The two-day culinary Olympics, known as the Bocuse d'Or, took place yesterday and today in Lyon, France. A 28-year-old chef, Geir Skeie, from Norway won the competition. There was much hope in the food industry that the American competitor, Timothy Hollingsworth, would win. However, Hollingsworth didn't even place. A Swedish chef took home the silver, while the French chef walked away with the bronze. This year was the first time that the Americans made a conscious effort to win the competition. Thomas Keller and a team of American chefs searched the country for a possible contender to represent the US. In July eight American semifinalists were announced. Hollingsworth won the highly-publicized competition in September and spent the next several months preparing for the finals at a special training facility near the French Laundry in California.
In the Bocuse d'Or finals each chef has to prepare two dishes: a seafood entry and a meat entry. The food is judged by 24 chefs from 24 countries. Two-thirds of the score goes to the quality of the food, while the final third counts for presentation.
Hollingsworth has yet to comment on the competition, but he is no doubt feeling (like most American foodies) a little disappointed in the outcome. To check out a huge gallery of images from the cooking competition,