organized in conjunction with the

January 23-24, 2001 - Lyon-Eurexpo-France

The competition is open to all professional hotel and restaurant chefs who are U.S. citizens and will be 23 years of age as of January 21, 2003.

Theme #1 - 2 Maryland Striped Bass, approx. 4.5 to 5.5 lbs each, with 3 garnitures

Theme #2 - 6 Maple Leaf Farms Whole Ducks, 5-5.5 lbs each, with 3 garnitures

Send two detailed recipes, 12 serving each, also incorporating the following mandatory ingredients:

If you are planning to enter the competition, you are required to first submit the completed entry form, and to sign the release statement. * Upon registration, you will receive the Aromont Demi Glace samples. For all other sponsored products, refer to the back page of these guidelines.

Each theme recipe, including garniture recipes, must be typewritten on 8 1/2" X 11" paper, and include all ingredients and methods of preparation. Preparation and cooking time for both recipes must not exceed 5 1/2 hours. Along with the recipes, contestants must submit a color slide (35mm) or a 5X7 color photograph of each of their creations. No signs and/or logos identifying the chef and/or the establishment will be permitted on the recipe submissions, color slides or photographs.Presentation must be: platter presentation, 11 servings, and 1 plate presentation, 1 serving (white plate).

All recipes, color slides or photos become the exclusive property of the American Bocuse d'Or Academy, MBI,Inc. and the event sponsors. The American Bocuse d'Or Academy, MBI,Inc. and the event sponsors reserve the right to use any recipe, slide or photograph for publicity, promotional or otherwise, and/or advertising purposes they deem appropriate. Mail entry forms, recipes, color slides or photographs to:

Michel Bouit, Executive Director

MBI, Inc.

1121 South Clinton Street, Chicago, Il. 60607

(312) 663-5701 - (312) 663-5702 Fax

 Members of the jury, their employees and/or families, affiliates and/or subsidiaries are ineligible to compete. The winner of the Bocuse d'Or 2000 USA Concours will be ineligible to compete in the 2002 competition, however, this winner will serve as a member of the 2002 jury. Failure to follow stated rules will result in disqualification of entry. Award decisions are the sole discretion of the judges, and are final.

The judging committee will screen all entry submissions and select the semi-finalists. Entries will be judged on the basis of presentation, appearance, originality, creativity and clarity of recipes. To ensure impartiality, all recipes, slides or photographs will be referred to by a number system, rather than the participant's name. At the conclusion of the selection process, winners will be notified.

Contestants will be invited to compete in the final competition, May 20-23, 2000 to be held at McCormick Place in Chicago during the 81st Annual NRA Restaurant, Hotel-Motel Show. They will be required to recreate their winning recipes as submitted. Ingredients will be proctored and only those listed on the recipes will be allowed. All dishes and mixtures must be prepared entirely on the premises. All ingredients, with the exception of the sponsored products will be the responsibility of the participants. A random drawing will determine the work stations and the day each chef will compete.

Each contestant must bring their own platter and goosenecks for presentation, and any special equipment deemed necessary. You will have 5 1/2 hours to present both platters.

The judging criteria will be based on a 40-point system, with 20 points for taste, 10 points for presentation and 10 points for originality.

Finalists may bring an assistant of no more than 22 years of age as of January 21, 2003, or an assistant can be provided for you by the organizing committee. This criteria is very important if selected as the U.S. representative at the Bocuse d'Or 2003, and wish to have the same assistant in France.

The results will be announced at a cocktail reception to be held on Tuesday, May 23 in the Vista Room at McCormick Place. The winning chef will represent the United States at the Bocuse d'Or 2003 in Lyon, France and compete for $15,000 and the Gold Bocuse d'Or. If the winning chef is unable to attend, the second place winner will compete. Second and third prizes are $10,000 and the Silver Bocuse Trophy and $5,000 and the Bronze Bocuse Trophy respectively. Additional prizes will be awarded for best fish and best meat dishes.

The International Organizing Committee will pay the winner's travel expenses and accommodations for the 2003 competition in France. The American Bocuse d'Or Academy will cover travel expenses and accommodations for the winner's assistant for that competition. In addition, the American Bocuse d'Or Academy will pay travel expenses and accommodations for the winner of the Bocuse d'Or 200 USA Concours to attend the Bocuse d'Or 2001, January 23-24, 2001 in Lyon, France. This new benefit offers the candidate the opportunity to witness first-hand this international culinary competition and to become familiar with the kitchen layout & competition arena.

Tracy o'Grady, Sous-Chef, Kinkead's, An American Brasserie, Washington, DC is the U.S. candidate.

Ferdinand E. Metz, CMC, President, Culinary Institute of America is the President of the USA Jury.

include a copy of your passport as verification of U.S. citizenship & age.

Fax to 312-663-5702 or mail to MBI, 1121 South Clinton Street, Chicago, Il. 60607.

Name (last): ___________________________________________ (first) __________________

Title: ________________________________________________________________________

Place of Employment: ___________________________________________________________

Address: _____________________________________________________________________

City: __________________________________ State: _____________________ Zip: ________

Work Phone: ( ) ________________________ Work Fax: ( ) _______________________

Home Address: ________________________________________________________________

City: __________________________________ State: ____________________ Zip: ________

Year in Culinary Profession: _________ Chef Coat Size: ___________

Year Name of Competition City Awards

_____________________________________________________________________________

_____________________________________________________________________________

_____________________________________________________________________________

To help the judging committee better evaluate the quality of your work, you are required to submit with the recipes, color slides or photograhs as listed in these guidelines. Color slides/photographs will not be returned.

I certify that this information is correct and accurate to the best of my knowledge. I further certify that my recipes and color slides/photographs are my own work. I understand that falsification of my application or non-compliance with rules, will result in the disqualification of my entry.

I hereby grant the American Bocuse d'Or Academy, MBI,Inc. and the event sponsors, the right to use my recipes, color slides/photograhs and personal information as enclosed, for any purpose they deem appropriate.

Contestant Signature: ________________________________________________________

Date: ______________