|
The Bocuse d'Or USA is a biennial chef championship, where the winner is selected to represent the U.S. in the international Bocuse d'Or competition. Following 20 years of American representation in the competition, in 2008 Paul Bocuse asked Daniel Boulud to establish a structure for the selection of Team USA, who along with Thomas Keller and Jérôme Bocuse form the Board of Directors of the Bocuse d'Or USA Foundation. The first Bocuse d'Or USA competition was held in September 2008.〔Lucchesi, Paolo, ''Eater.com'' (May 29, 2008). (Now Is the Time for All Good Chefs to Come to the Aid of Their Country: Daniel Boulud )〕〔''Reuters.com'' (September 28, 2008). (Bocuse d'Or USA Announces Winner )〕 Although the Bocuse d'Or competition is frequently referred to as the culinary equivalent of the Olympic Games,〔Smillie, Dirk, ''Forbes.com'' (June 5, 2007). (French Toast )〕〔Fabricant, Florence, ''The New York Times'' (May 28, 2008). (Tilting at the Bocuse d’Or )〕〔Wasilczyk, Jacqueline, ''Zagat'' (November 5, 2008). (U.S. Turns Up the Heat for Bocuse d'Or )〕〔''New York Magazine'': Grub Street (July 17, 2008). (Hung Huynh Is Among U.S. Bocuse d’Or Semifinalists )〕〔Lancaster, Deana, ''North Shore News'' (November 26, 2008). (On the long road to Lyon )〕〔Hallock, Betty, ''Los Angeles Times'' (January 26, 2009). (American chef preps for cooking fame at France's Bocuse d'Or )〕 it is the International Exhibition of Culinary Art of Germany, more officially titled the Culinary Olympics,〔Dixon, Rachel, ''The Guardian'': Nibbles (October 23, 2008). (What are the Culinary Olympics? )〕 which is separated by an olympiad, i.e. a period of four years. Following an idea by Boulud, the Bocuse d'Or was applied as the theme of an episode of ''Top Chef'' season 6, representing the biggest publicity the event has to date received in the United States.〔Leahy, Kate, ''Restaurants & Institutions'' (February 4, 2010). (Q&A: Andrew Friedman on What it Takes to Compete in the Bocuse d'Or )〕 ==Rules== To be eligible competitors in Bocuse d'Or USA, the chef applicants must be U.S. citizens and 23 years of age or older at the time of the following international final competition in Lyon, France, and have had at least three years of experience in a fine dining establishment. The chef's assistant, the commis, must be a U.S. citizen and 22 years or younger at the time of the final competition in Lyon.〔The Culinary Institute of America (PRESS RELEASE: Five Alumni are Semifinalists for the 2010 Bocuse d'Or USA Competition )〕 Judges determine the winning team to represent Team USA at the following Bocuse d'Or international competition, and award a trophy and cash prize for the each top three final competition teams. The gold medal comes with a $5,000 prize, the silver medal with $4,000 and the bronze medal with $3,000 in 2010, down from the 2008 prizes set at $15,000, $10,000 and $5,000.〔Wells, Pete, ''The New York Times'' (September 28, 2008). (French Laundry Sous Chef Will Represent U.S. in Bocuse d’Or )〕 Team USA is provided with a year-long training program supervised by the Foundation’s Board of Directors, Culinary Council and selected culinary experts, and all direct expenses surrounding the international participation are paid.〔 The chefs are required to present two dishes, one fish and one meat, to be plated elaborately on both large platters as well as plated portions. Presentation of the plates comprises 50% of the contestant's total score, broken down to 10% for texture and ''cuisson'' (perfection in doneness), harmony of flavors, sophistication and creativity. The presentation of elaborate platters counts for 30% of the scores with 10% each attributed to complexity, technical knife skills and originality. The final 20% of the score is kitchen organization, broken down to 10% for the commis performance, 5% for cleanliness and 5% for efficiency in timing.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Bocuse d'Or USA」の詳細全文を読む スポンサード リンク
|