ment’or News

rose weiss
July, 2014

THE MENT’OR BKB FOUNDATION OFFERS CHEFS A CHANCE TO WIN A STAGE WORTH $15,000 DURING THE INAUGURAL YOUNG CHEF COMPETITION SERIES

Aspiring young chefs are invited to apply to compete in four public competitions in October and November 2014 (New York, NY; July 28, 2014) – The ment’or BKB Foundation, formerly known (read more)

fish tacos rev
June, 2014


Fish Tacos with Yellowfin tuna, fried California avocado, corn nuts

Serves 6   10 ounces of sushi grade tuna cut in logs ¼ cup of green cabbage, shaved very thin ½ cup of plain corn nuts, crushed 1/8 cup of petite cilantro 1 lime, peeled, segmented and (read more)

Trey Foshee
June, 2014

June 2014 “To make really good food, you have to be completely aware of what’s going on with the ingredients…it’s about combining them in ways that bring out the individual flavors yet allow them to bounce off each other” says Chef Trey Foshee, Executive Chef & Partner at George’s (read more)

BocusedOrUSA2015-090
June, 2014

  The organization introduces a Grants Program, Young Chef Competitions, and continues to train and support our nation’s Bocuse d’Or Team ment’or BKB Foundation Board of Directors (L-R) and Executive Director (Front): Daniel Boulud, Thomas Keller, Jérôme Bocuse, Young Yun (New York, NY; (read more)

Phil4
April, 2014

To read the entire article, click here Atlanta Journal

img_7997
April, 2014

We are grateful for the coverage from Heritage Radio on the March 15, 2014  event held at The Culinary Vegetable Institute in Milan, Ohio.  To check it out, click on the link below. By Emily Peterson Heritage Radio Network  

Prune stuffed gnocchi with foie gras sauce
April, 2014


Barbara Lynch’s Prune-Stuffed Gnocchi with Foie Gras Sauce

Serves 6 FOR THE GNOCCHI 22 pitted prunes 1 cup Vin Santo or Madeira, plus more if needed 2–2¼ pounds medium to high-starch potatoes, such as Idaho (russet), whole and unpeeled 1½–2 cups unbleached all-purpose (read more)

Barbara Lynch
April, 2014

April 2014 Regarded as one of Boston’s leading chefs and restaurateurs, Barbara Lynch fell in love with the classics and masters of cuisine at a very young age.  She had her first cooking job when she was 12 and in high school she realized she wanted to become a professional chef (read more)

This is a private event. Tickets are available on a first come, first served basis. Availability is limited. Tickets are nonrefundable and cannot be resold. Ticket holder will be required to show identification at check in for the event. Must be 21 years of age or older to consume alcoholic beverages. Please drink responsibly
January, 2014

Click here to buy tickets to this special event! ONE NIGHT ONLY: MEET THE 2015 BOCUSE D’OR TEAM USA AT THE “ROAD TO LYON” KICK-OFF PARTY On February 5, 2014 the Bocuse d’Or USA Foundation will host an interactive event—with hors d’oeuvres from the Per Se kitchen (read more)

Oyster Soup Image
January, 2014


Philip Tessier’s Oyster Soup Recipe

Serves 4 Mise En Place: 1 cup leeks, sliced thin and washed 2 cups russet potato (small), peeled and sliced ¼” thick 2 tbsp butter 1 each garlic cloves, sliced thin 2 cups fish fumet (vegetable or chicken stock could be substituted) (read more)