Hey, Bocuse d’Or Competitors! Your Secret Ingredient is….
Twitter News from Cafe Boulud executive chef and former Bocuse d’Or competitor Gavin Kaysen, who’s currently mentoring the current American champion Richard Rosendale:
the rules and theme have been announced for @BocusedOrUSA time to get to work @RosendaleCMC, we have beef filet, fish still not known
— Gavin Kaysen (@gavinkaysen) June 29, 2012
The prestigious competition requires competitors to prepare two elaborate presentation platters of a meat dish and a fish dish, with the ingredients announced in advance to allow competitors to conceptualize and prepare their recipes for the live competition. (Things like gelatinized beet garnish take time to conceptualize.)
As of now Rosendale hasn’t responded, probably because he’s training in his kitchen bunker at the Greenbrier Hotel in West Virginia, where he can’t get reception through the layers of radioactive-proof concrete.
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