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

[ehagerty]

Chef demonstrating something to do with pastry. This picture shows him at work, along with an enlarged picture of the CIA's Roth Hall (right), which was used for decoration, and to provide some separation for "backstage".

We knew we could only see a portion of Chef Eric's demo, because we had reservations at American Bounty mid-way through.

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[ehagerty]

Hosted by Susan Ungaro, head of James Beard Foundation

Jennifer (left) was participating the next day in the Bocuse competition.

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[ehagerty]

After each event, people moved around, coming, going, stretching, book signings, etc. After Chef Trotter's demo, this nice lady relocated next to us. She asked me if I was taking pictures for the media....

Me: No, I just like taking pictures, and eating
Her: What brought you event....
Me: Bocuse 2008....
Her: Hello, my name is Mimi Sheraton...
Me: I know that name....
Her: Food writer, New Yorker, NY Times
Me: OH yes. Pleased to meet you.....

I'm sure I did read her work when I lived in NYC in the 80's. But I think I remembered her name because I have her German Cookbook!

Who'd have thought I would be sitting next to the food critic for the NY Times - and she would be so friendly!!

I asked her if it was OK to take a picture with DS21 - and she agreed!!

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[ehagerty]

Dr Tim Ryan is a master chef and president of the school. He hosted the first panel discussion, asking a series of questions about how the students can expect their career to unfold.

Thomas Keller

Jerome Bocuse

Alain Sailhac, and Laurent Tourondel

Paul Liebrandt - recently awarded Michelin stars

The questions were all interesting, the answers were all practical - work hard, pace yourself, manage your career, have a plan, respect others in the kitchen, learn while you have the time, etc. Common sense stuff applicable to any near-graduate, in any field. I didn't write them down (learned 'em all on the job), but they were offering free dinner for 2 at Per Se for the best acronym (DS21 and I were confused, as what was submitted seemed more like a mnemonic than an acronym. There were so many consonants, that you'd have to speak Czech to deliver an acronym. When will I learn to stop being so literal!?!?)

If I could read between the lines (and I could be wrong), these seasoned chefs were trying to nicely warn the students not to think they've arrived just because they have a degree from this school, but rather to think of it as the beginning of a life-long journey. Solid career-coaching stuff.

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[ehagerty]

My son has a friend who works as Resident Director of a campus dorm here. He took us on an informal tour. Formal tours were also available. I didn't take too many pictures, but definitely got one of the free cookies:

Sample cake decorations

Antique "mix masters"

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[ehagerty]

Escoffier is the FRENCH student restaurant.

We appreciated being able to sit at the table and watch what was going on in the kitchen.

Our server explained that the "B" stood for Bocuse, because Paul Bocuse had donated the pots. He also sent his son, Jerome, to CIA back in the day, rather than a French school.

... with a Hidden Mickey

Bread & Butter, fine china

Amuse Bouche - Duck Confit

Aurum - showing his wine display technique

... preparing to decant - the candle is to inspect the wine as it is decanting, and stopping while sediment is trapped in the shoulder of the bottle.

Appetizers:

Foie Gras

Soup - consume with pastry topping

Raspberry Sorbet (palette cleansing)

... which paired remarkably well with the wine selected by William (student manager, front of the house), based on our tastes. Sounds bad on paper, but tasted great, bite after bite.





Entrees

Boar Chop

Sweetbreads

Braised Belgian Endive

Dessert

Profiteroles

Petit Fours

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[ehagerty]

The Dining Room

View of the courtyard

Appetizer

Scallops (Wine Flights)

Cioppino (Italian Boullebaise)

Veggie Wraps

Coffee (Orange Bon Bon) and Port

Desserts, taken through kitchen window

Smore's

Key Lime Pie

Front of the house manager - and instructor - Gregory Miller graciously allowed us to return for lunch today, even though we could not get a reservation. Thank you!


For more information on American Bounty, CLICK HERE




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[ehagerty]

Technically, this is the main event. 12 competitors, rotating in / out of the 4 competition kitchens, over the course of a day. Everything is timed so that the judges can stagger the tastings.

Behinds the scenes...

The jogging track offered additional viewing space - and vantages. This view of backstage was something you could not see at the Disney venue.

The kitchens are to the right, prep racks, left. The chefs appear to be proctoring, but I didn't ask and am not sure about that.



These CIA staff members are responsible for meat - procuring, cutting, etc. Everyone was interested in what was going on, and friendly ambassadors for the school.

Another view from the gallery, Chef Percy Whatley in competition. I took his picture because he works for a Buffalo-based company....

At this point, the venue was pretty well filled. Students stood 3 deep in front of the judging rope. The empty spaces you see will soon be filled to overflowing with the audience from the panel discussion in another building. It was still easy to watch, as the large screens were visible from most locations. It was not easy to take pictures.... so it goes.

Also visible from the "gallery" was the VIP lounge - curtained-off, behind the bleachers.

Students serving the VIPs

Sponsor Donation

This chef works for Les Chef's de France (technically, Jerome Bocuse, but it was nice to see the Disney name)

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[ehagerty]

Chef Susan Spicer answering a question in the Danny Kaye theater

Panel - left side (details later)

Tim Hollingsworth, second from left, was the Bocuse d'Or USA winner in 2008. Team USA placed 6th in Lyon





Seats were in short supply. Theater, warm. Discussion, interesting.



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[ehagerty]

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[ehagerty]

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[ehagerty]

Judging the platter, before plating....

Tasting

Introducing Alain DeCoster - head chef of Escoffier student restaurant (formerly, Ritz Carlton, Four Seasons)

Conferring with the Brain Trust

Talking to Chef Whatley, after his competition was complete

... and the next chef

School Chefs watching the action

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[ehagerty]

Competition Chef - with the Big Guns

President Ryan

Competitor

The Sponsors join in

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[ehagerty]

Normally, my forte is pictures - and I do have many from the most recent Bocuse d'Or USA finals held a couple of weeks ago (Jan 28-29). I am just really behind in my picture postings (at least 2 vacation behind in WDW / DCL trips alone).

But I wanted to dust off this thread, on the off chance that popping it page one will allow those who understand what this is to have a chance to digest the 'pre-read' - that is, 2008 and 2010.

I will resume posting ASAP!

 

[ehagerty]

Normally, I am not a "dessert first" kind of person. I am not really much of a dessert person at all - but I was dazzled by the array of dessert available at this event - variety, color, creativity, flavor - it was all excellent. I was so intrigued, that I took MANY pictures and talked to the bakery professor who was responsible for what you are about to see!!

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[ehagerty]

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[ehagerty]

Talked to Chef Francisco Migoya about the amazing desserts. When I found out he supervises the Applie Pie Bakery, I let him know how much I enjoyed the chocolate croissant (chocolate bread, whatever). Remember that when we get to 2012......

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[ehagerty]

On the savory side, and around the borders of the former chapel, were food stations. Each was staffed by a restaurant chef, a CIA chef, and student volunteers.

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[ehagerty]

1) We returned to the 2010 Bocuse d'Or USA Finals (in preparation for the 2011 International competition in Lyon) because we had enjoyed the USA finals at Epcot.
2) There was a lot to like about eating at the student restaurants, the geographical setting (Hudson), the student enthusiasm and relative proximity for a weekend getaway.
3) I was motivated to attend the gala because of the gentleman on this thread was spoke so highly of the gala at Epcot.
4) I enjoyed the gala, particularly for the food - did I mention the dazzling desserts? - while remaining objective that there was room for improvement in the wine and entertainment.

All of which led me to conclude that, if the next competition were held again at CIA (or Epcot), that I would try to attend again.

 

[ehagerty]

One of the advantages of concluding a two year old report today, is that I actually remember my segue from one to the other....

To recap - I had already concluded I would attend again, but could not find out where / when it would be held. Could not figure out why this information was so hard to acquire (or maybe just so for people not in the business - perhaps everyone else knows where to look). So, I put it out of my mind - until... I ran into Chef Eric at Bistro de Paris (who works for Jerome Bocuse) in early December, and asked him if HE knew. He did not have the details, but at least I knew to start searching the internet again for information. With some time / effort, I was able to determine where / when, asked for time off, book rooms and start to figure out the gala reservation process.

Once again, this report is from the perspective of a non-professional - just a person who likes to eat and take pictures - providing the reader with a sense of experience and place, so that you can decide whether this is something you might enjoy in the future.