While most folks are counting down the days until the Vancouver Olympics, we're fired up for one of the most spectacular events in the wide world of food: the Bocuse d'Or USA Finals at the Culinary Institute of America. It all kicks off this morning with demonstrations, book signings, and panels on the school's Hyde Park campus. The official competition, where twelve finalists will cook and painstakingly plate several dishes for a chance to represent America at the 2011 Bocuse d'Or world competition in Lyon, starts at 8:00 A.M. on Saturday.
JBF president Susan Ungaro will host demos by JBF Award winners Eric Ziebold and Charlie Trotter, and will also emcee tomorrow's main event. "I really think that this year's finalists represent the best of America's chefs," Ungaro says. "I'm very excited that JBF is supporting this awe-inspiring demonstration of the high culinary arts."
The finals are open to the public and free of charge, so anyone can show up to cheer on the competitors. (Bells and whistles are encouraged.) "The Bocuse d'Or has always been like a spectator sport. It sort of predated the whole Iron Chef thing—Paul Bocuse was ahead of television!" says Ungaro.
Click here to view the official Bocuse d'Or USA website. Our correspondent will report on the competition next week.
While most folks are counting down the days until the Vancouver Olympics, we're fired up for one of the most spectacular events in the wide world of food: the Bocuse d'Or USA Finals at the Culinary Institute of America. It all kicks off this morning with demonstrations, book signings, and panels on the school's Hyde Park campus. The official competition, where twelve finalists will cook and painstakingly plate several dishes for a chance to represent America at the 2011 Bocuse d'Or world competition in Lyon, starts at 8:00 A.M. on Saturday.
JBF president Susan Ungaro will host demos by JBF Award winners Eric Ziebold and Charlie Trotter, and will also emcee tomorrow's main event. "I really think that this year's finalists represent the best of America's chefs," Ungaro says. "I'm very excited that JBF is supporting this awe-inspiring demonstration of the high culinary arts."
The finals are open to the public and free of charge, so anyone can show up to cheer on the competitors. (Bells and whistles are encouraged.) "The Bocuse d'Or has always been like a spectator sport. It sort of predated the whole Iron Chef thing—Paul Bocuse was ahead of television!" says Ungaro.
Click here to view the official Bocuse d'Or USA website. Our correspondent will report on the competition next week.
