Canadian Chef Alex Chen put together a beautiful menu for the Bocuse d’Or 2013 competition. The chefs had 5.5 hours to cook two dishes – European turbot and French blue lobster as well as Irish beef tenderloin. They also had to come up with three garnishes, including one representing their home country. Part of his impressive beef presentation was his Foie Gras, Matsutake Mushroom and Garlic Scapes dish shaped with a custom silicone mold. At the event Chef Chen earned a ninth-place finish out of 24. Congratulations and beautiful work Chef Chen!