The easy part is over for Tim Hollingsworth, the chef who out-cooked seven other semi-finalists to win the Bocuse d'Or's U.S. competition held in Orlando. Now he's about to undergo an intensive three-month training session under the watchful eye of master chef Roland Henin, from which he will emerge in January to represent the U.S. in the Bocuse d'Or World Cuisine Contest in Lyon, France. There he'll carry the weight of the collective expectations of both the committee sworn to revitalize ...
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