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2008_09_smalltrophy.jpgFlorida import Mark Liberman isn't the only local chef training his tail off in preparation of the imminent Bocuse d'Or semifinals. Today, the Merc sheds some light on Percy Whatley's preparations and just how intense the competition is: his menu consists of four variations on an Elysian Fields lamb and a Norwegian Salmon, he's rehearsed the five-hour-plus competition countless times, and the the first run-through ran 2½ hours behind schedule. [Merc]