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Competition

Bocuse d’Or 2013


Meet the Finalists for the upcoming USA Competition:



Bocuse d’Or 2011


The 2010 USA Competition took place at The Culinary Institute of America on February 5-6, 2010 in Hyde Park, NY. In addition to the heated competition, featuring 12 teams from all over the country, guests also enjoyed celebrity chef demonstrations, seminars, and book signings, as well as a walk-about awards dinner celebration hosted by Bocuse d’Or USA Foundation’s President Thomas Keller, Vice President Jerome Bocuse, and Chairman Daniel Boulud, with The Culinary Institute of America

WINNERS
1st Place
James Kent, Eleven Madison Park, Sous Chef (New York, NY)
Commis: Tom Allan, Eleven Madison Park, Sous Chef

2nd Place
Luke Bergman, The Modern, Sous Chef (New York, NY)
Commis: Joseph Piccione, The Culinary Institute of America, Student

3rd Place
Chris Parsons, Catch, Executive Chef/Owner (Winchester, MA)
Commis: Nathaniel French, Catch, Garde Manger

Best Commis
Marcella Ogrodnik, The Culinary Institute of America, Student

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

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

2010 COMPETITORS

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, Carolina 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: Thomas Allan, Eleven Madison Park, Sous Chef

Mark Liberman, Roxy’s, Consulting Chef (West Palm Beach, FL)
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 Cafe at Encore, Cook

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

CULINARY COUNCIL CHEF PARTICIPANTS
Grant Achatz, Alinea, Chicago, IL
Paul Bartolotta, Bartolotta, Las Vegas, NV
David Chang, Momofuku, New York, NY
Michael Cimarusti, Providence, Los Angeles, CA
Traci Des Jardins, Jardinière, San Francisco, CA
Timothy Hollingsworth, The French Laundry, Yountville, CA
Daniel Humm, Eleven Madison Park, New York, NY
Gabriel Kreuther, The Modern, New York, NY
Paul Liebrandt, Corton, New York, NY
Walter Manzke, Church & State, Los Angeles, CA
Daniel Patterson, Coi, San Francisco, CA
Georges Perrier, Le Bec Fin, Philadelphia, PA
Alain Sailhac, French Culinary Institute, New York, NY
André Soltner, French Culinary Institute, New York, NY
Susan Spicer, Bayona, New Orleans, LA
Laurent Tourondel, BLT Market, New York, NY
Charlie Trotter, Charlie Trotter’s, Chicago, IL
Alan Wong, Alan Wong’s, Honolulu, HI
Eric Ziebold, CityZen, Washington, DC

THE CULINARY INSTITUTE OF AMERICA CHEF PARTICIPANTS
Dr. Tim Ryan CMC
Alain DeCoster CEC
Ron DeSantis CMC
Mark Erickson CMC
Victor Gielisse CMC
Thomas Griffiths CMC
Xavier LeRoux CEC
Rudy Speckamp CMC

AWARDS DINNER
The Awards Dinner featured tasting stations prepared by chefs of the Culinary Council as well as The Culinary Institute of America:

Walter Manzke and Margarita Manzke, Church & State (Los Angeles, CA)
Daniel Boulud, Bar Boulud (New York, NY)
Laurent Tourondel, BLT Steak (New York, NY)
Michael Cimarusti, Providence (Los Angeles, CA)
Tony Nogales, The Culinary Institute of America
Sergio Remolina, The Culinary Institute of America
Gerard Coyac, The Culinary Institute of America
Pierre LeBlanc, The Culinary Institute of America
Hubert Martini, The Culinary Institute of America
David Bruno, The Culinary Institute of America
Stephanie Weber, The Culinary Institute of America
Francisco Migoya, The Culinary Institute of America