniel Boulud, Thomas Keller and Jerome Bocuse. This year’s semifinalists, including a ‘Top Chef’ alum, are:
Luke Bergman, The Modern, New York

Danny Cerqueda, Carolina Country Club, Raleigh, N.C.

Michael Clauss, Daily Planet, Burlington, Vt.

Kevin Gillespie, Woodfire Grill, Atlanta

James Kent, Eleven Madison Park, New York

Mark Liberman, Roxy’s Black Sheep, West Palm Beach, Fla.
Christopher Parsons, Catch, Winchester, Mass.

Jennifer Petrusky, Charlie Trotter’s, Chicago

John Rellah, New York Yacht Club, New York
Jeremie Tomczak, French Culinary Institute, New York

Andrew Weiss, Chef’s Workshop, Las Vegas

Percy Whatley, The Ahwahanee, Yosemite, Calif.

The 12 chefs will be required to prepare two platters, one featuring salmon and the other featuring lamb, each accompanied by five elaborate garnishes in 5 1/2 hours. Judges include chefs Grant Achatz, David Chang, Tom Colicchio, Traci des Jardins, Daniel Humm, Georges Perrier, Eric Ripert, Alain Sailhac, Laurent Tourondel, Norman Van Aken, Alan Wong, Eric Ziebold and more. The semifinals are open to the public and are free.

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For more information about the contestants by Andrew Friedman, author of ‘Knives at Dawn,’ a book about this year’s Bocuse d’Or competition, click here.

-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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