Welcome to News

Chef James Kent to represent U.S. in prestigious International Bocuse d'Or cooking competition in Lyon, France

James Kent, sous chef at New York City’s famous Eleven Madison Park restaurant took home the top prize in this year’s Bocuse d’Or USA competition and has earned the privilege to compete in the culinary world’s equivalent to the Olympics, the International Bocuse d’Or competition held in Lyon, France next year.

This year’s competition included 12 semifinalists from around the United States, each given five-and-a-half hours to create two dishes that exemplified their culinary skills showcasing Scottish salmon and American spring lamb. All contestants worked their magic in kitchens outfitted with state-of-the-art equipment from Manitowoc Foodservice . The four competition kitchens were equipped with Convotherm® Combi Ovens, Garland® ranges and salamanders, plus Delfield® refrigeration, blast chillers, and custom counters.


After the dishes were plated, the chefs presented their creations to a panel of culinary experts to be judged on criteria such as presentation, taste, and creativity. While all submissions were exceptional, Kent’s dishes were recognized by the judges as superior overall and he, along with his commis Tom Allan were declared the winners and will be moving on to compete as the USA representative at the international Bocuse d’Or event in Lyon, France.

Announcing the winners on behalf of Bocuse D’Or USA were Caitlin Rodgers, marketing director of Manitowoc Foodservice, and Francois Houpert managing director of Manitowoc Foodservice France. View a Manitowoc slide show of the event.

Manitowoc Foodservice was a major sponsor of this event at the CIA, not only providing the equipment and installation for all four competition kitchens, but also providing on-site technical support with five corporate chefs on hand throughout the competition. Nora Carey, president of the Bocuse d’Or USA Foundation stated, “Much of our success this weekend is to be shared with the Manitowoc Foodservice team, we are so happy to have them as partners!”

Kent and Allan will work with The Bocuse d'Or USA Foundation in a customized, year-long training program crafted, executed, and supervised by The Foundation's esteemed Board of Directors and Culinary Council. The training kitchen will include the same Manitowoc Foodservice equipment that will be used in next year’s international Bocuse d’Or event.


In addition to representing the United States at the Bocuse d'Or International Culinary Competition in 2011, Chef Kent was also awarded a $5,000 cash prize. In second place, Chef Luke Bergman, Sous Chef at The Modern in New York City, was awarded a trophy and a $4,000 cash prize. In third place, Chef Christopher Parsons, Executive Chef/Owner of Catch in Winchester, MA, was awarded a trophy and a $3,000 cash prize.

This year’s event drew big names. The full list of competitors at The Bocuse d'Or USA Finals Competition 2010 included:


Luke Bergman, The Modern, Sous Chef (New York, NY)
Commis: Joseph Piccione, The Culinary Institute of America, Student

Jim Burke, James, Executive Chef/Owner (Philadelphia, PA)
Commis: Simon Solis-Cohen, The Culinary Institute of America, Student

Danny Cerqueda, Carolina Country Club, Executive Sous Chef (Raleigh, NC)
Commis: Wayne Goode, Caroline Country Club, Prep Cook
Michael Clauss, The Daily Planet, Executive Chef (Burlington, VT)
Commis: Marcella Ogrodnik, The Culinary Institute of America, Student

James Kent, Eleven Madison Park, Sous Chef (New York, NY)
Commis: Tom Allan, Eleven Madison Park, Sous Chef

Mark Liberman, Consulting Chef (San Francisco, CA)
Commis: Leland Cummings, The Culinary Institute of America, Student

Christopher Parsons, Catch, Executive Chef/Owner (Winchester, MA)
Commis: Nathaniel French, Catch, Garde Manger


Jennifer Petrusky, Charlie Trotter's, Sous Chef (Chicago, IL)
Commis: James Caputo, Charlie Trotter's, Cook

John Rellah, NY Yacht Club, Executive Chef (New York, NY)
Commis: Alexander Flynn, The French Culinary Institute, Student
Jeremie Tomczak, French Culinary Institute, Executive Chef - Event Operations (New York, NY)
Commis: Cameron Slaugh, Park Avenue Seasonal, Sous Chef

Andrew Weiss, The Lakes Club at Lake Las Vegas, Executive Chef (Las Vegas, NV)
Commis: Fernando Salazar, The Lobby Bar and Café at Encore, Cook

Percy Whatley, The Ahwahnee, Executive Chef (Yosemite, CA)
Commis: Melissa Marshall, The Culinary Institute of America, Extern

 For a complete slideshow of the event, click here.

About Manitowoc Foodservice
Manitowoc Foodservice, a division of The Manitowoc Company, Inc., designs, manufactures and supplies best-in-class food and beverage equipment for the global foodservice market.  Manitowoc Foodservice offers customers unparalleled operator and patron insights, collaborative kitchen solutions, culinary expertise and world-class implementation support and service, whether locations are around the corner or across the globe.  With operations in the Americas, Europe and Asia, the company has a portfolio of best-in-class brands including Cleveland, Convotherm®, Delfield®, Fabristeel, Frymaster®, Garland®, Jackson, Kolpak®, Kysor//Warren®, Kysor Panel Systems®, Lincoln, Manitowoc® Ice, McCall®, Multiplex®, Merrychef®, Servend® and Manitowoc® Beverage Systems.  For more information, visit www.manitowocfsusa.com
About The Manitowoc Company, Inc.
The Manitowoc Company, Inc. is a multi-industry, capital goods manufacturer with over 100 manufacturing and service facilities in 27 countries. It is recognized as one of the world’s largest providers of lifting equipment for the global construction industry, including lattice-boom cranes, tower cranes, mobile telescopic cranes, and boom trucks. Manitowoc also is one of the world’s leading innovators and manufacturers of commercial foodservice equipment as described above.