Field Trip: Going for the Gold at Bocuse d'Or USA

Bocuse d'Or Even with the Winter Olympics on the horizon, it’s hard to imagine a display of patriotic pride—or foodie frenzy—greater than what we saw in the Bocuse d’Or USA bleachers at the Culinary Institute of America this weekend. Scores of boisterous culinary students and gastro fans gathered to support the 12 chefs competing for the chance to represent America at the Bocuse d’Or in Lyon in January 2011. Each chef, assisted by a commis, faced the same challenge: prepare a salmon dish and a lamb dish for an intimidating all-star lineup of judges that included Daniel Boulud, Thomas Keller, and Grant Achatz. It made Iron Chef look like a school talent contest.

StudentsMacKenzie Arrington (CIA, Bachelor’s, 2009) and Vinny Dyevoich (CIA,... Read more >

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Ask a Chef: Daniel Humm, What Are Your Favorite Winter Ingredients?

 

2010 JBF Best Chef: New York City Daniel Humm of Eleven Madison Park makes it through the winter months with these five beloved ingredients.

 

Meyer Lemons
“I love the flavor profile of this fruit—it’s between a tangerine and a lemon, and it works really well with seafood and desserts. I only discovered Meyer lemons when I came to America, and I think it’s the best-tasting lemon there is.”

 

Black Truffles
“Who doesn’t love black truffles? They’re definitely a luxurious indulgence reserved for special occasions. I really like to pair them with rustic meats and vegetables, such as celery root or oxtail.”

 

Celery Root
“Celery root is one of the most overlooked vegetables! It’s incredibly versatile and people are always surprised by its sweet taste and fragrant aroma.”

 

Tardivo Trevisano
“Tardivo is an incredibly rare lettuce from Italy that is available for only two months of the year. I really like the bitterness of the... Read more >

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