Foundation History

Since 1987, there has been United States representation at the Bocuse d’Or World Competition. In 2008, Chef Paul Bocuse asked Daniel Boulud to develop a structure to provide more support to the US team, particularly for the training period leading up to the global competition. Chef Boulud engaged Thomas Keller and Jérôme Bocuse to form the Board of Directors, of what is now the Foundation.

In 2008, the Board selected a group of distinguished American Chefs to join the their Culinary Council and to help them select eight chefs to qualify in the USA finals competition. In September of 2008, those eight chefs and their commis competed in the US Competition in front of a live audience of over 3,000 guests, hosted as the opening weekend of the Epcot® International Food & Wine Festival at Walt Disney World.

Since the Foundation was formed, competitors representing Team USA include:

  • 2009: Chef Timothy Hollingsworth and Commis Adina Guest of The French Laundry placed sixth overall
  • 2011: Chef James Kent and Commis Tom Allan of Eleven Madison Park placed tenth overall
  • 2013: Chef Richard Rosendale and Commis Corey Siegel of The Greenbrier placed seventh overall
  • December 2013: Chef Philip Tessier and Commis Skylar Stover of The French Laundry placed second overall, the highest ranking ever for an American team

In addition to supporting Team USA, the Foundation is committed to helping support young culinary careers through educational grants and opportunities. In January 2012, The Bocuse d'Or USA Foundation hosted a Commis Competition and awarded a $10,000 educational grant to Chef Rose Weiss from Gramercy Tavern. Chef Weiss received this grant to begin her stagiaire internationally in 2013. Sam Benson formerly from Café Boulud NYC received a $5,000 prize which provided him the opportunity to work at world-renowned restaurant Alinea for one month in 2012.

In 2014, ment’or was unveiled as the new name for The Bocuse d’Or USA Foundation. Ment'or remains dedicated to "inspiring culinary excellence" in young professionals and to help elevate and promote the fine culinary arts in America.