Take its third iteration, debuting at Next in September 2013: A menu dictated by the rules of the Bocuse d’Or cooking competition. In many ways the Bocuse d’Or is Iron Chef meets the Olympics: The same proteins are assigned to each of the 24 international teams competing (Irish beef, turbot and European blue lobster in the 2013 competition), who then have five hours and 35 minutes to present 14 plates and three garnishes (one of the garnishes must represent the national team’s heritage). The rules are all highly regimented and confoundingly precise.