Word: beef
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Perhaps nothing symbolized the American team's efforts at the Bocuse d'Or better than its beef cheeks. At the world's premier chef's competition, which ended on Jan. 28 in Lyons, France, the Estonians transformed the cheeks - a required ingredient this year - into pot-au-feu, the Brazilians stuffed potatoes with them, and the Malaysians spiced them up into rendang. But the U.S. competitors, 28-year-old Timothy Hollingsworth and his assistant, Adina Guest, braised the meat until it was silky, set it on a tiny round of baby turnip, and topped it with a floret of broccolini...
Those rules are precise. The biennial contest assigns the main proteins that all teams use (this year they included Norwegian cod and several different cuts of Angus beef) and gives contestants 5 1?2 hours to prepare the two platters, which are then evaluated by a jury comprised of one chef from each participating country. If 5 1?2 hours sounds like plenty of time, bear in mind that contestants must also complement their proteins with elaborate garnishes, keep their cramped kitchens clean, and stay organized while they cook on a stage, watched by thousands of screaming fans...
...including some South African curry and passion fruit in their marinated cod. The Dutch topped one of their exquisite garnishes with pastry windmills. First-timers Uruguay served their oxtails in hand-painted ceramic pots from home. The British team's national touch came in the name they assigned their beef filet: Henry V. "It's a bit of fun," says team coach Roger Hulstone. "[England] beating the French at Agincourt, and all that." Adds chef Simon Hulstone, Roger's son, as he rolls a piece of cod in mousse: "It's a good thing this contest isn't being held...
...lose them." Innovative Copenhagen chef René Redzepi, who served on the jury, was a little regretful about that comfort zone. "I was hoping it wouldn't be luxury item upon luxury item, that they would strip away the pretension," he says after tasting 12 plates of beef on the first day. "But that wasn't quite the case. Still, the fact that I'm here means the contest is changing...
...lose them." Innovative Copenhagen chef Rene Redzepi, who served on the jury, was a little regretful about that comfort zone. "I was hoping it wouldn't be luxury item upon luxury item, that they would strip away the pretension," he said after tasting his way through 12 plates of beef on the first day, "But that wasn't quite the case. Still, the fact that I'm here means the contest is changing."(See the top 10 food trends...