-- Most Promising Chef and Bocuse d'Or Candidate - Michael Rotondo of Restaurant Charlie at the Palazzo in Las Vegas, Nev. -- Best Commis - Adina Guest, assistant to Chef Hollingsworth -- Best Technique with Sous Vide - Richard Rosendale of Rosendales in Columbus, Ohio -- Best Fish Award - Hung Huynh, Executive Chef, Solo in New York CityThe eight semi-finalist teams that competed in the U.S. competition were selected by members of the Bocuse d'Or USA Culinary Advisory Board, which was created by Daniel Boulud, Thomas Keller, Jerome Bocuse and many of the country's leading chefs to recruit, train and support the next American team. The teams included:
-- Timothy Hollingsworth, sous chef, The French Laundry, Yountville, Calif. Commis Adina Guest, The French Laundry -- Hung Huynh, executive chef, Solo, New York, N.Y. Commis Girair Goumroian, Culinary Institute of America, student -- Rogers Powell, instructor, French Culinary Institute, New York, N.Y. Commis Kyle Fiasconaro, French Culinary Institute, student -- John Rellah, Jr., executive chef, Hamilton Farm Golf Club, Gladstone, N.Y. Commis Vincent Forchelli, Hamilton Farm Golf Club, chef de partie -- Richard Rosendale, chef/owner, Rosendales, Columbus, Ohio. Commis Seth Warren, Rosendales, cook -- Michael Rotondo, chef de cuisine, Restaurant Charlie at the Palazzo, Las Vegas, Nev. Commis Jennifer Petrusky, Restaurant Charlie, sous chef -- Kevin Sbraga, culinary director, Garces Restaurant Group (Amada, Distrito, Mercat and Tinto), Philadelphia, Pa. Commis Aimee Patel, Amada, cook -- Percy Whatley, executive chef, Delaware North Parks, Yosemite, Calif. Commis Josh Johnson, Delaware North Parks, chef de partieAbout 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 upscale 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