Photo: Keith Ferris, the Culinary Institute of America
Slashfood spent a few minutes talking with Kent about his recent nomination to the team.
How do you formulate a strategy?
JK: For the finals competition, Chef Humm of Eleven Madison Park was a great mentor in helping to steer us in the right direction. We focused on both taste and presentation and refined a bunch of dishes until we came up with a salmon and lamb platter that we felt great about. We are going to do the same thing for the international competition, but this time, with the support of the Bocuse d'Or USA Foundation, its Culinary Council and of course, Eleven Madison Park behind us. Once we determine the dishes, it'll be all about perfecting them and getting the preparation down to a science in 5 1/2 hours.