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Bocuse D'Or Americas Day Two: Tension, Excitement and Anticipation!

Bocuse D'Or Americas Day Two: Tension, Excitement and Anticipation!
From Fine Dining Lovers - April 13, 2018

Bocuse D'Or Americas: Day Two

The second round of the Bocuse d'Or Americas, which is sponsored by S.Pellegrino,ended with a great dose of tension, excitement and a lot of anticipation.

On this second day of the prestigious competition Chile, the Dominican Republic, the United States, Costa Rica and Mexico battled the heat to see which country will be selected to compete in the grande finale in Lyon, France in 2019.

Undoubtedly there was an atmosphere of enthusiasm and motivation for each of the chefs and their teams.

Read all about Day One at the Bocuse d'Or Americas edition.

The Challenges

Contestants had 5 hours and 35 minutes to prepare each of the following:

- one plate combining whole salmon and crab meat in a creative fashion

-one platter featuring suckling pig and one or more of the following berries: blueberry, strawberry, blackberry and raspberry

Chile


Plate from Chile | Photo: Alex Ver

The round began with the Chilean team of chef Mauricio Nuez. His recipes were inspired by the use of indigenous foods from the north to the south of the country, with ingredients that help to enhance the flavor of Pacific salmon.

Chile's platter featured smoked sausage with roasted suckling pig, gastric cranberries with endemic algae. The country has shown a high level of consistency with respect to its gastronomy, which is increasingly appreciated on the continent.

Dominican Republic

Next up was the Dominican Republic, a country that debuted as a participant, with chef Omar Brito Ortiz. In fact, this year Santo Domingo was called the gastronomic capital of the Caribbean.

Brito said that the fact of presenting in the contest, already in itself is a great experience, leaves both him and his team with a pleasant satisfaction and motivation.

USA

Mexico

Costa Rica

Final Thoughts

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