On Saturday afternoon, French Laundry chef Timothy Hollingsworth beat out our two New York contenders—Top Chef's Hung Huynh and FCI's Rogers Powell— as well as five other top US contenders and was named the winner of the Bocuse d'Or USA Semi-Finals down in Orlando. He will go on to face chefs repping countries around the world in the final battle in Lyon, France in January. Though an NYC chef may not have won the overall competition, Hung scored an award for "Best Fish Dish," perhaps a small consolation to the competitive chef. Click through for photos of the awards gala and an excerpt from the official PR summation of what went down on Sat:
Chefs were each required to present two dishes; one fish and one beef, in both elaborate platters and individually plated portions. Presentation of plates comprised 50% of the contestant’s total score, determined by the following criteria each worth 10%- texture and cuisson (perfection in doneness), harmony of flavors, sophistication and creativity.
Presentation of elaborate platters counted for 30% of the contestants scores based on the following three criteria, each worth 10%- complexity, technical knife skills and originality. Kitchen organization completes the final 20% and was comprised of 10% commis performance, 5% cleanliness and 5% efficiency in timing.
Competition regulations required that the fish dish be prepared using cod, prawns and scallops with three garnishes. Hollingsworth presented Atlantic Cod with Hawaiian Blue Prawns and Sea Scallops. The dishes’ garnishes included Artichoke Gratin with Grilled Cod Belly, Hawaiian Blue Prawns, Piment d’Espelette and Nicoise Olives; Tomato Tart with Charred Green Onions, Sweet 100 Tomatoes, and Tomato Consommé en Gelée; with the third garnish Barigoule Bread Pudding with San Marzano Marmalade and Society Garlic Blossoms. Seafood for all contestants was provided by Pierless Fish Corp.
The competitions’ beef dish required use of tenderloin, beef cheeks and oxtail. Hollingsworth’s presentation, Brandt Beef Tenderloin Roasted in Bacon with Beef Cheeks and Oxtail was garnished withPort Wine Braised Oxtail en Feuille de Bric, with of Violette Figs, Scallion Salad and Truffle Coulis; Beef Cheek Enveloped in Swiss Chard with Yukon Gold and Black Truffle Mille-Feuille, Tokyo Turnips and Pickled Pearl Onion Petals; and Hudson Valley Foie Gras with Cooked Fig Leaves with Jacobsen’s Farm
Crosnes.When asked about his experience in the competition, Hollingsworth noted, “It’s an extreme honor just to have my name associated with the Bocuse d’Or. I will remember the people I have met and this entire experience for a long time to come.” Hollingsworth was also quick to acknowledge his young commis, Adina Guest and noted, “her talent was inspiring.”
—photos by Latha Heyman of Avero
· Bocuse d'Or: A Look at Semi-Finals Day One [~E~]For more stories from Eater, go to eater.com.
