On the Menu: JBF at the Bocuse d'Or USA Finals

Bocuse d'Or While most folks are counting down the days until the Vancouver Olympics, we're fired up for one of the most spectacular events in the wide world of food: the Bocuse d'Or USA Finals at the Culinary Institute of America. It all kicks off this morning with demonstrations, book signings, and panels on the school's Hyde Park campus. The official competition, where twelve finalists will cook and painstakingly plate several dishes for a chance to represent America at the 2011 Bocuse d'Or world competition in Lyon, starts at 8:00 A.M. on Saturday. JBF president Susan Ungaro will host demos by JBF Award winners Eric Ziebold and Charlie Trotter, and will also emcee tomorrow's main event. "I really think that this year's finalists represent the best of America's chefs," Ungaro says. "I'm very excited that JBF

Comments (0)

Field Trip: An Afternoon at the StarChefs International Chefs Congress

Pork scratchings

Pork rinds made by the Spotted Pig team

StarChefs.com is currently holding its fourth annual International Chefs Congress in New York City, a three-day culinary symposium that's open only to industry professionals. We stopped by on Sunday—the first day of the program—to take in some demonstrations, listen to panel discussions, and eat. When we arrived around noon, attendees were taking their seats around the main stage to watch a keynote panel called "What is American Cuisine?" (A topic we know a thing or two about—click here for our white paper, "The State of American Cuisine.") Hosted by our friend, Clark Wolf, the panel

Comments (0)

Pages