-- Timothy Hollingsworth, sous chef, French Laundry, Yountville, Calif.
Commis pending.
-- Hung Huynh, executive chef, Solo, New York, N.Y. Commis pending.
-- Rogers Powell, instructor, French Culinary Institute, New York, N.Y.
Commis Kyle Fiasconaro, French Culinary Institute, student.
-- John Rellah, Jr., executive chef, Hamilton Farm, Gladstone, N.J.
Commis pending.
-- Richard Rosendale, chef/owner, Rosendales, Columbus, Ohio. Commis
Seth Warren, Rosendales, cook.
-- Michael Rotondo, chef de cuisine, Charlie Trotter's, Chicago, Ill.
Commis Jennifer Petrusky, Charlie Trotter's, sous chef.
-- Kevin Sbraga, culinary director, Garces Restaurant Group (Amada,
Distrito, Mercat and Tinto), Philadelphia, Pa. Commis Aimee Patel, Amada,
link cook.
-- Percy Whatley, executive chef, Delaware North Parks, Yosemite, Calif.
Commis Joshua Johnson, Delaware North Parks, chef de partie.
The semi-finalist teams were selected by members of the Bocuse d'Or USA
Culinary Advisory Board, which was created by Daniel Boulud, Thomas Keller
and many of the country's leading chefs to recruit, train and support the
next American team. The teams were chosen for the quality of their
applications, which also required that chef applicants have a minimum of
three years of professional experience in a restaurant and be at least 25
years old. The call for applications was sent out to the nation's finest
chefs and restaurateurs, including James Beard Foundation award winners,
top Zagat survey restaurants, Mobil Guide and Michelin Guide rated
restaurants, Relais & Châteaux members, and many more.
Semi-finalist teams are currently training in their home cities to prepare
for the Bocuse d'Or USA competition. During the final competition, each
team will be given five hours to prepare beef and cod dishes for a panel of
prominent chef judges who will evaluate the teams on excellence in taste,
presentation, technical skill and kitchen organization. The event will
culminate with a gala dinner and award ceremony where the winning team will
be announced. The top three placing teams will be awarded cash prizes of
$15,000 for the first place team, $10,000 for the second place team, and
$5,000 for the third place team.
All Epcot ticket holders are invited to view the live competition as
spectators. Tickets for the gala dinner can be purchased beginning August
25 by calling (407) WDW-FEST.
The winning team will be awarded the opportunity to train for the Bocuse
d'Or World Cuisine Contest from October 2008 to January 2009 at the Bocuse
d'Or USA Culinary Training Center in Yountville, Calif., adjacent to Thomas
Keller's French Laundry. The team will work with Chef Coach Roland Henin
to perfect their dishes for presentation in Lyon, France. During this
period, the chef and commis will be housed in a private residence at the
training facility and given a stipend by Bocuse d'Or USA. The team will go
on to compete against 24 international teams at the Bocuse d'Or World
Cuisine Contest in Lyon, France on January 27 and 28, 2009.
About Bocuse d'Or USA
Bocuse d'Or USA is a non-profit organization dedicated to selecting and
preparing the U.S. team for the prestigious Bocuse d'Or World Cuisine
Contest, held every two years in Lyon, France. The Contest showcases the
extraordinary techniques, magnificent creations and culinary achievements
of the world's leading chefs. The Bocuse d'Or is avidly followed through
Europe and is gaining awareness in the U.S. The United States has been
represented at the competition since its inception in 1987. More
information on Bocuse d'Or USA can be found at www.bocusedorusa.org.
About Brandt Beef
Brandt Beef - The True Natural, is a single family owned premium natural
beef producer for the up-scale restaurant and retail markets. The Brandt
family is dedicated to sustainable practices and is passionate about
producing the most consistent, highest quality, 100 percent source verified
natural beef on the market. Through cattle selection, natural feeding
practices and humane treatment of animals, Brandt Beef produces a product
that is unparalleled in taste, tenderness and consistency. Brandt Beef
received the Master Chefs' Institute Seal of Excellence for its achievement
in obtaining the Master Chefs' Institute standard of quality. To obtain
more information, get recipe ideas from Chef Tom McAliney or purchase
various cuts of Brandt's premium natural beef, please visit
www.brandtbeef.com.
Contact Information: Media Contacts: Sara DeNio Dresner Corporate Services 312-780-7223 sdenio@dresnerco.com Joshua Taustein Dresner Corporate Services 312-780-7219 jtaustein@dresnerco.com