Brandt Beef Congratulates Bocuse d'Or USA Semi-Finalists

Official beef purveyor of the Bocuse d’Or USA supplies product for training and competition

BRAWLEY, Calif. – Brandt Beef – The True Natural, a single family owned, premium natural beef producer, congratulates the semi-finalists that have been selected to compete in the Bocuse d’Or USA Cuisine Competition. As the official beef purveyor for Bocuse d’Or USA, Brandt Beef is supplying the eight semi-finalist teams with its natural beef products for use in training. The semi-finalists will compete in the Bocuse d’Or USA competition on September 26 and 27 at the Epcot International Food & Wine Festival at Walt Disney World Resort in Lake Buena Vista, Fla. At the final competition, teams will prepare a dish featuring Brandt Beef along with a cod dish.

“As a producer that is committed to artisanal and environmentally sustainable practices, we are extremely excited to be able to provide the semi-finalists with sustainable Brandt Beef cuts, including oxtails and cheeks, to accompany the Brandt tenderloins that the chefs will use in their dishes,” said Tom McAliney, executive chef, Brandt Beef.

“At Brandt Beef, we hold ourselves to the highest standard of excellence in our pursuit to produce the finest natural beef in the country,” added Eric Brandt, managing partner, Brandt Beef. “We truly appreciate the time, dedication and commitment that is required of these chefs to compete in the rigorous U.S. competition and wish them the best of luck in their quest to represent America at the prestigious Bocuse d’Or World Cuisine Contest in Lyon, France.”

The eight semi-finalist teams for the Bocuse d’Or USA competition each consist of one chef and a commis, 22 years old or younger, to assist the chef. The semi-finalist teams include:

• Timothy Hollingsworth, sous chef, French Laundry, Yountville, Calif. Commis pending.
• Hung Huynh, executive chef, Solo, New York, N.Y. Commis pending.
• Rogers Powell, instructor, French Culinary Institute, New York, N.Y. Commis Kyle Fiasconaro, French Culinary Institute, student.
• John Rellah, Jr., executive chef, Hamilton Farm, Gladstone, N.J. Commis pending.
• Richard Rosendale, chef/owner, Rosendales, Columbus, Ohio. Commis Seth Warren, Rosendales, cook.
• Michael Rotondo, chef de cuisine, Charlie Trotter’s, Chicago, Ill. Commis Jennifer Petrusky, Charlie Trotter’s, sous chef.
• Kevin Sbraga, culinary director, Garces Restaurant Group (Amada, Distrito, Mercat and Tinto), Philadelphia, Pa. Commis Aimee Patel, Amada, link cook.
• Percy Whatley, executive chef, Delaware North Parks, Yosemite, Calif. Commis Joshua Johnson, Delaware North Parks, chef de partie.

The semi-finalist teams were selected by members of the Bocuse d’Or USA Culinary Advisory Board, which was created by Daniel Boulud, Thomas Keller and many of the country’s leading chefs to recruit, train and support the next American team. The teams were chosen for the quality of their applications, which also required that chef applicants have a minimum of three years of professional experience in a restaurant and be at least 25 years old. The call for applications was sent out to the nation’s finest chefs and restaurateurs, including James Beard Foundation award winners, top Zagat survey restaurants, Mobil Guide and Michelin Guide rated restaurants, Relais & Châteaux members, and many more.

Semi-finalist teams are currently training in their home cities to prepare for the Bocuse d’Or USA competition. During the final competition, each team will be given five hours to prepare beef and cod dishes for a panel of prominent chef judges who will evaluate the teams on excellence in taste, presentation, technical skill and kitchen organization. The event will culminate with a gala dinner and award ceremony where the winning team will be announced. The top three placing teams will be awarded cash prizes of $15,000 for the first place team, $10,000 for the second place team, and $5,000 for the third place team.

All Epcot ticket holders are invited to view the live competition as spectators. Tickets for the gala dinner can be purchased beginning August 25 by calling (407) WDW-FEST.

The winning team will be awarded the opportunity to train for the Bocuse d’Or World Cuisine Contest from October 2008 to January 2009 at the Bocuse d’Or USA Culinary Training Center in Yountville, Calif., adjacent to Thomas Keller’s French Laundry. The team will work with Chef Coach Roland Henin to perfect their dishes for presentation in Lyon, France. During this period, the chef and commis will be housed in a private residence at the training facility and given a stipend by Bocuse d’Or USA. The team will go on to compete against 24 international teams at the Bocuse d’Or World Cuisine Contest in Lyon, France on January 27 and 28, 2009.

About Bocuse d’Or USA
Bocuse d’Or USA is a non-profit organization dedicated to selecting and preparing the U.S. team for the prestigious Bocuse d’Or World Cuisine Contest, held every two years in Lyon, France. The Contest showcases the extraordinary techniques, magnificent creations and culinary achievements of the world’s leading chefs. The Bocuse d’Or is avidly followed through Europe and is gaining awareness in the U.S. The United States has been represented at the competition since its inception in 1987. More information on Bocuse d’Or USA can be found at

About Brandt Beef
Brandt Beef – The True Natural, is a single family owned premium natural beef producer for the up-scale restaurant and retail markets. The Brandt family is dedicated to sustainable practices and is passionate about producing the most consistent, highest quality, 100 percent source verified natural beef on the market. Through cattle selection, natural feeding practices and humane treatment of animals, Brandt Beef produces a product that is unparalleled in taste, tenderness and consistency. Brandt Beef received the Master Chefs’ Institute Seal of Excellence for its achievement in obtaining the Master Chefs’ Institute standard of quality. To obtain more information, get recipe ideas from Chef Tom McAliney or purchase various cuts of Brandt’s premium natural beef, please visit

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Media Contacts:
Sara DeNio, Dresner Corporate Services, 312-780-7223,
Joshua Taustein, Dresner Corporate Services, 312-780-7219,