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Brandt Beef Named Official Purveyor for Bocuse d'Or USA
Partner Chefs Urged to Submit Applications for the U.S. Competition by June 30
| Source: Brandt Beef
BRAWLEY, CA--(Marketwire - June 27, 2008) - Brandt Beef - The True Natural, a single family
owned, premium natural beef producer, announced today that it has been
selected as the official beef purveyor for Bocuse d'Or USA. Daniel Boulud,
Thomas Keller and many of the country's leading chefs have joined together
to create Bocuse d'Or USA to recruit, train and support the next American
team. Brandt Beef is encouraging its partner chefs to submit their
applications for the U.S. competition. Applications must be submitted at
www.bocusedorusa.org by Monday, June 30, 2008.
"The Bocuse d'Or is the most rigorous and prestigious culinary competition
in the world," said Tom McAliney, executive chef, Brandt Beef. "We are
extremely pleased to be named the official beef purveyor for Bocuse d'Or
USA and look forward helping the U.S. team prepare for this prestigious
competition, which is so graciously being supported by chefs Daniel Boulud
and Thomas Keller."
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.
"We have a strong history of supporting the American team in the quest for
the Bocuse d'Or world title, most recently serving as a primary sponsor for
Gavin Kaysen, who is now executive chef at Café Boulud, during his training
for the 2007 competition," said Eric Brandt, managing partner, Brandt Beef.
"We are extremely excited to continue our support of the U.S. bid for the
Bocuse d'Or, particularly for its roots in French cuisine which encourages
sustainable practices including using the entire animal. This sustainable
philosophy is one which we share and have implemented on our own
vertically-integrated farm where we raise our animals humanely and
naturally without the use of hormones, and corn feed them for more than 300
days without the use of any antibiotics."
Applications are currently being accepted for participation in the USA
competition, which will be held at the Epcot International Food & Wine
Festival on September 26 and 27 in Orlando, Fla. Based on the quality of
the applications, eight semi-finalist teams will be selected to compete in
the USA contest. Applications are available through www.bocusedorusa.org,
and must be submitted by Monday, June 30, 2008 for consideration. Brandt
Beef's partner chefs are encouraged to contact Eric Brandt or Tom McAliney
directly with any questions.
The eight teams selected for the USA contest will compete before a live
audience. Teams will present fish and meat platters to a panel of
celebrity chef judges for evaluation of their excellence in taste,
presentation, creativity and technical execution. Tickets to attend the
competition as a spectator will be available for purchase through
www.bocusedorusa.org beginning August 11, 2008.
Bocuse d'Or USA will provide the eight semi-finalist teams with travel and
accommodations for the competition in Orlando. Semi-finalists will also
receive training equipment and food supplies, a $2,000 stipend to cover
incidental costs, and a one-year subscription for Avero Slingshot
restaurant intelligence software. At the competition, 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 a paid sabbatical to train for the
Bocuse d'Or World Contest from October 1, 2008 to late January 2009 at the
Bocuse d'Or USA Culinary Training Center in Yountville, Calif., adjacent to
the French Laundry. During this period, the chef and commis candidates
will be housed in a private residence in Yountville, Calif. and will be
compensated by Bocuse d'Or USA at a rate equivalent to compensation from
their current employers. The team will work with Certified Master Chef
Roland Henin, in a kitchen custom-designed for Bocuse d'Or training to
perfect their dishes for presentation in Lyon. The USA team will then
compete at the Bocuse d'Or World Cuisine Contest in Lyon, France in late
January 2009.
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.