2017 Ment’or Young Chef & Commis Competitions
November 8 @ 9:00 am - 6:00 pm| $40.00
Please join Chefs Daniel Boulud and Thomas Keller for an exciting day of culinary competition on Wednesday, November 8th at the University of Nevada, Las Vegas (UNLV).
As we continue to build our legacy and introduce more aspiring young cooks to the Bocuse d’Or, we are proud to host our 2017 Young Chef and Commis Competitions this year. The goal of these events is to identify up-and-coming culinary leaders and provide them with the opportunity to work alongside Team USA 2019.
On November 8th, we invite you to cheer on six Young Chef teams and six Commis candidates, as they compete in front of a panel of esteemed chefs from the Foundation’s Culinary Council.
Chef judges include Paul Bartolotta (The Bartolotta Restaurants), William Bradley (Addison Restaurant), Josiah Citrin (Mélisse), Justin Cogley (Aubergine), Gerard Craft (Niche Food Group), Roland Henin (CMC), André Natera (Fairmont Austin), Roland Passot (La Folie), Mark Sandoval (University of Nevada, Las Vegas), André Soltner (International Culinary Center), and Philip Tessier (Bocuse d’Or Team USA 2015 Silver Medalist; Hestan Cue).
Joining the Chef Judges as Honorary Judges are Gavin Kaysen (Spoon and Stable/ Bellecour), Mathew Peters (Team USA 2017 Gold Winner) and Robert Sulatycky (Team USA 2019 Head Coach).
Young Chef Candidates:
Paris Dreibelbis, Ardent, Milwaukee, WI
Charles Gelso, Fiola Restaurant, Washington DC
Joseph Maggio, Boka, Chicago, IL
Brendan Skiber, The Modern, New York, NY
John Somerall, Hot & Hot Fish Club, Birmingham, AL
Ethan Hodge, Culinary Institute of America
Sharon Hwang, Culinary Institute of America
Carson Moreland, Culinary Institute of America
Madison Paras, Culinary Institute of America
Luis Reyes, Café Boulud, New York, NY
Brendan Scott, The Nickel, Denver, CO
9:00am | Guest Arrival
12:05 – 1:20pm | Young Chef Team Presentations
3:00 – 4:30pm | Commis Candidate Presentations
5:00 – 5:30pm | Young Chef & Commis Competition Awards
If you are unable to attend the event but would like to support the program by making a contribution to ment’or, please click here.