The country’s top professional chefs competed live in the Bocuse d’Or USA competition at the EPCOT® World Showcase Pavilion September 27-28. Each competing chef had two dishes they presented with a five and half hour prep time. The meat course featured beef tenderloin, oxtail and beef cheek. The fish course featured Atlantic cod, Hawaiian prawns and scallops. For each course, the chefs prepared a show platter and plated individual portions with three garnishes for each judge. Plates were judged on taste, artistry and organization.
Celebrity Chef Non Voting Judges included Paul Bocuse, Jerome Bocuse, Daniel Boulud, Thomas Keller and Léa Linster. The event was mc-ed by John Besh, August Restaurant, Dana Cowin, Food & Wine Magazine and Al Roker,NBC’s Today Show.
Technical Kitchen Judge:
Roland Henin, Delaware North Parks Buffalo, NY
Daniel Humm, Eleven Madison Park New York, NY
Traci des Jardins, Jardinière San Francisco, CA
Gavin Kaysen, Café Boulud New York, NY
Patrick O’Connell, Inn at Little Washington Washington, VA
Alain Sailhac, French Culinary Institute New York, NY
Jean-Georges Vongerichten, Jean-Georges- New York, NY
Michel Bouit, World of MBI Chicago, IL
Hartmut Handke, Handke’s Cuisine Columbus, OH
David Myers, Sona Los Angeles, CA
Georges Perrier, Le Bec Fin Philadelphia, PA
Andre Soltner, French Culinary Institute New York, NY