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James Kent to Head Team U.S.A. at Bocuse d'Or (Slashfood)
Feb 8th 2010 5:51PM I was under the impression that this was a 'Hot Food' competition...it sounds as if much of Chef Kent's work was presented cold. If so, this puts the other entrants at a disadvantage, as much of the prep could have been done during the three hour period the day prior to the final presentation.
Anyone that is in the know care to comment?
