Bocuse d'Or 2010
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.
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!”
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.
Luke Bergman, The Modern, Sous Chef (New York, NY)
Michael Clauss, The Daily Planet, Executive Chef (Burlington, VT)
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