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FOR IMMEDIATE RELEASE
OSO Sweet Onions
Help U.S. Chef Win Top Prize
in World Culinary Contest
 (Lyon,
France, February 2003) National champion chefs from 24
countries competed in Lyon, France recently, and American Chef
Hartmut Handke came out on top in the meat category at the
Bocuse d'Or World Cuisine Contest. This was the first medal
ever won by a U.S. chef at this prestigious competition.
The Bocuse d'Or is a fast-paced, spectator competition in
which two dozen of the world's most talented and decorated
chefs compete to out shine and out style each other in a race
against the clock.
Chef Handke and his apprentice, Heather Brinker, had just five
and one-half hours to prepare two main courses for 12 judges.
Each course was served along with three side dishes on one
platter that was carried to the judges' dais amid thousands of
cheering spectators. Competitors were judged on both taste and presentation.
"I'm honored to be the first American chef to win a medal at
the Bocuse d'Or. For many chefs this is like winning an
Olympic medal", said Handke after his victory. "OSO Sweets really helped elevate all my preparations they
infused each dish with a wonderful sweet onion flavor and
became especially savory when cooked. They really are like no
other onion on earth."
The Bocuse d'Or World Cuisine Contest is held every two years
in Lyon, France, during SIRHA, an international food trade
exhibition attracting over 164,000 attendees. Each
participating country conducts a national selection process to
pick their representative. In the United States, the Bocuse d'Or USA holds a series of competitions, with the finals being
held at the National Restaurant Association Restaurant
Hotel-Motel Show. The competition is open to all professional
hotel and restaurant chefs who are U.S. citizens.
Image (Above): Handke’s medal-winning creations using OSO Sweet onions:
(Clockwise from top left) Artichoke Bottoms with Foie Gras and
Truffle; Chile Con Carne; Timbale of Tomato Confit; Braised
Oxtail with Kentucky Bourbon BBQ Sauce; Beef Tenderloin, Sauce Périgueux.
For information about the Bocuse d’Or
visit
http://bocusedor-usa.com
For further information about OSO Sweet onions, click on
www.sweetonionsource.com or contact
Rodger Helwig at
fresh@dnai.com, telephone
(415) 379-9630.
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