James Kent is a chef

Chef

A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...

 and the winner of the Bocuse d'Or USA

Bocuse d'Or USA

The Bocuse d'Or USA is a biennial chef championship, where the winner is selected to represent the U.S. in the international Bocuse d'Or competition...

 2010. He and his commis Tom Allan went on to represent the U.S. at the international finals of Bocuse d'Or

Bocuse d'Or

The Bocuse d'Or is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking...

 in Lyon

Lyon

Lyon , is a city in east-central France in the Rhône-Alpes region, situated between Paris and Marseille. Lyon is located at from Paris, from Marseille, from Geneva, from Turin, and from Barcelona. The residents of the city are called Lyonnais....

, France

France

The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...

 in January 2011, where they placed tenth.

In winning the Bocuse d'Or USA contest arranged at the Hyde Park

Hyde Park, New York

Hyde Park is a town located in the northwest part of Dutchess County, New York, United States, just north of the city of Poughkeepsie. The town is most famous for being the hometown of U.S. President Franklin D. Roosevelt....

 campus of The Culinary Institute of America on February 6, 2010, Kent prepared for the fish dish Scottish "Label Rouge" salmon

Salmon

Salmon is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout; the difference is often said to be that salmon migrate and trout are resident, but this distinction does not strictly hold true...

 pavé with leeks, Osetra

Ossetra

Ossetra caviar, one of the most prized and expensive types of caviar available today , comes from the Ossetra sturgeon , weighing 50-400 pounds and living up to 50 years...

 caviar

Caviar

Caviar, sometimes called black caviar, is a luxury delicacy, consisting of processed, salted, non-fertilized sturgeon roe. The roe can be "fresh" or pasteurized, the latter having much less culinary and economic value....

 and Sauce Fumet Blanc, garnished with roulade

Roulade

The word roulade originates from the French word "rouler" meaning "to roll". Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock...

 with Alaskan king crab

King crab

King crabs, also called stone crabs, are a superfamily of crab-like decapod crustaceans chiefly found in cold seas. Because of their large size and the taste of their meat, many species are widely caught and sold as food, the most common being the red king crab, Paralithodes camtschaticus.King...

, relish of cucumber and Meyer lemon

Meyer lemon

Citrus × meyeri, the Meyer lemon, is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. It was introduced to the United States in 1908 as S.P.I...

, chilled mousse

Mousse

Mousse is derived from the French word mousse which means "lather" or "foam". A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture...

 with tartare and roe, pickled heirloom beets with crème fraiche, dill and black pepper. For the meat dish Kent served spring lamb with bacon wrapped saddle with piquillo peppers and provençale herbes, vol-au-vent

Vol-au-vent

A vol-au-vent is a small hollow case of puff pastry. A round opening is cut in the top and the pastry cut out for the opening should be replaced as a lid after the case is filled...

 of braised gigot with sweetbreads and preserved lemon

Preserved lemon

Preserved lemon or lemon pickle is a condiment that is common in Indian Cuisine , especially South Indian cuisine and also in North African cuisine, especially Moroccan cuisine. It is also known as "country lemon" and leems. Diced, quartered, halved, or whole lemons are pickled in a brine of...

, zucchini with Lynnhaven chèvre frais and mint, tart of tomato confit with basil, niçoise olives and fromage blanc.

Kent is employed as a sous-chef at the chef Daniel Humm's restaurant Eleven Madison Park

Eleven Madison Park

Eleven Madison Park is a restaurant in New York City ranked #24 in the S.Pellegrino World's 50 Best Restaurants in 2011. Its head chef is Daniel Humm, from Switzerland...

 in New York City

New York City

New York is the most populous city in the United States and the center of the New York Metropolitan Area, one of the most populous metropolitan areas in the world. New York exerts a significant impact upon global commerce, finance, media, art, fashion, research, technology, education, and...

.