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RestaurantWidow.com wrote
Bocuse, Day One
Posted by Lisa the Waitress on Friday, September 26, 2008
WOW. What a day. I saw almost every famous chef in the western hemisphere, stood next to Hung almost all day, saw lots of little girls dressed as various Diz princesses, saw Chef Mickey Mouse, heard John Besh call Hartmut Handke mean and angry looking, ate foie gras on brioche, had free champagne, was given a tin of foie gras (don’t worry, Husband, I’m saving it), took 500 pictures, stood in the hot sun way longer than I would have liked, waiting for the shuttle back to the hotel (tomorrow I’m totally driving), and drank beer on the rocks. I met a man whose wife reads my website here in Orlando, and I heard an emcee misprounce Chef Sbraga’s name so many times that finally the Philadelphia contingent screamed out “SBRAH – GUH!!”
- Updates
- Greetings from the Happiest Place on Earth!
Related Stories:
- Columbus Chef to Compete in the Bocuse d’Or
AH HA!
This would maybe explain why you have not submitted any new In Season With Lisa’s in the past days!
Caught You!
Just Kidding! :lol:
Beer on the rocks eh? That’s another name for a Washington Beach drink called The Washington Beach invented by Daniel J.
The rumors are apparently flying:
http://www.restaurantwidow.com/2008/09/very-early-word.html
Posted 28 September 2008
The Bocuse d’Or USA judges and executive board have announced Chef Timothy Hollingsworth of TheFrench Laundry in Yountville, California as winner of the US competition at aGrand Gala held during the International Food & Wine Festival at Epcot. ChefHollingsworth will go on to represent the United States and compete in theBocuse d’Or World Cuisine Contest in Lyon in late January 2009.
The Silver Medal and a $10,000 cash award was given to chef RichardRosendale of Rosendales in Columbus, Ohio; and the Bronze Medal with a $5,000cash award went to Michael Rotondo of Restaurant Charlie at the Palazzo in LasVegas, NV.
Best Technique with Sous Vide was awarded to Richard Rosendale ofRosendales in Columbus, Ohio who will win an official certification andtraining program with Cuisine Solutions Bruno Goussault, and a completeemersion circulator and sous vide set from Poly Science.
READ MORE
The Silver Medal and a $10,000 cash award was given to chef RichardRosendale of Rosendales in Columbus, Ohio; and the Bronze Medal with a $5,000cash award went to Michael Rotondo of Restaurant Charlie at the Palazzo in LasVegas, NV.
Best Technique with Sous Vide was awarded to Richard Rosendale ofRosendales in Columbus, Ohio who will win an official certification andtraining program with Cuisine Solutions Bruno Goussault, and a completeemersion circulator and sous vide set from Poly Science.
READ MORE
Well done, Chef.
More sous-vide, please.
A.
Fantastic! Well done.
The Silver Medal and a $10,000 cash award was given to chef RichardRosendale of Rosendales in Columbus, Ohio; and the Bronze Medal with a $5,000cash award went to Michael Rotondo of Restaurant Charlie at the Palazzo in LasVegas, NV.
Best Technique with Sous Vide was awarded to Richard Rosendale ofRosendales in Columbus, Ohio who will win an official certification andtraining program with Cuisine Solutions Bruno Goussault, and a completeemersion circulator and sous vide set from Poly Science.
READ MORE
Well done, Chef.
More sous-vide, please.
A.
when I heard about this, you were my first thought, dear A, and how vindicated you would feel!!!!
That’s awesome.
It does mean he was doing sous-vide well unless he was the only one doing it! The dude from France who invented it and does the training is a hoot, I was told by the people at Citronelle, and really whips into shape the details. I look forward to what Chef Rosendale does after.
I think Chef did the croquette of soup thing last time we were there and it was excellent.
I am going to order some Brandt beef.
I look forward to your more detailed pics and information. From what I saw from you and a couple other places, it seems like Richard, the winner and one other person I forget were ahead of the class based on interesting flavors and dynamics. Hollingsworth’s (the winner) bargioule bread pudding sounds really cool.
It looks like you had an awesome time all around. Excellent. You did a really great job with more to come. Thanks.
A.
I have over a thousand pix to sort through, and am working on doing a lot of posts throughout the next 2 days.
I just wanted to reiterate how awesome it is that numerous local business owners donated money to me so that I could go and cover this event – I am pretty sure I was the only person from Cbus writing about it, although I don’t know very many Dispatch reporters by sight. I think it was a really important even to help get the culinary scene in Columbus moving forward.
Walker was integral in drumming up funds, and I am very thankful. I received donations from the following people:
Walker Evans/CU
MoJoe Lounge
the Top Steakhouse
The Cookware Sorcerer
Liz Lessner
Carmen Owens/Surly Girl Saloon
Vespa Mary/North Market
Zoe, Short North supporter of cool things
CORA (central Ohio Restaurant Association)
Kim, a reader
I’m sure I am missing someone and am going to go back and research to be sure I’ve included everyone. I just thought it was so cool for so many to support me in true DIY Columbus spirit.
I’m in the process of writing up Chef Rich’s meat presentation and then I’ll go back and do the remaining 6 contestants.
+1
I’m thrilled that we were able to help get you there to cover this, and hopefully there will be more national events that Columbus chefs will be participating (and winning) soon enough. :D
More!
Whew! That’s the end of Day One!
Luma on Park – Dining in Orlando
Chef Michael Rotondo’s Bocuse d’Or Presentations
Kevin Sbraga’s Presentations at the Bocuse d’Or
A Few More Pictures from Chef Rosendale’s Fish Presentation
Chef Rosendale’s Meat Presentation
The Tight Schedule of the Bocuse d’Or Competition