The May 30 deadline for chefs who want to compete in the 2013 Bocuse d'Or championship approacheth. Applications can be found here. The competition is essentially the culinary equivalent of the Olympics, and earning a spot on the elite team representing the United States involves being interviewed by, and cooking for, the likes of Daniel Boulud, Thomas Keller and Jerome Bocuse. Here's the press release:
CALLING ALL CHEFS: APPLICATION PROCESS UNDERWAY FOR BOCUSE D’OR 2013 COMPETITION
~ Bocuse d’Or USA Foundation Accepting Applications for Team USA through May 30, 2011 ~
NEW YORK – The opportunity to represent the United States and compete against the world’s top culinary talent at the Bocuse d’Or 2013 is beckoning all young American professional chefs. The Bocuse d’Or USA Foundation is now accepting applications for this prestigious International Culinary Competition which will be held in Lyon, France on January 29-30, 2013. From the qualifying applicants, 12 chefs will be invited to an audition in September 2011, where they will be interviewed by the Foundation’s Board of Directors, comprised of renowned chefs Daniel Boulud, Thomas Keller and Jerome Bocuse. In addition, they will be asked to prepare one dish, which will be judged by an esteemed panel of chefs, selected from the Foundation’s Culinary Council Members. Cash prizes will be awarded to the top three candidates during the September auditions.
The Bocuse d’Or USA Foundation will provide Team USA, comprised of the winning chef and his or her commis (assistant), with an extensive training program under the supervision of the Foundation’s Board and a Head Coach. In addition, all expenses associated with the international competition will be taken care of by the Foundation.
The application and guidelines can be downloaded from the Bocuse d’Or USA Foundation’s website, www.bocusedorusa.org. All applications must be received by May 30, 2011 at midnight EST.
“Competing against the best young chefs in the world at the Bocuse d’Or in Lyon was an exhilarating, once-in-a-lifetime experience; I would encourage all eligible chefs to apply,” said Chef James Kent of New York City’s Eleven Madison Park, who represented the U.S. in the
2011 international competition. “It was absolutely invaluable to have worked under the direction of such a successful and talented Board, and chef Mark Erickson from the Culinary Institute of America. I hope to offer guidance and support to the next Team USA just as I received from former candidates Gavin Kaysen and Timothy Hollingsworth.”
Chefs Kent and his commis Tom Allen, will be additional assets to future teams that the Foundation takes to the Bocuse d’Or, in the hope of one day placing on the podium.
“This competition is a true test of culinary excellence and we are looking forward to identifying America’s next top culinary talent to represent the country in 2013,” said Bocuse d’Or USA Foundation President Thomas Keller.
Auditions for the 12 finalists will be held September 26-27, 2011. A fundraising cocktail party will be held on September 27th to announce the results. Further information on the cocktail event and how to purchase public tickets will be available on the Foundation’s website
as of July 15, 2011. For additional details about the application process, the Bocuse d’Or USA Foundation and the Friends of the Foundation program, please visit www.bocusedorusa.org.