Possible Lyon Format Change, Mr. Potato Head’s Supporting Role, and Some Love for the Runners Up as Toqueland Wraps Up Its Bocuse d’Or USA Coverage
January 30, 2012 — Toqueland dragged itself off the mat this morning after Sunday’s round-trip excursion to the CIA in Hyde Park, followed by a late night of optimistic summation, and trudged up to a press conference at the Sofitel in Midtown Manhattan.
A few urgent matters await us elsewhere, so with apologies for the bullets, here, in no particular order, are some leftovers from yesterday’s competition and news from this morning’s presser:
Toqueland Exclusives and Other Breaking Stuff:
- You Heard it Here First: POSSIBLE SWITCH TO PARTIALLY SPONTANEOUS FORMAT IN LYON: Last week, Gavin Kaysen told us about a possible new format in Lyon, involving plates rather than platters for one “course.” Florent Suplisson, Executive Director of the international event in Lyon, hinted at the possible change in this morning’s press conference, opting not to reveal it there. But Toqueland can report the change that’s being pondered: The Bocuse d’Or is considering replacing one of the platters with plated dishes made from ingredients and techniques that are revealed over time: the proteins several months out, the ingredients to be used in the garnishes closer to the event, and the techniques that must be employed the day before the competition (these would possibly change from Day 1 to Day 2). None of this is decided yet; the organization will continue to discuss, and enlist some chefs to conduct some dry runs to see how it actually plays out, then will likely make its decision sometime over the next month. This would be a dramatic change for a competition in which knowing all the parameters in advance has always been a defining trait.
- YOU HEARD IT HERE FIRST: Don’t Make Fun of My Spud, Bud! Bocuse d’Or USA 2012 Champ Richard Rosendale really did use a Mr. Potato Head! As he was plating his meat platter yesterday, an observer (not sure if it was the emcee or not) joked that Rosendale’s chicken looked like it was being presented in the shape of a Mr. Potato Head. Well, guess what: IT WAS! Here it is right from Rosendale himself: “Somebody was joking around that we used a Mr. Potato Head mold; we actually did. That was inspired by my son, Lawrence. He’s three and a half years old… it was pretty quick, I didn’t have time to make a mold and I playing with my son one Sunday and I looked over and I was, like, ‘That Mr. Potato Head is almost exactly like a chicken if you turn it upside down.’ So that’s what I used. I cut it in half and I cleaned it out with a dremel, and I just used it, it didn’t come in contact with the food. It was just to shape it. And then I cooked it all sous vide and then I flash fried it.”