Bocuse d'Or USA Announces Winner

Sun Sep 28, 2008 2:53am EDT

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To Compete in Bocuse d'Or World Cuisine Contest in Lyon

LAKE BUENA VISTA, Fla., Sept. 28 /PRNewswire/ -- The Bocuse d'Or USA
judges and executive board have announced Chef Timothy Hollingsworth of The
French Laundry in Yountville, California as winner of the US competition at a
Grand Gala held during the International Food & Wine Festival at Epcot.  Chef
Hollingsworth will go on to represent the United States and compete in the
Bocuse d'Or World Cuisine Contest in Lyon in late January 2009.
    (Photo: )
    Earlier this year, Daniel Boulud, Thomas Keller, Jerome Bocuse and many of
this country's leading chefs united their efforts to establish the Bocuse d'Or
USA, the not-for-profit organization created to recruit, train and support an
American team for the world's most prestigious culinary competition, the
Bocuse d'Or World Cuisine Contest, held every other year during the SIRHA
International Hotel Catering and Food Trade event.  The Bocuse d'Or is an
Olympic style event for professional chefs created over twenty years ago by
Paul Bocuse.
    Eight US based semi-finalists teams (one chef plus one assistant/commis)
competed in an elimination contest held over the past two days at the Epcot
International Food & Wine Festival.  The competition, open to the public and
all guests of Epcot, was hosted by WNBC's Al Roker and Chef John Besh. Before
a live audience, the teams prepared elaborate fish and meat platters for a
panel of prominent judges including Michel Bouit, Harmut Handke, Daniel Humm,
Traci des Jardin, Gavin Kaysen, David Myers, Patrick O'Connell, Georges
Perrier, Alain Salihac, Andre Soltner, Laurent Tourondel and Jean-Georges
Vongerichten.  Winners were announced by Food & Wine editor-in-chief, Dana
Cowin, at a ceremony emceed by Susan Ungaro, President of the James Beard
    Daniel Boulud, Chairman, Bocuse d'OR USA noted, "It was so important to
our advisory board that the US candidate represent the best cooking in
American restaurants today.  In fact, when Paul Bocuse invited me to become
Chairman of the US team, my first step was to reach out to the country's best
restaurant chefs so they would encourage the young talent in their kitchens to
compete.  Today's result represented the highest score in an accumulation of
points based on taste, presentation, creativity and technical skill.  The
Bocuse d'Or officials and I couldn't be more proud of the candidate we will
send to Lyon in January."
    Chefs were each required to present two dishes; one fish and one beef, in
both elaborate platters and individually plated portions.  Presentation of
plates comprised 50% of the contestant's total score, determined by the
following criteria each worth 10%- texture and cuisson (perfection in
doneness), harmony of flavors, sophistication and creativity.
    Presentation of elaborate platters counted for 30% of the contestants
scores based on the following three criteria, each worth 10%- complexity,
technical knife skills and originality.  Kitchen organization completes the
final 20% and was comprised of 10% commis performance, 5% cleanliness and 5%
efficiency in timing.
    Competition regulations required that the fish dish be prepared using cod,
prawns and scallops with three garnishes.  Hollingsworth presented Atlantic
Cod with Hawaiian Blue Prawns and Sea Scallops.  The dishes' garnishes
included Artichoke Gratin with Grilled Cod Belly, Hawaiian Blue Prawns, Piment
d'Espelette and Nicoise Olives; Tomato Tart with Charred Green Onions, Sweet
100 Tomatoes, and Tomato Consomme en Gelee; with the third garnish Barigoule
Bread Pudding with San Marzano Marmalade and Society Garlic Blossoms.  Seafood
for all contestants was provided by Pierless Fish Corp.
    The competitions' beef dish required use of tenderloin, beef cheeks and
oxtail.  Hollingsworth's presentation, Brandt Beef Tenderloin Roasted in Bacon
with Beef Cheeks and Oxtail was garnished with Port Wine Braised Oxtail en
Feuille de Bric, with of Violette Figs, Scallion Salad and Truffle Coulis;
Beef Cheek Enveloped in Swiss Chard with Yukon Gold and Black Truffle
Mille-Feuille, Tokyo Turnips and Pickled Pearl Onion Petals; and Hudson Valley
Foie Gras with Cooked Fig Leaves with Jacobsen's Farm Crosnes.
    When asked about his experience in the competition, Hollingsworth noted,
"It's an extreme honor just to have my name associated with the Bocuse d'Or.
I will remember the people I have met and this entire experience for a long
time to come."  Hollingsworth was also quick to acknowledge his young commis,
Adina Guest and noted, "her talent was inspiring."
    Jerome Bocuse, son of competition founder Paul Bocuse said, "My father and
I, as well as the entire Bocuse d'Or USA organization, are extremely proud to
have found a very talented chef who will represent the US team in Lyon.  We
have very high hopes for him and wish him great success in the international
    Hollingsworth will be awarded a three-month paid sabbatical to train for
the Bocuse d'Or World Cuisine Contest in Lyon.  He will be coached by Master
Chef Roland Henin and live and work in a specially constructed training center
located beside The French Laundry in Yountville, California.  Hollingsworth
also received a $15,000 cash prize, a 12-day cruise courtesy of Crystal
Cruises and a timepiece courtesy of Jaeger-Le Coultre.
    The Silver Medal and a $10,000 cash award was given to chef Richard
Rosendale of Rosendales in Columbus, Ohio; and the Bronze Medal with a $5,000
cash award went to Michael Rotondo of Restaurant Charlie at the Palazzo in Las
Vegas, NV.
    The competition also honored a number of chefs for exceptional
performance.  Adina Guest, commis to Timothy Hollingsworth won Best Commis
with her prize including three one-week stages with Rougie Foie Gras, Regis
Marcon and competition founder Paul Bocuse.
    Best Technique with Sous Vide was awarded to Richard Rosendale of
Rosendales in Columbus, Ohio who will win an official certification and
training program with Cuisine Solutions Bruno Goussault, and a complete
emersion circulator and sous vide set from Poly Science.
    The award for Most Promising Chef and Bocuse d'Or Candidate was given to a
young chef whom the judges agreed had the strength and potential to represent
the US team in a future Bocuse d'Or World Cuisine Contest, Michael Rotondo of
Restaurant Charlie at the Palazzo in Las Vegas.  Rotondo's prize package
includes a $10,000 sabbatical provided by Scott Kaysen, a New York based
Gastronomic Philanthropist, to train in three Michelin starred restaurants in
    Best Fish Award was given to Hung Huynh, Executive Chef, Solo in New York
City and Best Meat Award was given to Kevin Sbraga, Culinary Director, Garces
Restaurant Group in Philadelphia, Pennsylvania.  Huynh takes home a set of
cookware by All Clad and Krups; and Sbraga will receive a three-day tour of
Brandt Beef Ranch in Southern, California where a dinner will be held in his
    Each of the eight chef contestants was also given a one-year subscription
to Avero Slingshot Restaurant Management Software.
    The winning chef goes onto compete in the global competition at the SIRHA,
the culinary industry's most acclaimed International Hotel, Catering and Food
Trade event.  The SIRHA exhibition will take place from the 24th through the
28th of January 2009 in Lyon, France and will host the Bocuse d'Or World
Cuisine Contest on January 27th and 28th.
    The full list of competitors for the Bocuse d'Or USA 2008 includes:

    Timothy Hollingsworth, Sous Chef, The French Laundry - Yountville, CA
    Commis: Adina Guest, Commis, The French Laundry

    Chef Hung Huynh, Executive Chef, Solo - New York, NY
    Commis: Girair Goumroian, Student, Culinary Institute of America

    Rogers Powell, Instructor, French Culinary Institute - New York, NY
    Commis: Kyle Fiasconaro, Student, The French Culinary Institute

    John Rellah, Jr., Executive Chef, Hamilton Farm Golf Club - Gladstone, NY
    Commis: Vincent Forchelli, Chef de Partie, Hamilton Farm Golf Club

    Richard Rosendale, Chef/Owner Rosendales - Columbus, OH
    Commis: Seth Warren, Cook, Rosendales

Michael Rotondo, Chef de Cuisine, Restaurant Charlie at the Palazzo -
Las Vegas, NV    Commis: Jennifer Petrusky, Sous Chef, Restaurant Charlie

    Kevin Sbraga, Culinary Director, Garces Restaurant Group -Philadelphia, PA
    Commis: Aimee Patel, Cook, Amada

    Percy Whatley, Executive Chef, Delaware North Parks - Yosemite, CA
    Commis: Josh Johnson, Chef de Partie, Delaware North Parks

    The Bocuse d'Or USA was sponsored by All Clad, Krups, Diageo, Enodis,
Moet Hennessey USA, Sysco, Acqua Panna, San Pellegrino, American Express,
Avero, Brandt Beef, Chefware, Continental Airlines, Rougie, Artisanal Premium
Cheese, Crystal Cruises, Cuisine Solutions, D'artagnan, Opentable, Petrossian
Paris, Pierless Fish Corp., Waring Commercial, and Jaeger-LeCoultre.

    For more information on the Bocuse d'Or USA please contact:
    Bocuse d'Or Press Office:
    Stefanie Cangiano (
    Julia Ruttner (

    For more information on the SIRHA International Hotel, Catering and Food
Trade event please contact:
    Florent Suplisson (
    + 33 (0) 4 78 17 62 93
SOURCE  Bocuse d'Or

Julia Ruttner,, or Stefanie Cangiano,, both of PR Consulting, +1-212-228-8181, for Bocuse
d'Or; or Florent Suplisson for SIRHA International Hotel, + 33 (0) 4 78 17 62
93, or
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