National Culinary Review

industry news

ROSENDALE WINS 2012
BOCUSE D’OR USA

Richard Rosendale, CMC, executive chef at The Greenbrier, White Sulphur Springs, W.Va., won the gold medal Jan. 29 in the finals of the Bocuse d’Or USA at The Culinary Institute of America, Hyde Park, N. Y. Rosendale and commis Corey Siegel, CC, an apprentice at The Greenbrier, will compete in the international Bocuse d’Or competition in January 2013 in Lyon, France.

Jeffrey Lizotte, chef de cuisine at Restaurant ON20, Hartford, Conn., earned silver, and William Bradley, a chef-instructor at Le Cordon Bleu College of Culinary Arts, Cambridge, Mass., took bronze. Danny Cerqueda, executive sous chef at Carolina Country Club, Raleigh, N.C., placed fourth. Each competitor and commis had five-and-a-half hours to prepare two platters, one using River & Glen Hookers cod and the other, D’Artagnan chicken.

Rosendale and Siegel will train for the 2013 Bocuse d’Or with coaches Grant Achatz , executive chef, Alinea, Chicago; Gavin Kaysen (head coach), executive chef, Café Boulud, New York; and Gabriel Kreuther, executive chef, The Modern, New York. Follow Rosendale on Twitter for regular updates, @RosendaleCMC.

Rose Weiss, a student at the International Culinary Center and an extern at Gramercy Tavern, New York, won the first ever Bocuse d’Or USA Commis Competition Jan. 28 at The Culinary Institute of America with her interpretation of the classic poulet au vinaigre. The competition was created by the Bocuse d’Or USA Foundation’s board of directors to help identify an American rising star in the field of competitive cooking. Weiss will receive a three-month paid apprenticeship at a three-star Michelin restaurant of her choice in France.

KRAFT CHEFS PREDICT
12 TRENDS FOR 2012
Chefs at the Kraft Culinary Centre, Glenview, Ill., have released their top
12 trend predications for 2012.

CUSTOMIZATION REIGNS allows a unique interaction with the diner

VINTAGE DESSERTS county-fair favorites and carnival fare on menus

SPECIALIZATION concepts that focus on one element

CASUALIZATION OF MENUS encouraging experimentation through small-bites offerings

BETTER BETTER-FOR-YOU adding dishes and paying attention to flavor

RESTAURANT/MARKET COMBINATIONS dine and shop

FOODS AS EXPERIENCE delivering memorable food events

FUSION 2.0 pulling from all global cuisines to see what works

ETHNIC DESSERTS familiar, but with a cultural twist

SALT premium finishing varieties and artisanal presentation

UNUSUAL PAIRINGS new ingredients drive more exotic flavor combinations

HEALTHIER KIDS MENU
more balance, more better-for-you options

In addition, the chefs offered these unusual flavor combinations and ingredients for dessert menus: chocolate/polenta; pungent cheeses; chocolate/olive oil/champagne; cheesecake/stout beer chaser; boba tapioca; and lemon/white chocolate/lavender.