Skip to content

Posts tagged ‘culinary olympics’

The Duckathlon 2014

For nine years, The Duckathlon has tested the mettle of our chef clients, challenging them with a culinary obstacle course unlike any other.

Good news! The Duckathlon is – FOR THE FIRST TIME – open to the public. Now you can run the challenge course and drink deeply from the cup of victory. New York City’s ultimate food competition wants you!

The team from Felix Restaurant featured a guest member: Elyse Pasqual, who blogs at foodieinternational.com

The team from Felix had a guest member: Elyse Pasquale, who blogs at foodieinternational.com

How well do you know a pig’s anatomy? How many crêpes can you flip in one minutes? Can you handle the heat?  Better start training now!

The Duckathlon will take place in NYC on June 14, 2014.

Yes, lipstick was part of the Egg Spin Out challenge.

Lipstick was part of the Egg Spin Out challenge. David Burke was game!

Call your friends with good palates, wine knowledge, and sense of competition.

Get them to join you and build a formidable team. Win prizes, eat, drink, laugh and learn.

 

500 competitors
125 teams
25 challenges
15 sustainable farmers
15 local restaurants
Beer, wine, whiskey, Armagnac
PRIZES, PRIZES, PRIZES

Learn more about the particulars right here. And get your tickets here.

See you in the winner’s circle!

page

Highlights from the 2012 Bocuse d’Or USA

The Bocuse D’Or is a world culinary competition, named after legendary French chef, Paul Bocuse. Think of it as the Chef Olympics. The biennial competition takes place in two phases – national rounds in which chefs compete to represent their home country and then the finale in which the top 24 countries compete for the ultimate prize.

How does it work? Each team consists of two chefs, one lead and one commis (who must be under 22 years old). The team has 5 hours and 35 minutes to prepare two elaborate presentations: one meat dish and one fish dish. Taking place in an open “culinary theatre,” kitchens are lined up side by side, facing the 24 judges, press and up to 1,000 spectators. No pressure, right?!

The judges score based on technical skill, sophistication, creativity and physical beauty with two-thirds of the possible 80 points going toward overall quality of the dishes and one third toward presentation. In the finale, the team with the highest score is awarded the Bocuse d’Or trophy, a grand prize of €20,000 and bragging rights FOREVER.

This cycle’s “big show” will take place in Lyon, France in early 2013 but the national competitions are under way right now. Last night the Culinary Institute of America in Hyde Park, NY hosted the US competition.

Congratulations to Richard Rosendale, executive chef of the Greenbrier in White Sulphur Springs, W.Va! Richard and his commis, 21 year old Corey Seigel, won the gold medal and will go on to compete at the international Bocuse d’Or in Lyon, France, next January.

We were beyond proud to both attend and to be a sponsor. Check out some of our iphone snapshots and some great pro pics from flickr user nicknamemiket…..

This slideshow requires JavaScript.