Bocuse d'Or USA Finals - Epcot 2008, CIA 2010, CIA 2012

[ehagerty]

Such great photos...wish I could remember why I didn't drop in on this.

If I knew Disney was going to host again in 2010, I would be reserving my holiday calendar at work - AND I would save up for the Gala!!!

Anyone? Anyone??

 

[LowesChevy]

Chef Timothy Hollingsworth, Sous @ The French Laundry, and his commis were selected to represent Team USA.

Thank you for the update

 

[ehagerty]

Technical Kitchen Judge
Roland Henin
Coach, Bocuse d'Or
Delaware North Parks - Buffalo, NY

Fish Judges

Daniel Humm
Eleven Madison Park - New York , NY

Traci des Jardins
Jardiniere - San Francisco, CA

Gavin Kaysen
Bocuse d'Or Competitor, Team USA '07
Cafe Boulud - New York, NY

Patrick O'Connell
Inn at Little Washington - Washington, VA

Alain Sailhac
French Culinary Institute
Executive Vice President and Dean Emeritus - New York, NY

Jean-Georges Vongerichten
Jean-Georges - New York, NY

Beef Judges

Michel Bouit
World of MBI - Chicago, IL
Honorary President, Bocuse d'Or USA

Hartmut Handke
Bocuse d'Or Competitor, Team USA '03
Handke's Cuisine - Columbus, OH

David Myers
Sona - Los Angeles, CA

Georges Perrier
Le Bee Fin - Philadelphia, PA

Andre Soltner
French Culinary Institute
Dean of Classic Studies - New York, NY

Laurent Tourondel
BLT Restaurants - New York, NY

 

[PNO4TE]

If I knew Disney was going to host again in 2010, I would be reserving my holiday calendar at work - AND I would save up for the Gala!!!

Anyone? Anyone??

Me! Me! If we find out it is going to happen, let's plan to do it all together!

 

[PNO4TE]

Once again, Ellen... thanks for your wonderful photos. They are works of art!

 

[MakiraMarlena]

If I knew Disney was going to host again in 2010, I would be reserving my holiday calendar at work - AND I would save up for the Gala!!!

Anyone? Anyone??

no way would I have gone to the Gala this year - would have had to give something else up.

Maybe not at a repeat either - they talked about dancing, seemed more like an event for couples.

 

[ghidorah97]

Originally, I was going to conclude with Hollingsworth, not as in a "ta-da, and the winner is" approach, but rather to highlight just how different his presentation was compared to the other seven (I have no idea how the ratings were for taste....). But in response to reader direction, via questions....

REALLY, REALLY sorry if I jumped the gun...didn't even occur to me to wait and let you answer. After all, this is your thread. Bad form on my part.

Sorry.

 

[ghidorah97]

If I knew Disney was going to host again in 2010, I would be reserving my holiday calendar at work - AND I would save up for the Gala!!!

Anyone? Anyone??

Me! Me! If we find out it is going to happen, let's plan to do it all together!

Count me in -- in a heartbeat. The Gala was spectacular, and I am already thinking about plans for 2010 in the hope that it will be back.

no way would I have gone to the Gala this year - would have had to give something else up.

Maybe not at a repeat either - they talked about dancing, seemed more like an event for couples.

Well, there was dancing, yes. An event for couples, though? Not at all. This was an event for FOODIES, and for culinary professionals. I went with my two best friends (three guys with no DWs in tow) and we had an amazing time. Our tablemates were awesome (SO much fun) and we even ended up dancing with them when the band kicked up (to the sincere thanks of one of our tablemate's DH as it meant that he didn't have to!).

Do you love food? Do you love wine? Are you into meeting the country's top chefs? Then you have to go!

Just one guy's humble opinion...

Brad

 

[ehagerty]

.... I didn't mean to imply that I CARED about resequencing - I don't at all. I was just trying to explain that I WAS resequencing based on reader interest. In the "old" days (c. 2003, early discussion blog era) I was coming from a mindset of "full-blown essay broken up into discussion thread chunks" - which implied some sort of logical chronology. I am all for "just get the information out there before nobody cares anymore, already" (c. today). I have so many interesting pictures to post, and it is taking me so long, I'm glad you provided a reason to focus on one topic over another. And in the spirit of that - and in no particular order, I am about to post my pictures of the Chefs party (as it was being set up) Friday 9/26 night. Stay tuned - and don't be afraid to chime in!!

 

[ehagerty]

Once the Day #1 competition ended, we wandered around the World Showplace a little - then headed out of Epcot to DTD to take advantage of the specially-scheduled early sessions at CW and AC at PI. The timing was good for sunset along the walkway to the BC resort:

When we got closer to the activity, it was clear something significant was being set-up. We've seen many events on the BC beach over the years, but the cloth-covered tables and sheer number of toques made me think it was an event related to the Bocuse d'Or. Sure enough, it was - signage and everything:

Evening's theme was American BBQ:

I didn't want to be intrusive - with a little more courage (next time), I would ask to take pictures. In this case, I knew from riding the water slide that I could get a different perspective without being a pest. Turns our the slide itself was a nice silhouette for the sunset:

The beach

Or turn 180 degrees and get this shot:

.....and back to the party preparations

.

 

[RachelTori]

WOW - your pictures are AMAZING!

 

[ghidorah97]

SO cool! Thanks again for the amazing pics!

 

[ehagerty]

While I am at it, here is my 50 cent take on the F&W. I've been a few years. Early on. Recently. I enjoy the festive ambiance - the booths are cute, the concept fun. But I seldom actually BUY anything. This year - after watching the Bd'or, we had a hunger pang or two. Stopped in Canada and bought (a) cheese soup $2.50, (b) salmon $4.50, (c) maple creme brulee $2.50. They were all tasty enough.

The creme brulee was tiny, but tasty

The salmon was tasty and what I would consider "fair value" - reasonable quantity for the dollar, and well prepared for kiosk food

The soup was served in a short version of a dixie cup (back when that was synonymous with ice cream in the school cafeteria - the small ones). Into this tiny cup was poured one small ladle, probably one fluid ounce, reaching at least 3/4 of an inch up the cup. It was one of the ironic moments where you feel instantly ripped off but you can't stop laughing at how absurd it looked. I was too annoyed to take a picture - but I should have to prove I am not exaggerating. Maybe I just got an over-conscientious new CM - maybe an undertrained CM. Who knows. I did ask them if the portion was correct, just to be sure (I don't like reporting such customer experiences without giving them a chance to correct it). In short, we enjoy wandering through F&W, but we aren't enticed to buy.

 

[PNO4TE]

Here is a seedling of a thought I had on my walk moments ago.....

That is some seedling you planted! I will have to think on your thoughts and get back to you but at the outset it sounds like some good ways to involve more regular people like us!

 

[ghidorah97]

Excellent ideas and thoughts. Some quick thoughts of my own:

1. This might be worthy of a thread all of its own (but would it belong here or on the Restaurants board?);

2. I love the Disney d'Or idea, but something to consider is whether or not it would "take away" from the actual Bocuse competition. A way to avoid that -- AND to better prepare a Disney Chef to compete in the actual competition itself -- is to hold the Disney version on the "off" year (the Bocuse competition is held every two years). So in other words, hold the Disney version next year, giving the winning Disney Chef a year's head start on the training, preparation and refinement necessary to excel in Lyon.

3. I am definitely onboard with the need for more "Signature" events. For my first F&WF in '03, my DW and I attended three dinners -- two Signature (one @ Jiko, one @ CG) and one Reserve (which was held on the second floor of the Wonders of Life pavilion). Okay, so I understand why the dinners were discontinued at the actual restaurants (increased traffic due to the dining plan means it doesn't make fiscal sense to close off a portion of the restaurant, regardless of the cost pp for the event). But why wouldn't they still be holding dinners in the WoL pavilion? It's not used for anything else, and that upstairs area was perfect. So I would schedule two dinners per week, both to be held in the WoL pavilion. I'd probably target Thursday and Friday, but that might not be feasible as they would probably want a few days between each event.

I'll keep thinking of other ideas!

Brad

 

[ehagerty]

Good ideas

 

[ehagerty]

In the relaxed atmosphere following Day #1's competition, I chatted with Michel Bouit (remember, I only recognized two names all day - Paul Bocuse, Thomas Keller) while he signed my apron. (as an aside, Michel asked "Where should I sign?" My response, "Wherever your ego requires." His wife, "At the top, then.")

He handed me a nice brochure for a culinary excursion - which sounded great - and I'm probably going to regret not going (like the gala) - nonetheless, when a brochure has no stated price, I'm pretty sure I cannot afford it. However, YOU might.

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January 23-30, 2009

Be part of the US Delegation to support Team USA in their quest at the International Bocuse d'Or Competition in Lyon, France.

This special travel package has been created for you to attend and witness the excitement of competition and the beauty of Lyon.

Included in your itinerary:
Round-trip Airfare
Six nights Deluxe Hotel Accommodations
VIP Passes for:
Bocuse d'Or International Cuisine Competition
Mondial do Pain and World Pastry Cup Competitions

Visits
Vieux Lyon, Gall-Romain Ampitheatre & Basilica of Fourviere
Maison des Canuts (Silk Workder's Home & Museum)
La Halle covered market Behind the scenes at Bernachon Chocolatier

Dining
Welcome to Lyon Dinner - Paul Bocuse's LE SUD
Lunch at L'OSTELLERIE DU VIEUX PEROUGES (medieval fortified village of Perouges)
Dinner at INSTITUTE PAUL BOCUSE Restaurant Saisons
Farewell Dinner in Lyon

Optional Additions
Escape to the Beaujolais Region (Visit & tasting at HUILERIE BEAUJOLAISE; Winte Tasting & regional lunch "Machon Beaujolais" at GEORGES DUBOEUF)
Bocuse d'Or Gala Dinner (Advance reservations required)

Arrangements made through World of MBI

Each of our culinary adventures is meticulously crafted from our many years of travel and personal research, resulting in a high quality trip from beginning to end.

Whether this is your 1st Bocuse d'Or experience or you've traveled with us to Lyon since 1991, you'll discover that traveling with the World of MBI - Michel and Liz, you have the freedom to relax and enjoy every minute of your experience because we take care of all the details, and all of the work.

www.atasteoffrancewithchefmichel.com

Actually, I just checked the pricing - it was about half of what I was expecting. If I was single (meaning I only had to pay for one), I'd book tomorrow. Somehow, I don't think my husband would take kindly to being left alone on his birthday while I go to France by myself. Maybe 2010??

.

 

[ehagerty]

The competitors check out the judges reactions

Seafood Platter (left) & Beef Platter (right):

Seafood, close-up

Beef Platter (closer up):

Beef Platter, individual items:

Enjoying post-competition champagne and picture with Paul Bocuse

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[ehagerty]

In no particular order, and without attribution:

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[PNO4TE]

Your most recent line of photos are spectacular! The chefs would be proud to have their work showcased in any publication with your eye-catching photos.