Bocuse D’Or USA…and the Winner is…



Chef James Kent and his commis, Tom Allan, both sous chefs at NYC's Eleven Madison Park under Chef Daniel Humm, will be representing the USA at the Bocuse D'Or in Lyon next January. They worked well as a team and produced some beautiful food together.


From the Bocuse D'Or USA Press Release:

Chef Kent's Scottish “Label Rouge” Salmon Pavé with Leeks, Osetra Cavier
and Sauce Fumet Blanc was elegantly garnished with the following:
Roulade with Alaskan King Crab, Relish of Cucumber and Meyer Lemon;
Chilled Mousse with Tartare and Roe; Pickled Heirloom Beets with Crème
Fraiche, Dill and Black Pepper. The fish was provided by Scottish
Quality Salmon.

For his lamb platter, Chef Kent presented Elysian Fields Farm Spring
Lamb: Bacon Wrapped Saddle with Piquillo Peppers and Provençale Herbes;
Vol-Au-Vent of Braised Gigot with Sweetbreads and Preserved Lemon;
Zucchini with Lynnhaven Chèvre Frais and Mint; Tart of Tomato Confit
with Basil, Niçoise Olives and Fromage Blanc. The lamb was provided by
The American Lamb Board.

“Competing in the finals has been a great experience and we feel
incredibly lucky to be involved,” said Chef James Kent, winner of The
Bocuse d'Or USA competition. “This is just the first step toward Lyon.
We know we have a lot of hard work ahead of us, but we are ready for
this challenge with the support of The Foundation behind us.”

In addition to earning the honor of representing the United States at
the Bocuse d'Or International Culinary Competition in 2011, Chef Kent
was also awarded a $5,000 cash prize. In second place, Chef Luke
Bergman, Sous Chef at The Modern in New York City, was awarded a trophy
and a $4,000 cash prize. In third place, Chef Christopher Parsons,
Executive Chef/Owner of Catch in Winchester, MA, was awarded a trophy
and a $3,000 cash prize. The following awards were also presented at the
Awards Dinner:

ο       BEST COMMIS presented by Rougié Foie Gras: Marcella Ogrodnik
(Student, The Culinary Institute of America)
ο       BEST FISH presented by All-Clad Metalcrafters: Jennifer Petrusky
(Sous Chef, Charlie Trotter's, Chicago, IL)
ο       BEST MEAT presented by All-Clad Metalcrafters: Percy Whatley
(Executive Chef, The Ahwahnee, Yosemite, CA)

The Bocuse d'Or USA Foundation will work with Chef Kent and his commis
Tom Allan to customize a yearlong training program crafted, executed and
supervised by The Foundation's esteemed Board of Directors and Culinary
Council. In addition, all direct expenses associated with participation
in the international competition are provided by The Foundation. This
includes round trip air travel to Lyon, meals and accommodations for 15
days in France, registration fees, on-site acclimation training,
competition ingredients and presentation platters. The Foundation is
also dedicated to making the careers of serious young chefs more
meaningful and successful by offering them educational scholarships,
grants, internships and access to a Culinary Council of established

To have been eligible to compete, Chef Applicants must be American
citizens and 23 years of age or older at the time of the final
competition in Lyon on January 25, 2011. They must also have had at
least three years of experience in a fine dining establishment.

The Commis Applicants must be American citizens and 22 years of age or
younger at the time of the final competition in Lyon.
In addition, hopefuls were required to complete an extensive application
process which included an essay detailing their desire to represent the
United States in the prestigious international competition, two letters
of recommendation from chefs and/or restaurateurs, a letter of intent
from a culinary sponsor and a current dinner menu from the restaurant at
which the Chef Applicant is currently employed. These 12 finalists were
selected for their outstanding motivation, commitment to the culinary
arts, demonstrated organization and high-profile references supporting
their candidacy.

The full list of competitors at The Bocuse d'Or USA Finals Competition
2010 included:

Luke Bergman, The Modern, Sous Chef (New York, NY)
Commis: Joseph Piccione, The Culinary Institute of America, Student

Jim Burke, James, Executive Chef/Owner (Philadelphia, PA)
Commis: Simon Solis-Cohen, The Culinary Institute of America, Student

Danny Cerqueda, Carolina Country Club, Executive Sous Chef (Raleigh, NC)
Commis: Wayne Goode, Caroline Country Club, Prep Cook

Michael Clauss, The Daily Planet, Executive Chef (Burlington, VT)
Commis: Marcella Ogrodnik, The Culinary Institute of America, Student

James Kent, Eleven Madison Park, Sous Chef (New York, NY)
Commis: Tom Allan, Eleven Madison Park, Sous Chef

Mark Liberman, Consulting Chef (San Francisco, CA)
Commis: Leland Cummings, The Culinary Institute of America, Student

Christopher Parsons, Catch, Executive Chef/Owner (Winchester, MA)
Commis: Nathaniel French, Catch, Garde Manger

Jennifer Petrusky, Charlie Trotter's, Sous Chef (Chicago, IL)
Commis: James Caputo, Charlie Trotter's, Cook

John Rellah, NY Yacht Club, Executive Chef (New York, NY)
Commis: Alexander Flynn, The French Culinary Institute, Student

Jeremie Tomczak, French Culinary Institute, Executive Chef – Event
Operations (New York, NY)
Commis: Cameron Slaugh, Park Avenue Seasonal, Sous Chef

Andrew Weiss, The Lakes Club at Lake Las Vegas, Executive Chef (Las
Vegas, NV)
Commis: Fernando Salazar, The Lobby Bar and Café at Encore, Cook

Percy Whatley, The Ahwahnee, Executive Chef (Yosemite, CA)
Commis: Melissa Marshall, The Culinary Institute of America, Extern

Sponsors of The Bocuse d'Or USA Foundation include American Express,
All-Clad Metalcrafters, Manitowoc, Tiffany & Co., Continental
Airlines, Rougié Foie Gras, The American Lamb Board and Scottish Quality
Lamb.  For more information on becoming a sponsor or for additional
details regarding upcoming fundraising events throughout the country,
please visit

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