cooking to compete in the Olympics of cooking
I’ve gotten quite into cooking competitions lately thanks to Chris who follows Iron Chef and Top Chef with religious fervor. However, seeing chefs compete on TV is one thing; watching them sweat at the burner mere feet away is another.
This weekend, I was invited to Bocuse d’Or USA, a chef championship that happens once every two years, where the winner is selected to represent the U.S. in the international Bocuse d’Or competition in Lyon. At eight this morning, four teams fired up the stoves at the Culinary Institute of America in Hyde Park to cook for the chance to head to France next year.
Pictured above is Team Jeffrey Lizotte and Kevin Curley of restaurant on20 in Hartford, Connecticut. Each team had to prepare a meat dish and a fish dish. Everything comes to a head at 1pm…
