Top US chefs prepare for Bocuse d'Or USA competition using Manitowoc Foodservice equipment
January 28th, 2010
The pressure is on for 12 US culinary art students and young chefs from across the nation as they vie for the chance to become the USA representative to the 2011 biennial International Bocuse d’Or competition, the world’s most rigorous culinary competition held in Lyon, France.
On Saturday, February 6, 12 two-member teams from the United States will compete against each other at The Culinary Institute of America (CIA) in Hyde Park, New York to create two elaborate protein-based dishes before a live audience and a prestigious panel of judges. Based on presentation, taste, and creativity the judges will send one team on to France as the USA representative to compete in the 2011 biennial International Bocuse d’Or event. Once selected, Team USA will receive further training under the supervision of world-renowned chefs, Daniel Boulud, Thomas Keller, and Jerome Bocuse.
Alison Cullin-Woodcock, corporate executive chef for Manitowoc Foodservice looks forward to the upcoming competition and sees it as a unique opportunity for the participants. “The best equipment in the world, in the hands of some of the best chefs in the world, is the only way to create the magic needed to succeed in such a prestigious competition. We are equally excited for all the candidates as they venture forth into a new area of their career. Everybody deserves the chance to compete on the world stage, and with our kitchens they have the Grand Prix opportunity.”
As the Official Sponsor of the event, Manitowoc Foodservice will be outfitting/equipping four separate kitchen areas with Convotherm® combi-ovens, Garland® ranges, Delfield® refrigeration and custom prep tables, and Merrychef®.