In a Q&A with Grub Street, French Laundry sous chef and Team USA rep Timothy Hollingsworth reminds us just how intense the Bocuse d'Or competition is: "You have five and a half hours to complete two platters for twelve guests. There's a fish platter and meat platter. Everyone uses the same proteins ... The idea is to design your menu and make it as intricate as possible. A lot of the countries, the guys work on it for up to a year." Also enjoyable: the story of how he decided to partake in the competition. [GS, previously]For more stories from Eater SF, go to sf.eater.com.
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