The Second Annual MENT’OR BKB Foundation Young Chef Competition Series

With Commis Skylar Stover carrying the flag, Team USA enters the stadium for the awards ceremony.

With Commis Skylar Stover carrying the flag, Team USA enters the stadium for the awards ceremony.

If you are a regular reader of this site, you know that I am an avid fan and supporter of the Bocuse d’Or and now, Ment’Or BKB, the organization behind Bocuse d’Or Team USA. In addition to their role with the Bocuse d’Or, Ment’Or BKB is charged with helping talented and motivated young chefs advance their craft, art and careers. One way they are doing this is their Young Chef Competition Series. Applications are now available for potential competitors. I have attached the Press Release for more information:


 

APPLICATIONS FOR THE SECOND ANNUAL MENT’OR BKB FOUNDATION

YOUNG CHEF COMPETITION SERIES NOW AVAILABLE

Winners from 2014 placed at acclaimed restaurants including Per Se, Saison, Hot & Hot Fish Club, and more

(New York, NY; April 20, 2015) – Following a successful inaugural series, the ment’or BKB Foundation, a leading non-profit organization devoted to inspiring culinary excellence in young professionals, proudly announces the second annual ment’or Young Chef Competition series. This series celebrates the talent that exists in kitchens throughout the country, and offers them a chance to be recognized on a national stage.

From now until June 1, 2015, young chefs ages 22-27 nationwide are encouraged to apply online to compete in the rigorous two-hour cooking contest. Four competitions will take place in Los Angeles, Chicago, New York, and Houston. The first and second place teams in each city will win $10,000 and $5,000 which may be used towards a stagiaire at the restaurant of their choice.

Winners from the 2014 Young Chef Competition series have held and are currently holding stagiaire positions at some of the nation’s most well respected restaurants, including Hot & Hot Fish Club (Birmingham, AL), [ONE] (Chapel Hill, NC), Benu (San Francisco), Per Se (New York City), Saison (San Francisco), and more. Lyn Wells, first place winner of the 2014 Los Angeles competition, previously worked as a Line Cook at Canyon Park Café (Orem, UT). Following the competition, ment’or secured her a stagiaire position at Chef Thomas Keller’s The French Laundry (Yountville, CA). “Competing in the 2014 Young Chef Competition opened doors for me that I never thought would be possible,” says Wells. “Cooking for a judging panel full of chefs that I admire was exhilarating. When they announced first place and my name was called, I knew the trajectory of my career was about to change.”

The Young Chef Competition Series is spearheaded by ment’or Board of Directors, Jérôme Bocuse, Daniel Boulud, and Thomas Keller, and Young Yun, Executive Director of ment’or, and was designed to showcase the next generation of great American chefs. “Our 2014 competitors were an outstanding example of the high caliber of young chefs we have here in the United States,” says Chef Boulud. “All participants have excelled tremendously during their time in the kitchen following the competition, and we are excited to continue celebrating the younger generation of aspiring, talented chefs. We encourage all levels of chefs to apply!”

For each competition, four teams are challenged to showcase a unique recipe based on ingredients selected by ment’or. Chefs receive points based on Overall Taste (50%), Presentation (30%), and Kitchen Organization (20%). The competitions are open to the public, and all are invited to attend, watch the action, and enjoy food and wine served from each of the host venues.

Competitors will be notified of their nomination by June 15, 2015. Competitiondates include:

  • Los Angeles – August 27, 2015
  • Chicago – September 17, 2015
  • New York City – September 26, 2015
  • Houston – October 8, 2015

Application details can be found on the ment’or website.

About the ment’or BKB Foundation: The ment’or BKB Foundation is a nonprofit organization that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of classic cuisine in America. Ment’or is led by a Board of Directors including Chefs Jérôme Bocuse, Daniel Boulud, and Thomas Keller, as well as an esteemed Culinary Council of over forty renowned chefs nationwide who act as mentors for young chefs, serve in an advisory capacity to the organization, and participate in fundraising events. Educational grants and internships are offered to young professionals through the Program for Continuing Education. A series of Young Chef Competitions offer yet another opportunity for young professionals to further their careers in the culinary world. Ment’or is also responsible for recruiting, training, and financially supporting the promising young American chefs who compete on behalf of the United States in the prestigious Bocuse d’Or competition, held in Lyon France, every two years. In 2015, Team USA made culinary history and proudly received 2nd place, taking home the Bocuse d’Argent. More information can be found on the ment’or website, as well as Facebook, Twitter, and Instagram.


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