This month, more and more individuals are proving their right to represent America in an international competition. For most of us, it's names like Apolo Ohno and Hannah Kearney that come to mind when hearing that statement. But if you rub shoulders with the international gourmet crowd, another name might pop into your head: Chef James Kent.
It's recently been announced that Kent has earned the Top Chef spot for competing in the 2011 Bocuse d'Or (or World Cuisine Contest, for those of us whose French is a little rusty), a competition held every 2 years in Lyon, France. The event is often referred to as the "culinary Olympics." Kent will be representing the U.S. along with assisting chef Tom Allan. An assisting chef, or commis, is allowed to partner with the lead chef as long as he or she is under 22 years of age.
Kent's winning dish at the Bocuse d'Or semifinals on February 6 included the following in his seafood creation: Scottish salmon pave with leeks, Osetra caviar and sauce fumet blanc, a roulade with Alaskan king crab, cucumber and Meyer lemon relish, chilled mousse with tartare and roe, and pickled heirloom beets. He also prepared an elaborate bacon-wrapped saddle of lamb, which easily won over the judges.
The next Bocuse d'Or is scheduled for January 25-26, 2011, so James Kent has nearly an entire year to prepare for this rigorous competition. Until then, we'll just have to keep cheering for our other international competitors in Vancouver. Go Team USA!
Source: Mercury News
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