BRAWLEY, CA--(Marketwire - September 25, 2008) - After months of preparation, eight
semi-finalist teams are gearing up for the Bocuse d'Or USA Cuisine
Competition, where one team will be selected to represent America at the
prestigious Bocuse d'Or World Cuisine Contest in Lyon, France in January
2009. As the official beef purveyor for Bocuse d'Or USA, Brandt Beef is
supplying the semi-finalist teams with its natural beef products for use in
the competition, which will be held on Friday, September 26 and Saturday,
September 27 at the Epcot International Food & Wine Festival at Walt Disney
World Resort in Lake Buena Vista, Fla.
Eric Brandt, managing partner of Brandt Beef, who will be attending the
event said, "As a producer that is committed to sustainable practices, we
are thrilled to be able to provide the semi-finalists with sustainable
cuts, including oxtails and cheeks, to accompany the Brandt tenderloins
that the chefs will prepare for one of their presentations during the
competition. We have a strong history of supporting the American team in
the quest for the Bocuse d'Or world title and are extremely excited to
continue our support of the U.S. bid, particularly for its roots in French
cuisine which encourages sustainable practices including the use of the
entire animal."
Each semi-finalist team will be given five hours to prepare beef and cod
dishes for a panel of prominent chef judges who will evaluate the teams on
excellence in taste, presentation, technical skill and kitchen
organization. The winning team will be announced during the grand gala
dinner and award ceremony on Saturday, September 27 from 7 p.m. - Midnight
at the World Showcase at Epcot. The evening will feature an hors d'oeuvres
reception, a four course seated dinner, live musical entertainment, dancing
and a silent auction. Dishes for the dinner will be prepared by some of
the nation's most prestigious chefs, including Daniel Boulud who will
prepare the meat course using Brandt Beef. During the award ceremony, the
top three placing teams will be awarded cash prizes of $15,000 for the
first place team, $10,000 for the second place team, and $5,000 for the
third place team.
The winning team will also be awarded the opportunity to train for the
Bocuse d'Or World Cuisine Contest from October 2008 to January 2009 at the
Bocuse d'Or USA Culinary Training Center in Yountville, Calif., adjacent to
Thomas Keller's French Laundry. The team will work with Chef Coach Roland
Henin to perfect their dishes for presentation in Lyon, France. During
this period, the chef and assistant will be housed in a private residence
at the training facility and given a stipend by Bocuse d'Or USA. The team
will go on to compete against 24 international teams at the Bocuse d'Or
World Cuisine Contest in Lyon, France on January 27 and 28, 2009.
The eight semi-finalist teams were selected by members of the Bocuse d'Or
USA Culinary Advisory Board, which was created by Daniel Boulud, Thomas
Keller and many of the country's leading chefs to recruit, train and
support the next American team. The teams include:
-- Timothy Hollingsworth, sous chef, French Laundry, Yountville, Calif.
Commis pending.
-- Hung Huynh, executive chef, Solo, New York, N.Y. Commis pending.
-- Rogers Powell, instructor, French Culinary Institute, New York, N.Y.
Commis Kyle Fiasconaro, French Culinary Institute, student.
-- John Rellah, Jr., executive chef, Hamilton Farm, Gladstone, N.J.
Commis pending.
-- Richard Rosendale, chef/owner, Rosendales, Columbus, Ohio. Commis
Seth Warren, Rosendales, cook.
-- Michael Rotondo, chef de cuisine, Restaurant Charlie, Las Vegas, Nev.
Commis Jennifer Petrusky, Charlie Trotter's, sous chef.
-- Kevin Sbraga, culinary director, Garces Restaurant Group (Amada,
Distrito, Mercat and Tinto), Philadelphia, Pa. Commis Aimee Patel, Amada,
link cook.
-- Percy Whatley, executive chef, Delaware North Parks, Yosemite, Calif.
Commis Joshua Johnson, Delaware North Parks, chef de partie.
All Epcot ticket holders are invited to view the live competition as
spectators. Tickets for the gala dinner can be purchased by calling (407)
WDW-FEST.
About Bocuse d'Or USA
Bocuse d'Or USA is a non-profit organization dedicated to selecting and
preparing the U.S. team for the prestigious Bocuse d'Or World Cuisine
Contest, held every two years in Lyon, France. The Contest showcases the
extraordinary techniques, magnificent creations and culinary achievements
of the world's leading chefs. The Bocuse d'Or is avidly followed through
Europe and is gaining awareness in the U.S. The United States has been
represented at the competition since its inception in 1987. More
information on Bocuse d'Or USA can be found at
www.bocusedorusa.org.
About Brandt Beef
Brandt Beef -- The True Natural, is a single family owned premium natural
beef producer for the up-scale restaurant and retail markets. The Brandt
family is dedicated to sustainable practices and is passionate about
producing the most consistent, highest quality, 100 percent source verified
natural beef on the market. Through cattle selection, natural feeding
practices and humane treatment of animals, Brandt Beef produces a product
that is unparalleled in taste, tenderness and consistency. Brandt Beef
received the Master Chefs' Institute Seal of Excellence for its achievement
in obtaining the Master Chefs' Institute standard of quality. To obtain
more information, get recipe ideas from Chef Tom McAliney or purchase
various cuts of Brandt's premium natural beef, please visit
www.brandtbeef.com.
Contact Information: Media Contacts:
Sara DeNio
Dresner Corporate Services
312-780-7223
sdenio@dresnerco.com
Joshua Taustein
Dresner Corporate Services
312-780-7219
jtaustein@dresnerco.com