Bocuse d'Or USA Finals - Epcot 2008, CIA 2010, CIA 2012
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ehagerty
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DS has a friend who is a Resident Director at CIA. He took us through the facility - but, this tour is really available for anyone visiting the CIA.
Group photo with a student preparing truffles - yes, you get a sample!
Closeup of truffles with gold
Chocolate Display - this shot, taken through a window, with a backdrop of upended chairs. While we watched the people making them, I thought, "Wow, these must be for the gala tomorrow." But, I did not see them there! if I had to guess, they were used for the "professionals only" functions - the "real" gala at Escoffier Saturday night!
Continuing on the tour - racks of goods prepared for the weekend.
Observing the Bd'O finalists preparing for the following day's competition
Gerald, who was monitoring the chef preparations, stepped out into the hallway and chatted with us. He was very friendly and informative. It is these opportunities to learn and interact that make this type of event appealing to me. Thank you, Gerard!!
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Group photo with a student preparing truffles - yes, you get a sample!
Closeup of truffles with gold
Chocolate Display - this shot, taken through a window, with a backdrop of upended chairs. While we watched the people making them, I thought, "Wow, these must be for the gala tomorrow." But, I did not see them there! if I had to guess, they were used for the "professionals only" functions - the "real" gala at Escoffier Saturday night!
Continuing on the tour - racks of goods prepared for the weekend.
Observing the Bd'O finalists preparing for the following day's competition
Gerald, who was monitoring the chef preparations, stepped out into the hallway and chatted with us. He was very friendly and informative. It is these opportunities to learn and interact that make this type of event appealing to me. Thank you, Gerard!!
.
ehagerty
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We wrapped up our facility tour with lunch at American Bounty. A sampling of dishes to provide the reader with some sense of what you might expect, if you found yourself near Poughkeepsie, NY around this time of day.....
Biscuit and variety of spreads
Salad, and scallop
Seafood Bisque
Oysters (?) and arugla
Soup Sampler
Mussels (curry broth)
Pork Loin (I think)
Braised short ribs or pork
Another salad
Fish
Since we also ate dinner here, I will reserve commentary until the end of that post.
.
Biscuit and variety of spreads
Salad, and scallop
Seafood Bisque
Oysters (?) and arugla
Soup Sampler
Mussels (curry broth)
Pork Loin (I think)
Braised short ribs or pork
Another salad
Fish
Since we also ate dinner here, I will reserve commentary until the end of that post.
.
ehagerty
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A few changes from 2010 to 2012...
... the Q&A sessions (panel discussions) held in 2010 were not on the agenda for 2012. Perhaps they were scheduled and held, but managed through the school, and only available to students. Don't know. Missed them though - they were interesting to me. For example, in 2010, one 30-something student asked what chance he might have of achieving career maturity when so many others started working in restaurants in their teens. One of the panel pointed out that a 52-yr-old French man, financially independent, retired from his job and pursued becoming a chef. Five years, later, he was awarded a Michelin star - the moral being that, if you have a passion and work ethic, it's never too late. It was helpful and inspiring. Anyway - I don't know if it is possible to return them to the public, but I hope so!
... number of Bocuse d'or USA finalists - in 2010, there were 8 finalists - four on Fri and 4 on Sat.
2012, there were only 4 finalists - so there was a commis competition on Saturday and the USA finals on Sun.
... in 2012, there was a decided increase in the amount of video equipment recording the events. I was happy to see that the competition was cranked up a notch, an indicator of event "maturity," but was a little taken aback that the only place I could take pictures was pretty much from the back row of the bleachers (in order to be above all the people). Of course, I did not bring my external flash (did not need it before), so shots are very fuzzy, and mostly made viewable through considerable cropping. I was apologizing in the 2008 post for fuzzy photos, but the quality here really affected my willingness to post! I decided to post anyway, as there are some people waiting to see them. If you want GOOD pictures, they are probably available through one of the outlets associated with all the people you see working here.
... finally, I got many cools shots in 2010 from the balcony (second floor, open jogging track around the perimeter of the gym) - which was closed off in 2012, reserved for the VIPs.
.... since we are still on Saturday (thread chronology) - here is how the commis compeition unfolded (from the stands)
... well, actually, I got this one from the floor just before being told by the floor video person to not stand there.....
Commis, at work (names above station)
Judging Rose's dish, while videographer projects the next dishes being prepared (Samuel Benson)
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... the Q&A sessions (panel discussions) held in 2010 were not on the agenda for 2012. Perhaps they were scheduled and held, but managed through the school, and only available to students. Don't know. Missed them though - they were interesting to me. For example, in 2010, one 30-something student asked what chance he might have of achieving career maturity when so many others started working in restaurants in their teens. One of the panel pointed out that a 52-yr-old French man, financially independent, retired from his job and pursued becoming a chef. Five years, later, he was awarded a Michelin star - the moral being that, if you have a passion and work ethic, it's never too late. It was helpful and inspiring. Anyway - I don't know if it is possible to return them to the public, but I hope so!
... number of Bocuse d'or USA finalists - in 2010, there were 8 finalists - four on Fri and 4 on Sat.
2012, there were only 4 finalists - so there was a commis competition on Saturday and the USA finals on Sun.
... in 2012, there was a decided increase in the amount of video equipment recording the events. I was happy to see that the competition was cranked up a notch, an indicator of event "maturity," but was a little taken aback that the only place I could take pictures was pretty much from the back row of the bleachers (in order to be above all the people). Of course, I did not bring my external flash (did not need it before), so shots are very fuzzy, and mostly made viewable through considerable cropping. I was apologizing in the 2008 post for fuzzy photos, but the quality here really affected my willingness to post! I decided to post anyway, as there are some people waiting to see them. If you want GOOD pictures, they are probably available through one of the outlets associated with all the people you see working here.
... finally, I got many cools shots in 2010 from the balcony (second floor, open jogging track around the perimeter of the gym) - which was closed off in 2012, reserved for the VIPs.
.... since we are still on Saturday (thread chronology) - here is how the commis compeition unfolded (from the stands)
... well, actually, I got this one from the floor just before being told by the floor video person to not stand there.....
Commis, at work (names above station)
Judging Rose's dish, while videographer projects the next dishes being prepared (Samuel Benson)
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ehagerty
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Snapping photos on the fly (..."keeping moving, you're in the way....")
Center table
Left to right, Jerome Bocuse, Daniel Boulud, Thomas Keller, Tim Ryan, Gavin Kayson, Mark Erickson
Below, you can read the names...
Below, Grant Achatz, Brad Barnes, Chris Hastings
Judges, consulting among themselves....
A job that includes champagne, ooooohhh!
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Center table
Left to right, Jerome Bocuse, Daniel Boulud, Thomas Keller, Tim Ryan, Gavin Kayson, Mark Erickson
Below, you can read the names...
Below, Grant Achatz, Brad Barnes, Chris Hastings
Judges, consulting among themselves....
A job that includes champagne, ooooohhh!
.
ehagerty
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Judges, waiting for Commis to come out for introduction
Thomas Keller congratulating Samuel Benson on the competition...
Gavin Kayson talking to Samuel Benson, while Rose Weiss looks on
Commis (blue aprons) and Judges, and then some (looks like Alain DeCoster, third from right - he gave us a kitchen visit at CIA's Escoffier Student-run restaurant in 2010) ....
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Thomas Keller congratulating Samuel Benson on the competition...
Gavin Kayson talking to Samuel Benson, while Rose Weiss looks on
Commis (blue aprons) and Judges, and then some (looks like Alain DeCoster, third from right - he gave us a kitchen visit at CIA's Escoffier Student-run restaurant in 2010) ....
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ehagerty
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Thomas Keller, letting the audience know how talented the competitors are...
.... speaking directly to the competitors, preparing to announce the winners ...
Third place announced - Tristan Aitchison - (far left) - I just LOVED the expression on his face - reminded me of Richard Rosendale's in 2008 - the face of a guy who hates to lose (we'll probably be seeing him again).... (update note - since this event, a similar expression was posted for the 2012 Olympc gymnast - if I had photoshop - which I don't - I would put them together...)
meanwhile, on the right, Thomas Keller announces second place.....
Samuel Benson - receiving his award from Jerome Bocuse
There was some speculation in the crowd that he would have won, had he not cut himself early in the competition window (hence the bandages around his wrist). Who can say - we could only see the presentation and are hardly qualified to measure the other competition criteria (which, if they are the same as Bocuse, are listed in an earlier post)
Competitors on the podium
Competitors on the podium, with his / her sponsor coach, judges, etc.
.
.... speaking directly to the competitors, preparing to announce the winners ...
Third place announced - Tristan Aitchison - (far left) - I just LOVED the expression on his face - reminded me of Richard Rosendale's in 2008 - the face of a guy who hates to lose (we'll probably be seeing him again).... (update note - since this event, a similar expression was posted for the 2012 Olympc gymnast - if I had photoshop - which I don't - I would put them together...)
meanwhile, on the right, Thomas Keller announces second place.....
Samuel Benson - receiving his award from Jerome Bocuse
There was some speculation in the crowd that he would have won, had he not cut himself early in the competition window (hence the bandages around his wrist). Who can say - we could only see the presentation and are hardly qualified to measure the other competition criteria (which, if they are the same as Bocuse, are listed in an earlier post)
Competitors on the podium
Competitors on the podium, with his / her sponsor coach, judges, etc.
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ehagerty
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Samuel Benson, greeting his mom, after the competition (but before the announcement of standings). Would like to know what was really going through his mind, but I loved the picture! He wasn't looking at me, I was too far away, and in the shadows, to even be visible to him.
... and, a few moments later, sharing a laugh....
Rose's helper in the competition, and the CIA DR (knew each other from the year before, when she was a student and he was Resident Director)
What most of my pictures looked like this time (thank goodness for digital cropping...) - I lined up a shot, and next thing I know, one of the professionals saw the same moment and jumped in front of me (not on purpose, mostly). I know, I know, it's their job.....
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... and, a few moments later, sharing a laugh....
Rose's helper in the competition, and the CIA DR (knew each other from the year before, when she was a student and he was Resident Director)
What most of my pictures looked like this time (thank goodness for digital cropping...) - I lined up a shot, and next thing I know, one of the professionals saw the same moment and jumped in front of me (not on purpose, mostly). I know, I know, it's their job.....
.
ehagerty
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... in the chain of events.....
.... well .... we ate dinner at American Bounty again. Ordered cioppino - ate more mussels (see lunch). Returned to the motel. Got on the elliptical - got off after 15 minutes (usual duration more like 45) and thought, hmmm, feeling a little warm here - and that's all she wrote, for the next 15 hours. You can probably see where this is going. I'll spare the details, but only general anesthesia and toxic food disturb me this way - I can count on one hand the number of times I've been sick, so, for the first time in 26 years, I was livin' on the edge (of the bathroom). This caused me to miss all of the finals, Sunday Mass, and radically limit my consumption at the gala. On the bright side, I have 6 brothers and Irish sense of humor, so there's no limit to the amount of mirth the retelling will generate. It has almost paid for itself already ..... (p.s. if this makes no sense to you at all, find a Irish man, or woman, with multiple brothers - s/he will be able to explain it to you)
On the other hand, I had to hand over my cameras to the family to do with them what they could - so, on to the finals! The pictures will have to speak for themselves, I wasn't there!
Competitors
Of course, if we had realized Corey Siegel was a hometown guy (Amherst NY) and acquainted with acquaintances, we would have taken more pictures of him! One of our karate students mother worked with him at the Park Lane when he was 16. A bartender (also last name = Siegel) at one of our favorite restaurants, said he was in a couple of weeks ago. Scoutmaster - last name Siegel. In Buffalo, NY, there are only 0.08 degrees of separation (not six). These are some, of the many, people waiting for me to get around to completing this post!!!
Judges, conferring, comparing pictures, twittering & tweeting.....
.
.... well .... we ate dinner at American Bounty again. Ordered cioppino - ate more mussels (see lunch). Returned to the motel. Got on the elliptical - got off after 15 minutes (usual duration more like 45) and thought, hmmm, feeling a little warm here - and that's all she wrote, for the next 15 hours. You can probably see where this is going. I'll spare the details, but only general anesthesia and toxic food disturb me this way - I can count on one hand the number of times I've been sick, so, for the first time in 26 years, I was livin' on the edge (of the bathroom). This caused me to miss all of the finals, Sunday Mass, and radically limit my consumption at the gala. On the bright side, I have 6 brothers and Irish sense of humor, so there's no limit to the amount of mirth the retelling will generate. It has almost paid for itself already ..... (p.s. if this makes no sense to you at all, find a Irish man, or woman, with multiple brothers - s/he will be able to explain it to you)
On the other hand, I had to hand over my cameras to the family to do with them what they could - so, on to the finals! The pictures will have to speak for themselves, I wasn't there!
Competitors
Of course, if we had realized Corey Siegel was a hometown guy (Amherst NY) and acquainted with acquaintances, we would have taken more pictures of him! One of our karate students mother worked with him at the Park Lane when he was 16. A bartender (also last name = Siegel) at one of our favorite restaurants, said he was in a couple of weeks ago. Scoutmaster - last name Siegel. In Buffalo, NY, there are only 0.08 degrees of separation (not six). These are some, of the many, people waiting for me to get around to completing this post!!!
Judges, conferring, comparing pictures, twittering & tweeting.....
.
ehagerty
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Where, you might ask, did the announcement of the winner go (picture-wise)? I don't know, I was not there. But Richard Rosendale (and Corey Siegel) won. More on that later.
I took a few pictures of the hot food stations around the perimeter, but tasted nothing. Here are the descriptions (transcribing from pictures):
=========================
Gordon Finn (Executive Cheg, Altamarea Group)
CIA Chef: Charles Rascoll (Associate Dean-Culinary Specializations)
Cottechino - Lightly Spiced Pork Sausage, Lentils, Black Truffle Potato Puree, and Nebbiolo Mostarda
Barbara Lynch (Chef / Owner No. 9 Park, Boston , MA)
CIA MIT: Michael Brothers '11 (Manager in Training)
Terrine of Foie Gras, Winter Roots, Nuts, and Fruits
(Tom, doing his "hand modeling" again.....)
George Mendes '92 (Chef / Owner Aldea, New York, NY)
CIA Chef: David Kamen '88 (Consulting Project Manager)
House Cured Bacalhau and Sofrito, Smoked Chickpeas, and Portuguese Spices
Shaun Hergatt (Executive Chef and Partner, SHO Shaun Hergatt at the Setai, New York, NY
CIA Chef: Tony Nogales '88 (Assistant Professor in Culinary Arts)
Master Stock Braised Coxcomb Winter Grains and House Cured Egg Yolk
CIA Chef: Theo Roe '91 (Assistant Professor in Culinary Arts)
Louisiana Lump Crab Cakes, Sriracha Mayonnaise and Coriander Slaw
Ahi Tuna Sliders, Rosemary Sourdough, Pickled Ginger, and Arugula
.
I took a few pictures of the hot food stations around the perimeter, but tasted nothing. Here are the descriptions (transcribing from pictures):
=========================
Gordon Finn (Executive Cheg, Altamarea Group)
CIA Chef: Charles Rascoll (Associate Dean-Culinary Specializations)
Cottechino - Lightly Spiced Pork Sausage, Lentils, Black Truffle Potato Puree, and Nebbiolo Mostarda
Barbara Lynch (Chef / Owner No. 9 Park, Boston , MA)
CIA MIT: Michael Brothers '11 (Manager in Training)
Terrine of Foie Gras, Winter Roots, Nuts, and Fruits
(Tom, doing his "hand modeling" again.....)
George Mendes '92 (Chef / Owner Aldea, New York, NY)
CIA Chef: David Kamen '88 (Consulting Project Manager)
House Cured Bacalhau and Sofrito, Smoked Chickpeas, and Portuguese Spices
Shaun Hergatt (Executive Chef and Partner, SHO Shaun Hergatt at the Setai, New York, NY
CIA Chef: Tony Nogales '88 (Assistant Professor in Culinary Arts)
Master Stock Braised Coxcomb Winter Grains and House Cured Egg Yolk
CIA Chef: Theo Roe '91 (Assistant Professor in Culinary Arts)
Louisiana Lump Crab Cakes, Sriracha Mayonnaise and Coriander Slaw
Ahi Tuna Sliders, Rosemary Sourdough, Pickled Ginger, and Arugula
.
ehagerty
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The Skill Trust...
The Dean....
The Torch Bearers...
The happy competitor, as winner.....
Stepping up to the plate....
I have no idea what he was saying at this point....
Richard Rosendale, sharing his thoughts....
Friends of Corey, here you go! - heady company, indeed, at 21!!!! Kudos! Buffalo is behind you!!!
The Dean....
The Torch Bearers...
The happy competitor, as winner.....
Stepping up to the plate....
I have no idea what he was saying at this point....
Richard Rosendale, sharing his thoughts....
Friends of Corey, here you go! - heady company, indeed, at 21!!!! Kudos! Buffalo is behind you!!!
ehagerty
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An abbreviated sampling of the beautiful desserts, mostly with labels.....
Francisco Migoya surveying....
...me, with CIA Professor-(Pastry)Chef Francisco Migoya
I remembered Chef Migoya from 2010 - we had a lovely conversation about the petit pain au chocolate from Apple Pie Bakery at the 2010 gala - and picked up where we left off at the 2012 gala. I mentioned that I had read through the 5 pages he devoted to making them in his cookbook that was available for purchase at the gala bookstore. I acknowledged my limited experience with metric measurements (but it's only math - surely those 3 semesters of college calculus should make metric conversion seem really easy, no!?!? Yes, very easy, can do.). He suggested that it takes experience to produce quality chocolate croissants and that I might want to consider starting with the macaroons - lol!!! And, he asked me if my hair cut was different from 2010. Observant fellow - of course, "tall woman with gray hair," like "any woman with six brothers" are rare - maybe we stand out.... or, it could be he was just being randomly polite and I don't engage in enough simple chit-chat to know.... Anyway, nice guy!
Perhaps the ultimate compliment to Chef Migoya - all I consumed at the gala was Pellegrino and (5) macaroons. Of the 5 macroons, 3 were "salt caramel" (because they were my favorite). There you have it. Not what I was expecting for a food competition gala, but a reasonable alternative, considering the circumstances.
Coming up next - reflections, ruminations, lessons learned - all of that!
.
Francisco Migoya surveying....
...me, with CIA Professor-(Pastry)Chef Francisco Migoya
I remembered Chef Migoya from 2010 - we had a lovely conversation about the petit pain au chocolate from Apple Pie Bakery at the 2010 gala - and picked up where we left off at the 2012 gala. I mentioned that I had read through the 5 pages he devoted to making them in his cookbook that was available for purchase at the gala bookstore. I acknowledged my limited experience with metric measurements (but it's only math - surely those 3 semesters of college calculus should make metric conversion seem really easy, no!?!? Yes, very easy, can do.). He suggested that it takes experience to produce quality chocolate croissants and that I might want to consider starting with the macaroons - lol!!! And, he asked me if my hair cut was different from 2010. Observant fellow - of course, "tall woman with gray hair," like "any woman with six brothers" are rare - maybe we stand out.... or, it could be he was just being randomly polite and I don't engage in enough simple chit-chat to know.... Anyway, nice guy!
Perhaps the ultimate compliment to Chef Migoya - all I consumed at the gala was Pellegrino and (5) macaroons. Of the 5 macroons, 3 were "salt caramel" (because they were my favorite). There you have it. Not what I was expecting for a food competition gala, but a reasonable alternative, considering the circumstances.
Coming up next - reflections, ruminations, lessons learned - all of that!
.
ehagerty
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We started the morning at the Apple Pie Bakery, on our way out of town...
... where, along with chatting with Samuel Benson's folks, we enjoyed our very own, long awaited chocolate croissant......
Pretty sure you can count the layers, like measuring the age of a tree trunk!
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... where, along with chatting with Samuel Benson's folks, we enjoyed our very own, long awaited chocolate croissant......
Pretty sure you can count the layers, like measuring the age of a tree trunk!
.
ehagerty
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No experience gets posted here (by me) without at least some rudiments of assessment. After all, the primary reason I post is so that people who share common interests can learn about events they may not have considered, for one reason or another, and choose to try it.
In no particular order...
Competition
1) Observation Vantages - Wasn't crazy about being (effectively) limited to last row of bleachers for taking pictures. For "viewing only" any seat is sufficient, because the large screens which display the "action" can be seen from anywhere. But, for taking pictures? Sub-optimal!
2) Outsourcing - Wasn't crazy about the videographer jabbing his fingers - hard - into that softspot in my shoulder-neck where I store all my keyboard tension, to tell me I was in his way. Of course, it was the only location with a clear line of sight to the action, so he had probably been moving people out of that spot all day. I worked in NYC for 4 years in the 80's (Wall St), and am no stranger to a rough tone (or all sorts of involuntary contact; E.g., subway). En route to becoming a black belt (in karate, not six sigma), I occasionally missed a block and ended up with some physical evidence (like a black eye, or jammed thumb). But, I have not actually been deliberately touched by a stranger (without my permission) in so long, it stuck in my mind. Who knows, maybe it is the only approach that works. Still, I thought to myself, at the time, that, since the school is effectively in the hospitality business, perhaps they could provide a little orientation for outsiders who work there. Just a thought. Student project. (Just the thought of the average student there telling a tough New Yorker to "be nice" is enough to make me giggle out loud).
3) Music - hey - they added cowboy music to the presentation of the finalists. We all said (to each other) simultaneously - "Wilderness Lodge music!!!". Of course, we discussed amongst ourselves what the intended effect might have been to evoke cowboy music during cooking finals, concluding that it must be (a) distinctly American and (b) they perceive themselves as the cowboys of cooking????? Of course, once the winner was announced, they sequed into the introductory music from "Impression de France" (meaning, I think, THAT guy was going to Lyon). Anyway, music can add a lot. This was the first year. I'm sure they will continue to give thought to what works. In the meantime, when I hear that music (all of which is on my MP3 player), I now think of Wilderness Lodge, Impression de France AND Bocuse d'Or. All good.
4) Sidebar - this was the first competition (of all 3 I have attended) that had cowbells. Aside from thinking of Will Ferrell every time I heard them (SNL "...more cowbell!"), I thought back to 2008 - Epcot - Michel Bouit - had a tour going to the Bocuse d'Or finals in Lyon the following year. I thought - hmmm, would love to go, no vacation time this time, but will plan for the next. Fast forward to CIA 2010 - they showed video from the 2009 finals - all sorts of cowbells and airhorns - and I thought to myself "listening to that noise is not what I had in mind for vacation" and declined M. Bouit's 2011 tour - which was probably a mistake, because I have not seen one for 2013!) You see, sometimes knowing what actually occurs at an event like this is not what you might expect, and can influence decisions.....
Gala
1) Wine - The wine at the 2012 gala was a big improvement over 2010. I could not try any of it, but there seemed to be about 8+ different bottles, with what looked liked French labels. My son says they were much better than 2010 - and I believe he tried a least a little of each. Myself, I volunteered to be the designated driver, since I could not drink anyway.
Update 12 MAY 12 - found documentation (Gala Dinner Menu) in a collection of vacation papers - here's the wine list
- Champagne by Nicolas Feuillatte (same as Bistro de Paris, and Flying Fish) - Cuvee Palmes d'Or - Vintage 1999 (hmmm, probably NOT BdP or FF)
- Chateau de Jau
- Domaine de la Coume du Roy
- Chateau Fontanches
- Domaine Montrose
- Domaine Felines Jourdan
- Domaine du Trillol
- Mas Daumas Gassac
- Mas Laval and Gerard Bertrand
2) Music - The music at the 2012 gala (French music, from CD) was a minor improvement over 2010 (live, local, not-sure-how-to-categorize). This year, music was simply backdrop and not intended to contribute to party atmosphere or dancing.
3) Food - all LOOKED excellent (I could not eat, in case you missed the back story), seemed somewhat scaled back in ambition / ingredients (no lamb chops), but not in quality. I cannot speak for flavor...
4) Award Presentations - modest, but heartfelt. 2010 had the benefit of the excitement of announcing the winners.
5) Participation / Crowds - seemed much thinner, possibly by half. Not sure if that was by design (that is, making the event more by and for the professional chefs and students) or happenstance (general public not knowing about it). If it WAS by design, then they succeeded in hosting a low key event that did not overheat the small room (former chapel). If it was be ACCIDENT, then they will probably modify getting the word out in 2014.
6) Dessert - sure, technically this falls under "food," but the whole "blog thing" allows me to ignore that and keep going - was very pleased to see our (DS and I) favorite from 2010 - the maple creme. I was a moderate fan the maple creme brulee at Le Cellier (the couple times I went on dining vouchers) - but this was outstanding. And I could not eat it. Hmm, will have to see if THIS is in Chef Migoya's cookbook. If YES, then BUY.
Also, we saw suckers, as well as marshmallows - I noticed that these are also offered at Remy's on the Disney Dream as a part of the Friandise. Must be a current, next "big thing" because I haven't seen them outside of these two venues. Gala had marshmallows in 5 flavors (really wanted to try the root beer). Remy's had raspberry (my favorite). Next time!! I, always willing to accept that I just can't know everything all the time, asked Chef Migoya, "What is a marshmallow, anyway?" (Answer - corn syrup, sugar, flavor... sounded like cotton candy with edible glue.... my mind wandered at that point - I can tolerate marshmallows in hot chocolate for nostalgia's sake, but left to my own devices, homemade hot chocolate with real whipped cream is all I want). How it is that I am not MUCH larger? Exercise of free will. Nothing else works.
Remy's suckers, marshmallows, and other post-dessert treats:
Miscellaneous
1) Audience - the student adulation of the chefs is charming, but I actually enjoyed sitting in the audience with Orlando's professional chefs more - because of all their educational commentary (see 2008 posts); I learned more.
Summary - classic
1) Would I repeat the experience? If YES, under what circumstances?
2) Would I recommend the experience to others? If YES, with what qualifications?
3) What, if changed, would improve the experience, independent of #1 and #2?
1) At CIA? Probably - it is so challenging to find out the details of this event, I may not have the right type of vacation time available when it occurs. I would LIKE to attend, and if it is held at CIA in 2014, I will probably TRY to attend. I am really fortunate that I stumbled onto this event in 2008. I thought it was a long-running event that Epcot just happened to host that year. In reality, it was the FIRST event, and I was lucky enough to be in WDW at the time. It seems to have matured significantly, and I would not be surprised that as it continue to grow, people like me will be "left behind." After all, I am "just a fan" and neither a professional cook, nor media maven. The latter two are more likely to contribute, directly or indirectly, to the Bocuse d'Or USA cause.
At Epcot, or other Disney venue? Definitely
- great hotels (I didn't burden you with my assessment of our motel in Poughkeepsie. No point.)
- many alternative dining options (I like CIA restaurants, but you have to beg for reservations during this event, as they reserve most of the seating for the participants and sponsors. Pleading is not my strong suit.)
- much better weather
- audience more sunny, friendly and knowledgeable
- service staff (photographer) Disney-trained (and, I know Ron would let me take pictures - he does at all the F&W events - who doesn't make free advertising easy?)
- yes, yes and yes.
2) Definitely - if, on reading this description, you think it appeals.
3) I've already covered ideas on the event within the text. What would improve it for me, personally? Some sort or press pass, or backstage pass. All I really want to do is take pictures and tell people about it. At my own expense, no less!
In no particular order...
Competition
1) Observation Vantages - Wasn't crazy about being (effectively) limited to last row of bleachers for taking pictures. For "viewing only" any seat is sufficient, because the large screens which display the "action" can be seen from anywhere. But, for taking pictures? Sub-optimal!
2) Outsourcing - Wasn't crazy about the videographer jabbing his fingers - hard - into that softspot in my shoulder-neck where I store all my keyboard tension, to tell me I was in his way. Of course, it was the only location with a clear line of sight to the action, so he had probably been moving people out of that spot all day. I worked in NYC for 4 years in the 80's (Wall St), and am no stranger to a rough tone (or all sorts of involuntary contact; E.g., subway). En route to becoming a black belt (in karate, not six sigma), I occasionally missed a block and ended up with some physical evidence (like a black eye, or jammed thumb). But, I have not actually been deliberately touched by a stranger (without my permission) in so long, it stuck in my mind. Who knows, maybe it is the only approach that works. Still, I thought to myself, at the time, that, since the school is effectively in the hospitality business, perhaps they could provide a little orientation for outsiders who work there. Just a thought. Student project. (Just the thought of the average student there telling a tough New Yorker to "be nice" is enough to make me giggle out loud).
3) Music - hey - they added cowboy music to the presentation of the finalists. We all said (to each other) simultaneously - "Wilderness Lodge music!!!". Of course, we discussed amongst ourselves what the intended effect might have been to evoke cowboy music during cooking finals, concluding that it must be (a) distinctly American and (b) they perceive themselves as the cowboys of cooking????? Of course, once the winner was announced, they sequed into the introductory music from "Impression de France" (meaning, I think, THAT guy was going to Lyon). Anyway, music can add a lot. This was the first year. I'm sure they will continue to give thought to what works. In the meantime, when I hear that music (all of which is on my MP3 player), I now think of Wilderness Lodge, Impression de France AND Bocuse d'Or. All good.
4) Sidebar - this was the first competition (of all 3 I have attended) that had cowbells. Aside from thinking of Will Ferrell every time I heard them (SNL "...more cowbell!"), I thought back to 2008 - Epcot - Michel Bouit - had a tour going to the Bocuse d'Or finals in Lyon the following year. I thought - hmmm, would love to go, no vacation time this time, but will plan for the next. Fast forward to CIA 2010 - they showed video from the 2009 finals - all sorts of cowbells and airhorns - and I thought to myself "listening to that noise is not what I had in mind for vacation" and declined M. Bouit's 2011 tour - which was probably a mistake, because I have not seen one for 2013!) You see, sometimes knowing what actually occurs at an event like this is not what you might expect, and can influence decisions.....
Gala
1) Wine - The wine at the 2012 gala was a big improvement over 2010. I could not try any of it, but there seemed to be about 8+ different bottles, with what looked liked French labels. My son says they were much better than 2010 - and I believe he tried a least a little of each. Myself, I volunteered to be the designated driver, since I could not drink anyway.
Update 12 MAY 12 - found documentation (Gala Dinner Menu) in a collection of vacation papers - here's the wine list
- Champagne by Nicolas Feuillatte (same as Bistro de Paris, and Flying Fish) - Cuvee Palmes d'Or - Vintage 1999 (hmmm, probably NOT BdP or FF)
- Chateau de Jau
- Domaine de la Coume du Roy
- Chateau Fontanches
- Domaine Montrose
- Domaine Felines Jourdan
- Domaine du Trillol
- Mas Daumas Gassac
- Mas Laval and Gerard Bertrand
2) Music - The music at the 2012 gala (French music, from CD) was a minor improvement over 2010 (live, local, not-sure-how-to-categorize). This year, music was simply backdrop and not intended to contribute to party atmosphere or dancing.
3) Food - all LOOKED excellent (I could not eat, in case you missed the back story), seemed somewhat scaled back in ambition / ingredients (no lamb chops), but not in quality. I cannot speak for flavor...
4) Award Presentations - modest, but heartfelt. 2010 had the benefit of the excitement of announcing the winners.
5) Participation / Crowds - seemed much thinner, possibly by half. Not sure if that was by design (that is, making the event more by and for the professional chefs and students) or happenstance (general public not knowing about it). If it WAS by design, then they succeeded in hosting a low key event that did not overheat the small room (former chapel). If it was be ACCIDENT, then they will probably modify getting the word out in 2014.
6) Dessert - sure, technically this falls under "food," but the whole "blog thing" allows me to ignore that and keep going - was very pleased to see our (DS and I) favorite from 2010 - the maple creme. I was a moderate fan the maple creme brulee at Le Cellier (the couple times I went on dining vouchers) - but this was outstanding. And I could not eat it. Hmm, will have to see if THIS is in Chef Migoya's cookbook. If YES, then BUY.
Also, we saw suckers, as well as marshmallows - I noticed that these are also offered at Remy's on the Disney Dream as a part of the Friandise. Must be a current, next "big thing" because I haven't seen them outside of these two venues. Gala had marshmallows in 5 flavors (really wanted to try the root beer). Remy's had raspberry (my favorite). Next time!! I, always willing to accept that I just can't know everything all the time, asked Chef Migoya, "What is a marshmallow, anyway?" (Answer - corn syrup, sugar, flavor... sounded like cotton candy with edible glue.... my mind wandered at that point - I can tolerate marshmallows in hot chocolate for nostalgia's sake, but left to my own devices, homemade hot chocolate with real whipped cream is all I want). How it is that I am not MUCH larger? Exercise of free will. Nothing else works.
Remy's suckers, marshmallows, and other post-dessert treats:
Miscellaneous
1) Audience - the student adulation of the chefs is charming, but I actually enjoyed sitting in the audience with Orlando's professional chefs more - because of all their educational commentary (see 2008 posts); I learned more.
Summary - classic
1) Would I repeat the experience? If YES, under what circumstances?
2) Would I recommend the experience to others? If YES, with what qualifications?
3) What, if changed, would improve the experience, independent of #1 and #2?
1) At CIA? Probably - it is so challenging to find out the details of this event, I may not have the right type of vacation time available when it occurs. I would LIKE to attend, and if it is held at CIA in 2014, I will probably TRY to attend. I am really fortunate that I stumbled onto this event in 2008. I thought it was a long-running event that Epcot just happened to host that year. In reality, it was the FIRST event, and I was lucky enough to be in WDW at the time. It seems to have matured significantly, and I would not be surprised that as it continue to grow, people like me will be "left behind." After all, I am "just a fan" and neither a professional cook, nor media maven. The latter two are more likely to contribute, directly or indirectly, to the Bocuse d'Or USA cause.
At Epcot, or other Disney venue? Definitely
- great hotels (I didn't burden you with my assessment of our motel in Poughkeepsie. No point.)
- many alternative dining options (I like CIA restaurants, but you have to beg for reservations during this event, as they reserve most of the seating for the participants and sponsors. Pleading is not my strong suit.)
- much better weather
- audience more sunny, friendly and knowledgeable
- service staff (photographer) Disney-trained (and, I know Ron would let me take pictures - he does at all the F&W events - who doesn't make free advertising easy?)
- yes, yes and yes.
2) Definitely - if, on reading this description, you think it appeals.
3) I've already covered ideas on the event within the text. What would improve it for me, personally? Some sort or press pass, or backstage pass. All I really want to do is take pictures and tell people about it. At my own expense, no less!
ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
- Messages
- 2,099
Visual Access - Average Shot / Standard View
2008
Tim Hollingsworth's winning platters
Fish
Beef
.... this is the ONLY picture I have (of some 400+) that includes a photographer OR videographer
2010
Tim Hollingsworth AT the 2010 gala
..increased number of photographers and videographers, but none so intrusive you could not get a shot.
2012
=================================
Richard Rosendale, then and now
2008
His kitchen, his fish and beef presentation - would love to know what he learned and how his consciously increased his preparation for 2012!!
...getting feedback
Richard, and his 2008 Commis
2010 - as a presenter
2012 - as the winner
Just an amateur opinion, but Richard has the WILL to place in the finals, if not win. He has "competitor" written all over him. Now, if he and his coaches can shape his vision and skill to be that "right mix" of classic, cutting edge and does not trigger ANY traditional American biases in the judges (I.e., that we are arrogant, self-absorbed, etc.), studied all the judges menus (over time), have intel on their personal preferences in art, etc. - he could do this.....
.
2008
Tim Hollingsworth's winning platters
Fish
Beef
.... this is the ONLY picture I have (of some 400+) that includes a photographer OR videographer
2010
Tim Hollingsworth AT the 2010 gala
..increased number of photographers and videographers, but none so intrusive you could not get a shot.
2012
=================================
Richard Rosendale, then and now
2008
His kitchen, his fish and beef presentation - would love to know what he learned and how his consciously increased his preparation for 2012!!
...getting feedback
Richard, and his 2008 Commis
2010 - as a presenter
2012 - as the winner
Just an amateur opinion, but Richard has the WILL to place in the finals, if not win. He has "competitor" written all over him. Now, if he and his coaches can shape his vision and skill to be that "right mix" of classic, cutting edge and does not trigger ANY traditional American biases in the judges (I.e., that we are arrogant, self-absorbed, etc.), studied all the judges menus (over time), have intel on their personal preferences in art, etc. - he could do this.....
.
PizzieDuster
DIS Veteran
- Joined
- Jul 25, 2003
- Messages
- 3,925
Wow, I posted on another thread of yours and you said you had more foodie pics and to search you. Well, 3 hours later 
and I just finished this one.
I truly enjoyed this thread. What I wouldn't give to have this experience..
Thank you!
and I just finished this one. I truly enjoyed this thread. What I wouldn't give to have this experience..
Thank you!
ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
- Messages
- 2,099
Maybe they'll host one year at the CIA in CAWow, I posted on another thread of yours and you said you had more foodie pics and to search you. Well, 3 hours later
I truly enjoyed this thread. What I wouldn't give to have this experience..
Thank you!
ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
- Messages
- 2,099
This marvelous event all started with a link on Facebook .... the backstory is probably useful to a food lover who wonders how to find their way to a meal like this, but most people tell me TMI. Many of you will recognize the produce here - as they are served at WDW Signature restaurants - notably, VnA!
For the purposes of this post, the story begins on a shuttle, en route to Chef's Garden in Huron, Ohio.
Farmer Lee Jones, providing the back story of how he and his family came to be in this particular aspect of farming - that is, providing high quality produce to high end restaurants
Once off the bus, Farmer Lee begins the tour
Soon we are in a small theater where we watched a shortened version of a Martha Stewart produced documentary about Chef's Garden
Inside, Dad (Bob Jones Sr) explains all aspects of germination, selecting seeds, nutrition, soil - whatever they have learned (and tracked) over the years to optimize this process. My sister thought the most interesting part of the tour because it explains a process largely unknown to the average gardener.
In the green house, we learn, among many other things, that produce can be on our plate at a restaurant within 24 hours. Here, we are offered samples of various greens (and yellows).
.... such as these
.
For the purposes of this post, the story begins on a shuttle, en route to Chef's Garden in Huron, Ohio.
Farmer Lee Jones, providing the back story of how he and his family came to be in this particular aspect of farming - that is, providing high quality produce to high end restaurants
Once off the bus, Farmer Lee begins the tour
Soon we are in a small theater where we watched a shortened version of a Martha Stewart produced documentary about Chef's Garden
Inside, Dad (Bob Jones Sr) explains all aspects of germination, selecting seeds, nutrition, soil - whatever they have learned (and tracked) over the years to optimize this process. My sister thought the most interesting part of the tour because it explains a process largely unknown to the average gardener.
In the green house, we learn, among many other things, that produce can be on our plate at a restaurant within 24 hours. Here, we are offered samples of various greens (and yellows).
.... such as these
.
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Disneyland Has The BEST Food But This Isn't It
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