Raleigh chef Danny Cerqueda (shown above, photo credit: Bonjwing Lee) cooked for five hours Sunday, serving up platters of intricate cod and chicken dishes, for a chance to represent the United States at the equivalent of the culinary Olympics.
But his cooking chops weren't enough to go to the Bocuse d'Or, an international culinary competition held every two years in Lyon, France.
Cerqueda, 31, the executive sous chef at the Carolina Country Club in Raleigh, finished fourth. Richard Rosendale, executive chef at The Greenbrier resort in White Sulphur Springs, WV., was chosen to represent the United States in France in 2013.
His mentor, Patrick Colley, executive chef at the Carolina Country Club, said he was proud of Cerqueda's performance. "Any time you put yourself in that position to be judged by your peers, there's nothing to be but proud. I think he represented himself, the club and the city quite well."
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