Bocuse d'Or: Gauntlet Outlined

Photo: Courtesy of Bocuse d'Or

The big showdown has finally arrived, kicking off on Friday at the Epcot Center. Let Daniel Boulud break it down for you: "They have 5½ hours to prepare two very elaborate presentations — one using Pierless cod, scallops and prawns and the other using Brandt beef loin, cheek and oxtail. There is a panel of 12 chef judges; six will taste the fish and six will taste the meat, evaluating based on how perfectly everything is cooked (Is it the right temperature and texture? Is the fish moist?); how is it seasoned (Is there a subtlety and sophistication like all of the best chefs?); how beautifully is everything presented (Is it art?)." [Tampa Tribune]

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