To give you an idea of the difficulty and complexity inherent in this weekend's Bocuse d'Or semifinal, consider that each team has to cook and present two dishes—one seafood, one meat—in five hours and 40 minutes. Especially with all the chefs going for homeruns, this isn't Iron Chef, as proven by one of our two local(ish) semifinalists, Yosemite's Percy Whatley: "How challenging is [his] menu? Last Wednesday was the first time Whatley and Johnson finished their dishes before the clock ran out." [FresnoBee, previously]
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