The 12 finalists for the 2010 Bocuse d'Or USA Competition have been selected to compete Feb. 5 and 6 at the Culinary Institute of America at Hyde Park. At the competition, the 12 teams will create two protein dishes before a live audience and present them to a panel of judges. The winning team, to be announced later that night, will represent the U.S. in the biennial Bocuse d’Or World Cuisine Competition in Lyon, France, in January 2011. The finalists are:
Luke Bergman, The Modern, New York City; Danny Cerqueda, Carolina Country Club, Raleigh, N.C.; Michael Clauss, Daily Planet, Burlington, Vt.; Kevin Gillespie, Woodfire Grill, Atlanta; James Kent, Eleven Madison Park, New York City; Mark Liberman, Roxy's Black Sheep, West Palm Beach, Fla.; Christopher Parsons, Catch Restaurant, Winchester, Mass.; Jennifer Petrusky, Charlie Trotter's, Chicago; John Rellah, NY Yacht Club, New York City; Jeremie Tomczak, The French Culinary Institute, New York City; Andrew Weiss, The Lakes Club at Lake Las Vegas, Las Vegas; and Percy Whatley, The Ahwahnee in Yosemite, Calif.
For more information about the Bocuse d'Or, visit www.bocusedorusa.org.
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As the saying goes, "there are only so many fishes in the sea." As a result, making the right choices for your menu in regards to sustainability is of paramount importance. While this can be a daunting task, Clear Springs Foods is one company that does a great job in this area.
Clear Springs maintains control over each phase of the growth cycle and processing of its Rainbow Trout and operates under a comprehensive program designed to minimize the environmental "footprint." This is supported by a state-of-the-art research and development laboratory and policies that reflect a long history of environmental stewardship and good corporate citizenship in the local communities of southern Idaho.
High-quality water is critical to ensure product wholesomeness. Every minute, more than one million gallons of oxygen-rich spring water gushes out of the walls of southern Idaho's Snake River Canyon. Clear Springs is a non-consumptive user of these spring waters--it takes less than one hour for the water to flow through the concrete raceways on Clear Springs' six farm facilities and into the Snake River. To ensure purity, our technicians check this water quality on a regular basis. Each raceway has a 20-foot quiescent zone to settle fish waste solids from the water which is removed and made into Clear Organic fertilizer which is used by local farmers on their field crops. All of Clear Springs' farm facilities monitor effluent water quality to ensure it exceeds stringent EPA requirements. For more information, visit www.tommytrout.com.
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Chef's Stirrings is the official blog of Chef Magazine, the industry publication for restaurant and foodservice professionals. The blog offers culinary news and online exclusives from the editors ofChef.
The 12 finalists for the 2010 Bocuse d'Or USA Competition have been selected to compete Feb. 5 and 6 at the Culinary Institute of America at Hyde Park. At the competition, the 12 teams will create two protein dishes before a live audience and present them to a panel of judges. The winning team, to be announced later that night, will represent the U.S. in the biennial Bocuse d’Or World Cuisine Competition in Lyon, France, in January 2011. The finalists are: