By Jacqueline Wasilczyk, ZAGAT.com staff editor
With increased funding and star chef support, Timothy Hollingsworth has high hopes for the Lyon competition.
The Bocuse d'Or trophy, modeled after founder Paul Bocuse
Photo: courtesy of Bocuse d'Or
Created by legendary French chef Paul Bocuse in 1987, the Bocuse d’Or culinary competition has become a way for chefs to prove themselves on an international scale. While it’s not well known in the U.S., Americans have participated for the last 20 years but have never placed better than sixth (in 2003). This year, Bocuse personally invited Thomas Keller and Daniel Boulud to help bolster the American team’s efforts, and there are already signs of progress. In the past, participants had no formal competition training. But now, thanks to increased sponsorship support, Timothy Hollingsworth, The French Laundry sous-chef who won the recent preliminary Bocuse d’Or USA, is taking a paid sabbatical to train in a specially created facility, along with a professional coach, Roland Henin. Zagat Buzz touched base with Daniel Boulud and Timothy Hollingsworth to hear more about why the U.S. has its best shot ever of making it to the winner's podium.
Daniel Boulud
This Year's Event
Known as the “Culinary Olympics,” the 22nd International Bocuse d’Or will take place in Lyon, France, on January 26th–29th. After qualifying rounds, chefs from 25 countries will compete in the three-day challenge for 20,000 euros, a trophy and the title. The centerpiece of the biannual event is a five-hour culinary battle spread across two days, with each chef creating two rehearsed dishes (one fish, one meat) using set key ingredients. This year, ingredients for the first dish include Norwegian cod, prawns and scallops, and for the second, beef tenderloin, oxtail and cheek. Twenty-four international judges evaluate each dish based on taste, presentation and how well it represents the chef’s country of origin.
Zagat Buzz: Why did you feel it was important to get involved with the Bocuse d’Or competition?
Daniel Boulud: Earlier this year, the honorable chef Paul Bocuse personally invited me to become Chairman of the U.S. team and President d'Honneur of the International Competition. Chef Bocuse has been an incredible role model for me and generations of chefs. This made the invitation alone an honor, especially considering that for a professional competition this is considered one of the most prestigious in the world. I also felt this was an incredible opportunity to show the world, through our young competitors, the caliber of the best cooking in American restaurants today.
ZB: What did you hope to bring to the U.S. team when you agreed to become involved in this event?
DB: While the U.S. has sent some strong competitors over the last 20 years, the team has not always reflected the high quality of cooking in top American restaurants, and has not had the consistent support of the industry. Along with Thomas Keller, Jerome Bocuse, Michel Bouit (the former director of the U.S. team) and our advisory board, we are working to change that and attract the level of sponsorship [needed] to get a strong team to Lyon with all the resources that [are] required.
Norway, whose population is just about that of NYC, spends about $1,000,000 in support of their team for each competition. We have made a good start, but still have a long way to go.
Chef Daniel Boulud at the U.S. Bocuse d'Or preliminary
Photo: courtesy of Disney
ZB: What do you feel is the most important quality in a chef? In what ways does chef Hollingsworth possess those qualities?
DB: One single quality is not enough to make a great chef. It takes drive, passion, discipline, energy, consistently high standards, a refined palate, strong technique, creativity and artistry. To win the Bocuse d'Or World Competition in Lyon, a competitor has to be a great chef and has to be incredibly focused, ambitious and hungry to win. It is like the Olympics: natural talent is required, but no one could ever win if they weren't entirely dedicated to training for the big day of competition.
Timothy Hollingsworth demonstrated great passion and creativity, but also remained extremely calm and focused [during] the Bocuse d'Or U.S. competition at Epcot. This was a reflection not only of his character, but also the strong foundation of his training.
ZB: How will chef Roland Henin be training Hollingsworth?
DB: There will be a lot of repetition involved to address the time pressure of the competition. But even more importantly, they will work on refining the flavor and texture of the dishes. The level of perfection and precision required is hard to imagine if you've never seen what's presented at the competition.
ZB: What do you think the most challenging part of the competition will be for the American team this year?
DB: There are chefs who build their lives around the competition circuit. This is not the case for Timothy, who is a superb restaurant chef, but we believe he can shoulder the challenge and constraints of the competition environment.
Timothy Hollingsworth
Timothy Hollingsworth after being announced the winner of the U.S. Bocuse.
Disney
ZB: What personally made it important for you to get involved in this competition?
Timothy Hollingsworth: Entering the American competition was a chance for me to explore new challenges and to grow as a chef by thinking about food and cooking under different circumstances than I'm accustomed to. Thomas [Keller’s] excitement and commitment to the organization, combined with the support of my co-workers, motivated me to get involved.
ZB: How do you feel your time at The French Laundry has helped you?
TH: For the past seven years, I’ve surrounded myself with some of the greatest chefs a person could work for. With Thomas Keller and Corey Lee, you have no choice but to constantly improve. Changing the menu everyday has helped me generate lots of ideas and really think about what can be done with food.
ZB: What are you most concerned about in regards to the Bocuse d’Or competition?
TH: I'm most concerned about the dish I write. With practice I know that [my commis] Adina [Guest] and I will be able to perform and execute. At the end of the day, it comes down to the dish that I've made and whether or not it’s good enough.
ZB: In what ways do you expect cooking in the competition to change your culinary style or technique?
TH: I think it will make my cooking more complex. Right now I'm more of a purist; I like simple flavors and showcasing natural ingredients. This competition requires that you manipulate food more than I might do on my own. Hopefully the competition will help me to find a balance in between.