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Published December 8, 2009 at 6:16 p.m.
The Bocuse d’Or culinary competition, held every two years in Lyon, France, is as important to chefs as the Olympics is to athletes. Each participating country sends a lead chef and a sous chef to battle against representatives from other nations.
Although the next Bocuse won’t take place until 2011, the U.S. isn’t waiting around to select its figurehead. On Monday night, famed Chef Daniel Boulud announced the names of 12 semifinalists, who will gather in February to compete for the spot. The list includes Chef Michael Clauss, who, until recently, worked for Boulud at his flagship New York restaurant and catering company. Clauss has since moved to Burlington and will be taking over the kitchen at The Daily Planet in January.
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About The Author
Suzanne Podhaizer
Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
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