BocuseWire: French Laundry's Hollingsworth to Rep USA

Hollingsworth, with Bocuse, Boulud and his commis Adina Guest.

When the special Bocuse d'or practice facility is built next door to the French Laundry, the American representative in the "culinary Olympics" won't have to travel very far for his three months of training. On Saturday afternoon, French Laundry sous chef Timothy Hollingsworth was named winner of the Bocuse d'Or USA Semifinals, meaning he will represent America in the January competition in Lyon, France. Hollingsworth beat out seven top competitors—including Top Chef alum Hung Huynh—with his pair of very, very elaborate dishes (full descriptions below). Eater NY has a complete photo gallery of the Orlando event, and it should be noted Hung took home a consolation award for Best Fish Dish. The official PR summation of Saturday's events follows:

Chefs were each required to present two dishes; one fish and one beef, in both elaborate platters and individually plated portions. Presentation of plates comprised 50% of the contestant’s total score, determined by the following criteria each worth 10%- texture and cuisson (perfection in doneness), harmony of flavors, sophistication and creativity.

Presentation of elaborate platters counted for 30% of the contestants scores based on the following three criteria, each worth 10%- complexity, technical knife skills and originality. Kitchen organization completes the final 20% and was comprised of 10% commis performance, 5% cleanliness and 5% efficiency in timing.

Competition regulations required that the fish dish be prepared using cod, prawns and scallops with three garnishes. Hollingsworth presented Atlantic Cod with Hawaiian Blue Prawns and Sea Scallops. The dishes’ garnishes included Artichoke Gratin with Grilled Cod Belly, Hawaiian Blue Prawns, Piment d’Espelette and Nicoise Olives; Tomato Tart with Charred Green Onions, Sweet 100 Tomatoes, and Tomato Consommé en Gelée; with the third garnish Barigoule Bread Pudding with San Marzano Marmalade and Society Garlic Blossoms. Seafood for all contestants was provided by Pierless Fish Corp.

The competitions’ beef dish required use of tenderloin, beef cheeks and oxtail. Hollingsworth’s presentation, Brandt Beef Tenderloin Roasted in Bacon with Beef Cheeks and Oxtail was garnished with Port Wine Braised Oxtail en Feuille de Bric, with of Violette Figs, Scallion Salad and Truffle Coulis; Beef Cheek Enveloped in Swiss Chard with Yukon Gold and Black Truffle Mille-Feuille, Tokyo Turnips and Pickled Pearl Onion Petals; and Hudson Valley Foie Gras with Cooked Fig Leaves with Jacobsen’s Farm Crosnes.

When asked about his experience in the competition, Hollingsworth noted, “It’s an extreme honor just to have my name associated with the Bocuse d’Or. I will remember the people I have met and this entire experience for a long time to come.” Hollingsworth was also quick to acknowledge his young commis, Adina Guest and noted, “her talent was inspiring.”